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homemade Lavender Macarons
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Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.
Course Dessert
Cuisine French
Keyword lavender, macarons
Prep Time 15 minutes
Cook Time 30 minutes
Rest 30 minutes
Servings 24 macarons

Ingredients

Shells

  • 90 grams egg whites
  • 90 grams granulated sugar
  • 95 grams confectioner's sugar
  • 95 grams almond flour
  • Gel Food Coloring optional

Filling

  • ¼ cup heavy cream
  • 1 tsp dried lavender
  • ½ cup butter softened
  • cups confectioner's sugar
  • ½ tsp pure vanilla extract

Instructions

For the Shells

  • Line two large baking sheets with parchment paper or Silpat mats.
  • Place a small saucepan of water or medium heat.
  • Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan-- make sure the bottom of the bowl doesn’t touch the water.
  • Whisk the egg whites and sugar together constantly until the sugar has fully dissolved-- about 3 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
  • Use a fine-mesh sieve to sift in the confectioner's sugar and almond flour. Discard any large lumps.
  • Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
  • When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.
  • Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
  • Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
  • Pipe 1.5” circles on the baking sheet about 2” apart.
  • Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
  • Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
  • While the macarons rest, preheat your oven to 325F.
  • Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
  • Allow the macarons to cool fully on the tray.

Filling

  • Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
  • Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
  • Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
  • Beat on medium-high speed until light and fluffy-- about 3 minutes.
  • Add the lavender-infused cream, followed by the confectioner's sugar gradually.
  • Once all of the confectioner's sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
  • and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
  • Transfer to a piping bag until ready to use.

Assemble and Age

  • Place the macarons in similar-sized pairs.
  • Pipe small dollops of icing onto one of the shells and place another shell on top.
  • Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
  • Transfer the filled macarons to an airtight container and place them in the fridge overnight.
  • Bring to room temperature before serving.

Notes

I used ¼ teaspoon of Wilton Purple gel food coloring.