Lavender Macarons with white chocolate ganache filling Perfect macarons recipe and tutorial french macarons
Lavender Macarons Recipe
These Lavender Macarons are not only gorgeous but also delicious. I fell in love with these little sweet jewels and I always try new different flavors for them 🙂
Ingredients Lavender Macarons
► For macarons
• 160 g powdered sugar
• 115 g almond flour
• 100 g egg whites (about 3 medium egg whites)
• a pinch of salt
• 50 g superfine sugar
• a drop of purple food coloring (optional)
► For the filling (white chocolate ganache)
► For the filling (white chocolate ganache)• 170 g white chocolate
• 80 g whipping cream (unsweetened)
• 2 tablespoons of dried lavender flowers
• 1 drop of essential edible lavender oil
Directions Lavender Macarons
First prepare the baking trays. This time I used a special silicone mat for macarons (a cheap one), but a sheet of baking paper onto the baking tray works just fine. Sift together powdered sugar with almond flour. Whisk the egg whites with a pinch of salt until foamy, then add gradually the superfine sugar (1 tablespoon at a time) and continue to whisk until the meringue gets sift, glossy and forms soft peaks. Add the food coloring and mix well.
Add the sifted sugar-almond mixture, 1/2 at a time, gently folding it into the meringue using a silicone spatula. The macarons batter must have a thick, slowly flooding “lava-like” consistency (not too runny, not too thick!). Transfer the batter into a piping bag fitted with a round tip (1 cm/0,4 inch). On the prepared baking mats (or sheets), pipe out 1-inch (2,5 cm)rounds, spacing them at least ½ inch apart. Hold the baking tray with your hands, rap it firmly on the counter for a few times, to release the air bubbles.
Add the sifted sugar-almond mixture, 1/2 at a time, gently folding it into the meringue using a silicone spatula. The macarons batter must have a thick, slowly flooding “lava-like” consistency (not too runny, not too thick!). Transfer the batter into a piping bag fitted with a round tip (1 cm/0,4 inch). On the prepared baking mats (or sheets), pipe out 1-inch (2,5 cm)rounds, spacing them at least ½ inch apart. Hold the baking tray with your hands, rap it firmly on the counter for a few times, to release the air bubbles.
Lavender Macarons recipe
Allow the macaron shells to dry, for about 20 minutes. They should form a very thin crust so if you touch them lightly, they will not stick to your finger. Meanwhile, preheat the oven to 130 Celsius (270 F).
Bake the macarons for about 15 minutes. They are done when the shells are hard. Then remove from the oven, pull the baking sheet with the macaron shells on a cold surface and let them cool down.
For the filling, mix the cream with lavender flowers and bring to a boil. Let the mixture to infuse for a few minutes, then add lavender oil, homogenize and pour the mixture through a strainer over the chopper chocolate. Mix until smooth and let cool into the fridge for 2-3 hours. When the mixture is cooled and thick, take it out of the fridge and whisk for 2-3 minutes on high speed, until the ganache is silky and creamy. Transfer the ganache into a pastry bag fitted with a round tip and fill the macarons. The macarons must be kept in a cold, dry place until served.
These macarons look perfect! Love everything about this recipe and lavender is one of my favorites. Love the new website too 🙂
Thank you very much, Karrie <3
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