Lavender Honey Macarons

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I was finally able to get my hands on some fresh lavender so I could try this long-awaited macaron recipe. It is very similar to my blueberry recipe but with a few slight differences.

This recipe yields about 10-15 sandwiched cookies depending on how large you make them.

Lavender Macarons

Ingredients:

2/3 cup of powdered sugar

1/2 cup of almond flour

2 tablespoons of granulated sugar

1 egg white

 

  1. Begin by sifting both the powdered sugar and almond flour in a medium bowl and set aside. In a separate bowl, whisk egg white with an electric mixer until frothy. After the egg white is frothy, mix in the granulated sugar gradually until you have meringue mixture with soft peaks. This usually takes about 5-6 minutes with an electric mixer on a medium setting.
  2. Take the dry ingredients that were sifted and set aside and fold half of that in and then after it is mostly folded, fold the rest in. The mixture should have the consistency of a thick cake batter. Spoon this mixture into a piping bag and pipe the cookies equally spaced about an inch apart onto a baking sheet lined with parchment paper (I piped mine into hearts). Give the baking sheet a few taps on the counter to release any air bubbles it might have. Let the piped cookies set for about 15 minutes before baking.
  3. Pre-heat oven to 300 degrees and bake for about 9-12 minutes based off of the wattage of your oven. Some may rotate the cookies halfway, but I find that mine have no difference whether I do this or not.

 

Honey Cream Cheese Filling

Ingredients:

A little over 2 ounces of cream cheese

1/2 teaspoon of vanilla extract

1/2 teaspoon of almond extract (optional)

1 tablespoon of milk

1 1/2 cups of powdered sugar

1 tablespoon of dried, ground lavender

A few drops of violet food coloring

 

  1. Soften the cream cheese and gradually add the powdered sugar. Mix in the extracts, ground lavender, food coloring, and milk. After everything is incorporated, shovel filling into a piping bag and chill it until you are ready to start piping your cookies.

 

Tip: I like my macarons chilled and stored in an air-tight container if I’m not serving them the day of; it makes the texture and taste better.