These lavender macarons feature delicate floral notes. They're a treat for the senses, crisp on the outside, chewy on the inside, and filled with a fragrant lavender-infused buttercream.
Ingredients: 2/3 cup almond flour. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1 teaspoon dried lavender buds. Purple food coloring optional. Lavender-infused buttercream filling.
Instructions: In a food processor, combine almond flour and powdered sugar. Pulse until fine and well-mixed. Sift the almond mixture to remove any lumps. Add dried lavender buds and mix. In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff glossy peaks form. If desired, add a few drops of purple food coloring to the egg whites and gently fold to achieve a pale lavender color. Carefully fold the almond mixture into the egg whites until the batter is smooth and shiny. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes, until they are set but not browned. Remove from the oven and let the macarons cool completely on the baking sheet. Once cooled, gently remove the macarons from the parchment paper. Pipe lavender-infused buttercream filling onto the flat side of one macaron and sandwich with another macaron. Store the filled macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Serve and enjoy these delightful lavender macarons!
Prep Time: 45 minutes
Cook Time: 15 minutes
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