If you like lavender, you will love these macarons. With the perfect delicate hint of lavender and the bright sweetness of the honey buttercream, these macarons will leave you dreaming about lavender fields! Makes 16 macarons
Prep Time: 40 minutes
Cook Time: 10-15 minutes
- 75 g ground almonds
- 100 g icing sugar
- 1 tbsp dried lavender buds
- 2 large egg whites
- 50 g caster sugar
- 55 g unsalted butter (softened)
- 115 g icing sugar
- 1 tbsp honey
- Line two baking sheets with parchment paper. In a food processor, process the ground almonds, icing sugar, and lavender buds for 15 seconds or until mixture is very fine.
- In a large mixing bowl, whisk the egg whites until soft peaks are formed (test this out by turning your whisk upside down, the peaks should be just starting to hold, but melt back after a second). Gradually whisk in the caster sugar until you reach a firm and glossy meringue.
- Fold the almond and lavender mixture into the meringue one third at a time using a spatula. Once all the dry ingredients are well combined, continue to cut and fold the mixture until and shiny batter with a thick, ribbon-like consistency is formed.
- Pour the mixture into a piping bag with a half inch plain nozzle. Pipe 32 small rounds onto the prepared baking sheets. The trick to piping is to keep the nozzle straight above the baking sheet and to have it pretty close to the baking sheet so that the tip of the nozzle hits the top of the macaron once you’ve finished piping it. When finished, lift straight up to avoid an uneven or lumpy macaron.
- Once you have finished piping, tap the baking sheets firmly onto a flat work surface in order to remove air bubbles. If you want to garnish your macarons, sprinkle some lavender buds over half of the macarons. Leave at room temperature for 30 minutes. Preheat the oven to 160°C/325°F.
- Bake for 10 to 15 minutes and then allow to cool for 10 minutes. Once cooled, carefully peel the macarons from the baking paper. Then leave to cool completely for another 10 minutes.
- For the filling, whisk the butter in a bowl until pale and fluffy. Slowly whisk in the icing sugar until smooth and creamy. Whisk in the honey until well combined. Add the buttercream into a piping bag and set aside.
- To assemble the macarons, pipe a small amount of the honey buttercream onto the center of one macaron. Take a second macaron and then sandwich them together, making sure to press them very gently to avoid squeezing out the filling.
- Repeat with the rest and enjoy your delicious home made macaroons!
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