Macaron Shells:
– 1 cup of powdered sugar (aka confectioner’s sugar, icing sugar)
– 3/4 cup of almond flour (ground almonds)
– 2 egg whites at room temp
– 4 tbsp of granulated sugar
OPTIONAL: purple food coloring and lavender buds for decoration
Directions:
1. Whisk together the powdered sugar and almond meal until fully combined. Then sift through a fine sifter to ensure that the macarons will be smooth on top. There will be chunks of almond that cannot be sifted, so discard those.
2. Beat the egg whites until frothy, then add half of the granulated sugar. Beat for 1-2 more minutes and add the rest of the sugar. Beat at high speed for an additional 5 minutes until you get soft peaks.
OPTIONAL: add some purple food coloring (a little more than you want because the color fades as the macarons bake)
Then beat until you get stiff peaks.
3. Add half of the dry ingredients into the meringue and fold carefully. Once fully combined, add the rest of the dry ingredients and continue to fold everything together. Continue folding until you get the consistency of “molten lava” and it should be thick, loose, and flow in one long stream, but should NOT be thin. Do not undermix or overmix, or else the macarons will not turn out right.
4. Place the batter into a piping bag with a round tip (if you don’t have an icing tip, just cut the corner off). Then pipe round circles onto a baking sheet lined with parchment paper. You can make them any size you want, but I made mine 1 1/2 inches in diameter.
5. Let them sit for 30 minutes or even up to 1 hour. Just make sure they sit until you can touch them and they are dry.OPTIONAL: sprinkle some culinary lavender on half of the macarons you are making once they are slightly dry (just for decoration :D)
6. Then bake them at 300 degrees Fahrenheit, or 150 degrees Celsius for 8 minutes. Then take the baking sheet and turn it around and bake it for another 8 minutes. The macarons should be hard and smooth and top and have feet.
7. Let them completely cool before filling them with the lavender buttercream filling.
Lavender buttercream:
– 1/2 cup (1 stick) of unsalted butter at room temp
– 2 cups of powdered sugar (aka confectioner’s sugar, icing sugar)
– 1/2 cup of heavy cream
– 1 teaspoon of culinary lavender buds
Directions:
1. Beat softened butter until creamy.
2. Add the powdered sugar half at a time and mix slowly so that the sugar doesn’t go flying everywhere.
3. Add the cream (I used about half of what we measured out) until the consistency of the buttercream is nice and spreadable.
4. Add a splash of lavender extract if you have any. This will make the lavender flavor more noticeable. OPTIONAL: add purple food coloring for a nice purple color!
5. Transfer the buttercream into a piping bag.
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