Lavender Macarons with Early Grey and Honey Lavender Buttercream:

By Stacy
July 18, 2014
7 Comments


Author Notes: Adapted from thecottagediaries.com and her beautiful macaron recipe. These are my absolute favorite to make and a huge hit with my family and friends. The aroma that is infused in both the shells and buttercream are to DIE FOR - with a slight essence of raw honey. Pair this with a cup of fresh brewed English tea or Earl Grey and you'll believe you were living the luxurious life :) You can buy dried lavender leaves at your local Whole Foods/Sprouts/Natural store. Stacy

Makes: 24
Prep time: 24 hrs
Cook time: 3 hrs

Ingredients

Macaron shells:

  • 3/4 cup ground almond meal
  • 1 cup confectioner's sugar
  • 2 large egg whites, aged overnight
  • 1/4 cup lavender sugar (SEE BELOW)
  • 1 teaspoon purple gel food coloring
  • pinch of cream of tartar

Earl Grey (Honey) Lavender Buttercream:

  • 1/2 cup unsalted butter, softened
  • 1 cup confectioner's sugar
  • 1 tablespoon organic raw manuka honey
  • 2 teaspoons earl grey & leavender tea leaves, steeped in 2 tb of boiling water
  • optional: additional lavender leaves (crushed finely)

Directions

  1. (Prep ahead of time) LAVENDER SUGAR: Measure 1/4 granulated sugar in a bowl. Add several sprigs of lavender (the more leaves, the more fragrant). You can slightly crush the leaves with a mortar and pestle to release the oils. Let it sit overnight to infuse. Sift before using.
  2. SHELLS: In a food processor, blitz the first two ingredients. Sift into a bowl breaking up any large clumps or pieces. Discard any larger bits (about a teaspoon).
  3. Add the lavender sugar in the food processor and proceed to finely grind. Sift and add to the bowl of almonds and confectioner's sugar.
  4. Place egg whites in a clean bowl. Using a standing mixer or hand mixer, whisk at medium speed until foamy. Add all the sugar (TIP: YES YOU CAN ADD ALL THE SUGAR AT ONCE) and continue to beat until glossy stick peaks form. Add the purple food coloring about half way. You know they're done when peaks are stiff on the beater and you can hold the bowl upside down*.
  5. Pour half the almond-meal mixture into the egg whites. Fold into the egg whites gently; at about 20 turns add the rest of the almond-meal mixture and continue folding for an additional 20 turns. Total of about 40-45 folds. **DO NOT OVER FOLD** The batter should look like molten lava and gently start to slide away.
  6. Silpats work extremely well for macarons but parchment paper will also work. Add a dot of better all 4 corners of the parchment paper so it does not move when piping the batter. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). Pipe ~1" sized (3 cm) mounds of batter onto baking sheets 1" apart. They will slightly spread.
  7. Tap the trays onto a flat surface about 10 times to release any air bubbles. Sprinkle with ground cinnamon. Let the macarons sit on the counter for 30 minutes. While they sit, preheat the oven to 300F. Tops will be dry to the touch; that's when you know you're ready to bake.
  8. Top with dried, crushed lavender leaves for decoration.
  9. Bake total of 12 minutes, rotating 1/2 way through. They will form their "feet" at the 1/2 way mark. I turned down the oven to about 280F for the second half as my oven is on the hotter side.
  10. Take it out of the oven to cool. DO NOT REMOVE MACARONS STRAIGHT OUT OF THE OVEN. Wait until cool to the touch to gently remove off the tray and onto a rack to finish cooling.
  11. EARL GREY BUTTERCREAM: Make a strong brew of earl-grey and lavender tea using 2 tsp of tea leaves steeped in 2 Tbsp boiling water. Wait to cool.
  12. Option: Add additional crushed lavender leaves to the buttercream. Gives it texture and a POP of beautiful fragrance.
  13. Place into a pastry bag (or ziploc with the corner cut). Gently pipe a generous dallop on 1 macaron shell. Top with the second shell and carefully press to adhere.

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Reviews (7) Questions (0)

7 Comments

jph April 7, 2016
Hi, Stacy,<br />I always wanted to try my hand at macarons, and this recipe sounds spectacular (especially with my lavender in the atrium)...but I'm confused by some of the instructions. <br /><br />For example: <br />In step 2 it says:<br />"In a food processor, blitz the first two ingredients" (which are 3/4 cup ground almond meal and 1 cup confectioner's sugar)<br /><br />In step 3 it says:<br />"Add the lavender sugar in the food processor and proceed to finely grind. Sift and add to the bowl of almonds and confectioner's sugar."<br /><br />In step 4 it says:<br />"Place egg whites in a clean bowl. Using a standing mixer or hand mixer, whisk at medium speed until foamy. Add all the sugar (TIP: YES YOU CAN ADD ALL THE SUGAR AT ONCE) and continue to beat until glossy stick peaks form" <br /><br />But in steps 2 and 3 we put all the sugar into the almond mix...and there is no other sugar measurement except the confectioner's and lavender sugar already put into the almond meal...(I assume the confectioner's sugar listed under the buttercream is for the buttercream.)<br /><br />And then in step 5 it says:<br />"Pour half the almond-meal mixture into the egg whites..." The almond mixture already has the 2 specified sugars added to it, so is <br /><br />So, where does "Add all the sugar..." in step 4 come from or is there and additional amount of sugar that should be listed?<br /><br />Also, for the buttercream...<br />In step 11:<br />"Make a strong brew of earl-grey and lavender tea...wait to cool."<br />Then step 12 goes directly to:<br />"Option: Add additional crushed lavender leaves to the buttercream."<br />Then in step 13:<br />There are no specific instructions for blending the buttercream...the instructions go directly to "Place into a pastry bag... Gently pipe a generous dollop on one macaron shell."<br />Should I assume that all the ingredients are then just whipped together between steps 12 and 13 before placing it into the piping bag?<br />Thank you, I really appreciate you help.<br />JP<br />
 
Mac November 4, 2015
you say in step 4 to add all the sugar to the egg whites, but isn't all the sugar in the almond mixture? and when do we add cream of tartar?
 
marymary April 20, 2015
Stacy, do you have your etsy site up and running yet? I'm patiently drooling, I mean waiting... :-)<br />
 
Alli April 15, 2015
These look amazing, and I can't wait to try them! Quick question: can you clarify what you mean by 100 butter?
 
Author Comment
Stacy April 16, 2015
For some reason it didn't get posted when I originally posted this recipe; I've revised the recipe above :)
 
marymary November 28, 2014
Please tell me you sell these and can ship them immediately. :-)
 
Author Comment
Stacy December 17, 2014
Working on a website/etsy early 2015 for ordering and shipping macarons and variety packs :)