Printable recipe cardabigail
Lavender Macarons
Original source
abigail on YouTubeDelicate lavender macarons made with almond flour and meringue, then filled and matured in the refrigerator for the best texture.
Delicate lavender macarons made with almond flour and meringue, then filled and matured in the refrigerator for the best texture.
Ingredients
6
Steps
12
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Ingredients
- Egg whites
- Almond flour
- Powdered sugar
- Food coloring (gel preferred)
- Extract (lavender or flavor of choice)
- Cream of tartar
Equipment
- Food processor
- Fine sieve
- Electric mixer
- Piping bag
- Macaron template or mat
- Baking trays
- Parchment paper
Method
- Let your egg whites sit at room temperature for at least 30 minutes.
- Put your almond flour and powdered sugar in a food processor, then sift them a few times into a clean bowl.
- Whip the egg whites, sugar, food coloring, extract, and cream of tartar into stiff peaks.
- Carefully place the bowl over your head to check if the meringue stays in the bowl; keep whipping if it slides.
- Let your almond flour dry out on a baking sheet for a couple of hours or warm it gently in the oven.
- Use a macaron template or mat under your parchment paper when piping.
- Pipe the batter onto the prepared baking sheet, aiming for consistent shell sizes.
- Tap the tray to remove air bubbles and let the shells form feet.
- Bake in a preheated oven, rotating the tray halfway through if your oven has hot spots, after the feet have formed.
- Do not fill the macarons while the shells are still warm; place shells in the freezer for about an hour before filling.
- Fill the shells with buttercream or desired filling.
- Let the finished macarons rest in the refrigerator overnight or for 24–48 hours to develop flavor and texture.
Helpful tips
- Sift the almond flour and icing sugar several times.
- Pipe shells of a consistent size using a template.
- Let the filled macarons mature in the refrigerator before serving.
Storage
Keep the filled macarons covered in the refrigerator while they mature. Allow them to sit briefly at room temperature before serving.
Additional tips
- Avoid overmixing the batter to prevent flat macarons. Be careful not to add too much liquid food coloring or extract to maintain proper batter consistency.
