Inspired by videoalmondeggs
Lavender Macaron Baking Tips
Delicate 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.
1 hr
Prep time
15 min
Cook time
26 hrs, including maturation
Total time
1 guide
Yield
Ingredients
8 ingredients- Egg whites
- Almond flour
- Icing sugar
- Granulated sugar
- Cream of tartar
- Lavender extract or another flavouring
- Purple gel food colouring, optional
- Buttercream or another macaron filling
Method
18 steps- Bring the egg whites to room temperature for at least 30 minutes before mixing.
- Clean the mixing bowl with vinegar so that no grease interferes with the meringue.
- Process the almond flour and icing sugar together, then sift the mixture several times.
- Dry the almond flour beforehand if it appears damp, either by leaving it spread on a tray or warming it very gently.
- Whip the egg whites with the granulated sugar and cream of tartar until the meringue holds stiff peaks.
- Use gel food colouring rather than liquid colouring so the batter does not receive excessive moisture.
- Use only a small amount of extract because excess liquid can make the shells spread or collapse.
- Fold the sifted almond mixture into the meringue until the batter flows from the spatula with a lava-like consistency.
- Place a macaron template beneath the baking paper or use a marked macaron mat.
- Pipe evenly sized rounds onto the prepared trays.
- Tap the trays firmly to release trapped air bubbles.
- Leave the piped shells until a dry skin forms on the surface.
- Bake using a reliable macaron recipe’s specified temperature and timing; the available Abigail source does not provide these measurements.
- Use an oven thermometer because macarons are sensitive to inaccurate oven temperatures.
- Rotate the tray only after the feet have formed if the oven has hot spots.
- Cool the shells completely before removing or filling them.
- Fill the shells with buttercream or another suitable filling.
- Refrigerate the finished macarons overnight, ideally for 24–48 hours, to mature their texture and flavour.
Recipe notes
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.
Equipment
- Food processor
- Fine sieve
- Electric mixer
- Piping bag
- Macaron template or mat
- Baking trays
- Parchment paper
Storage
Keep the filled macarons covered in the refrigerator while they mature. Allow them to sit briefly at room temperature before serving.
Recipe inspiration
Inspired by abigail
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