Lavender Macarons
12 servings
60 minutes
Lavender macarons are an exquisite embodiment of the tenderness and sophistication of French cuisine with an Italian twist. Their origin is rooted in classic macarons, but the addition of lavender gives them a unique aroma and flavor with subtle floral notes. Light and airy, they melt in your mouth, leaving a sweet aftertaste with hints of honey and creamy mascarpone velvetiness. These macarons are perfect for special occasions, romantic evenings, or simply enjoying the moment with a cup of fragrant tea.
1
Sift 180 grams of powdered sugar with almond flour and plain flour several times.
- Almond flour: 80 g
- Icing sugar: 240 g
- Wheat flour: 20 g
2
Beat the egg whites with 60 grams of powdered sugar until stiff peaks form.
- Egg white: 80 g
- Icing sugar: 240 g
3
Sift the dry ingredients into the egg whites. Gently fold from top to bottom.
- Almond flour: 80 g
- Icing sugar: 240 g
- Wheat flour: 20 g
4
Add the dye, mix, and pipe the pasta onto parchment paper from a pastry bag.
- Purple food colouring: to taste
5
Tap the baking sheet on the table once (not too hard) to make the surface more even. Let it sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 145 degrees. Bake the pasta for 10 minutes.
6
For the cream, pre-soak 1 tablespoon of lavender in 1 tablespoon of milk and let the milk absorb the lavender aroma.
- Lavender flowers: 2 tablespoons
- Milk: 1 tablespoon
7
Then whisk together the mascarpone, strained milk, and honey.
- Mascarpone cheese: 125 g
- Milk: 1 tablespoon
- Honey: 2 tablespoons
8
Join two macarons with cream, place them in a box, and refrigerate for a day.