Lavender and Honey Macarons
French macarons flavored with dried lavender, filled with a honey buttercream.
Ingredients
| 120 g | almond flour | |
| 200 g | powdered sugar | |
| 1 tsp | 5 ml | dried lavender |
| 90 g | egg whites | |
| 1/4 tsp | 1.3 ml | cream of tartar |
| 1 pinch | salt | |
| 50 g | granulated sugar | |
| 8 tbsp | 120 ml | unsalted butter, melted (filling) |
| 1 1/2 cup | 360 ml | powdered sugar (filling) |
| 2 tbsp | 30 ml | honey |
| 2 tbsp | 30 ml | heavy cream |
| 1 tsp | 5 ml | vanilla |
| 1/4 tsp | 1.3 ml | lavender essence (or rose water) |
| 50-60 g | white chocolate |
Instructions
- Mix the almond flour, powdered sugar and vanilla; sift several times.
- Beat the egg whites, salt and cream of tartar. Add the granulated sugar spoon by spoon. Beat about 7 minutes on medium speed, until you have a stiff meringue.
- Combine the dry ingredients with the meringue and fold with a spatula about 20-25 times.
- For the filling:
- Beat the butter until creamy. Add the remaining ingredients and mix on low speed; once combined well, beat for a minute or two on high speed.