Lavender Macarons with Lemon Buttercream
Servings: 4 - 6
Prep Time: 40 minutes
Cook Time: 1 hour
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Tips for Delicious Macarons:
- We strongly encourage you to use a scale to weigh out your ingredients for the best result.
- These macarons are best one day after they are assembled.
- Store the macarons in the fridge for up to 7 days or in the freezer for up to 2 months.
Ingredients for Macaron Shells:
- 1 ½ tablespoons dried lavender
- 4 ounces confectioners sugar
- 4 ounces almond flour
- 4 ounces (4 large eggs) egg whites, room temperature
- ¼ teaspoon cream of tartar
- 3 ½ ounces granulated sugar
- A few drops of purple and blue gel food coloring (optional)
Ingredients for Lemon Buttercream:
- 2 ounces (2 large eggs) egg whites, room temperature
- ½ cup granulated sugar
- 8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
- ⅛ teaspoon salt
- ½ teaspoon vanilla bean paste or extract
- 2 lemons, zested and juice from one lemon
- Preheat the oven to 300°F with the rack placed in the lower part of the oven.
- Prepare a large 16 inch piping bag by fitting it with a ½ inch round tip; set aside.
- Line two sheet trays with parchment paper or silicone mats and have macaron templates ready.
- Place the lavender in a coffee or spice grinder and pulse until the lavender turns into a powder; set aside.
- In the bowl of a food processor grind the confectioners sugar and almond flour into a fine powder. Sift the confectioners sugar, almond flour, and lavender together; set aside.
- Make the Meringue: place the bowl of a stand mixer over a sauce pot filled with 2 inches of water (make sure the bottom of the bowl does not touch the water). Whisk the sugar and egg whites in the bowl over medium low heat until frothy and the sugar is completely melted.
- Transfer the bowl to the stand mixer fitted with the whisk attachment.
- Begin by whisking the mixture on low for about 30 seconds. Add the cream of tartar and then start increasing the speed to medium. Whisk on medium until the mixture is white and starting to become fluffy. Raise the speed to medium-high and keep whisking the meringue until stiff peaks are formed. It should be ready when the meringue is glossy and streaks are formed by the whisk.
- Start folding in-with a spatula-purple gel or blue food coloring gently by forming a letter D or J with the spatula.
- To complete the Macaronage (the cookie shell batter), add one-third of the sifted flour mixture to the meringue and fold with the spatula. Once incorporated add another third of the flour mixture, folding gently to combine. Add the remaining flour mixture and gently fold; be sure not to over mix. Repeat until it’s possible to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it’s ready.
- Transfer the macaronage to the prepared piping bag. Pipe a small dollop of batter into the corners of each sheet tray and lay the parchment paper over; press down the corners to secure.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 to 5 seconds, until the batter fills the template and then quickly pull the bag up, twisting slightly.
- Once you’ve piped all of the circles of the template bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking. Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the trays sit for 20-30 minutes to allow the shells to dry to the touch. A film should have formed over the top.
- Bake one tray at a time, rotating the tray every 5 minutes, for 15 to 20 minutes. When baked properly feet are formed on the bottom of each shell. Remove the tray from the oven and slide the macaron topped parchment sheet onto a wire rack or counter and allow the macarons to cool completely before peeling from paper and filling.
- To make the Buttercream: repeat step six by placing the clean bowl of the stand mixer with the egg whites and sugar. Whisk the mixture until frothy and the sugar is completely melted.Transfer the bowl to a stand mixer fitted with the whisk attachment.
- Begin whisking the mixture on medium speed until it resembles marshmallow fluff. Before continuing be sure the meringue is cooled to room temperature (you can mix on low speed until you can touch the side of the bowl and it is no longer warm).
- With the mixer on medium-high speed begin adding the butter, a couple tablespoons at a time, until fully incorporated. Repeat, adding a couple tablespoons of butter at a time, until all of the butter is incorporated. Fold in the vanilla, zest of both lemons and juice of one lemon. Transfer to a piping bag.
- To assemble the Macarons: pipe one teaspoon of buttercream onto the flat side of a cooled macaron. Place another cookie flat side down over the filling and gently press.
- These macarons are best one day after they are assembled. Store the macarons in the fridge for up to 7 days or in the freezer for up to 2 months.