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Lavender Macarons

Lavender Macarons

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These Lavender Macarons are uniquely flavored and an absolute show stopper. Use my easy to follow steps to make the perfect macarons every time!

Cookies stacked neatly with a text overlay reading Lavender Macarons

What Is The Difference Between A French Macaron And A Macaroon

Let’s start off by talking about how they are two completely different (while both absolutely delicious) cookie recipes.

Here’s a breakdown of what makes them different:

Macarons

A Macaron is a bite-sized cookie that is traditionally brightly colored, uniquely flavored, and uses almond flour for the base of the recipe.

They can be a variety of flavors and colors, but the overall texture of the cookie and filling will generally remain the same.

French Macaroon

Macaroons are equally as delicious as Macarons and use shredded coconut as their base ingredient. The flavor is generally the same flavor combination no matter which recipe you use.

A manicured hand holding three macarons

Ingredients You’ll Need To Make These Lavender Macarons

These Lavender Macarons taste like they take a ton of effort and ingredients to make, but believe it or not, they’re no more complicated than making a traditional macaron.

Here is what you’ll need to make this yummy macaron recipe:

For The Macaroon Shells

Almond Flour – Is the primary ingredient for the macarons.

Powdered Sugar – Adds the perfect amount of sweetness to this recipe.

Lavender Buds – Adds a delicious lavender essence. You can’t have Lavender Macarons without lavender, can you?

Egg Whites – This is what makes the macaron cookies light and fluffy.

Cream Of Tartar – Helps stabilize the egg whites so your macaron shells aren’t runny.

Granulated Sugar – Works with the egg whites to create the signature stiff peaks that make this recipe a success.

Purple Gel Food Coloring – Gel food coloring gives the most intense color without making the stiff peaks runny.

For The Macaron Filling

Butter – For the body of the filling

Powdered Sugar – Makes for a perfectly sweet filling

Honey – Adds some natural sweetness while complimenting the flavors of the lavender.

Heavy Whipping Cream – Makes the filling creamy and rich.

Several Lavender Macarons on a marble slab. One has a bite taken out of it

Equipment Needed To Make Lavender Macarons

Parchment Paper or Silpat Mats to prevent these delicate cookies from sticking.

Heatproof Bowl you’ll need this to make the perfect meringue.

Two Large Sheet Pans to bake the

macarons on.

Piping Bags help make perfectly shaped and sized Lavender Macarons.

Small Sauce Pan to heat your batter to the perfect temperature.

Stand Mixer This isn’t essential but you’ll be thankful you have it because whipping your meringue can be quite the workout by hand.

Rubber Spatula helps you scrape the sides of the bowl to get every last delicious bit out.

Fine Mesh Sieve You’ll want to keep any big clumps or pieces of almond flour out for the perfect macaron texture.

How To Make Lavender Macarons

Macarons are known for being a bit of a tricky dessert to master, but if you use my easy-to-follow instructions, you’ll be making these Lavender Macarons like you’ve been baking your whole life.

How To Make The Macaron Shell

Make your almond flour extra fine. Add almond flour, powdered sugar, and lavender buds into a food processor and pulse for about 1 minute. Set aside for now.

Make your beautifully colored stiff peaks. In the bowl of a stand mixer, add egg whites and cream of tartar and whisk until bubbly.

Lavender stiff peaks in a mixing bowl

GRADUALLY add in the granulated sugar. Mix until soft peaks form. Add in purple food color and mix on high speed until stiff peaks form. (See photo below). The meringue should stick straight up when you remove the whisk.

Fold half of your almond flour mixture into your stiff peaks. Fold by going around the bowl and straight through the center of the meringue. Continue folding until there are no dry spots remaining.

Sift in the remaining almond mixture. Fold until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.

Prepare a piping bag with a large round tip. Next, use a large mug or glass to hold the piping bag while you fill it with the macaron batter.

Add a silicone mat or parchment paper to a baking sheet. Pipe about 1 ½” circles of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface.

Allow the shells to set for 20-30 minutes, or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.

Bake at 300F for 14-15 minutes. You should be able to touch the top of the shell and it does not move around on the “feet”.

To Make The Macaron Filling

The Lavender Macaron filling is what adds the perfect amount of sweetness to these delicious little cookies.

Here’s how you make perfectly creamy and delicious:

Cream together the butter and honey. Prepare the honey buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth. Add in honey and mix until well combined.

Add in powdered sugar one cup at a time and fully incorporate. Last, add in heavy whipping cream and slowly increase speed to high and whip for 2-3 minutes until you get a whipped consistency. Add to a piping bag with a large round piping tip.

Five macarons displayed on their side in a line

To Assemble The Lavender Macarons

Let the macaron shells cool. Cool COMPLETELY before trying to remove them from the pan.

Add the filling. Flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.

Let the Lavender Macarons mature. Place in an airtight container in the refrigerator for at least 24 hours to “mature” this will give you the best results. Bring the macarons to room temperature and serve!

What Is A Stiff Peak?

Stiff peaks are the shape your egg white and sugar mixture should retain when they are mixed the proper amount for this Lavender Macaron recipe.

A stand mixer whisk attachment with lavender colored stiff peak on top

Undermixing will result in peaks that are not stiff and still slightly runny. This will make runny macaron batter and make it difficult for the “feet” of the macarons to form.

You can either use the photo I included above to use as a reference. If you’re brave, you can hold your mixing bowl upside down to test for the proper texture. If the mixture stays put, you’re ready to pipe your macarons.

Tips And Tricks For Making Perfect Lavender Macarons

Use a macaron template. You can either use a Silpat mat that includes a template or you can print off a template from Google Images. This keeps them a uniform size so your macarons are perfectly shaped.

Get the air bubbles out. Tap your sheet pan against the counter to help release any air bubbles that may be in the batter. Use a toothpick to pop any stubborn bubbles that rise to the top.

Smooth the top. If there are little “nipples” that stay on the top of the shells, wet your finger and gently press those into the shell.

A manicured hand stacking a lavender macaron on top of two others

Check Out My Other Recent Recipes

If you like this Lavender Macaron recipe, you’re going to love these recipes too!

Coffee Cheesecake

Instant Pot Oreo Cheesecake

Earl Grey Macarons

Oreo Poke Cake

Carrot Cake Roll

If you love these Lavender Macarons as much as I do, make sure you share this recipe with your friends on Facebook and Pinterest so they can make them too!

Macarons on a marble slab with lavender buds

Lavender Macarons

Prep Time 15 mins
Cook Time 14 mins
Set/Assembly 40 mins
Total Time 1 hr 9 mins
Course Dessert
Cuisine American
Servings 17 Macarons

Ingredients
  

Shells:

  • 70 grams almond flour
  • 63 grams powdered sugar
  • 3 teaspoons food grade dried lavender buds
  • 55 grams egg whites
  • ¼ teaspoon cream of tarter
  • 55 grams granulated sugar
  • Purple GEL food color optional

Filling:

  • 1 stick butter- softened
  • 2 cups powdered sugar
  • 2 Tablespoons honey
  • 2 Tablespoons heavy whipping cream

Instructions
 

  • Add almond flour, powdered sugar, and lavender buds into a food processor and pulse for about 1 minute. Set aside for now.
  • In the bowl of a stand mixer, add egg whites and cream of tarter and whisk until bubbly. GRADUALLY add in the granulated sugar and mix until soft peaks form. Add in purple food color and mix on high speed until stiff peaks form. (See photo). The meringue should stick straight up when you remove the whisk.
  • Sift half of the almond mixture into the meringue and fold by going around the bowl and straight through the center of the meringue. Continue folding until there are no dry spots remaining.
  • Sift in the remaining almond mixture and fold until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.
  • Prepare a piping bag with a large round tip. Use a large mug or glass to hold the piping bag while you fill with the macaron batter.
  • Add a silicon mat or parchment paper to a baking sheet. Pipe about 1 ½” circles (I recommend using a template, you can easily find one on google images) of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface. TIP: If there are little “nipples” that stay on the top of the shells, wet your finger and gently press those into the shell to smooth the top.
  • Allow the shells to set for 20-30 minutes or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.
  • Bake at 300 degrees. F for 14-15 minutes or until you can touch the top of the shell and it does not move around on the “feet”.
  • Remove form the oven and allow to cool COMPLETELY before trying to remove them from the pan.
  • While they are cooling, prepare the honey buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth. Add in honey and mix until well combined.
  • Add in powdered sugar one cup at a time and fully incorporate. Last, add in heavy whipping cream and slowly increase speed to high and whip for 2-3 minutes until you get a whipped consistency. Add to a piping bag with a large round piping tip.
  • Flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.
  • Place in an airtight container in the refrigerator for at least 24 hours to “mature” this will give you the best results. Bring the macarons to room temperature and serve!
Keyword lavender macarons, Macaron recipes

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