Its EID tomorrow, and I have been thinking about the perfect little treat for me and my husband to share during this beautiful and blessed day. Under the current COVID situation I am unable to visit my family in the UK (as I live in Sweden) so I decided to just keep things a bit simple and small. I have some beautiful lavender that my mother in law gave me, growing in a big pot on my balcony from which I took some off and dried. Ive made powder out of it and Ive used it as fragrant flavouring for my macarons. Dusted with some silver dust along one side and a beautiful midnight blue color, these macarons are just so pretty and so beautiful. Perfect for a lovely day like this. Also I have a video tutorial on how to bake the perfect macaron in my YouTube channel so check that out , Link is here –> how to bake the perfect macaron video
Here’s how you bake them!
For the Macaron Shell –
- 150 g sugar
- 150 g egg whites (keep in fridge until use, they are better when cold)
- 187 g almond flour
- 225 g icing sugar
- A few drops of purple and navy blue gel colour
For the Lavander Buttercream –
- 2 tbsp lavender powder (or 2 drops lavender essence)
- 226g (1 cup) butter, room temp.
- 1/4 tsp sea salt (coarse salt)
- 350-450g icing sugar (this depends on how sweet you like it, so start with up to 300 and then taste and add more if desired)
- 2 tbsp milk or heavy cream
For the Macaron Shell – Full Video tutorial on how to make macarons is here –> Click!
- In a stand mixer – I use Kenwood Chef XL (or using a hand held electric mixer) – whisk the egg white, while slowly adding in the sugar bit by bit. Let it whip until a medium merengue. Add your purple gel food colouring, and whip until properly incorporated.
- In a separate bowl, sieve the almond flour and icing sugar together. Once the merengue is ready, then pour half of the dry ingredients into the merengue and using a spatula, fold gently until fully incorporated. Then add the remaining half, and fold until shiny and smooth. The best way to know its ready when you lift you spatula with some batter on, and it falls down creating a layered ribbon effect.
- Then pour the batter into a piping bag, and pipe onto a tray (lined with baking paper or silpat) small circles, roughly 4 cm diameter.
- Leave them to rest for 30 min. Turn the oven on to 140C (300F).
- Bake in the oven, each tray separately, for 18 min. Do not open the oven door, just leave them in there to do their thing. Once ready take them out and leave to cool COMPLETELY before trying to remove them off the paper. Keep on the side until time to fill.
For the Lavender Buttercream –
- Take your butter and beat it in your stand mixer or with a hand held mixer. Beat on high until light and fluffy. Then slowly add in the icing sugar (at this point add in only 300g, we will do a taste test soon and then you an add in more if you like) and beat on medium speed for 1-2 min and then increase the speed to high for 1 minute.
- Pour in the lavender, and start mixing at low speed, and once the sauce has distributed fairly evenly, increase to high for 1-2 minutes until throughly combined. Give it a taste and if you feel it needs a bit more lavender taste then add either 1 drop of essence or 1/2 tsp of lavender powder. Make sure NOT to add too much as it can easily start tasting like soap. You just want a HINT of lavender, as the beautiful smell goes a long way in helping the flavour come out.
- Add in the milk or cream and give it a good whip to incorporate, this keep the buttercream light and fluffy. Put it into a piping bag and set aside until ready for assembly.
Count how many macaron shells you have, then divide it in half. Take one half, and pipe on a small dollop of the lavender buttercream, and then place one macaron disc on top, close with a macarons shell from the other half. Repeat until all are filled. For decoration, I used edible silver powder paint and brushed it along one side of every macaron shell.
And there you have it! Your Lavender macarons are done!