Lavender macarons were unfamiliar territory for me because I didn’t experiment much with floral notes, but when I discovered how absolutely amazing they are with honey buttercream, I’ve been obsessed with these lavender macarons ever since! They’re gorgeous when decorated, too! Table toppers for brunch, anyone?
These are almost too pretty to eat, but they taste even better. The combination of flavors in this recipe is all thanks to the delicate balance of sweetness in the macarons combined with the honey buttercream. The macaroons in and of itself are pretty healthy and tasty on their own. They’re made with almond flour, egg whites, cream of tartar, sugar, and a bit of food coloring to give it that beautiful lavender color.
The buttercream is something you could easily pair with other recipes, too. It’s made with butter, sugar, and some honey. I love the addition of honey in this recipe because it adds a hint of flavor and color that you wouldn’t get with just powdered sugar.
(You may also like: Lavender White Chocolate Bark)Print
Incredible Lavender Macaroons with Homemade Honey Buttercream
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 36 1x
For the macaroons:
- 1 cup almond flour
- 1 ¾ cup powdered sugar
- 1 tsp dried lavender flowers
- 4 oz egg whites, at room temperature
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- 2 drops purple gel food coloring
For the honey buttercream:
- ½ cup butter, softened
- 1 cup powder sugar
- 2 tbsp honey
- Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine.
- Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment place the egg whites and cream of tartar.
- When the egg whites start begin to increase in volume, gradually add the granulated sugar until fully incorporated.
- Whisk the egg whites until sift peaks form.
- Add the food coloring and beat until just combined.
- Fold in the almond flour mixture one third at a time with a spatula.
- Continue folding and turning, scraping down the bowl until it flows like thick lava, about 2 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
- Place 4 dots of the batter in each corner of a baking sheet.
- Line the baking sheet with parchment paper.
- Pipe the macarons onto the parchment paper in 1-inch circles, spacing at least 1-inch apart.
- Firmly tap the baking sheet a few times against the counter to release any air bubbles.
- Let the macarons sit on the counter for 40-60 minutes until dry to the touch.
- Preheat oven to 300˚F.
- Bake the macarons for 15-17 minutes or until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Remove from the oven and allow to cool completely. Set aside.
- To make the honey buttercream, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, powder sugar and honey, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Pipe the honey buttercream onto the back of half the shells.
- Form a sandwich and repeat.
- Macarons should be aged in the fridge for 1-3 days for best results.