Incredible Lavender Macaroons with Homemade Honey Buttercream
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 36 1x
Scale
Ingredients
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
Instructions
- 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.
Find it online: https://nurturedhomes.com/lavender-macaroons