Lavender Macaroons

Incredible Lavender Macaroons with Homemade Honey Buttercream

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For the macaroons: 


For the honey buttercream: 


  1. Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine. 
  2. Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside. 
  3. In the bowl of a stand mixer fitted with the whisk attachment place the egg whites and cream of tartar. 
  4. When the egg whites start begin to increase in volume, gradually add the granulated sugar until fully incorporated.
  5. Whisk the egg whites until sift peaks form.
  6. Add the food coloring and beat until just combined.
  7. Fold in the almond flour mixture one third at a time with a spatula.
  8. Continue folding and turning, scraping down the bowl until it flows like thick lava, about 2 minutes.
  9. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
  10. Place 4 dots of the batter in each corner of a baking sheet. 
  11. Line the baking sheet with parchment paper.
  12. Pipe the macarons onto the parchment paper in 1-inch circles, spacing at least 1-inch apart.
  13. Firmly tap the baking sheet a few times against the counter to release any air bubbles. 
  14. Let the macarons sit on the counter for 40-60 minutes until dry to the touch. 
  15. Preheat oven to 300˚F. 
  16. Bake the macarons for 15-17 minutes or until the feet are well-risen and the macarons don’t stick to the parchment paper.
  17. Remove from the oven and allow to cool completely. Set aside. 
  18. 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. 
  19. Pipe the honey buttercream onto the back of half the shells. 
  20. Form a sandwich and repeat. 
  21. Macarons should be aged in the fridge for 1-3 days for best results. 

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