Lavender Macarons with Honey Buttercream

Learn how to make the best lavender macarons with honey buttercream!

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almond flour powdered sugar dried lavender flowers egg whites cream of tartar granulated sugar butter honey

Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine.

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Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.

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In the bowl of a stand mixer fitted with the whisk attachment place the egg whites and cream of tartar.

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Whisk the egg whites until sift peaks form. Add the food coloring and beat until just combined.

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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.

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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 and bake.

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Pipe the honey buttercream onto the back of half the shells. Form a sandwich and repeat.

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Macarons should be aged in the fridge for 1-3 days for best results.

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Lavender Macarons with Honey Buttercream

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Learn how to make the best lavender macarons with honey buttercream!

almond flour powdered sugar dried lavender flowers egg whites cream of tartar granulated sugar butter honey

WHAT YOU'LL NEED:

Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine.

1

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Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.

2

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In the bowl of a stand mixer fitted with the whisk attachment place the egg whites and cream of tartar.

3

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Whisk the egg whites until sift peaks form. Add the food coloring and beat until just combined.

4

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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.

5

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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 and bake.

6

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Pipe the honey buttercream onto the back of half the shells. Form a sandwich and repeat.

7

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Macarons should be aged in the fridge for 1-3 days for best results.

8

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