Introduction: Lavender Macarons | Josh Pan

Hi! After taking a break for many months, I'm finally back with more Instructables! Today, we're going to be making Lavender Macarons. These cookies have a beautifully sweet, floral scent and are perfect as a romantic gift, party favor, wedding dessert table centerpiece, or picnic snack.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel.

Step 1: Gather the Ingredients

Before we begin baking, we need to gather the ingredients. The ingredients for this recipe are...

  • 2 Large Egg Whites
  • 40g Superfine or Granulated Sugar
  • 120g Powdered Sugar
  • 75g Almond Meal
  • Pinch of Salt
  • 1 tbsp Crushed Lavender (run whole lavender flowers through a food processor)
  • Food Coloring (Opt.)

For the filling, you will need...

  • 1 bar Butter
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream
  • 1 tbsp Crushed Lavender
  • Food Coloring (Opt.)

Step 2: Mix Together the Dry Ingredients

Grab a medium sized mixing bowl, and mix together the dry ingredients. These include the almond meal, powdered sugar, salt, and 1 tbsp lavender. Make sure the ingredients are evenly mixed before you proceed.

Step 3: Beat the Eggs

Separate your egg yolks and whites. For this recipe, we will only be using the whites. Be very careful, as any yolk contamination may result in deflated macarons. Pour the whites into the bowl of a stand mixer along with the granulated sugar, and beat with a whisk attachment on medium-high speed until the eggs form stiff, dry peaks. If you're using food coloring, this is when you would add it in. Continue beating until color is even.

Note: I recommend using gel food coloring, as it adds minimal moisture to the batter.

Step 4: Macaronage

Now for the most difficult step, the folding. Sift the dry ingredients into the egg mixture. Now carefully hand-fold the ingredients together (do not use the mixer to combine the dry and wet ingredients as that may result in improperly mixed macarons). For folding technique, please view the video. The macaron batter is properly mixed when it creates an uneven ribbon or flows slowly like molten lava.

Step 5: Pipe Onto Sheets

Fill your batter into a piping bag fitted with a large circular tip. Pipe small quarter sized mounds onto parchment paper or silicon baking mats. Then, bang the sheets on a counter a few times to remove air bubbles and to flatten macarons to the ideal thickness. We want the macarons to be small flat disks. Allow the macarons to sit on a counter for AT LEAST 30-60 minutes to dry. The macarons are ready for baking when the do not crack upon touch.

Note: High humidity may prevent drying of macarons. Do not panic. Simply set the sheets next to a fan and continue to let dry. DO NOT BAKE BEFORE THE MACARONS ARE DRY.

Step 6: Bake

Bake the macarons for 18 minutes at 305 degrees Fahrenheit. The macarons are ready when only a few small crumbs remain stuck to the pan. Remove the pans from oven and allow the heat of the pan to finish cooking the bottom of the macarons. Allow to cool completely to room temperature before filling.

Step 7: Make the Buttercream

Make sure your bar of butter is at room temperature. Beat the butter on high speed in a mixer with paddle attachment until soft and fluffy. Reduce speed to low and sift in all the sugar. Allow sugar to be completely incorporated. Add in lavender, food coloring, and vanilla. Finally, if buttercream is too thick, add heavy cream to thin out the consistency. Try not to overmix buttercream as it creates unnecessary air bubbles.

Step 8: Fill Macarons

Fill your piping bag with the buttercream. Again, we want to use a large round tip. Pipe a small mound of buttercream in the middle of a cookie and sandwich another cookie on top. Continue until all cookies are used up.

Step 9: Enjoy!

These macarons are perfect for any occasion, whether that may be a romantic date, afternoon tea, or even a wedding. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

Comments

author
Sheldy123 (author)2015-07-31

IV never made the perfect macaroon. Thanks! :)

author
joshpancooking (author)Sheldy1232015-07-31

No problem!

author
amberrayh (author)2015-07-30

That's a good looking cutting board you have there!

author
joshpancooking (author)amberrayh2015-07-30

Haha yes! I'm absolutely in love with it!

About This Instructable

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Bio: Hi! I'm Josh Pan, just a typical college student in California. I go to school at UCSD, which is close to home, so I ... More »
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