Lavender Macarons Lavander Ganache

Lavender Macarons are an elegant treat perfect for spring gatherings and special celebrations. Fragrant dried lavender gives these delicate cookies a floral note, and real white chocolate ganache fills each cookie for a creamy contrast. Making French macarons can be a labor of love but the results are worth every minute. I remember my first time baking these for a tea party and everyone asked for the recipe before the day was done.

My family always lights up when I bring these out for dessert. It is a recipe that never fails to spark conversation and delight everyone at the table.

Ingredients

• Dried lavender: essential for floral aroma and taste look for culinary grade and avoid overly coarse pieces
• Egg whites: make the meringue base fresh eggs are best separate carefully with no yolk
• White granulated sugar: helps stabilize the meringue use super fine sugar if possible for even mixing
• Cream of tartar: supports sturdy peaks in the meringue check for freshness for best results
• Almond flour: gives lightness and structure finely ground blanched almond flour will produce the smoothest shells
• Powdered sugar: ensures sweetness and smooth texture sift well for even blending
• Purple and blue gel food coloring: makes the shells pop opt for gel rather than liquid to avoid thinning the batter
• White chocolate: for the ganache rich and creamy select bars with at least 20 percent cocoa butter not chips
• Heavy cream: binds the ganache look for full fat for the silkiest result

Quality ingredients make all the difference in texture and flavor so take time to source the best you can find

Step-by-Step Instructions

Prepare Equipment and Ingredients:

Gather all of your ingredients and tools before starting Set up a large piping bag with a wide round tip and line baking sheets with parchment or silicone mats

Grind and Sift Lavender Mixture:

Pulse the dried lavender in a spice or coffee grinder until fine Sift this with almond flour and powdered sugar to blend flavors and achieve a smooth base

Make the Swiss Meringue:

Combine egg whites and sugar in a bowl over simmering water Whisk gently until sugar dissolves and mixture is frothy then move to a mixer and whisk Adding cream of tartar at this stage helps sturdy peaks

Beat Until Stiff Peaks Form:

Whip the egg white mixture gradually increasing speed Watch for glossy lines forming and keep whisking until peaks hold their shape straight up when lifted

Fold in Dry Ingredients and Food Coloring:

Gently fold sifted dry mixture into the stiff meringue Add gel food coloring as you fold Use a spatula to mix just enough so the batter is glossy and ribbons off the spatula in a figure eight without breaking

Test and Finish the Batter:

Check batter consistency with the figure eight test and teaspoon test The batter should slowly spread when piped and not hold a peak nor be too runny Undermix if unsure then test again

Pipe and Rest Shells:

Transfer batter to your piping bag and pipe evenly sized circles onto your baking sheets Bang trays firmly on the counter to remove air bubbles and pop any stubborn ones with a toothpick Let trays sit until shells are dry on top when gently touched

Bake Shells:

Preheat oven to 300 degrees Fahrenheit Bake one tray at a time rotating partway through Total bake time is about fifteen to twenty minutes Shells should have feet and not jiggle when done Cool fully before removing

Prepare Lavender Ganache:

Heat heavy cream with lavender until steaming Pour over chopped white chocolate through a strainer to catch lavender Let sit then mix until smooth If chocolate fails to melt microwave briefly in five second bursts until smooth

Cool and Whip Ganache if Needed:

Let ganache cool at room temperature until pipeable If refrigerated and too firm whip gently for a creamy texture

Assemble Macarons:

Pipe ganache onto half the macaron shells Top with remaining decorated shells For best flavor let macarons mature overnight in the fridge before serving

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I adore using Callebaut white chocolate for the ganache because its creamy melt creates a filling that tastes almost like floral ice cream My little sister once requested these for her birthday instead of cake and it is now our favorite baking tradition

Storage Tips

Store finished macarons in an airtight container in the fridge for up to seven days Place parchment between layers to prevent sticking For longer storage keep in the freezer for one to two months and let return to room temperature before eating to restore the perfect chew

Ingredient Substitutions

If you cannot find culinary dried lavender try food safe lavender extract just use one or two drops instead of the dried flower White chocolate must be the real thing with at least 20 percent cocoa butter otherwise ganache will not set Skip the food coloring if you prefer a classic look

Serving Suggestions

These lavender macarons shine on a dessert platter for showers weddings or brunches Pair with earl grey tea or serve as a whimsical bite at spring parties Gifting them in small boxes wrapped with ribbon also makes a lovely thoughtful gesture

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Macaron Origins

French macarons date back centuries and were popularized in Paris bakeries Each region has its own twist but elegant flavors and delicate textures make them a universal favorite I find that floral flavors like lavender provide a gentle nod to the classic gardens of France

Recipe FAQs

→ How do I achieve vibrant color in the shells?

Use gel-based food coloring for vivid results and to maintain the proper consistency of your batter.

→ What type of chocolate works best for the ganache?

Choose white chocolate bars or callets with at least 20% cocoa butter for a smooth, stable ganache.

→ How can I tell when the macaron batter is ready?

The batter should flow slowly off the spatula and form a continuous ribbon without breaking, passing the figure-8 test.

→ How should I store finished macarons?

Keep them refrigerated for up to 7 days or freeze for longer storage. Let them mature overnight for best flavor and texture.

→ What’s the purpose of cream of tartar in this recipe?

Cream of tartar adds acidity to stabilize the meringue, resulting in sturdier peaks and reliable shells.

→ Can I substitute fresh lavender for dried?

Dried culinary lavender is preferred for a more concentrated floral flavor and easier measurement.