Lavender Macarons Lavender Ganache (Print Version)
Airy lavender shells paired with smooth floral ganache for a unique and elegant dessert.
# Ingredients:
→ Lavender Macaron Shells
01 -
1 tbsp dried lavender
02 -
100 grams egg whites
03 -
100 grams white granulated sugar
04 -
1/4 tsp cream of tartar
05 -
105 grams almond flour
06 -
105 grams powdered sugar
07 -
A few drops of purple and blue gel food coloring
→ Lavender Ganache
08 -
250 grams white chocolate
09 -
2 tbsp dried lavender
10 -
83 grams heavy cream
# Directions:
01 -
Get all ingredients ready. Prepare a large piping bag with a 1/2” diameter tip. Line two baking sheets with parchment paper or silicone mats. Measure ingredients accurately.
02 -
Pulse dried lavender in a coffee or spice grinder until powdered. Sift together powdered sugar, almond flour, and lavender.
03 -
Place a mixing bowl over a pan of barely simmering water. Add sugar and egg whites. Whisk until frothy and sugar has dissolved completely. Ensure the bowl doesn’t touch the water to prevent cooking.
04 -
Transfer the sugar and egg mixture to a stand mixer with a whisk attachment. Whisk on low for 30 seconds, then add cream of tartar. Gradually increase speed to medium until whites are fluffy, then whisk at medium-high until stiff peaks form.
05 -
Add sifted almond flour, powdered sugar, and lavender into the meringue. Add a few drops of food coloring. Fold gently using a spatula until the batter achieves a flowing consistency.
06 -
Transfer batter to the prepared piping bag. Pipe batter onto baking sheets, holding the piping bag at a 90-degree angle. Bang trays gently on the countertop to release air bubbles and use a toothpick to remove any surface bubbles.
07 -
Let shells sit for 20-40 minutes until they form a dry surface. Test by gently touching; they should not be sticky.
08 -
Preheat oven to 150°C (300°F). Bake one tray at a time, rotating halfway through. Bake for a total of 15-20 minutes. Allow macarons to cool completely before proceeding.
09 -
Add lavender to heavy cream and heat in the microwave at 15-second intervals until hot (avoid boiling). Strain cream over the white chocolate and let sit for 2 minutes. Stir until melted and smooth. If necessary, microwave in 5-second intervals until fully melted.
10 -
Dip the top shells in melted white chocolate and sprinkle with dried lavender buds. Let set.
11 -
Transfer ganache to a piping bag and pipe it onto the bottom shell of each macaron. Place the decorated shell on top. Let macarons mature overnight before serving.
# Notes:
01 -
Ensure the batter consistency is glossy and flows like lava before piping.
02 -
Use food coloring sparingly to prevent over-mixing.
03 -
To avoid lopsided macarons, rotate trays as needed and use an oven thermometer for accuracy.