Lavender Macarons with Lavender Buttercream Filling
A recipe for perfect lavender macarons with a fragrant lavender buttercream filling. The buttercream frosting also works great for cupcakes and cakes!
Ingredients
- 107 grams (1 cup + 1/2 tablespoons) almond flour
- 171 grams (1½ cups) powdered sugar
- 3 large egg whites (108g), room temperature
- 81g (1/4 cup + 2 tablespoons) granulated sugar
- Purple gel food coloring
- 4 drops lavender essential oil
- Extra large pastry bags
- 3/8-inch round piping tip
- Printable macaron guide
- 1/2 cup egg whites (about 2 large eggs)
- 1/2 cup granulated sugar
- 1/2 cup (1 sticks) unsalted butter, cut into 1 inch piece
- 3-4 drops lavender essential oil*
Directions
- 1
First, read Sarah’s tips to know what the consistency of the macaron batter should be.
- 2
Fill an extra-large pastry bag fitted with a 3/8-inch round piping tip with macaron batter. If you notice some unmixed dry ingredients in your bowl do not add them to the piping bag.
- 3
Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place it on a saucepan. Use a whisk to beat the mixture until very hot (about 160F).
- 4
Pair the macaron shells by similar size and shape. Put buttercream frosting in a piping bag fitted with a 3/8-inch round piping tip. Pipe a dollop of frosting onto half the macaron shells and gently make a sandwich with the second macaron shell.