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Lavender Macarons Recipe

Lavender Macarons Recipe

Lavender Macarons Recipe

To bring an original dessert to your friends or to delight your family members, this lavender macarons recipe is perfect. From New York to Tokyo, macaron enthusiasts from all around the world envy us for these delicate French pastries. Nowadays, this quintessentially French pastry originated in Italy. It was thanks to the indulgence of Catherine de Medici in the 16th century that the French discovered these delightful colorful treats.

Macarons are meant to be enjoyed in one bite, and if they still hold a special place in the display cases, it's no coincidence. These savory pastries are both light and melting. They bring joy to everyone, and no one can resist the temptation of biting into one, or even two, after a hearty family meal.

Moreover, macarons allow for the expression of the creativity of the person preparing them. This recipe allows for the association of new flavors through its crispy biscuit and creamy ganache. Thus, lavender macarons are among those that surprise, both with their pretty purple color and their floral flavor.

Prepared with quality ingredients, the richness of the Provencal terroir is expressed through this refined pastry. The Lavandula angustifolia essential oil from our family estate, Château du Bois, is classified AOC. Its unique taste wonderfully enhances this recipe by allowing floral and herbal notes to emerge in a truly original way.

Lavender Macarons Recipe

Preparation of Lavender Macarons Recipe

Preparation Time: about 30 minutes
Rest Time: about 15 minutes
Cooking Time: about 10 minutes
Total Time: about 55 minutes

Step 1

Blend powdered sugar and almond flour in a mixer. Pass through a sieve to obtain a fine powder.

Step 2

Whip the egg white into stiff peaks with a pinch of salt. Add granulated sugar, purple food coloring, and a drop of fine lavender essential oil while continuing to beat until a firm meringue forms.

Step 3

Add sieved almond flour and powdered sugar to the meringue. Gently fold with a silicone spatula using upward movements until a smooth and glossy texture is achieved.

Step 4

Transfer the macaron batter to a piping bag with a smooth tip. Pipe small mounds of batter onto a baking sheet lined with parchment paper, spacing them a few centimeters apart.

Step 5

Let the macarons rest for about 15 minutes at room temperature to form a slight crust on the surface.

Step 6

Preheat the oven to 140°C (285°F) with a baking sheet inside to heat up.

Step 7

Place the macaron tray in the oven for about 10 minutes of baking with the oven door slightly ajar. The macarons should be cooked but still soft inside.

Step 8

Remove the tray from the oven and pour a little water under the parchment paper to facilitate macaron removal. Let them cool completely before delicately removing them.

Step 9

Fill the macarons with the ganache of your choice; we recommend a buttercream flavored with a few drops of fine lavender essential oil. Serve chilled.


Necessary Utensils

  • A mixer
  • A fine sieve
  • A mixing bowl
  • An electric mixer or stand mixer
  • A silicone spatula or spoon
  • A piping bag with a smooth tip
  • A baking sheet lined with parchment paper
  • An oven
  • A saucepan (for those making ganache)
  • A kitchen scale
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