Lavender Honey Macarons

I have been thinking about making these forever but never given it a go because of how touchy they are to make. But I found the right recipe and combination of flavors and they are totally worth it!! I’m so excited to finally share this with you all. If you have a little time and patience on your hands definitely try these. They are floraly little sweet bites of heaven. (Cookie recipe courtesy of Thomas Keller Bouchon Bakery Cookbook)

You will need a candy thermometer, and a pastry bag with 1/2-inch plain tip.

Ingredients

Macarons

• 1 ¾ cups+ 2 ½ tbsp. Almond flour/meal
• 1 ¾+1 tbsp.+2 tsp. powdered sugar
• ¼ cup + 1 ½ tbsp.
• ¼ cup +2 tbsp.                        > Egg Whites
• 1 vanilla bean, split lengthwise
• 1 cup + 3 tbsp. granulated sugar, plus a pinch for egg whites
• 2/3 cup water
• 1 tbsp. dried lavender buds

Directions

Because the cookies will be sandwiched, it is important that they be as close in size as possible. Even if you are proficient with a pastry bag, it’s easier using a template. Use a compass or a cookie cutter as a guide and a dark pen such as a fine-tip Sharpie.

Lay a sheet of parchment paper on the work surface with the long side closet to you. Trace 4 evenly spaced 2 ¼-inch circles along the top long edge, leaving 1 inch of space around them. Trace 3 more circles below them, spacing appropriately. Turn the parchment over and lay on a sheet pan. Lift up each corner of the paper and spray with non-stick spray to keep in place.

Preheat the oven to 350 degrees F (convection oven) or 400 degrees F (standard oven).

Place the almond flour in a food processor and pulse to grind it as fine as possible. Sift the almond flour and powdered sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the ¼ cup plus 1 ½ tbsp. egg whites and combine with a spatula. Scrape the seeds from the vanilla bean and add into the mixture along with the lavender buds, stirring until evenly distributed. Set aside.

Place the remaining ¼ cup plus 2 tbsp. eggs whites in the bowl of a stand mixer fitted with the whisk attachment. Combine 1 cup plus 3 tbsp. granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F.

Letting the syrup continue to cook, add the pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248 degrees, reduce the speed to the lowest setting, just to keep them moving.

When the syrup reaches 248 degrees F, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk; the meringue will deflate. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl will still be warm to touch, the meringue should have cooled; if not, continue to whip until it is cool.

Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time (they might not all be used) until when you fold a portion of the batter over on itself, the “ribbon” slowly moves. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than loose.

Transfer the mixture to the pastry bag with the ½-inch tip. Hold the bag upright ½ inch above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and fill the remaining circles on the first pan. Lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.

If using a convection oven, bake for 8-10 minutes, until the tops are shiny and crisp. If using a standard oven, place the sheet pan in the oven, immediately lower the oven temperature to 325 degrees F. and bake for 9-12 minutes, until tops are shiny and crisp. Set the pan on a cooling rack and cool completely.

Honey Buttercream

Ingredients

• 1 cup unsalted butter, softened, room temperature
• 3 cups powdered sugar
• 2 tbsp. honey (I found local clover honey at the market, which is preferable but not necessary)
• 2 tsp. vanilla extract
• 3 drops of red food coloring
• 2-3 drops of blue food coloring

Directions

In a large bowl whip the butter until light and fluffy, slowly add the powdered sugar on low-speed so it doesn’t fly all over the place. Add in the honey and vanilla extract and mix until all combined and smooth. Add the food coloring a little bit at a time to get the lavender color.  Spoon the buttercream into a piping bag with a 3/8-inch plain tip. Remove the macarons from parchment paper and flip half of them over. Starting in the center, pipe 1 tbsp. of the buttercream in a spiral pattern on one upside-down macarons, not quite reaching the edges. Continue with the rest of the macarons and filling. Top with another macaron.

They are best if wrapped individually in a few layers of plastic wrap and frozen for at least 24 hours or up to 2 weeks. Defrost in the refrigerator for 3 hours, then bring to room temperature before serving. They can be served the day they are made or store in a covered container in the refrigerator for up to 2 days.