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Lavender Lemon Macarons

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Delicate Lavender Lemon Macarons with crisp almond shells and a soft, chewy center, filled with a bright lemon buttercream subtly infused with floral lavender.

Ingredients

  • 1 cup finely ground almond flour
  • 1 3/4 cups powdered sugar (divided)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon dried culinary lavender, finely ground (divided)
  • 1 teaspoon lemon zest
  • Yellow food coloring (optional)
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt

Instructions

  1. Sift together almond flour and 1 cup powdered sugar into a large bowl to remove lumps.
  2. Finely grind the dried lavender and mix half of it into the dry ingredients along with lemon zest.
  3. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
  4. Add a small amount of yellow food coloring if desired.
  5. Gently fold the dry ingredients into the whipped egg whites in batches until the batter flows in a thick ribbon when lifted.
  6. Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet.
  7. Tap the baking sheet firmly on the counter to release air bubbles.
  8. Let the piped macarons rest at room temperature for 30–45 minutes, or until a skin forms.
  9. Preheat the oven to 300°F (150°C). Bake for 14–16 minutes, then cool completely before removing from parchment.
  10. For the filling, beat butter until creamy. Gradually add remaining powdered sugar, lemon juice, remaining ground lavender, and salt. Mix until light and fluffy.
  11. Pipe filling onto one shell and sandwich with another.
  12. Refrigerate assembled macarons for 24 hours to mature before serving.

Notes

  • Use culinary-grade lavender and grind finely to avoid large floral pieces.
  • Sift dry ingredients thoroughly for smooth shells.
  • Allow macarons to rest before baking to develop proper texture and “feet.”
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze assembled macarons for up to 1 month and thaw in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/lavender-lemon-macarons/