I’ll never forget the first time I tasted a lavender macaron at a tiny French patisserie in Paris.
The delicate floral notes, the crisp shell that gave way to a chewy center, and that gorgeous purple hue instantly transported me.
Fast forward to today, and I’m thrilled to share my perfected Lavender Macarons Recipe with you.
These elegant French cookies might seem intimidating, but I promise they’re more approachable than you think.
The secret is in understanding a few key techniques and being patient with the process. Once you master the basics, you’ll be turning out bakery-quality macarons in your own kitchen.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Total Time | 60 minutes |
| Servings | 24 macarons |
| Difficulty Level | Intermediate |
Why You’ll Love This Lavender Macarons
These lavender macarons are everything a French cookie should be: delicate, sophisticated, and absolutely stunning on any dessert table.
The floral lavender flavor is subtle and elegant, never overpowering or soapy like some lavender desserts can be.
The texture is what really sets homemade macarons apart from store-bought versions. You get that signature crispy shell that shatters gently when you bite into it, followed by a soft, chewy interior that melts on your tongue.
The lavender buttercream filling adds a creamy richness that balances the almond-forward shells perfectly.
Here’s what makes this recipe special:
- Foolproof technique: I’ve broken down every step so even first-time macaron makers can succeed
- Natural lavender flavor: Using culinary lavender buds gives an authentic, delicate taste
- Beautiful presentation: The pale purple color makes these cookies absolutely Instagram-worthy
- Impressive yet achievable: They look like they came from a fancy bakery, but you can make them at home
- Perfect for gifting: Pack these in a pretty box and you have an unforgettable homemade gift
Another favorite: Coconut Macaroons
Ingredients
The beauty of macarons lies in their simplicity. You only need a handful of ingredients, but quality matters here.
Using superfine almond flour makes all the difference in achieving those smooth, professional-looking shells.
For the Macaron Shells:
- 1¾ cups superfine almond flour
- 2 cups powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- 1 tablespoon dried culinary lavender buds, finely ground
- Purple gel food coloring (optional)
- Pinch of salt
For the Lavender Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon culinary lavender buds, finely ground
- ½ teaspoon vanilla extract
Kitchen Equipment Needed
Having the right tools makes macaron-making so much easier. You don’t need a ton of fancy equipment, but a few key items will set you up for success.
- Stand mixer or hand mixer
- Silicone baking mats or parchment paper
- Macaron template (optional but helpful)
- Piping bags
- Round piping tip (½ inch)
- Fine-mesh sieve
- Digital kitchen scale
- Large mixing bowls
- Rubber spatula
- Baking sheets
Recommended Products for This Recipe
After making hundreds of batches of macarons, I’ve discovered a few products that genuinely make the process easier and produce better results.
These aren’t just nice-to-haves; they’re game-changers for home bakers.
1. Bob’s Red Mill Super-Fine Almond Flour
The texture of your almond flour directly impacts how smooth your macaron shells turn out.
Regular almond flour can be too coarse and create bumpy shells, but super-fine almond flour is already ground to the perfect consistency.
I’ve tried countless brands, and this one consistently produces the smoothest results without needing extra sifting.
2. Silpat Silicone Baking Mat
Parchment paper can work in a pinch, but a quality silicone mat makes a huge difference in how evenly your macarons bake.
The Silpat provides consistent heat distribution, which means no more burnt bottoms or unevenly cooked shells. Plus, the reusable aspect means you’ll save money in the long run.
3. Organic Culinary Lavender Buds
Not all lavender is created equal, and you absolutely need food-grade lavender for this recipe.
Craft store lavender often contains pesticides or other chemicals you don’t want in your food.
These organic culinary-grade buds have the perfect flavor without any bitterness or soapy taste that can happen with lower-quality lavender.
4. Wilton Piping Bags and Tips Set
Consistent piping is crucial for uniform macarons, and this set includes everything you need.
The bags are sturdy enough to handle thick macaron batter without bursting, and the variety of tips means you can use them for the buttercream filling too.
The round tip that comes with this set is perfect for piping macaron circles.
5. OXO Good Grips Digital Kitchen Scale
Weight measurements are essential for macarons because volume measurements can vary too much.
This scale is accurate, easy to read, and the pull-out display means you can actually see the weight even when using a large bowl.
It switches easily between grams and ounces, which is perfect since most macaron recipes use metric measurements.
You might also enjoy: Lemon Raspberry Cookies
Step-by-Step Instructions: How to Make Lavender Macarons
Making macarons is a process that rewards patience and precision. Don’t rush through these steps, and you’ll be rewarded with beautiful, delicious results.
1. Prepare Your Ingredients and Equipment
- Bring egg whites to room temperature by leaving them out for at least 30 minutes before starting
- Measure all ingredients precisely using a kitchen scale for best results
- Line two baking sheets with silicone mats or parchment paper
- If using a macaron template, slide it under your parchment paper
- Finely grind the lavender buds using a spice grinder or mortar and pestle until they’re almost powder-like
- Sift the almond flour and powdered sugar together twice to remove any lumps
2. Make the Macaron Batter
- Add egg whites and a pinch of salt to the bowl of your stand mixer
- Beat on medium speed until foamy, about 1 minute
- Gradually add granulated sugar one tablespoon at a time while continuing to beat
- Increase speed to medium-high and beat until stiff, glossy peaks form, about 5-7 minutes
- The meringue should stand straight up when you lift the whisk
- Add ground lavender and a small amount of purple gel food coloring if desired
- Gently fold in the sifted almond flour mixture using a rubber spatula
- Use a folding motion, scraping down the sides and bottom of the bowl
- Continue folding until the batter flows like lava and forms a ribbon that dissolves back into itself within 10-15 seconds
Read Also: Sand Dollar Cookies
3. Pipe the Macarons
- Transfer batter to a piping bag fitted with a round tip
- Hold the bag perpendicular to the baking sheet, about ½ inch above the surface
- Pipe 1½-inch circles, spacing them about 1 inch apart
- Use a steady pressure and lift straight up quickly to minimize peaks
- If peaks form, gently tap them down with a wet fingertip
- Firmly tap the baking sheet on the counter 5-10 times to release air bubbles
- Use a toothpick to pop any visible air bubbles on the surface
4. Let the Macarons Rest
- Allow the piped macarons to sit at room temperature for 30-60 minutes
- They’re ready when you can gently touch the surface and no batter sticks to your finger
- A thin skin should form on top; this is crucial for developing the characteristic “feet”
- The resting time may vary depending on humidity levels in your kitchen
5. Bake the Macarons
- Preheat your oven to 300°F (150°C)
- Bake one sheet at a time on the middle rack for 13-15 minutes
- The macarons should not brown; reduce temperature if they start to color
- Test for doneness by gently touching the top; it should not wiggle
- The “feet” should be fully developed and the shells should easily lift from the mat
- Let cool completely on the baking sheet before attempting to remove them
This pairs beautifully with my Lavender Lemonade Mocktail for a complete lavender-themed afternoon tea.
6. Make the Lavender Buttercream
- Beat softened butter in a mixing bowl until creamy and pale, about 2 minutes
- Gradually add powdered sugar, one cup at a time, beating well after each addition
- Add ground lavender, vanilla extract, and heavy cream
- Beat on high speed for 3-4 minutes until light and fluffy
- Adjust consistency by adding more cream if too thick or more powdered sugar if too thin
- Transfer to a piping bag fitted with a small round tip
7. Assemble the Macarons
- Match macaron shells by size to create even pairs
- Pipe a small amount of buttercream onto the flat side of one shell
- Use a gentle swirling motion to create an even layer
- Top with the matching shell, flat side down
- Gently press together until the buttercream just reaches the edges
- Repeat with remaining shells and buttercream
8. Mature the Macarons
- Place assembled macarons in an airtight container
- Refrigerate for at least 24 hours before serving
- This “maturing” process allows the filling to soften the shells slightly
- The flavors also meld together during this time
- Bring to room temperature for 20-30 minutes before serving for the best texture
Tips for The Best Lavender Macarons
After making countless batches of macarons, I’ve learned some tricks that make all the difference between good and great results.
These tips will help you avoid common pitfalls and achieve bakery-quality macarons.
- Age your egg whites: Separate eggs 24-48 hours before making macarons and store whites in the fridge, then bring to room temperature before using
- Invest in a kitchen scale: Volume measurements are too inconsistent for macarons; weighing ingredients is essential
- Don’t skip the sifting: Even pre-sifted almond flour needs another pass through a fine-mesh sieve
- Watch the macaronage carefully: Under-mixing leads to cracked shells, over-mixing creates flat, spread-out cookies
- Test your oven temperature: Use an oven thermometer because many ovens run hot or cold
- Avoid humid days: High humidity can prevent shells from forming proper skin during the resting period
- Use gel food coloring: Liquid coloring adds too much moisture to the batter
- Don’t open the oven: Resist the temptation to check on them; temperature fluctuations cause issues
- Cool completely: Trying to remove macarons while warm will result in broken shells
- Be patient with the process: Macarons require time and attention; rushing leads to disappointing results
Serving Suggestions
Lavender macarons are naturally elegant and versatile enough to suit various occasions.
Their delicate floral flavor pairs wonderfully with both tea and coffee, making them perfect for afternoon gatherings.
Serve them as part of a French-inspired dessert spread alongside Lemon Squares and fresh fruit.
The bright citrus complements the floral notes beautifully. For a more substantial tea service, add Chai Scones with Maple Chai Glaze to round out your menu.
These cookies make stunning additions to:
- Bridal or baby shower dessert tables
- Wedding favors packaged in clear boxes
- Mother’s Day or Valentine’s Day gifts
- Spring garden party refreshments
- Afternoon tea services
- Elegant dinner party petit fours
- Birthday celebrations for macaron enthusiasts
Variations of Lavender Macarons
Once you’ve mastered the basic lavender macaron, the world of flavor combinations opens up.
The floral base works beautifully with many complementary flavors that enhance rather than overpower the delicate lavender.
- Lemon Lavender: Add lemon zest to the buttercream and a touch of lemon extract for a bright, refreshing twist
- Honey Lavender: Replace some of the powdered sugar in the filling with honey for a deeper, more complex sweetness
- Lavender Earl Grey: Steep Earl Grey tea in the cream before making the buttercream for a sophisticated tea flavor
- White Chocolate Lavender: Fold melted white chocolate into the buttercream for extra richness
- Blackberry Lavender: Add a layer of blackberry jam under the buttercream filling
- Vanilla Lavender: Increase the vanilla extract and add vanilla bean paste for a classic combination
- Rose Lavender: Add a small amount of rose water to the buttercream for a romantic floral blend
- Almond Lavender: Incorporate almond extract into the shells for a stronger nutty flavor
Another favorite: Orange Creamsicle Cookies
Storage and Reheating
Proper storage is key to maintaining the perfect texture of your macarons. These delicate cookies need protection from moisture and air to stay at their best.
Store assembled macarons in an airtight container in the refrigerator for up to one week. Layer them carefully with parchment paper between each level to prevent sticking.
For longer storage, macarons freeze exceptionally well for up to three months.
- Refrigerator storage: Keep in airtight container for 5-7 days
- Freezer storage: Arrange in single layers separated by parchment, freeze for up to 3 months
- Thawing frozen macarons: Transfer to refrigerator overnight, then bring to room temperature for 30 minutes
- Serving temperature: Always serve at room temperature for the best texture and flavor
- Unfilled shells: Store in airtight container at room temperature for up to 3 days, fill before serving
- Transporting tips: Keep refrigerated until 30 minutes before serving, transport in rigid containers to prevent crushing
Nutritional Facts
Per macaron (based on 24 servings):
- Calories: 142
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 12mg
- Sodium: 15mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Health Benefits of Key Ingredients
While macarons are certainly an indulgent treat, some of their core ingredients offer surprising nutritional benefits.
Moderation is key, but you can feel slightly better about enjoying these elegant cookies knowing they contain some wholesome elements.
Almond flour forms the base of macaron shells and provides significant nutritional value compared to all-purpose flour. It’s rich in vitamin E, a powerful antioxidant that supports skin health and immune function.
Almonds also contain healthy monounsaturated fats that can help reduce bad cholesterol levels. The protein content in almond flour is higher than traditional wheat flour, offering about 6 grams per ounce.
Lavender isn’t just a pretty flavor addition. This aromatic herb has been used medicinally for centuries and contains compounds that may help reduce anxiety and promote relaxation.
Some studies suggest lavender can improve sleep quality and reduce stress levels. It also contains antioxidants that fight free radicals in the body.
Egg whites provide high-quality protein without any fat or cholesterol. They’re an excellent source of riboflavin and selenium, both important for cellular health and metabolism.
You might also enjoy: Lemon Blueberry Cookies
FAQs About Lavender Macarons
1. Why did my macarons crack on top?
Cracked macarons usually result from oven temperature that’s too high or insufficient resting time before baking.
The shells need to form a complete skin during the resting period so they don’t expand too rapidly in the oven.
Make sure your oven temperature is accurate using an oven thermometer, and don’t skip the resting step even if you’re in a hurry.
2. What causes hollow macarons?
Hollow macarons typically occur from over-mixing the batter or baking at too high a temperature.
When you over-mix, you deflate too much air from the meringue, which prevents proper structure formation.
The shells puff up quickly in a too-hot oven, creating a hollow center instead of developing evenly throughout.
3. Can I make macarons without a stand mixer?
You can absolutely make macarons with a hand mixer, though it requires more effort and time to achieve stiff peaks.
The key is patience and making sure your meringue reaches the proper consistency. It may take 10-12 minutes instead of 5-7, but the results can be just as good.
4. Why do my macarons spread and lose their shape?
Spreading happens when the batter is over-mixed or too thin. The mixture should flow slowly like lava, not pour like pancake batter.
If you’ve mixed too much, the batter becomes too loose and spreads during baking instead of holding its shape.
5. How do I know when my macarons are done baking?
Perfectly baked macarons should not wiggle when gently touched on top. The feet should be fully formed and slightly ruffled.
They should lift easily from the baking mat without sticking or leaving any batter behind.
Lavender Macarons
Ingredients
- 1¾ cups superfine almond flour About 168g; sifted twice
- 2 cups powdered sugar About 240g; sifted twice
- 3 large egg whites Room temperature; aged 24-48 hours in fridge for best results
- ¼ cup granulated sugar About 50g
- 1 tablespoon dried culinary lavender buds Finely ground; must be food-grade/organic
- purple gel food coloring (optional); do not use liquid coloring
- 1 pinch salt
- ½ cup unsalted butter About 113g; softened to room temperature
- 2 cups powdered sugar About 240g
- 2 tablespoons heavy cream Add more to thin if needed
- 1 teaspoon culinary lavender buds Finely ground
- ½ teaspoon vanilla extract
Equipment
- Stand mixer or hand mixer
- Silicone baking mats Or parchment paper
- Macaron template (optional)
- Piping bags
- Round piping tip ½ inch
- Fine-mesh sieve
- Digital kitchen scale
- Large mixing bowls
- Rubber spatula
- Baking sheets Two required
- Spice grinder or mortar and pestle For grinding lavender buds
- Oven thermometer (optional but recommended)
Method
- Bring egg whites to room temperature (30 min), then precisely weigh and measure all ingredients. Finely grind lavender buds and sift almond flour with powdered sugar twice to remove lumps.
- Beat egg whites and salt until foamy, then gradually add granulated sugar and increase to medium-high speed, beating until stiff, glossy peaks form (5–7 minutes). Fold in ground lavender and optional food coloring.
- Gently fold sifted almond flour mixture into the meringue using a rubber spatula until the batter flows like lava and a ribbon dissolves back into itself within 10–15 seconds.
- Transfer batter to a piping bag with a ½-inch round tip and pipe 1½-inch circles onto lined baking sheets, spacing 1 inch apart. Tap sheets firmly on the counter 5–10 times to release air bubbles and pop any with a toothpick.
- Let piped macarons sit at room temperature for 30–60 minutes until a dry skin forms and the surface doesn’t stick to a light touch; this step is essential for developing the characteristic feet.
- Preheat oven to 300°F (150°C) and bake one sheet at a time on the middle rack for 13–15 minutes until the shells don’t wiggle when touched and lift cleanly from the mat. Cool completely on the baking sheet.
- Beat softened butter until creamy and pale, then gradually beat in powdered sugar, ground lavender, vanilla, and heavy cream. Beat on high for 3–4 minutes until light and fluffy, adjusting consistency as needed.
- Match cooled shells by size, pipe buttercream onto the flat side of one shell, then gently press the matching shell on top until the filling just reaches the edges.
- Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the filling to soften the shells and the flavors to meld. Bring to room temperature 20–30 minutes before serving.
Nutrition
Notes
- Age your egg whites: Separate eggs 24–48 hours ahead, store whites uncovered in the fridge, then bring to room temperature before using for a more stable meringue.
- Always use a kitchen scale: Volume measurements are too inconsistent for macarons; weighing ingredients is essential for reliable results.
- Sift twice: Even pre-sifted almond flour should be sifted again with the powdered sugar to ensure smooth shells.
- Monitor your macaronage: Under-mixing causes cracked shells; over-mixing causes flat, spread-out cookies. The batter should flow like lava.
- Use gel food coloring only: Liquid coloring adds excess moisture that can ruin the batter structure.
- Avoid high humidity days: Moisture in the air can prevent the shells from forming the skin needed for proper feet development.
- Test your oven temperature: Use an oven thermometer, as many ovens run hot or cold. If shells begin to brown, reduce the temperature.
- Storage: Keep assembled macarons in an airtight container in the refrigerator for up to 5–7 days, or freeze for up to 3 months with parchment between layers.
- Flavor variations: Try adding lemon zest for a lemon lavender version, honey in place of some powdered sugar, or Earl Grey-steeped cream for a tea-flavored filling.
- Only use food-grade culinary lavender: Craft store lavender may contain pesticides or chemicals not safe for consumption.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There’s something truly magical about pulling a tray of perfect lavender macarons from your oven.
These elegant French cookies may have a reputation for being finicky, but with patience and practice, they’re absolutely achievable in your home kitchen.
The combination of crispy shells, chewy centers, and creamy lavender buttercream creates a dessert experience that’s hard to beat.
I hope this recipe gives you the confidence to try making macarons and discover how rewarding the process can be.
Give this Lavender Macarons a try and let me know how it turns out. Drop a comment below with your results, questions, or any creative variations you come up with. I’d love to see photos of your beautiful macarons too.
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- Strawberry Cheesecake Cookies
- Key Lime Pie Cookies
- Pineapple Upside Down Cookies
- Lime Crinkle Cookies
- Chocolate Dipped Coconut Macaroons
