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Lavender Macarons Recipe

Lavender Macarons

iamwinfred
These elegant French lavender macarons feature crispy almond shells with a soft, chewy center filled with a creamy lavender buttercream. The delicate floral flavor is subtle and sophisticated, and the beautiful pale purple hue makes them a showstopping addition to any dessert table, afternoon tea, or special occasion gift box.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 24 macarons
Calories 142 kcal

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)

Ingredients
  

For the Macaron Shells

  • 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

For the Lavender Buttercream

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1macaronCalories: 142kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 12mgSodium: 15mgPotassium: 30mgFiber: 1gSugar: 16gVitamin A: 3IUCalcium: 2mgIron: 2mg
Keyword floral cookies, French macarons, homemade macarons, lavender buttercream, lavender macarons
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