🌸 Incredible Lavender Macaroons with Homemade Honey Buttercream 🌸
These lavender macarons with honey buttercream are a delightful treat with a floral twist.
Ingredients:
Macaroons:
1 cup almond flour
1 ¾ cups powdered sugar
1 tsp dried lavender flowers
4 oz egg whites, at room temperature
¼ tsp cream of tartar
¼ cup granulated sugar
2 drops purple gel food coloring
Honey Buttercream:
½ cup butter, softened
1 cup powdered sugar
2 tbsp honey
Directions:
Prepare Dry Ingredients:
Place almond flour, powdered sugar, and dried lavender in a food processor; process until extra fine.
Sift mixture through a fine-mesh sieve into a large bowl.
Make Meringue:
In a stand mixer, whisk egg whites and cream of tartar until volume increases.
Gradually add granulated sugar until fully incorporated; whisk until stiff peaks form.
Add food coloring; beat until combined.
Combine Ingredients:
Fold in almond flour mixture in thirds using a spatula.
Continue folding until batter flows like thick lava (about 2 minutes).
Pipe Macaroons:
Transfer batter to a pastry bag fitted with a ¼-inch round tip.
Pipe 1-inch circles onto parchment-lined baking sheets, spacing 1-inch apart.
Tap baking sheets against counter to release air bubbles.
Let sit for 40-60 minutes until dry to the touch.
Bake:
Preheat oven to 300°F.
Bake for 15-17 minutes until feet are well-risen and macarons don’t stick to parchment.
Cool completely on baking sheets.
Prepare Buttercream:
Beat butter, powdered sugar, and honey in a stand mixer until smooth and creamy (3-5 minutes).
Assemble:
Pipe buttercream onto the back of half the macarons.
Form sandwiches with remaining macarons.
Age Macarons:
For best results, age in the fridge for 1-3 days before serving.
Prep Time: 45 minutes
Cook Time: 15 minutes
Tips:
Use a fine-mesh sieve for an extra smooth macaron batter.
Age macarons for at least a day to enhance flavor and texture.
Enjoy these elegant and delicious lavender macarons!
