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Today I am going to teach you how to make French Macarons with honey-lavender buttercream.
For the ingredients, you will need: 10 egg whites
1 cup granulated sugar 4 cups powdered sugar
3 cups of almond flour violet food coloring
and a pastry bag with a plain tip.
To begin, separate the whites from the yolks. You'll want the eggs to be at room temperature.
Pour the whites into a mixing bowl and beat on high until foamy.
Then add the granulated sugar.
Continue to whip on high until firm peaks form. This is called a meringue.
Add violet food coloring to the meringue to create the shade you desire.
Food coloring can be found at Michael's Arts and Crafts stores.
Meanwhile, in a large bowl, sift the powdered sugar and almond flour together.
Almond flour may be found at Trader Joe's or Henry's.
The meringue is done when all the eggs have whipped to firm peaks and no liquid egg remains
in the bowl.
Then add the meringue to the sifted ingredients.
Using a rubber spatula, fold the meringue into the dry ingredients.
It is better to under-mix than over-mix.
Fold until the batter flows in a ribbon.
You want the batter to settle slowly, a happy medium between holding peaks and collapsing
into liquid. The batter should also be shiny.
Fill a pastry bag with a plain tip and add your batter.
Then scrape the bater toward the tip...
...and gently squeeze the pastry bag to pipe small rounds onto a baking sheet lined with
parchment paper.
Never pipe macaroons directly onto a baking sheet - they will stick to thepan.
Pipe rounds the size of a quarer onto the parchment paper.
Space them about two inches apart.
They will need to rest for about an hour until a skin forms on top and are no longer tacky
to the touch.
Preheat your oven to 350 degrees and bake the cookies for ten minutes.
While they are baking, prepare the buttercream.
Place three sticks of butter at room temperature into the mixing bowl and beat until pale and
creamy.
Sift two cups of powdered sugar and add to the butter.
Add a tablespoon of honey.
Finally, add a teaspoon of lavender extract. Lavender extract can be found at specialty
kitchen stores like William Sonoma or Sur La Table.
Mix all ingredients until well combined and buttercream is white and fluffy.
Remove macarons from the oven and cool completely.
To assemble, pipe the buttercream onto half of the inverted macarons.
Top with the other half to form a sandwich.
Bon Appé***!