Lavender Macarons with Lemon Buttercream

Happy Monday, Friends! If you've ever wanted to try your hand at macarons, today I'm sharing my recipe for luscious lavender macarons with lemon buttercream filling. These make a beautiful gift or treat yourself...

I made my first macarons last August, and you can find my beginner tips for mastering macarons, here. I also shared the best macaron-making kitchen gadgets, here. If this is your first time to try macarons, you'll want to check out both of these posts first! 

Lavender Macaron Shells 

1 cup almond flour

3/4 c powdered sugar

3 aged* room temperature egg whites 

1/4 c plus 2T sugar

1/8 tsp cream of tartar

2 drops culinary grade lavender essential oil (Use sparingly to avoid a soapy taste.)

Lavender food color gel 

Preheat oven to 300 degrees. (I strongly recommend using an oven thermometer to double check your oven's temperature.) Sift dry ingredients 3 times and set aside. Beat egg whites until frothy, gradually adding sugar and cream of tartar. Continue to whip until stiff (about 4 minutes.) Fold dry ingredients into egg white mixture, using a spatula to make a figure 8 movement until batter is smooth and shiny. (Do not overmix!) Pipe your macron shells--I recommend this bulb-shaped piping bottle and patterned baking mat at the bottom of the post. When the batter is the right consistency, the peaks at the top will flatten on their own. After your finish piping the shells, firmly tap the baking sheet against the counter several time to remove any air and allow the shells to dry for 30-60 minutes. They are dry enough to bake when they aren't sticky to the touch. Bake for 13-16 minutes, turning the pan midway. You should remove the shells when the tops appear firm. Allow to cool.

Lavender Lemon Buttercream 

2 cups powdered sugar 

1/2 cup unsalted butter

1 tablespoon finely ground lemon zest

2 drops culinary grade lavender essential oil  

1 teaspoon lemon juice

While the shells are baking, use a large bowl to whip the butter with a mixer. Add in lemon zest, essential oil, and lemon juice and continue to whip. Gradually add powdered sugar until creamy. Once the shells have cooled thoroughly, pipe on frosting. Store macarons in the refrigerator. 

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Thanks to Julie @My Wee Abode!