Lavender, Honey Macarons

If you read my first macaron post, then you know the extent of my love for this French delicacy. I have an excess amount of dried lavender in my house and what better way to make use of the aromatic flower than incorporating it in a macaron with a honey buttercream filling. I'm not even a huge sweets fan, and I loved this cookie. I assume this is what elegance tastes like. It makes your mouth feel like it's getting a royal spa treatment (in a non-soapy way, obvi). I'll be experimenting many other flavors (and shapes!) of macarons in the upcoming weeks, because what guy or gal wouldn't love one of these treats on Valentine's Day :) Hope you all enjoy!

Lavender, Honey Macarons

Prep Time: 45 Minutes / Bake Time: 10-15 Minutes / Serving Size: 12-16 Cookies

Ingredients:

Macaron

• 1 Cup Almond Flour
• 1 2/3 Cup Powdered Sugar
• 1 Tbsp Dried Lavender, Grinded
• 3 Egg Whites, At Room Temperature
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Salt
• Purple Food Gel

Honey Buttercream Filling

• 1/2 Cup Unsalted Butter, At Room Temperature
• 2 Cups Powdered Sugar
• 3 Tbsp Honey

Directions:

Grind the lavender in a coffee grinder (cleaned), spice grinder or Magic Bullet.

Whisk together the almond flour, powdered sugar and lavender in a bowl and then sift it into a second bowl, pushing as much through with a spoon. Discard any remaining almond pieces. Repeat sift.

In a bowl of an electric mixer, place in the three egg whites and salt. Mix on medium-high. Once the egg whites start to foam, slowly pour in the granulated sugar. Continue to let the mixer fun for approximately 10 minutes. During this time, add the purple food gel in, about 10-12 drops.

Take the dry mixture and pour in a few tablespoons at a time to the egg whites. With a rubber spatula, carefully fold to incorporate. Do this until there are little almond bumps in the mixture. 

Place mixture into a large piping bag with a 1/4 inch tip. Pipe 1 inch circles onto a baking sheet covered with parchment paper. 

Bang the baking sheet on the counter a few times to let out any air bubbles. Let sit for 45 minutes. Preheat the oven to 350 degrees.

Once the 45 minutes have passed, place tray in the middle rack of the oven. Place a wooden spoon in the door so the oven does not close all the way. Bake for 10-15 minutes (every oven is different, mine are usually done at 13 minutes). 

Take out the macarons once they are finished baking and leave on baking sheet until the frosting is ready (if you take them off too soon, they will stick to the parchment paper).

Filling:

Place the butter into a bowl of an electric mixer. Pour in the sugar and honey and mix until well combined. Place in a piping bag (or large zip lock bag) and pipe the filling onto one side of the macaron.

Assemble the rest and you're done!