This is an adaptation from Martha Stewart's recipe. I also have included some helpful links along the way that helped refine my technique. If I'm being completely honest, my first attempt at macarons was a complete fail. There were so many things wrong with it, but your failures make you wiser right? I have learned so much since that horrible batch and have taken notes since. I hope this helps!
I had a lot of fun making these, but I have to admit, I get irritated when blogs post the recipes at the END of the blog. Perhaps it's a smart strategy, but I'll jump right into it!
— LAVENDER MACARONS —
1 tbsp Lavender Buds
2 Egg Whites (room temp)
1 cup Powder Sugar
3/4 cup Almond Flour
1 pinch Cream of Tartar
1/4 cup Granulated Sugar
— HONEY BUTTERCREAM —
1 cup Powdered Sugar
1/2 cup Unsalted Butter (room temp)
2 tbsp Honey
— OTHER MATERIALS —
2 Baking pans
Parchment Paper or baking mat
— YIELD —
Roughly 27 macarons
Time: 2 hours (with practice)
* Prep 2 baking sheets with cut to size parchment paper. Some more savvy bakers like to use a baking mat, but I don't make these often enough to invest in one yet.
Blend/Pulse powedered sugar, almond flour, and lavender buds in a processor (you can use whole almonds and blend in a food processor, but it takes longer). Sift out any large seeds and discard. Repeat one more time to ensure a fine flour mixture. Set aside.
Using a whisk attachment, whisk the egg whites until foamy (about 4 minutes). Add pinch of cream of tartar (this helps the eggs stay stiff and whip better). Continue to whisk on medium until soft peaks form. Add granulated sugar in teaspoon amounts until combined. Increase speed to high and whisk until hard peaks form.
Add food coloring to the egg white mixture (about 3-4 drops). I used 9 drops red, 9 drops blue since I didn't have purple. Always go about a shade darker than you want your macarons to come out.
Fold egg white mixture and work until it feels like 'lava.' If spooned on a plate, it should flatten evenly within 10 seconds. Place mixture in piping bag and make 3/4 inch disks on parchment paper.
Bang the sheet of batter 4 times on the counter to release air bubbles inside macarons. Rotate 90º and bang 4 times on the other side of the sheet. Repeat for second sheet.
Let macaroons sit for at least 30-40 minutes (depending on humidity) until a skin has formed and is dry to the touch. This skin is important in creating the signature ruffled "feet" in the macaron.
Preheat oven to 375ºF.
Drop temperature from 375ºF to 325ºF right before placing one sheet in the oven. Placing one sheet at a time ensures heat is transferred evenly to a single tray. Bake for 10 minutes. Repeat this step for the second sheet by reheating to 375ºF and dropping to 325ºF.
Prep filling. Blend butter, powdered sugar, and honey in a bowl and spoon into piping bag for filling. Place in fridge to cool.
Fill and sandwich macarons in pairs and enjoy!