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    Home » Recipes » Lemon Lavender French Macaron

    Published: Mar 10, 2020 · Modified: Mar 10, 2020 by Kristen Massad · This post may contain affiliate links · Leave a Comment

    Lemon Lavender French Macaron

    Jump to Recipe·Print Recipe

    Lemon with hints of lavender takes the spotlight in these classic french macaron cookies.  Lemon Lavender French Macaron is the cookie for spring and a perfect bite of sweet!

    As we are heading into warmer weather and outdoor gatherings, I am excited to add a dessert that will be perfect for your spring event, garden party or just a evening dinner with friends.  I love the idea of adding herbs and flowers into desserts for a fresh and unique flavor and Lemon Lavender French Macarons is the perfect bite of sweet to be on your table.

    French Macarons
    French Macarons are the perfect cookie for every event.  Made with almond flour, powdered sugar, and egg whites, they are so versatile and can be made into so many wonderful flavors.  The shell of the macaron is always prepared the same way no matter what flavor you choose to make.  The color of the shell can be altered to go along with your event theme and the flavor of the filling.  These Lemon Lavender French Macarons have yellow food coloring added to the the meringue and a touch of dried lavender sprinkled on the the top of the shell before baking.  Once the shell is baked, the filling is the next step to making this cookie even more magical.

    Ingredients
    French Macaron:
    Almond Flour
    Powdered Sugar
    Egg Whites
    Egg White Powder
    Yellow Food Coloring

    Lavender Lemon Curd:
    Sugar
    Lemons
    Eggs
    Unsalted Butter
    Dried Lavender

    Tips to making the perfect French Macaron
    Making french macarons can be intimidating, but the key is slow and steady.  When my daughter asked me to teach her how to make french macarons, that is when I realized they are simple but require patience.  

    The first step to making the perfect french macaron is running the almond flour and powdered sugar through a food processor to create a fine texture

    Sift the almond flour and powdered sugar

     Egg white powder is a stabilizer that is necessary when baking the perfect french macaron

    Whisk the egg whites and egg white powder to stiff peak before adding the smaller amount of powdered sugar

    Add the food color to the meringue while it is mixing instead of adding the color at the end of the process because you can overtax the batter which will cause the macarons to be to flat

    Gently fold the almond flour and powdered sugar mixture into the meringue

    Once the batter is fully incorporated add the batter to a piping bag

    Pipe the batter onto a baking sheet lined with parchment paper or a silpat

    Allow the macarons to sit for 20-30 minutes to create a crust on top (this allow the french macarons to have feet when they bake)

    A few other favorite French Macaron Flavors 

    Chocolate Nutella French Macaron

    Cookies + Cream French Macaron

    Chocolate Chai French Macaron


    photos by Audrie Dollins

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    Lemon Lavender French Macaron

    Print Recipe
    • Author: kristen massad

    Ingredients

    Scale

    1 ½ Cup (200 grams) Powdered Sugar
    1 Cup (115 grams) Almond Flour
    3 (90 grams) Egg Whites
    1 Tbsp (8 grams) Egg White Powder
    ¼ Cup (30 grams) Powdered Sugar
    Yellow Food Coloring 

    Instructions

    Prepare the Lemon Lavender Curd and refrigerate overnight
    Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
    Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
    Sift the almond flour, powdered sugar mixture into a large bowl; set aside
    In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
    Slowly add in powdered sugar (30 grams) to egg whites
    Turn the mixer on slow and add 2 drops of yellow food coloring to the meringue while it is mixing and continue until the meringue is yellow
    Remove the bowl from the mixer and fold in powdered sugar and almond flour
    Fold until smooth and can make ribbons with batter (do not over mix)
    Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
    Sprinkle dried lavender on top half of the unbaked macaron shells
    Let the macarons sit on the sheet pan for 20-30 minutes before baking
    Bake the macarons for 12 minutes
    Remove the macarons from the oven and allow them to cool before filling
    Fill half of the macaron shells with the Lemon Lavender Curd and then stack the other half of the cookies on top
    Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

     

    Did you make this recipe?

    Tag @joyandoliver on Instagram

    Print

    Lemon Lavender Curd

    Print Recipe
    • Author: kristen massad

    Ingredients

    Scale

    1 ¼ cup sugar
    1 cup lemon juice
    zest of 5 lemons
    5 eggs
    1 ½ cup butter, unsalted
    ¼ tsp dried lavender 

    Instructions

    Combine all ingredients in a bowl
    Place bowl over a saucepan with simmering water
    Stir the curd over low heat
    The curd is complete when the consistency is thick and coats the back of a wood spoon
    Strain the curd and cool completely before refrigerating

    Did you make this recipe?

    Tag @joyandoliver on Instagram

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