Name: Lavender Honey Macarons with White Chocolate Buttercream
Prep time: 75 min
Cook time: 15 min
Total time: 240 min
Yield: 24 macarons
Cuisine: French cuisine
Ingredients: 120 g almond flour (finely ground); 120 g powdered sugar (confectioners' sugar); 90 g egg whites (aged at room temperature); 90 g granulated sugar; 1 tsp culinary lavender (dried); 2 pcs purple gel food coloring (drops (optional)); 2 tbsp honey (light-colored); 2 tbsp water; 170 g unsalted butter (room temperature); 120 g powdered sugar (sifted); 100 g white chocolate (melted and cooled); 2 tbsp heavy cream; 1 tsp vanilla extract

Delicate lavender macarons with a pale purple hue are filled with creamy white chocolate buttercream and drizzled with a touch of honey, creating an elegant and inviting dessert.

Prep: 75 min • Cook: 15 min. These sophisticated French macarons feature exquisitely aromatic lavender-infused shells, a delicate undertone of honey, and are filled with a rich, creamy white chocolate buttercream, creating a truly elegant and memorable dessert experience.

Preparation time: 1 hr 15 min
Cooking time: 15 min
Total time: 4 hrs
Servings: 24

Instructions

Prepare Macaron Shells

1Sift almond flour and powdered sugar together twice to ensure a fine, lump-free mixture. Set aside.
2Using a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Gradually add granulated sugar.
3Continue beating on high speed until stiff, glossy peaks form. Gently fold in the culinary lavender and optional purple food coloring.
4Add the dry ingredients to the meringue in three additions, folding gently with a silicone spatula until just combined (macaronage).
5Continue folding until the batter reaches the 'lava' consistency, flowing slowly and smoothly off the spatula.
6Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets.
7Firmly tap baking sheets on the counter a few times to release air bubbles. Let macarons rest for 30-60 minutes, or until a skin forms on top.

Bake Macaron Shells

1Preheat oven to 150°C (300°F). Bake macarons for 12-15 minutes, one tray at a time, rotating halfway through.
2Macarons are done when the 'feet' are visible and they don't jiggle when gently nudged. Let cool completely on the baking sheet before removing.

Prepare Honey Syrup

1In a small saucepan, combine honey and water. Heat gently over low heat, stirring until honey is fully dissolved. Do not boil.
2Let the honey syrup cool completely.

Prepare White Chocolate Buttercream

1In a large bowl, cream softened butter with an electric mixer until light and fluffy.
2Gradually add sifted powdered sugar, beating until well combined and smooth.
3Fold in the cooled melted white chocolate, heavy cream, and vanilla extract until fully incorporated.

Assemble Macarons

1Match cooled macaron shells by size. Lightly brush the flat side of half the shells with the cooled honey syrup.
2Pipe or spread a generous dollop of white chocolate buttercream onto the honey-brushed shells.
3Top with the remaining macaron shells, gently twisting to secure. Refrigerate for at least 2 hours before serving to allow flavors to meld.