Lavender Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of violet food colouring

Used the above ingredients to make the macaron shell.

For salted butter caramel:

• 100ml of warm milk
• 1 egg yolk
• 2 teaspoon of corn flour
• 21 teaspoon castor sugar
• 40g of softened butter
• 1 or 2 drops of lavender essential oil
• Pinch of violet food colouring

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then start preparing the lavender cream by mixing the cornflour and castor sugar.
3. Add the egg yolk in the mixture and beat it properly.
4. Then, mix the warm milk afterwards.
5. Transfer it in a saucepan on medium heat and cook for 5 minutes.
6. Continue stirring until the cream thickens.
7. Remove the cream from heat and add lavender essential oil, food colouring and butter. Mix it well.
8. Put it in a bowl and cover with plastic wrap.
9. Allow cooling at room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.