Lavender Honey French Macarons

By Tina
In Afternoon Tea
Feb 26th, 2014

French macrons are supposed to be one of the hardest cookies to make. Knowing this I have avoided even trying to make them, but today I took the plunge and really, they are not that bad!

Making macarons is tricky and takes time and patience, but its not impossible. I am going to guide you step by step through the whole process so your first macarons come out great.

Here’s what you will need:

3/4 almond meal/flour
1 cup of powdered sugar
2 egg whites, room temperature
1/4 cup of fine white sugar
pinch of cream of tartar

1 stick of butter, room temperature
1-2tbs powdered sugar (depends how sweet you like it)
1 tsp lavender honey
sprinkle of edible lavender buds


1.) First you want to separate the eggs. Eggs separate best when cold but the egg whites must be room temperature to make your meringue. Separate the eggs while cold and leave the whites till they are room temperature.

seperated eggs (1 of 1)

2.) Sift together the almond meal and powdered sugar, twice, maybe even three times. You want it to be super fine. If you dont have a sieve you can also whisk together the ingredients and work out the lumps. Tap the bowl a few times to bring the lumps to the top- you can pick them out or whisk them up.

almond meal mix (1 of 1)

3.) Next start beating the egg whites with a tiny pinch of the cream of tartar. This will help to stabilize the egg whites. Add the 1/4 cup white sugar then continue beating until a stiff peak is formed, this means that when you hold up the whisk the whites should stand up straight. Be careful you don’t over beat or the eggs will separate. You don’t want to under mix either though!

on a tray (1 of 1)-2

4.) After you have made stiff peaks with your egg whites you need to fold in the almond mixture. This is one of the most crucial steps. Here is my tip- use a whisk, not a spatula to fold. This will help you keep the mix light and fluffy. Use gentle motions to fold together the ingredients.

folding (1 of 1)

5.) Transfer the mixture into a piping bag. And squeeze out enough mixture on a lined cookie tray to make the perfect sized macaron. Hold the tip steady to get an even shaped macaron.

piping (1 of 1)

6.) Tap the trays a few times, this knocks out any excess air and then leave them to rest for about 10-20 minutes. This step is crucial and if you bypass it, your macaroons will fail!

on a tray (1 of 1)

7.) Preheat the oven now to 325F while the macarons are resting. I sprinkled them with a few extra lavender buds.

8.) Place one tray at a time into the oven. The rack should be centered in the oven. Trust me, it doesnt matter how big your oven is, only one tray should go in at a time!

9.) Bake the macarons for about 13 minutes, they wont take long at all so keep checking them. Avoid opening the oven though.

macarons (1 of 1)

10.) Allow them to cool and then remove them from the tray.

11.)To make the buttercream simply beat the butter and sugar together till smooth. Add the honey and lavender buds. Mix to combine. Spread the buttercream on one side of the macaron and press together.

12.) And there you have it! French macarons. Enjoy!

lavender honey (1 of 1)

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