Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

Do you love lavender? I sure do – the smell is so delightful and soothing. Did you know that it can also be edible?

Yep! When subtly added to dessert recipes like these lavender macarons, it is such a refreshing flavor. Plus, look how pretty they are!

I love these because they just bring a touch of elegance to any event or occasion. Plus they make great gifts.

I know that whenever I am gifted a box of macarons, that means someone had to visit somewhere special to get them for me, which makes me so appreciative.

But I can also make my own for special occasions, which is fabulous now that we are living further from specialty bakeries. I just swoon over this gorgeous color. These would be fabulous at a wedding or baby shower!

lavender macarons

Here are some commonly asked questions

What the difference between macaroon & macaron?

While similar in spelling these two types of cookies are quite different.

A macaroon is a coconut-based cookie typically made with just a handful of ingredients and can be made in a short period of time.

Macarons are made using almond flour and meringue. They are made into a sandwich-style cookie and have a filling made with frosting.

What is the best way to store lavender macarons?

These macarons have a cream cheese filling, so that means you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

Can this lavender macaron recipe be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

lavender macaron filling

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

Why did my shells crack?

Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.

homemade macarons

Can Lavender Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

purple macarons

Ingredients for Lavender Macarons

For the Shell

• egg whites
• granulated sugar
• confectioner’s sugar
• almond flour
• Gel Food Coloring optional

For the Lavender Filling

• heavy cream
• dried lavender
• butter 
• confectioner’s sugar
• pure vanilla extract

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

flavoured macarons

How to make lavender macarons

For the Shell

1. Line two large baking sheets with parchment paper or Silpat mats.
2. Place a small saucepan of water or medium heat.
3. Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan– make sure the bottom of the bowl doesn’t touch the water.
4. Whisk the egg whites and sugar together constantly until the sugar has fully dissolved– about 3 minutes.
5. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
6. Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
7. Use a fine-mesh sieve to sift in the confectioner’s sugar and almond flour. Discard any large lumps.
8. Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
9. When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.

Preparing & Piping Macarons

1. Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
2. Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
3. Pipe 1.5” circles on the baking sheet about 2” apart.
4. Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
5. Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
6. While the macarons rest, preheat your oven to 325F.
7. Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
8. Allow the macarons to cool fully on the tray.

HOW DO YOU MAKE LAVENDER MACARON FILLING?

1. Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
2. Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
4. Beat on medium-high speed until light and fluffy– about 3 minutes.
5. Add the lavender-infused cream, followed by the confectioner’s sugar gradually.
6. Once all of the confectioner’s sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
7. and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
8. Transfer to a piping bag until ready to use.

Assembly and Aging

1. Place the macarons in similar-sized pairs.
2. Pipe small dollops of icing onto one of the shells and place another shell on top.
3. Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
4. Transfer the filled macarons to an airtight container and place them in the fridge overnight.
5. Bring to room temperature before serving.

lavender macarons with dried lavender

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

flavored macarons

Products I love when making lavender macaron cookies…

This macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

• scale
• mixer
• silicone mat
• piping bag
• piping tip
• baking sheet
• granulated sugar
• confectioner’s sugar
• almond flour
• Gel Food Coloring  *optional
• pure vanilla extract
• edible dried lavender

sweet macarons

If you love this Lavender Macarons recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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