Lavender macarons make me think of my Grandmother house for some strange reason, probably because she's forever hiding sprigs of the gear around the house.. However, this nostalgia does not put us off the great taste that it produces.
I've decided to take advantage of the fresh flowers that are growing in the garden and make something a little more sexy with them. This recipe can be made a day in advance so if you have a few hours in the evening, this is a great way to use them. It's been a long time since I made these so here goes...
For 56 shells.
100g Ground Almonds
100g Icing sugar
90g Egg white
70g Caster sugar
30g Honey
10g lavender flowers
Sift almonds & icing sugar together to produce a fine powder.
Whisk egg whites until stiff peaks and slowly add your caster sugar, keep whisking until you have a glossy consistency. Add your honey and whisk until you have a stiff, shiny mixture.
Pipe onto greaseproof paper, sprinkle lavender flowers on top and leave for up to an hour so a skin has formed. Bake in a pre heated fan oven at 140*c for 12/13 minutes. Remove from the tray and cool on a wire rack. Once cool, store in an air tight container in the fridge.
Butter Icing
100g Soft Butter
100g Caster sugar
2 drops of Almond essence.
In a KitchenAid, paddle the butter, sugar & essence all together until you have a light icing. Place into piping bag and pipe your macarons to order.
I hope you enjoy them.
@thechefslarder
@ChefTemple
