Lavender Macarons
These honey lavender macarons are absolutely delicious with delicate floral notes and a hint of honey!!
Making These Lavender Macarons with the French Method
There are a few different ways macarons are made. French macarons are considered easier to make, while the Italian and Swiss methods use a few more steps but are more structurally sound.
French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.
Equipment You’ll Need to Make These Lavender Macarons
I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed and the macarons are baked on a Silpat mat.
These are the tools I like to use when I make these macarons:
- Kitchen scale
- Stand Mixer or Electric Mixer
- Large piping bag
- Round piping tip
- Large, flat baking sheets
- Silpat Mats (or parchment paper)
Making Lavender Macarons: Step-by-Step Process
While the recipe below is quite detailed, I find visual cues to be super helpful!
Below are some photos of the process to help guide you through this recipe for French lavender macarons.
Step #1: Prep the Ingredients and Equipment
After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease.
This helps the meringue whip up better!
Step #2: Make the French Meringue
Next, it’s time to make the French meringue!
Whisk the room-temperature egg whites on a medium-low speed until the surface is covered in small bubbles.
Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.
Gradually add the granulated sugar and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium-high speed.
Mix until stiff peaks form, like in the photo below. Keep a close eye on your mixer to avoid over-mixing the meringue.
Add in the purple gel food coloring at this point. It will get mixed in as you fold the dry ingredients during the next step.
Step #3: Sift and Fold the Dry Ingredients into the Meringue
Sift the superfine almond flour and powdered sugar into the meringue, then fold the ingredients together with a rubber spatula.
Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together.
Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a few figure 8s with the batter running off your spatula in a continuous stream once it is the right consistency.
If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.
Step #4: Pipe the Macaron Shells
Fill a large piping bag with the macaron batter and pipe 1 1/4-inch rounds onto 2 Silpat-lined baking sheets. Space them about 1 inch apart.
Firmly bang or drop your pans on the counter a few times.
This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or a scribe. Popping these little bubbles can help you avoid hollow or cracked shells.
Step #5: Rest the Piped Macarons
Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days, this can take up to an hour where I live!
They should be mostly dry to the touch and look matte once they’re ready to be baked. While the shells rest, preheat your oven.
Step #6: Bake the Macaron Shells
Bake one tray at a time and place the tray on the middle rack of your oven.
Bake time can vary based on the size of macarons you pipe and your oven, so adjust the bake time as needed.
Let the macarons cool fully on the pan, then gently remove them from the silpat mat.
Step #7: Assembling These Lavender Macarons
The final step is to pipe a small dab of honey lavender buttercream on one macaron shell and top it with a second shell.
Then place the finished macarons in the fridge to mature overnight, and bring them to room temperature the next day, then enjoy!
Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.
Troubleshooting These Lavender Macarons
While I’d love to think everyone’s first batch of these lavender macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.
Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!
Choosing The Right Filling for Your Lavender Macarons
Almost all the flavor in a macaron comes from its filling. The shell gives the macarons an incredible texture, but the filling is what determines their flavor.
I have a big sweet tooth, so I like to add a bit of lavender-steeped cream and honey to my American buttercream.
If you don’t want your macarons to be super sweet, I recommend using a 1/4 batch of my hybrid buttercream or Swiss meringue frosting as your frosting base.
Recipe Yield
This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.
The yield and bake time will also vary based on the size of the macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.
Tips for Making the Best Lavender Macarons
- Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
- Separate your own eggs and age them if possible. Do not use egg whites from a carton.
- Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe, and your macarons will turn out best if the ingredients are weighed.
- Carefully read through the directions before making these macarons. There are quite a few steps, and it’s good to know your game plan before you start!
- Use a macaron mat or print out a template to help you pipe consistently sized macarons.
- Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
- If your first batch of macarons doesn’t turn out, please check out my macaron troubleshooting guide.
Making These Lavender Macarons in Advance & Storage Tips
- You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
- Store macarons at room temperature for up to 2 days in an airtight container.
- Refrigerate macarons for up to 5 days in an airtight container.
- Freeze-filled macarons for up to a month in an airtight container.
- Unfilled macaron shells can be frozen for up to a month in an airtight container.
- You can also make your filling ahead of time or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Let Me Know What You Think!
If you try my recipe for lavender macarons, I’d love to hear what you think! Please leave a rating and comment below.
And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!
Lavender Macarons
Equipment
Ingredients
Lavender Macarons
- 110g aged egg whites – about 4 large egg whites
- pinch cream of tartar – optional
- 110g granulated sugar 1/2 cup + 2 tsp
- 140g superfine almond flour – blanched 1 1/2 cups
- 125g powdered sugar 1 cup
- purple gel food coloring
Honey Lavender Buttercream Frosting
- 56g unsalted butter, room temperature 1/4 cup
- 14g honey 2 tsp
- 4g vanilla extract or vanilla bean paste 1 tsp
- 1g fine salt 1/8 tsp
- 125g powdered sugar 1 cup
- 15g heavy cream, steeped with 1 tsp dried lavender for 10 minutes 1 Tbsp
Instructions
Lavender Macarons
- Line two large baking sheets with parchment paper or Silpat mats. Set aside.
- Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks.
- Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed. Increase the mixing speed to a medium-high speed (6 on a KitchenAid). Keep mixing until stiff, glossy peaks form.
- Sift 140g of superfine almond flour and 125g of powdered sugar into the meringue. Use a rubber spatula to break up any big clumps and press them through the sieve.
- Add in a squirt of purple gel food coloring if desired. Then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.
- Fold the batter until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple of figure 8s with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
- Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/2-inch rounds on the prepared baking sheets. Space them about 1 inch apart.
- Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
- Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 320°F/160°C.
- Bake one tray of macarons at a time on the middle rack of your oven for 18-21 minutes and rotate the pan halfway through to help the macarons bake evenly. Bake time can vary based on the size of your shells, so if you pipe them smaller than 1 1/2 inches, they may be done a few minutes earlier.
- Remove the macaron shells from the oven and let them cool fully on the pan (about 30 minutes), then gently peel them off the Silpat mat. If they're properly baked, they should peel off the mat cleanly and have a shiny bottom.
Honey Lavender Buttercream Frosting
- Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
- Mix in 14g honey, 4g vanilla extract, and 1g salt on a low speed.
- Slowly mix in 125g of powdered sugar and 15g of lavender-steeped heavy cream on a low speed. I usually heat the heavy cream then let the lavender sit in it for about 5 minutes before straining it.
- Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
- Place in a piping bag with a small round tip and set aside.
Assembling These Lavender Macarons
- Pair up the macaron shells and pipe a dollop of honey lavender buttercream on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
- Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.
Video
Notes
Recipe Yield:
This recipe makes about 48 small macaron shells, which can be used to make 24 macarons. You can double or triple this recipe to make more macarons if needed. The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 and 1/4 inch, so they’re a tiny bit smaller than a standard macaron.Tips for Making the Best Lavender Macarons
- Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
- Separate your own eggs and age them if possible! Do not use egg whites from a carton.
- Use gel food coloring. If you try to use liquid food coloring, it can throw off the consistency of the batter.
- Carefully read through the directions before making these macarons. There are quite a few steps, and it’s good to know your game plan before you start!
- Use a macaron mat or print out a template to help you pipe consistently sized macarons.
- FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevents cracked or hollow shells.
- Rest the macarons for 30 minutes before they’re baked to allow them to develop a skin.
- Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way, you won’t waste a whole tray of macs if your oven runs hot or cold.
- Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
Making These Lavender Macarons in Advance & Storage Tips
- French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
- Macarons can be stored at room temperature for up to 2 days in an airtight container.
- Macarons can be refrigerated for up to 5 days in an airtight container.
- Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
- Unfilled macaron shells can be frozen for up to a month in an airtight container.
- Your filling can be made ahead of time, too, or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
Nutrition
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Hi there how long do I steep the lavender in the heavy cream? Thank you so excited to make these!
I have tried so many recipes for butter cream and never really succeeded. This recipe just works every time!
And the macarons are amazing as well!
Thank you!
I am so happy to hear that Trine!! Thank you for putting my recipes to good use 🙂
These look delicious! If I want to replace the American buttercream with either the hybrid or SMBC, how should I incorporate the lavender flavor since the recipes don’t call for cream?
Hi Rachel,
Great question! If you want to use a meringue based frosting the easiest way to incorporated lavender flavor is to use a lavender oil or paste (like this: https://amzn.to/3pG5cv3). Hope that helps, happy baking!
Hi!! I love lavender anything and these sound divine! How long do you steep the cream for?
Hi Wendy,
Great question and apologies for not being more clear about that! I usually heat the heavy cream then let the lavender sit in it for about 5 minutes before straining it. I’ve updated the recipe card to include this now 🙂 Happy baking!!
Nice recipe and the filling smells amazing and tastes good, but is SO sweet! Looking for a way to cut back the sweetness a bit next time I make them.
Hi Daine,
A great way to cut the sweetness is to use a different type of filling! My lavender Swiss meringue buttercream would be a great alternative:
https://chelsweets.com/lavender-buttercream/
Hope that helps for next time, happy baking!
How long do I steep the lavender into the heavy cream?
Great question! I’d recommend letting it steep for about 10 minutes. The longer you let it steep, the stronger the flavor will be! But also once the cream has cooled down, I don’t think much more flavor is imparted. Hope that helps, happy baking!
I plan to make these tomorrow but would you clarify the ingredients for the buttercream, line 6 that ends with “1 tbsp”???
Hi Leslie,
Apologies for the delayed response on this, we haven’t had childcare this week and things have been a bit hectic! I like to infuse heavy cream with lavender to flavor the buttercream. To do this, I heat up the heavy cream until it’s steaming (usually heats up in like 10 seconds in the microwave – watch it closely or it can bubble over), then I add 1 tsp dried lavender and let the mixture steep/sit for 10 minutes. Then I pour it through a sieve or spoon out the dried lavender and add it to the buttercream when the recipe calls for it. Hope that helps for the future, happy baking!