More lavender, always. I’m a floral flavor addict. The macaron shells are lavender, and the buttercream has a coconut milk base with honey swirled in as well. All types of honey are good, but wildflower honey is my favorite, and what I recommend here because I believe it’s floral notes blend well with the lavender flavored macaron shells.
Lavender Coconut Honey Macarons
Makes about 16 macarons
1 cup powdered sugar
3/4 cup fine almond meal
2 egg whites, room temperature
Pinch cream of tartar
1/4 cup granulated sugar
purple gel food coloring(I used a portion about the size of a grain of rice)
1 teaspoon lavender extract
Dried lavender, for decoration
Coconut Honey Buttercream
1 cup coconut milk(the canned, thicker variety)
5 tablespoons flour
1/2 cup honey
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
- Preheat oven to 375 degrees fahrenheit.
- Whisk together almond flour and powdered sugar until well combined, and then sift to eliminate any clumps. Set aside.
- Using an electric beater or mixer on a medium setting, whip egg whites until a bit foamy.
- Add purple food coloring, and turn on mixer briefly to distribute.
- Add cream of tartar, and continue mixing until gentle peaks form.
- Add in the granulated sugar and lavender extract, and mix on high setting until stiff peaks form. About 8 minutes.
- Sift flour mix over top of whipped mixture.
- Using a rubber spatula gently fold together until the mix is smooth, even in texture, and glossy.
- Transfer mixture to a piping bag, fitted with a medium size round piping tip( 1/2-3/4″).
- Carefully pipe small rounds(3/4-1″)on to parchment lined baking sheets.
- Give baking sheet a few sturdy taps on the bottom to encourage any air bubbles to be released.
- Sprinkle on dried lavender for decoration(optional).
- Let macarons sit for at least 15 minutes.
- Turn oven down to 325 degrees fahrenheit.
- Bake about 10 minutes, rotating them halfway through.
- Let cool fully before filling.
Honey Coconut Buttercream
- In a saucepan or small pot, add coconut milk, flour, and honey. Whisk together until smooth.
- Turn on medium heat, and whisk continuously for 5-10 minutes, eliminating any clumps. Mixture should thicken up until it resembles a very thick pudding.
- Add vanilla extract. Whisk in.
- Remove from heat, and set aside to cool completely.
- In an electric mixer fitted with a whisk attachment, add butter and sugar.
- Beat on medium-high speed until light, fluffy, and bright white, 5-10 minutes.
- Add chilled pudding into the mixer in 2 batches. Beating thoroughly between.
- Turn mixer to high, and beat until frosting looks light and fluffy. The texture should resemble whipped cream when done.
- Pipe a small dollop half of your cooled macaron shells, and assemble macarons by topping with a second plain macaron.
Macarons may be eaten fresh, but I prefer them after a night in the fridge. The filling and the shell both improve after they’ve set together for a while.
Parchment paper is great, and some people actually recommend it specifically over other things for baking macarons because of it’s ‘texture’, but I almost always use a silipat when making macarons, like this one.
When I mention canned coconut milk, I mean something like this.
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