The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I’ll be honest, macarons are not the easiest dessert to make, but they might just be the most beautiful! With a little patience and a knack for following instructions, you can have these bite-size treats in hand for all of your upcoming spring celebrations.
I am no expert when it comes to making this French-inspired confection, so I turned to my friend Angela of Cooking With Wine blog because she makes some of the best macarons I’ve ever seen. Her base recipe is fool-proof and one that I will always use from now on.
For someone new to the world of macaron making, I can confidently say that this is a good recipe for first-time “macaron-ers.” Let’s get baking!
- Cook time:
- Prep time:
- Total time:
- 25 - 30 Macarons
For the Lavender Macaron Shells
- 112g (1 cup) almond flour
- 230g (2 cups) confectioners sugar
- 3 egg whites
- Pinch of salt
- ¼ tsp. cream of tartar
- 50g (¼ cup) granulated sugar
- ¼ tsp. vanilla
- 1 lavender tea bag
For the Buttercream
- 4 1/2 cups powdered sugar
- 8 Tbsp. unsalted butter, softened
- 1/2 cup whipped cream cheese
- 2 tsp. grated lemon zest
- 1/2 tsp. salt
- 6 Tbsp. oat milk (or any whole, 2% milk)
- Purple food coloring, optional
For the Shells
- Combine almond flour and confectioners’ sugar in a food processor. Pulse several times until the mixture is thoroughly combined and free of clumps. Set aside.
- Add the egg whites to a large bowl with salt and cream of tartar. Beat on high speed until egg whites appear foamy, about 30 seconds.
- Slowly add the granulated sugar and continue to beat on high speed until the egg whites become a fluffy meringue with soft peaks, about 3-5 minutes. Soft peaks are when the egg whites fold over themselves on the tip of the beater.
- Add vanilla and continue to beat until stiff peaks form, meaning the egg whites do not fold over themselves.
- Sift the mixture of flour and confectioners’ sugar on top of the meringue. Discard any clumps or balls that do not sift properly.
- Using a spatula, fold the flour mixture into the meringue. Rip open the lavender tea bag and add it to the mixture. Do not furiously whisk, but rather, gently scoop the ingredients onto the spatula and then over onto itself. Fold for about 50 turns or until the mixture is completely combined and resembles lava as it runs from the spatula into the bowl. Make sure to press out some of the air during the folding.
- Prepare a silicon baking sheet or parchment-lined baking tray.
- Transfer the batter into a piping bag with a 1A round piping tip. Try to avoid any creating any extra air bubbles during the transfer.
- Pipe ½ inch round discs onto the baking sheet, one sheet at a time. Slam the baking sheet on the counter 4-5 times to remove extra air bubbles. Use a toothpick to fill air bubble holes or pop larger air bubbles. Continue with the 2nd and 3rd baking sheets. You should be able to pipe approximately 50-60 circles with this recipe.
- Set aside in a draft-free location and allow to dry for 45- 60 minutes, or until the shells are not sticky to the touch. The shells need to form a skin and dry completely prior to baking.
- Preheat oven to 275°F.
- Bake one tray at a time at 275°F for 15 minutes. If your oven is electric, you do not need to turn the tray mid-bake. If your oven is gas-powered or tends to bakes unevenly, turn the tray after 7-8 minutes.
- Remove from oven and let cool completely before removing from baking mat/parchment paper. Add filling (see instructions below).
For the Filling
- Sift the powdered sugar into a large mixing bowl.
- Using an electric stand mixer with a paddle attachment, combine the butter and whipped cream cheese.
- Add the lemon zest.
- Beat on medium speed until mixed and add salt.
- Gradually add the powdered sugar, 2 cups at a time. Scrape down the sides if necessary.
- Add the milk and optional food coloring.
- Beat for about a minute before adding the rest of the powdered sugar.
- Add the remaining sugar and continue to beat until smooth and creamy.
- Pipe a dollop of the cream in the center of one of the macaron shells, leaving room on all sides so that it spreads to the edges when the top shell is added.
- For best results, allow macarons to sit for 24 hours before eating. Enjoy!