Lavender Macarons

My sweet niece Maya asked me to make a cookie that she could give as a birthday treat to her best friend Scully.

So, when Maya was over for a visit this past Thursday, we had a "cookie consultation" and came up with Lavender Macarons.

We chose lavender because we could make pretty violet cookies and experiment with a package of culinary grade lavender that my friend Pam gave me.

The lavender is from Tumalo Lavender Farm in Bend, Oregon (www.tumalolavender.com) and according to them, it's great in lemonade, chocolate brownies and lemon pound cake.

Culinary grade lavender from Tumalo Lavender Farm.

So what is culinary grade lavender?
From my research, I discovered that there are four main types of lavender : Mediterranean, French, English and a cross between English and Mediterranean.

It is the English Lavender (Lavandula angustifolia) buds that are used in cooking.

English lavender is the preferred lavender choice for cooking because of its sweet fragrance and the fact that it's lower in in camphor oil, which is slightly bitter.

I think the macarons turned out great and am looking forward to finding more uses for lavender in my cooking. I hope Maya's treat is a hit with Scully.

Packaged for Maya to deliver to her friend. Cupcake papers and food safe cellophane bags make a pretty presentation.

 Lavender Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
violet food coloring

Weight measurements are essential. Usually, I'm casual when I measure as my friends who've seen me make pie dough can attest.  But trust me, macarons are the exception.

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

It is important to sift together your almond meal and powdered sugar.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.  Towards the end of mixing, add the food coloring.

A pretty shade of lavender.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with lavender buttercream.

Lavender Buttercream
3 large egg whites
2/3 cup granulated sugar
3 teaspoons culinary grade lavender
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
pinch of fine sea salt
violet food coloring

In a food processor or spice grinder, grind the sugar and lavender until it is very fine.
Place the whites in a clean mixing bowl. Whisk in sugar lavender mixture and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla and salt and whip on high speed until fluffy. Add violet coloring.

After packaging, store the macarons in the fridge until ready to give. Macarons taste best two to three days after they've chilled.