Lavender Lemon Macarons

Lavender lemon macarons are pretty, fresh tasting and a reminder that summer is right around the corner.

To make them, you just need to add a little violet coloring to your macaron batter and make a basic cream cheese filling flavored with lemon juice, zest and extract and a tablespoon of crushed culinary lavender. 

I like to give macarons as gifts and the easiest way to package them is to use cupcake papers and self-adhesive cellophane bags. 

Macarons ready to give.

Here's the recipe:

Lavender Lemon 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 coloring

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.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Violet colored egg whites ready for the dry ingredients.

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.

Violet colored macarons resting before baking.

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.

Macarons after baking. Be sure to let them cool before removing them from the parchment.

Sort into pairs and fill with Lavender Lemon Filling.


Lavender Lemon Filling
1 package cream cheese (8 oz), room temperature
1/4 cup unsalted butter, room temperature
Zest of one lemon
Juice of one lemon
1 1/2 teaspoons lemon extract
1 tablespoon culinary lavender, crushed
1/3 cup powdered sugar
One small drop yellow coloring

Whip cream cheese and butter until smooth. Add remaining ingredients and whip again. You might need to firm up the filling in the fridge for a bit before piping between the macarons.