Lavender and Lemon Macarons
Macarons are said to have originated in Italy and were brought to France by Catherine de’ Medici’s Italian pastry chefs.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Lavender and Lemon Macarons
Ingredients
Instructions
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In a bowl, sift together almond flour and powdered sugar.
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In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
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Gently fold in the sifted almond flour mixture, lavender extract, and lemon zest.
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Transfer the batter into a piping bag fitted with a round tip.
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Pipe small circles onto a baking sheet lined with parchment paper.
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Let the macarons rest for 60 minutes to develop a skin.
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Preheat the oven to 300°F (150°C) and bake the macarons for 15 minutes.
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Remove from the oven and let them cool completely.
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In a mixing bowl, beat butter, powdered sugar, and lemon juice until creamy.
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Pair up the macaron shells and pipe the lemon filling onto one shell.
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Sandwich with another shell and gently press together.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
