Lemon Lavender French Macarons

A classic french macaron shell dusted with lavender and filled with a whipped lemon curd.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 15

Resting Time 1

Servings macarons

Calories 91kcal

Author Ellie Haley

Ingredients

For Macarons:

3 large (100 grams) egg whites
¼ cup (50 grams) granulated sugar
1 ⅔ cup (200 grams) powdered sugar
1 cup (110 grams) almond flour
3 tablespoons dried lavender

For Filling:

⅓ cup plus 1 tablespoon (75 grams) granulated sugar
¼ cup (48 grams) lemon juice fresh squeezed
1 large (50 grams) egg
1 large (15 grams) egg yolk
6 tablespoons (90 grams) unsalted butter cubed and softened
¼ cup heavy whipping cream cold

Instructions

For Macarons:

Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
Add the lavender to the food processor and pulse a few times until the lavender is in small pieces. Place the lavender in a sifter and shake it over the macarons to lightly dust each shell.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anything getting on your finger.
Preheat the oven to 260 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 5 minutes. 15 minutes in total.
Remove from oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

For Filling:

In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
Place the bowl over a small saucepan of simmering water and add the butter.
Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge until fully cooled.
In a medium bowl use a hand mixer to whip the heavy cream to stiff peaks. Be sure not to overwhip.
When the curd is cooled gently fold the curd into the whipped cream until fully combined.
Transfer the whipped lemon curd to a piping bag and pipe your desired amount onto the inside of a macaron shell. Sandwich another macaron shell on top.

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