Скачать или смотреть Lavender Macaron Tutorial

Make macarons like a pro, with Carla! We've provided detailed instructions to ensure your success. Enjoy the immense feeling of accomplishment that comes with producing professional-looking (and delicious!) macarons yourself.

The recipe below makes approx. 3-4 dozen filled macarons (70-90 shells). You can always halve the recipe if you don't want to make as many macarons.

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Macaron shells:
120 g egg whites from 3-4 fresh eggs (separate yolks from whites and then weigh the whites to ensure that you have 120 g)
112 g granulated sugar (superfine is best)
140 g almond flour
125 g powdered sugar (aka "confectioner's" sugar)
Food coloring (powder color or gel paste strongly recommended; too much liquid added to your meringue will affect your results!)
Optional: Culinary lavender buds to decorate your macarons (don't use the type of lavender sold for aromatherapy; it isn't meant for consumption!)

Instructions for making the macarons shells are in the video!
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Tools/Equipment:
Baking sheet, parchment paper, hand mixer or stand mixer, bowl, kitchen scale, measuring spoons, mesh sieve, flexible spatula, tall glass or jug, piping bag and #12 round tip

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LAVENDER SWISS MERINGUE BUTTERCREAM FILLING:
200 g granulated sugar
215 g egg whites (either fresh, or pasteurized from a carton -- they'll be heated later anyway!)
454 g unsalted butter, at ROOM TEMP (i.e. you can easily dent the butter by pressing it with your fingertips)
1/2 tsp fine sea salt
2 tsp natural lavender extract (we use the organic lavender extract from Olive Nation)
Optional: A little Wilton violet gel paste coloring

Method for making the buttercream:
Combine egg whites and sugar in the bowl of a stand mixer set over a pan of simmering water. Whisk every couple of minutes, by hand, until the mixture is hot to the touch and sugar has dissolved (you shouldn't feel any grains of undissolved sugar when you rub the mixture between your fingertips). If you have a thermometer, the temperature should read 140 degrees F.

Attach the bowl to your mixer, fitted with the whisk attachment. Starting on low (speed 2-3 on KitchenAid) and gradually increasing to medium-high speed (speed 7-8 on KitchenAid), whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl). This takes about 10 minutes.

Turn mixer down to medium-low speed (3-4 on KitchenAid) and add the butter in three or four big chunks. Once all butter has been added, mix in the salt and lavender extract (and optional food coloring).

Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

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