Adapted from Cannelle et Vanille
100 grams ground almonds
140 grams icing sugar
45 grams sugar
1 pinch finely ground salt
80 grams egg whites (from 2 large eggs)
1/2 teaspoon powdered egg white (optional)
Purple gel food coloring
Dried edible lavender
Separate the egg whites into a bowl and allow them to come to room temperature.
In a large bowl, sift together the almond flour, powdered sugar, and salt. Set aside.
In the bowl of an electric mixer, add the egg white and egg white powder. Whip on medium speed until egg whites start to increase in volume. Start sprinkling in the sugar, one spoon at a time. After all the sugar is incorporated, add the food coloring and whip the meringue on high speed until stiff peaks have formed.
Add the dry ingredients to the meringue and, with a spatula, fold the meringue into the dry ingredients until just incorporated. Do no over mix the batter.
Preheat oven to 325 degrees. Pipe the batter onto a baking sheet lined with baking paper. Let them sit at room temperature for about 30 minutes to dry. The tops should not stick to your finger when you touch them.
Bake one sheet pan at a time positioning it in a middle rack. Turn oven to 300 degrees. Bake for approximately 15 – 18 minutes. When they are ready, the bottom should be dry and can be picked up easily.
Let the macarons cool then peel them off the baking paper.
Lavender-Infused Chocolate Ganache
1/3 cup finely chopped dark chocolate
1/3 cup cream
2 teaspoons dried lavender
Place the chopped chocolate in a mixing bowl. Heat the cream gently with the dried lavender. Pour the lavender-infused through a strainer over the chopped chocolate. Mix until it forms a smooth consistency. Pour the mixture into a piping bag and let chill until the ganache is at the correct consistency to be piped.
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