Lemon Lavender Macaron Recipe with lavender infused shells and a sturdy macaron-friendly lemon curd. Naturally flavored and so mouthwatering!
Dinner Party Macarons
When I was on Deborah Moore's radio show last time, I told you about our private dinner experience prepared by Chef Travis Petersen and showed you the macarons I made for the event. I promised a recipe as well so I'm finally sharing it with you all tomorrow morning on the show along with some of the other activities I've been up to: Cooking a Gourmet Meal at the Dirty Apron and Tea at the new Avery Tea House.
In case you didn't read about our private dinner party experience last time, here are some photos:
3 Part Recipe
This recipe consists of three parts:
- Lavender infused shells: For this, you'll need to pulse three teaspoon of lavender buds along with the almond flour and icing sugar then use my Best Macaron Recipe to finish making the shells. This is a great way to add additional flavoring to the shells without compromising it's structure.
- Lavender white chocolate "ganache": We'll be adding food grade lavender oil to the white chocolate ganache which we then pipe into a circle creating a dam. Then we fill the center with a dollop of lemon curd
- Lemon Curd.
A Strong and Sturdy Lemon Curd
A very important element of this recipe is the strong and sturdy macaron-friendly lemon curd. Most macarons containing lemon curd tends to be wet and soggy since lemon curd is a high-moisture filling. Today, we'll be making one that is strong and sturdy and it keeps well in a macaron for a few days.
This recipe is multi-part but I think the results are worth the effort since the flavours really shine through. Any recipe with flavour infused into the macaron shell is going to be very flavourful and I hope you get a chance to try it.
Lemon Lavender Macaron Filling
Lavender Macaron Shells
- 3 teaspoon finely pulsed lavender
- 245 grams almond flour
- 245 grams icing sugar
- 185 grams egg whites, aged, room temperature
- 165 grams castor sugar (Note 1)
- ½ teaspoon cream of tartar
Lavender White Chocolate "Ganache"
- 50 grams heavy cream
- 150 grams couverture white chocolate (not chocolate chips)
- few drops of food grade lavender oil
Sturdy Macaron-Perfect Lemon Curd
- zest of two organic lemons
- 76 grams organic lemon juice
- 2 eggs
- 50 grams butter
- 180 grams granulated sugar
Lavender Macaron Shells
- Set aged egg whites out at room temperature.
- Pulse almond flour, icing sugar and lavender buds together in a food processor to further break down any large pieces of almond flour and lavender.
- Sift dry ingredients: almond flour, icing sugar & lavender. Discard big pieces of almond and lavender that can't be sifted
- If you are new to macaron baking, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
- Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into a piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe out round shaped macarons.
- Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
- Wait until the shells become completely dry before baking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
- Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
Instructions for Lavender White Chocolate "Ganache"
- Chop up couverture chocolate into small pieces.
- In a pot, heat cream on medium heat until just before boiling.
- Take cream off heat immediately once you see steam and a few bubbles along the edge.
- Pour cream onto chocolate. Wait one minute.
- Stir the mixture until incorporated.
- Add a few drops of food grade lavender extract to the mixture to your taste and stir until fully incorporated. Add only one to two drops at a time since you don't want it to end up tasting like soap!
- Put into fridge to firm up a bit before placing in pastry bag.
Instructions for Sturdy Macaron-Perfect Lemon Curd
- Zest the organic lemon, set aside.
- In a heatproof glass bowl, cream butter and sugar together. Do not use metal bowls as it will react to the acidity in the lemon juice.
- Add egg and beat until incorporated.
- Add lemon juice and beat until incorporated.
- Place over a pot of boiling water. Do not let the bottom touch the water.
- Whisk gently to keep the mixture moving as it heats up.
- Occasionally, check the temperature of the mixture. You should see the curd thicken up and it will coat the back of your spoon. Allow the mixture to reach 180-185F. It might take a while (10-15 min), so be patient.
- Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined.
- Pour through a sieve into another bowl for a smooth curd.
- Let it cool down then place in the fridge. It will set up into an even firmer and thicker curd after you've chilled it in the fridge.
- Pair two similar sized shells together.
- Pipe a ring of lavender ganache onto the macaron shell then fill the center with a dallop of lemon curd.
- Assemble the macaron shells together. Place in fridge for 24 hours so it can mature before eating. Enjoy!
- Castor sugar is also known as extra fine granulated sugar or berry sugar. Granulated sugar can be used by castor sugar is preferable.
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Round Piping Tip #10
Ateco Disposable Piping Bags, 12-Inch, Pack of 100
Ateco Disposable Piping Bags, 12-Inch, Pack of 100
Braun 4-in-1 Immersion Hand Blender, Powerful 350W Stainless Steel Stick Blender, Multi-Speed + 2-Cup Food Processor, Whisk, Beaker, Masher, Easy to Clean, Black, MultiQuick MQ537BK
USA Pan Rimless Baking Sheet for Better Airflow to Macaron Shells
Regular Sized Silpat Non-Stick Silicone Baking Mat
Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
India Tree Superfine Caster Baking Sugar, 1 lb. bag
C&h Powdered Sugar 4 Lbs (1)
Serving Size1 grams
Amount Per Serving Calories 122Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 21mgCarbohydrates 17gFiber 1gSugar 15gProtein 2g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
Your picture and description on the actual party are two different things. You said you have a lavender ganache and lemon curd but this was on the actual party page:
“As for the filling, I piped a ring of lavender buttercream on the outside and placed a dallop of lemon buttercream on the inside. “
I'm sorry that was confusing for you. I went back and read the post again plus did a check with the FIND button and could not see the word buttercream on this post whatsoever. Maybe it's embedded somewhere in the ALT tags, if that is the case, I send you my apologies for any inconvenience this may have caused you. Happy Baking and positive vibes.
Can I use more of the lavender oil rather than the buds?
Oh yes! You definitely can. Just add it near the end and not when the mixture is hot since the flavors can escape more readily.
Do you have a brand of couverture chocolate you recommend? I can't find one I'm happy with.
Valhora is quite well beloved by many bakers 🙂
Hi Mimi..Many thanks for ur reply.yes, I'm using Americolor... After reading the oven guide,I have a better understanding on how and what I need to observe on my own oven! There are so many details to do with and really appreciate your each and every useful tips and guidance! I shall try it out and understand more on my oven setting..Hopefully I can bake nice color of macaron as yours 🙂 really love all your works.they are so perfect! I have been baking so many macarons but failed so so many times 🙁 but I believe practice makes perfect.. I will try practice it harder and harder.. thanks alot!
Thanks for your lovely note JJ. Keep going! I think it took a me a good year of baking before every batch came out without flopping. During that year, there were always occasional days when the macarons wouldn't work and I had no clue why. But I found that I did learn so much from those experiences. Even though, yes, it was sad to see the wasted time and ingredients. Hope your macaron baking has worked out recently.
Hi Mimi.. really love ur works..They are awesome! May I ask how to bake macaron with nice color as I always have dull colours after they came out from the oven.. would appreciate ur kind advice on this.. really love ur macaron colours...They are so beautiful! Thanks
Hi Mimi, really love all your macarons.. they look great always .. may I ask how do bake macarons with nice and sharp colour without becoming yellowish and dull? I just can't bake them at nice colours like yours. Please assist and appreciate your kind reply. Many thanks 🙂
Thank you JJ! Do you use Americolor gel colors? They are so much better for baking and I also use an optimal baking rack position and temperature. Here is an oven guide for you.