Dainty Lavender Lemon Macarons

Instructions

Lavender Macaron Shells

1. Set aged egg whites out at room temperature.
2. 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.
3. Sift dry ingredients: almond flour, icing sugar & lavender. Discard big pieces of almond and lavender that can't be sifted
4. 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.
5. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
6. Add cream of tartar when it becomes foamy.
7. Turn up the speed to medium.
8. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
9. 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.
10. Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
11. Transfer batter into a piping bag fitted with a round piping tip.
12. On parchment paper or silicone mats, pipe out round shaped macarons. 
13. Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles. 
14. Wait until the shells become completely dry before baking. 
15. 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.
16. Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it. 
17. Once baked, let cool completely before removing from the baking mat/parchment paper.
    

Instructions for Lavender White Chocolate "Ganache"

1. Chop up couverture chocolate into small pieces. 
2. In a pot, heat cream on medium heat until just before boiling. 
3. Take cream off heat immediately once you see steam and a few bubbles along the edge. 
4. Pour cream onto chocolate. Wait one minute. 
5. Stir the  mixture until incorporated. 
6. 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!
7. Put into fridge to firm up a bit before placing in pastry bag. 

Instructions for Sturdy Macaron-Perfect Lemon Curd

1. Zest the organic lemon, set aside.
2. 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. 
3. Add egg and beat until incorporated.
4. Add lemon juice and beat until incorporated.
5. Place over a pot of boiling water. Do not let the bottom touch the water.  
6. Whisk gently to keep the mixture moving as it heats up. 
7. 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. 
8. Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined. 
9. Pour through a sieve into another bowl for a smooth curd. 
10. 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. 

Assembly

1. Pair two similar sized shells together.
2. Pipe a ring of lavender ganache onto the macaron shell then fill the center with a dallop of lemon curd. 
3. Assemble the macaron shells together. Place in fridge for 24 hours so it can mature before eating. Enjoy!