Lavender macarons with chocolate honey ganache
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Lavender macarons with chocolate honey ganache

Gorgeous purple macarons with a lavender honey ganache
Prep Time30 mins
Cook Time20 mins
Resting time1 hr
Total Time50 mins
Course: Dessert
Cuisine: French
Keyword: Cookies
Servings: 30
Author: Eva Bakes

Ingredients

Macarons

  • 1 cup (100 grams) almond flour (I used Trader Joe's almond meal and put it in the blender to chop it finer)
  • 1 teaspoon dried lavender
  • Purple/lavender gel food coloring
  • 1 and 1/2 cups (210 grams) confectioners' sugar
  • 4 (120 grams) egg whites room temperature and at least a day old (I used 1/2 cup of egg whites, which were at least 5 days old; they sat out at room temperature for at least 12 hours)
  • 4 Tablespoons (50 grams) granulated sugar

Chocolate honey ganache

  • ½ cup heavy cream
  • 4 ounces bittersweet or semisweet chocolate finely chopped (I used semisweet chocolate chips)
  • A few squeezes of clover honey

Instructions

Make the macarons

  • Line a clean, flat cookie sheet with a Silpat or parchment paper, and set it aside.
  • Preheat oven to 325 degrees and place rack in middle of oven.
  • Grind almond meal/flour in the blender or food processor with the dried lavender and confectioner's sugar.
  • Sift the almond meal mixture well and set aside. Make sure the mixture is well-sifted!
  • In a spotlessly clean stand mixer bowl, whip the aged, room temperature egg whites on medium speed until they are foamy and you can start to see the tines of the whip leaving a trail in the whites, about 1 to 2 minutes.
  • Add 1 tablespoon of sugar, and continue to whip for about 30 to 45 seconds. Add another tablespoon of sugar, and whip again for another 30 to 45 seconds. Repeat with the third and fourth tablespoons of sugar.
  • When all of the sugar is mixed in, whip the whites for about another minute or two until they become glossy and shiny. Remove from mixer.
  • Fold in about half of the almond flour/confectioners' sugar mix; when most of it is folded in, add the rest of the dry mix and the purple or lavender gel food coloring. Fold until mixture is smooth and a little stiff -- it should drop smoothly off of the spatula.
  • Using a piping bag and a small round tip, pipe out small rounds of macaron batter about 1 inch in diameter. Try to pipe straight down and quickly pull away when you are done to minimize peaks. Pipe until you’ve used up all the batter.
  • Rap the cookie sheet several times to flatten out the mounds and to pop any bubbles that might be in the batter.
  • Let cookies rest for about 15 to 30 minutes, until they are no longer tacky to the touch.
  • Place in oven, and immediately turn oven down to 300 degrees. After 8 minutes, rotate the cookie sheet. Depending upon your oven, cookies take from 15 to 20 minutes (mine took 15 minutes). Remove from oven, and let cool.
  • Remove the meringues from the parchment and pair them by size.

Make the ganache

  • Heat the cream in a small saucepan. Pour over chopped chocolate, let sit for one minute, add honey, then whisk until smooth. Place in refrigerator to cool, stirring every 10 minutes to ensure even cooling. When are desired consistency for piping, fill pastry bag fitted with ¾ inch tip and pipe onto one of the macaron shells. Top with the other macaron shell and press down lightly.

Notes

For best results, allow the macarons to sit overnight in the refrigerator before eating.
Source: Macarons inspired from The Ginger Cook and adapted from Beantown Baker; ganache from The Ginger Cook