Since I started this blog about eight months ago, I noticed most of the macaron recipes I've posted have been past successes. Ever since the pumpkin macarons I made for the Thanksgiving reunion--plus I didn't even think they were as noteworthy as some of previous ones I've made--my macaron skills seemingly went down the drain. Every single batch of macarons after that resulted in sticky, unsightly meringues.
A week ago my dad returned from a business trip with two boxes of French butter cookies and a bag of GIANT macarons he bought from an airport in Paris. The macarons were bigger than my palm (that and I guess my hand is smaller than the average), and of course I had to taste test each one :) me with my uncontrollable sweet tooth.
Chocolate, pistachio, and coffee. I've made all these flavors before, but eating macarons de France is something else. These macarons were airy yet dense, each bite delectably crisp and chewy. I couldn't pick a favorite. I can never pick a favorite when it comes to macarons. It's hard to rank one above another when the flavor profile of each macaron is so distinctly unique. Except for those occasional macarons that just taste like a mouthful of sugar :( but let's not go there.
Besides satisfying my sweet tooth, these giant macarons served as inspiration. It was about time to bring my macaron hiatus to a close, and maybe they'll turn out okay this time.
I was still hesitant. Considering Taiwan's ridiculous humidity, I had long thought my macaron baking days were over. There was no way the batter would set, especially since the inside of our house can get just as stuffy as the outside. But by some miracle, after months of failed macarons, I managed to whip up this batch of lavender macarons.
Lavender itself has a really strong flavor; use too much and your baked good might come out tasting overwhelming or even bitter, but these macarons were just right. I ground and sifted dried lavender buds into the macaron batter, giving each cookie a fresh, minty essence. With the rich lavender chocolate ganache sandwiched in between two nicely ruffled shells, the macarons were creamy with a light flowery aroma.
But what I was really happy about is how well the macaron shells turned out! It's been SO LONG since I've made successful macarons, and it honestly makes me feel really good :) like I've (re)conquered something! Not only were the macarons tinted with a nice lavender, but they also had the signature ruffled feet, smooth crisp outer shell, and full center.
I brought these to Mandarin class to share with my teacher and classmates again, and these did the trick too! Baking for people really is an indescribable feeling, and it only motivates me to bake even more. I plan to bake a treat for my classmates at least every week, and hopefully I'll stick through with it :)
Lavender Macarons
yields 20 shells (10 macarons)
Ingredients:
1 large egg white (room temperature)
1 tbs granulated sugar (I tend to use a little less than a full tablespoon)
1/2 cup confectioner's sugar
1/4 cup slivered blanched almonds
1/2 tbs dried lavender buds (and more for topping)
purple food coloring (I used Wilton's Violet icing color, a little bit goes a long way!)
Directions:
- Preheat the oven 300° F and line a baking sheet with parchment paper or silicone mat. Have one large egg white at room temperature ready in medium/large bowl.
- Pulse the slivered blanched almonds with the dried lavender buds in a food processor or blender until it becomes finely ground. Sift the almond meal with the confectioner's sugar in a small bowl and mix until incorporated.
- Using an electric handheld whisk, whisk the egg white until it is frothy. Add the granulated sugar and continue whisking. Once the egg whites begin to hold soft peaks, add in a tiny bit of the purple food coloring (if you're using the paste; but if you're using the liquid food color, use about 3-5 drops depending on how deep you want the color, and if you don't have purple food coloring then use blue and red food coloring and add in tiny drops until you reach the desired color) and continue whisking until they hold stiff peaks.
Tip: if you hold the bowl upside-down over your head and the egg white should stay in place. The egg whites should also look glossy and shouldn't have a lot of tiny foam bubbles when you look closely.
- Use a rubber spatula and gently fold in the almond mixture in tablespoons until incorporated. Be sure not to mix it as it will deflate the egg whites.
- Fill a piping bag with the mixture and use a 1-cm wide tip to pipe circles onto the parchment sheet or silicone mat. Leave enough room between each circle so the edges do not spread and touch. Top each with a few of the dried lavender buds.
- Let the batter set about 30 minutes up to 1 or 2 hours. (The macarons should not look shiny when you place it under the light and when you touch it the shell feels somewhat hardened. Once you get the hang of it you'll know when the macarons are ready to bake.)
- Bake 9-10 minutes. You usually see the macaron "feet" start to form about 5-6 minutes into baking.
- Transfer to a wire rack to cool, match up the cookies to form sandwiches, then fill with the lavender chocolate ganache and serve!
Lavender Chocolate Ganache
yields 1/3 cup
Ingredients:
1/3 cup heavy whipping cream
1/3 cup dark chocolate, chopped
1 tbs dried lavender buds
Directions:
- Prepare the dark chocolate in a small bowl.
- In a small sauce pan, heat the heaving whipping cream with the dried lavender buds at low heat for about 5 minutes or until the cream slightly bubbles.
- Pour the cream through a strainer right over the chocolate. Use a spoon to mix until it forms smooth consistency and has no lumps of chocolate remaining.
- Place the ganache in the refrigerator for about 30 min to 1 hr (you can leave it in longer too if you'd like).
- Remove and pipe onto macaron shells! Or you can dip fruits or nuts or whatever in them or smear it on bread cause that tastes pretty good too =)
KEEP BLOGGING :) Hope you're doing well, Amy!
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