Print

Perfect Lavender Macarons Recipe with Easy White Chocolate Ganache Filling

lavender macarons - featured image
Print Recipe

Delicate lavender macarons with a crisp shell and chewy interior, filled with a smooth, luscious white chocolate ganache. This recipe simplifies the macaron-making process for a floral, elegant treat perfect for special occasions.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar, sifted
  • 75g (2.6 oz) egg whites, aged at room temperature (about 2 large eggs)
  • 30g (1 oz) granulated sugar
  • 1 tsp culinary dried lavender, finely ground
  • A pinch of salt
  • Optional: a few drops of purple gel food coloring
  • 150g (5.3 oz) white chocolate chips or chopped white chocolate
  • 100ml (3.4 fl oz) heavy cream
  • 1 tsp unsalted butter, room temperature
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Prep Your Ingredients (10 minutes): Sift almond flour and powdered sugar together into a large bowl to remove lumps. Finely grind the dried lavender and add it to this mixture.
  2. Make the Meringue (15 minutes): In a clean, dry bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form. Add food coloring at the soft peak stage if using.
  3. Fold the Dry Ingredients (5-7 minutes): Gently fold the almond flour mixture into the meringue using a silicone spatula. The batter should have a lava-like flow—smooth but thick enough to hold its shape when piped.
  4. Pipe the Macarons (10 minutes): Transfer the batter to a piping bag. Pipe 1.5-inch diameter rounds onto lined baking sheets, spacing them about 1 inch apart. Tap the tray firmly on the counter a few times to release air bubbles.
  5. Rest the Shells (30-60 minutes): Let the piped shells rest at room temperature until a skin forms on the surface and they are not sticky to touch.
  6. Bake (15-18 minutes): Preheat oven to 300°F (150°C). Bake one tray at a time on the middle rack until shells rise with feet and do not brown. Let cool completely before peeling off parchment.
  7. Prepare the Ganache (10 minutes + chilling): Heat cream until just simmering, pour over chopped white chocolate, and let sit for 2 minutes. Stir gently until smooth, then add butter and vanilla. Chill for 20-30 minutes until spreadable.
  8. Assemble (10 minutes): Pair shells of similar size. Pipe ganache onto one shell and sandwich with another. Press gently to spread filling to edges.
  9. Refrigerate (overnight recommended): Store macarons in an airtight container in the fridge to let flavors meld and texture perfect.

Notes

Age egg whites a day ahead for better meringue stability. Sift almond flour and powdered sugar thoroughly to avoid lumps. Be gentle when folding to maintain meringue volume. Rest shells until a skin forms to develop macaron feet. Use an oven thermometer to ensure correct baking temperature. Refrigerate assembled macarons overnight for best flavor and texture. Avoid microwaving when reheating; bring to room temperature naturally.

Nutrition

Keywords: lavender macarons, white chocolate ganache, French dessert, floral macarons, delicate cookies, baking macarons, easy macarons recipe

Find it online: https://twirltaste.com/perfect-lavender-macarons-recipe-with-easy-white-chocolate-ganache-filling/