Ingredients
Equipment
Method
Shell Preparation
- Sift almond flour and powdered sugar twice to ensure smooth shells.
- In a clean bowl, whip egg whites until foamy, gradually adding granulated sugar until stiff peaks form.
- Add food coloring and ground lavender. Gently fold in the dry ingredients using the macaronage technique.
- Pipe 1-inch circles onto lined baking sheets. Tap to release air bubbles. Let rest until dry to the touch (30–60 minutes).
- Bake at 300°F (150°C) for 15–17 minutes. Let cool completely before removing from parchment.
Blackberry Filling
- Cook blackberries, lemon juice, and sugar over medium heat until berries burst and mixture thickens. Strain seeds.
- Whip butter, gradually adding powdered sugar, then 2–3 tbsp of the cooled jam. Add food coloring if desired.
Assemble
- Pair matching macaron shells. Pipe a ring of buttercream around the edges. Fill the center with jam.
- Sandwich the shells and gently press.
- Refrigerate macarons in an airtight container for 24 hours before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Lavender is strong; don’t overdo it! Start small.
- Let the macarons rest before serving for best texture and flavor.
