#lavenderlover

Savor the delicious fusion of lavender and honey with these lovely macarons. Every bite is a perfect balance of sweet honey and fragrant lavender buds.

Ingredients: 125g almond flour. 125g powdered sugar. 2 large egg whites about 70g. 35g granulated sugar. 1 tablespoon dried lavender buds. 1 tablespoon honey. Purple food coloring optional. Lavender honey for filling.

Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until stiff peaks form. Add the granulated sugar to the egg whites gradually while whisking the mixture until it becomes glossy and starts to form stiff peaks again. Don't let the batter deflate as you gently fold in the almond flour mixture into the egg white mixture. Gently fold in the honey and dried lavender buds into the batter. For a more vivid color, feel free to add purple food coloring. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the macarons to form a skin, let them rest for 20 to 30 minutes. Set the oven temperature to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. For even baking, turn the baking sheet halfway through. After taking the macarons out of the oven, allow them to cool fully on the baking sheet. Once cooled, match identically sized macaron shells. Spoon a tiny bit of lavender honey into one shell, then cover it with another shell. Before eating, let the filled macarons mature in the refrigerator for a full day by placing them in an airtight container. Present your delectable Honey Lavender Macarons to your guests and enjoy the subtle taste!

Prep Time: 30 minutes

Cook Time: 15 minutes

Savor the delicious fusion of lavender and honey with these lovely macarons. Every bite is a perfect balance of sweet honey and fragrant lavender buds.

Ingredients: 125g almond flour. 125g powdered sugar. 2 large egg whites about 70g. 35g granulated sugar. 1 tablespoon dried lavender buds. 1 tablespoon honey. Purple food coloring optional. Lavender honey for filling.

Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until stiff peaks form. Add the granulated sugar to the egg whites gradually while whisking the mixture until it becomes glossy and starts to form stiff peaks again. Don't let the batter deflate as you gently fold in the almond flour mixture into the egg white mixture. Gently fold in the honey and dried lavender buds into the batter. For a more vivid color, feel free to add purple food coloring. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the macarons to form a skin, let them rest for 20 to 30 minutes. Set the oven temperature to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. For even baking, turn the baking sheet halfway through. After taking the macarons out of the oven, allow them to cool fully on the baking sheet. Once cooled, match identically sized macaron shells. Spoon a tiny bit of lavender honey into one shell, then cover it with another shell. Before eating, let the filled macarons mature in the refrigerator for a full day by placing them in an airtight container. Present your delectable Honey Lavender Macarons to your guests and enjoy the subtle taste!

Prep Time: 30 minutes

Cook Time: 15 minutes

Savor the delicious fusion of lavender and honey with these lovely macarons. Every bite is a perfect balance of sweet honey and fragrant lavender buds.

Ingredients: 125g almond flour. 125g powdered sugar. 2 large egg whites about 70g. 35g granulated sugar. 1 tablespoon dried lavender buds. 1 tablespoon honey. Purple food coloring optional. Lavender honey for filling.

Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until stiff peaks form. Add the granulated sugar to the egg whites gradually while whisking the mixture until it becomes glossy and starts to form stiff peaks again. Don't let the batter deflate as you gently fold in the almond flour mixture into the egg white mixture. Gently fold in the honey and dried lavender buds into the batter. For a more vivid color, feel free to add purple food coloring. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the macarons to form a skin, let them rest for 20 to 30 minutes. Set the oven temperature to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. For even baking, turn the baking sheet halfway through. After taking the macarons out of the oven, allow them to cool fully on the baking sheet. Once cooled, match identically sized macaron shells. Spoon a tiny bit of lavender honey into one shell, then cover it with another shell. Before eating, let the filled macarons mature in the refrigerator for a full day by placing them in an airtight container. Present your delectable Honey Lavender Macarons to your guests and enjoy the subtle taste!

Prep Time: 30 minutes

Cook Time: 15 minutes

The delightful combination of floral lavender notes and sweet white chocolate is present in these Lavender White Chocolate Macarons. They're the ideal snack or present for any occasion.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/4 teaspoon lavender extract. 1/2 cup white chocolate chips. Purple food coloring optional.

Instructions: Preheat your oven to 300F 150C. Line two baking sheets with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and sift the mixture into a bowl. Set aside. In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat. Beat until stiff peaks form. Gently fold the almond flour mixture into the egg whites until the batter is smooth and shiny. Add lavender extract and a few drops of purple food coloring if desired and fold until incorporated. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, spacing them about an inch apart. Tap the baking sheets on the counter to remove air bubbles. Let the macarons sit at room temperature for 20-30 minutes to develop a skin. Bake in the preheated oven for 15-18 minutes or until the macarons are set and have firm, glossy tops. While the macarons are cooling, melt white chocolate chips in a microwave or using a double boiler until smooth. Pair up the macaron shells based on size and spread a small amount of melted white chocolate on the flat side of one shell. Sandwich it with another shell to form a macaron. Let the macarons set for a few hours or overnight to allow the flavors to meld. Serve and enjoy your delightful Lavender White Chocolate Macarons!

Prep Time: 30 minutes

Cook Time: 15-18

These lavender-infused marshmallows are a delightful treat with a subtle floral flavor. Perfect for snacking, hot cocoa, or gifting to loved ones.

Ingredients: 2 tablespoons dried lavender buds. 1/2 cup water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. Powdered sugar, for dusting.

Instructions: Place the dried lavender buds and water in a small saucepan. Heat the water on low heat until it's almost boiling. After turning off the heat, give the lavender ten minutes or so to steep. Remove the lavender buds using a strainer and reserve the water infused with lavender. Sprinkle the gelatin over half a cup of the water infused with lavender in a different bowl. To make it softer, let it sit for roughly ten minutes. Pour the remaining lavender-infused water, corn syrup, granulated sugar, and salt into a large saucepan. Stirring constantly, cook over medium heat until the sugar dissolves. Put on a candy thermometer and stop stirring as soon as the mixture reaches a boil. Cook the sugar mixture until the candy thermometer registers 240F 115C. Take off the heat right away. Slowly pour the hot sugar syrup into the softened gelatin using a low-speed electric mixer. Once the mixture is thick and fluffy, gradually increase the mixer speed to high and beat for ten to fifteen minutes. To incorporate, add the vanilla extract and beat for an additional 30 seconds. Dust a square baking pan with a lot of powdered sugar after lining it with parchment paper. Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan. Add a little more powdered sugar on top. Let the marshmallows sit overnight or for at least four hours at room temperature. Once set, flip the marshmallow slab onto a cutting board that has been dusted with powdered sugar. To keep them from sticking, cut the marshmallows into squares or other desired shapes and dust with extra powdered sugar. It's time to enjoy your homemade lavender marshmallows!

Prep Time: 30 minutes

Cook Time: 15 minutes