#lavendermacarons

Lavender Honey Macarons are a delicate and floral treat. These macarons have a subtle lavender flavor with a sweet honey filling, making them a perfect combination of elegance and sweetness.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 teaspoon dried lavender buds, finely ground. 1/4 teaspoon lavender extract. 2 tablespoons honey. Purple food coloring optional. Lavender honey for filling.

Instructions: Line a baking sheet with silicone baking mats or parchment paper. In a sizable mixing bowl, sift together almond flour and powdered sugar. Beat the egg whites in a different bowl until foamy, then gradually add the granulated sugar and beat until stiff, glossy peaks form. To the egg white mixture, add the ground lavender buds, lavender extract, and honey. Gently fold in until well combined. If desired, add purple food coloring. Till a smooth, thick batter is achieved, carefully fold the almond flour and powdered sugar mixture into the egg white mixture. Take care not to deflate the batter. Pour the batter into a piping bag that has a round tip on it. Pipe tiny circles, about an inch apart, onto the baking sheet that has been prepared. For the macarons to form a skin, let them sit at room temperature for 20 to 30 minutes. While the macarons are resting, preheat your oven to 300 degrees Fahrenheit 150 degrees Celsius. The macarons should be baked for 15 to 18 minutes in a preheated oven, or until their shells are firm and crisp and they have risen. Take them out of the oven and leave them on the baking sheet to cool completely. After the macarons have cooled, carefully take them off of the baking mat or parchment paper. Sort the macaron shells into pairs based on size, then place a lavender honey filling between them. To let the flavors meld, refrigerate the lavender honey macarons in an airtight container for a minimum of 24 hours. Enjoy your delicious Lavender Honey Macarons chilled!

Prep Time: 45 minutes

Cook Time: 15 minutes

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