Sweet and deliciously floral Lavender Macarons seem so fancy, but they're really very easy to make!
This recipe uses the same easy method as our Strawberry Macarons, but instead of fruit filling, the tender, chewy shells are filled with a perfectly flavored lavender buttercream that will blow you away.
Why This Lavender Macarons Recipe is So Good
- Sophisticated Flavor - It's not every day that you'll get to enjoy lavender buds in your cookies! This recipe is perfect for a special occasion like a wedding shower, and also just as perfect to make as an any-day treat.
- Macarons are Naturally Gluten Free! The main ingredients in macaron shells are egg whites and almond flour, and the almond flour isn't a substitution. This is exactly how they've always been made, without any wheat flour at all!
- Easy Step-By-Step Instructions - In the recipe card at the end of this page you'll find a list of all of the equipment and ingredients needed, as well as step-by-step photos of the process, and tons of helpful tips and tricks.
Equipment Needed
You'll need a sheet pan and a Silpat silicone baking mat that fits inside of it. Any style Silpat will do, but they sell one specifically for macarons which is pretty neat!
Stand Mixer. To whip the eggs into stiff peaks, a countertop stand mixer (like a KitchenAid) is your best bet. Be sure to use the whisk attachment and not the paddle. You can make lavender macarons with a hand-held mixer, but your arm might get tired.
Piping Bag and Tips. To create smooth circles for our macaron shells and a neat layer of filling inside each cookie, use piping bags fitted with a medium-sized round tip (I like Wilton #10)
You should also have a wire cooling rack, a flexible spatula for stirring, and maybe a cute apron, just for fun!
Tips and Tricks for Making Macarons
- You probably won't find dried lavender at the grocery store. I suggest that you order food-grade lavender online for this recipe.
- It's All About Whipping Egg Whites: Properly whipped egg whites are key to making perfect macarons.
- Egg whites will not whip into stiff peaks if there is any oil or fat mixed in with them! This means that your tools and bowls must be super clean and that no specks of yellow yolk can be in with them.
- Some people will "age" the egg whites for macarons, but I don't think it's totally necessary. This just means that you place egg whites in a bowl in the fridge, partially covered, and let them sit for a day or two. This reduces the moisture content of the eggs, and ideally helps them to whip up more easily. Again, not necessary, but you can try it if you like!
- Be sure to use extra fine almond flour, and sift it well. If you store your almond flour in the fridge or freezer, let it come to room temperature before making this recipe.
- If it's raining out or very humid outside, you may have trouble with this recipe, since much of the science of macarons relies on a certain moisture content. Save this project for a dryer day if you can.
- Measure your ingredients by weight with a kitchen scale when making macarons. This recipe can be a bit fussy, so being accurate is important.
- For color, use gel food coloring rather than liquid. Again, you don't want to add any extra water to the batter! You can also leave out the coloring if you prefer, or try all-natural food colorings to avoid dyes.
More Gluten Free Dessert Recipes
- Aquafaba Chocolate Mousse
- No Bake Cookie Dough Bites
- Coconut Flour Pie Crust
- Gluten Free Pumpkin Bread
- Coffee Macarons
Start with one of these, this easy Lavender Macaron recipe, or check out all of our dessert recipes! They are all gluten-free, and many are vegan as well.
You might enjoy this recipe for Matcha Macarons that I found too.
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Pinterest, and Facebook, too!
Lavender Macarons
Sweet and deliciously floral Lavender Macarons seem so fancy, but they're really very easy to make!
Equipment
- Flexible Spatula
- Round Piping Tip Wilton #10 or similar
- Saucepan
- Electric stand mixer with whisk attachment
Ingredients
For the Shells
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
- Gel Food Coloring optional, purple
For the Filling
- ¼ cup heavy cream
- 1 teaspoon dried lavender
- 1 stick (½ cup) butter softened
- 2 ¼ cups powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
For the Shells
- Line two large baking sheets with parchment paper or silpat mats.
- Place a small saucepan of water over medium heat. Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan-- make sure the bottom of the bowl doesn’t touch the water.
- Whisk the egg whites and sugar together constantly until the sugar has fully dissolved-- about 3 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
- Use a fine mesh sieve to sift in the powdered sugar and almond flour. Discard any large lumps.
- Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
- When all of the dry ingredients have been fully incorporated, add purple gel food coloring, if using.
- Continue to fold the meringue, smushing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
- Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
- Pipe 1.5” circles on the baking sheet about 2” apart. Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
- Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
- While the macarons rest, preheat your oven to 325°F/165°C.
- Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
- Allow the macarons to cool fully on the tray.
For the Filling
- Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
- Strain the lavender out of the cream using a fine mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy-- about 3 minutes.
- Add the lavender infused cream, followed by the powdered sugar gradually. Once all of the powdered sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed and beat for 3-4 minutes, or until the buttercream becomes light and fluffy. Transfer to a piping bag until ready to use.
Assemble and Age
- Place the macarons in similar sized pairs. Pipe small dollops of icing onto one of the shells and place another shell on top. Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
- Transfer the filled macarons to an airtight container and place them in the fridge overnight. Bring to room temperature before serving.
Notes
- Read through the entire recipe card and blog post before making this recipe, especially if it's your first time making macarons.
- Measure your ingredients by weight with a kitchen scale when making macarons. This recipe can be a bit fussy, so being accurate is important. 90 grams of egg whites is approximately 3 large eggs worth.
- Properly whipped egg whites are key to making perfect macarons.
- Egg whites will not whip into stiff peaks if there is any oil or fat mixed in with them! This means that your tools and bowls must be super clean and that no specks of yellow yolk can be in with them.
- Some people will "age" the egg whites for macarons, but I don't think it's totally necessary. This just means that you place egg whites in a bowl in the fridge, partially covered, and let them sit for a day or two. This reduces the moisture content of the eggs, and ideally helps them to whip up more easily. Again, not necessary, but you can try it if you like!
- Be sure to use extra fine almond flour, and sift it well. If you store your almond flour in the fridge or freezer, let it come to room temperature before making this recipe.
- If it's raining out or very humid outside, you may have trouble with this recipe, since much of the science of macarons relies on a certain moisture content. Save this project for a dryer day if you can.
- For color, use gel food coloring rather than liquid. Again, you don't want to add any extra water to the batter! You can also leave out the coloring if you prefer, or try all-natural food colorings to avoid dyes.
Nutrition
Serving: 1macaronCalories: 107kcalCarbohydrates: 20gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 3mgSodium: 8mgPotassium: 9mgFiber: 0.4gSugar: 19gVitamin A: 37IUVitamin C: 0.01mgCalcium: 10mgIron: 0.2mg
Tried this recipe?Let us know how it was!
