Lavender Macarons with honey lavender white chocolate filling

Merhaba From Türkiye 👋

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Some of you may doesn't like macarons-even İ doubt it 😖. And İ believe many of you loovvveee macarons or even addicted to it.

Me; İ am addicted too ... but more on baking them. İ like macarons so much of course but İ try to limit my self to eat sweet things too often or too much. 

İ also addicted to take pictures of them. İ guess you already know how cute and adorable this sweet little thing in front of camera 😍. Aren't they just photogenic? 😃

İ have a pot of lavender flower in my balcony which beautifully bloom in this June, so İ took the flower for these pictures. So what you see here are real lavender flower. But İ use dried lavender tea from local seller for the recipe.

Macarons, a sweet treat meringue-based confection made of egg white, sugar, icing sugar, almond powder, and sometimes food coloring is added. 
The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).

So today İ am going to share another macarons with lavender flavor. As filling İ use white chocolate ganache infused with lavender tea. İf you want to see my other macarons flavor please do check MACARONS CATEGORY at right side bar.

İ use dried lavender tea instead of lavender essence, and it gives such a wonderful lavender minty flavor and really nice fragrant in my macarons. You should try this soon, İ am serious 😪

For filling you really can vary base on your preferred. But for these lavender macarons İ pair them with white chocolate. For lavender flavor İ put a teaspoon lavender tea in simmering heavy cream and İ let it steep over night before strain it.

Adding coloring also an option. İf you want to tint your macarons use gel food coloring better than liquid. Here İ use purple gel food color local brand.
Remember that the color result after baked will be slightly pale/ light than the batter before bake. So if you want certain color shade just add color as İ mention above.

 

Do it ahead:

This step for some people is an optional. Maybe since they already purchase "macarons baking mat" with ready circles on it. Or some people just accustomed bake macarons like hundred times (^,^) . 
But for me who want my macarons have precise size I always do this step. Draw some circle over white paper like picture below. The circle should have about 4 or 5 cm in diameter with about 2,5~3 cm space in between. İf you want your macarons bigger or smaller, draw in diameter as you want. You can keep this paper for later you bake another batch of macarons.
Put the paper underneath your baking paper. Slide off after you pipe your macarons

Okay...are you ready to bake some macarons? Let's gather your spirit first before your ingredients 😏

Lavender Macarons with honey lavender white chocolate filling
Make about 30 pairs (depens how big you pipe the batter)

For macarons shells:

• 70 gr egg white ( I use aged leftover egg whites, room temperature)
• a pinch cream of tartar
• 50 gr caster sugar
• 140 gr icing sugar
• 100 gr almond flour
• 2 tbsp dried lavender
• purple food color (optional)

How to make Macarons shells:

1) Put almond meal, icing sugar and dried lavender in food processor with sharp blade and process until lavender and almond become powdery smooth. Scrape down the side and bottom as you do.

2) Then sieve twice or three times into a bowl, press with back of the spoon until you get fine mixture. This step makes sure you have smooth macarons. Set a side. Discard any coarse lavender tea that didn't trough the sieve.

3) İn clean mixing bowl (avoid using plastic bowl) whisk egg white with cream of tartar until foamy, gradually add in caster sugar bit by bit. Continuously whisk until stiff peak and glossy ( about 10 minutes or so depending how strong your mixer is). Before turn off your mixer, whisk in food color (if use).

4) Mix in half  almond mixture to the white, fold until well blended. Then add remaining almond mixture. Fold nicely to well combine. Try to take some batter then drop it to the bowl, if you see batter still stiff and take too long to drop you need to fold again (see picture number ).

The batter should has ribbon stage consistency like pic #6.

5) Transfer to piping bag with round tip (about 2-3 cm). And pipe to baking tray lined with parchment paper approximately 3 to 4 cm in diameter.  

6) After you pipe all batter, bang that baking tray few time to remove air that might trap in the batter. İf you see some obvious bubble in surface you can use toothpick. Let them sit for about 45 to 60 minute (depend on your local humidity and temperature). Sometime İ only need about 30 minutes, or until they dry on surface (when you gently touch it surface, it will not stick in your finger). 

7) Pre heat your oven at 130 to 140°C ( fan force) or 150-160°C few minute before baking time. Bake about 15 to 20 minute. You can turn over tray to make even baking after 15 minutes. Test them 1st before you take off from oven by press them gently, if it's strong and hard enough they should be okay.
Cool them completely before remove from parchment paper. 

For the Filling I also make lavender infused white chocolate. You can make this filling in ahead and store in fridge until ready to use. 

Ingredients and how to make it. (it's enough for amount of this recipe)

• 100 ml heavy cream
• 1 tsp dried lavender tea
• 2 tbsp honey
• 350 gr good quality white chocolate, finely chopped
• 50 gr butter

1. İn small pan put lavender tea and heavy cream. Heat over low medium heat until almost simmer. Remove from heat. Let lavender steep in heavy cream over night.
2. Put chopped white chocolate and butter in heat proof bowl. Reheat the heavy cream just until simmering. Strain heavy cream into chocolate bowl and stir slowly to combine. Stir in also honey. 
3. If you find your chocolate not completely melting, slightly double boil it and stir until melt. Store in fridge until it's ready to use.

Assembling the macarons:

Pair your macarons shells that fit best together. Take one shell from each pair then pipe (or spoon) the filling. Place the second shell cookie pressing gently on the filling to stick them together.

Once all of the macarons are assembled, you should put them in an airtight container, store them in the refrigerator, and let them rest at least for another 24 hours, they are best after 24 hours!

Note:

If you want to keep macarons longer, do not fill them in advance. Just keep your macarons shells in airtight container/ ziplock bag then keep in fridge up to a month or in freezer up to 2 month.

HAPPY BAKİNG EVERYONE... 😘



BAHASA İNDONESİA
Lavender Macarons with honey lavender white chocolate filling
Make about 30 pairs (depens how big you pipe the batter)

Untuk macarons cookies:

• 70 gr putih telur (saya pakai yang sdh diinapkan, SUHU RUANG)
• 1/8 sdt cream of tartar
• 50 gr gula kastor
• 140 gr gula icing / gula halus
• 100 gr tepung almond
• 2 bunga lavender kering ( yang biasa buat teh)
• purple food color (optional)

Cara membuat Macarons shells:

1) Taruh tepung almond, icing sugar dan lavender kering dalam food processor. Proses hingga menjadi halus, jangan lupa sendok bagian bawah dan pinggir mangkok food prosesor agar semua terproses rata.

2) Ayak dua atau 3 kali untuk mendapatkan campuran halus dan ringan. Buang bagian yang kasar.

3) Dalam mangkok yang bersih (kaca atau stainless steel) kocok putih telur dan cream tartar hingga berbusa banyak. Masukkan gula pasir halus secara bertahap sambil tetap dikocok hingga stiff peak. Sebelum mematikan mixer, masukkan pewarna makanan jika pakai.

4) Campur sebagian putih telur ke dalam campuran almond, aduk balik sambil ditekan hingga rata. Lalu masukkan sisa putih telur dan lanjutkan aduk balik (sambil ditekan) sampai adonan mempunyai konsistensi ribbon stage. Jika adonan disendok dan dituang kembali, adonan mengalir pelan tapi kontinyu dan jejaknya hilang dalam hitunggan bbrp detik. Tidak encer atau kental sekali.

5) Pindah adonan ke dalam piping bag dan semprotkan diatas kertas baking yang sudah disiapkan di loyang. Semprotkan kurleb 3-4 cm lingkaran.

6) Setelah itu banting loyang dng hati-hati untuk melepaskan udara dalam adonan . Diamkan macarons shell hingga permukaannya kering sentuh. Lamanya tergantung suhu dan kelembaban lokal masing-masing. Biasanya tidak lebih dari 60mnt.
7) Panaskan oven suhu 130 to 140°C ( fan force) atau 150-160°C beberapa menit sebelumnya.
Panggang macarons kurleb 15-20 menit atau sampai kokoh. Jika disentuh perlahan tidak akan goyah. Keluarkan dari oven dan dinginkan sebelum diisi atau disimpan.

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