How to make Lavender Macarons with Blueberry Buttercream Filling, doesn’t that sound good? I have made these lavender macarons before but filled them with buttercream. As I was making the lavender wand last week, my mind started wandering and I considered other things to do with the lavender. Remembering the lavender macarons, I decided to make them again but use blueberries with them. Lavender and blueberries complement each other nicely.
A pin on Pinterest caught my eye. Ashley at bakerbynature.com made lemon cupcakes with blueberry buttercream frosting. The frosting looked so delicious, I decided to use her recipe for the frosting to fill the macarons. Obviously, these macarons did not need a large amount of frosting. So, I simply cut her recipe in half.
The complete instructions for these gorgeous cookies follow.
3/4 cup ground almonds
1 cup powdered sugar
2 extra large egg whites
1/4 cup lavender sugar *Recipe below
violet food coloring
1 tsp dried lavender**
1 pinch cream of tartar
**Dried food grade lavender ◄can be purchased through this link at Amazon if you don’t have any in your garden. (We are an affiliate of Amazon and will receive a small percentage of the sale at no cost to you. Thanks for supporting this website.)
*How To Make Lavender Sugar
2 cups white sugar
1 Tblsp. dried lavender
Place the dried lavender in a blender and blend for a few seconds to release the oils. Add the sugar and blend for a few more seconds.
Store in a glass container.
Allow the lavender to infuse flavor into the sugar for two weeks.
Place the almond flour and the powdered sugar in a food processor.
(I used the Cuisinart mini processor for this. I love this little processor for small jobs.) Process for about 20 seconds. (You can find one of these at this link. We are an Amazon affiliate and will receive a small percentage of a sale at no cost to you. Thanks for supporting this site.)
Sift into a bowl. This will take a little while. There will be some of the almond flour that will not sift through the sifter. See picture below. Throw this away.
Line a baking sheet with parchment paper or have the non-stick silicone macaron pan ready.
Using a stand mixer, place the egg whites in
the bowl and whip with the whisk attachment
until the eggs are opaque and foamy.
Add the cream of tartar and increase the speed to medium-high.
Beat until the egg whites are white and hold a soft peak.
Beat slowly and very gradually sprinkle the lavender sugar over the egg whites. Continue beating until the sugar is combined, the peaks are stiff, and the egg whites are glossy. This should take about a minute. Add enough violet food coloring to make a lavender color and beat to blend in the color. Don’t over beat.
With a spatula, gently fold about a third of the
sifted dry mixture into the beaten egg whites until the dry ingredients are combined. Repeat the process with a third more of the dry ingredients and repeat once more until all of the dry ingredients are folded into the egg mixture.
It will look like the picture below before it gradually all comes together and then will look more like cake batter.
You will know it is ready when it flows ribbon-like from the spatula. (The first time I experienced this, I have to admit, I was excited!)
Transfer the batter to the pastry bag fitted with a 1/2-inch plain tip. Pipe circles onto the prepared baking sheet.
Tap the baking sheets firmly on the counter to release air bubbles. Using a toothpick, quickly pierce any bubbles to pop them.
Sprinkle a little of the dried lavender on half of the piped macarons.
Leave the piped macarons on the counter to dry for one-half hour.
Then preheat the oven to 325°.
Let the oven heat for another half hour. The tops of the macarons will be dry.
Bake in the preheated oven for 10-15 minutes. The bottoms should be dry. Remove from the oven and cool for 10 minutes on a rack. (I slid the silicone pan off the cookie sheet and onto the cooling rack.) Carefully peel the cookies from the parchment paper or the silicone pan and let cool completely.
3/4 cup blueberries, fresh or frozen, (If using frozen, don’t thaw.)
1 Tblsp. lemon juice
1 stick unsalted butter, very soft
1/4 tsp. salt
1 – 3/4 cups confectioners’ sugar (more if needed), sifted
1/2 Tblsp. heavy cream (more if needed)
Combine blueberries and lemon juice in a small saucepan and bring just to a boil. Turn heat down to low and simmer, stirring constantly smashing the blueberries smooth. Simmer about 10 minutes until a thick, deep, dark blueberry reduction is made.
Remove from the heat. Using a fine mesh strainer, push the puree through the strainer, leaving the skins and large chunks in the strainer.
Allow the mixture to completely cool.
After the blueberry puree has cooled, place the butter in a large bowl. Using a mixer, beat the butter on medium-high until smooth. Scrape the sides as needed.
Add 2 tablespoons of the puree (the blueberry reduction will make just about 2 tablespoons.) and beat for about one minute until combined.
Add about half of the confectioners’ sugar and beat on low speed. Then, add the other half and mix on low again.
Add the cream and salt and beat on high for 2 full minutes.
The frosting should be thick and fluffy.
Transfer the frosting to a pastry bag with a decorative tip. Pipe frosting on the flat side of one of the plain macaron discs and add one of the discs with the dried lavender sprinkle on top of the frosting.
Lavender macarons with blueberry buttercream frosting – these are really tasty and how pretty?
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