Lavender Macaroons.

Following a recent holiday to the South of France I got a little bit into French cooking. I did my first every batch of macaroons and they actually came out surprisingly well so I thought I would share the recipe and process.



Macaroon ingredients

2 egg whites
4 tablespoons icing sugar
3/4 cup almond flour
1 cup icing sugar
Food colouring

Buttercream ingredients

1/4 cup cream
1/2 cup unsalted butter
2 cups icing sugar
Lavender extract
Food colouring


1. Make the macaroons first, so you can whip up the buttercream while they are cooking.
2. Sieve the almond flour and icing sugar into a bowl and mix
3. In a separate bowl, beat the egg whites until they're frothy.
4. Add in the icing sugar on tablespoon at a time, continuing to beat in between. Beat until they are in semi set peaks.
5. Fold in the dry mixture half at a time, taking care not to knock out too much of the air.
6. Stir in food colouring.
7. Pop the mix into a piping bag and pipe even sized rounds onto grease proof paper.
8. Bang the tray to pop any air bubbles and allow to set for 20 minutes. Then add lavender to the tops of half if you wish to.
9. Bake in the oven at 300f for 9 minutes, then turn and bake for another 9 minutes.
10. To make the buttercream beat together the butter and icing sugar until light and fluffy
11. Whisk in the cream, lavender extract and food colouring
12. Once the macaroons are cool, pipe buttercream onto the flat side and connect another flat side.

Et voila, you are also a frenchie like me.

Love from Pierre x