Purple Macarons with Lavender Cream

Instructions

1. 1

   Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.

2. 2

   Sift the almond flour and powdered sugar together into a large bowl.

3. 3

   In a separate bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.

4. 4

   Add the vanilla extract and purple gel food coloring to the egg whites and gently fold until fully incorporated.

5. 5

   Gradually fold the almond flour mixture into the egg whites until the batter flows like lava when dropped from a spoon.

6. 6

   Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.

7. 7

   Tap the baking sheet on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

8. 8

   Bake the macarons in the preheated oven for 15-18 minutes, or until they are set and can be easily lifted from the parchment paper.

9. 9

   While the macarons are baking, prepare the lavender cream. In a small saucepan, heat the heavy cream and dried lavender over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.

10. 10

    Strain the lavender from the cream and discard the lavender. Stir in the honey until fully dissolved.

11. 11

    Allow the lavender cream to cool completely, then whip it until it forms stiff peaks.

12. 12

    Once the macarons have cooled, pair them by size and pipe a small amount of lavender cream onto the flat side of one macaron shell. Top with another shell to create a sandwich.

13. 13

    Store the macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld before serving.