Lavender Tea With Lemon French Macarons

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Lavender Tea With Lemon French Macarons
45 min.
20
61kcal

Suggestions

These Lavender Tea with Lemon French Macarons are the perfect treat to enjoy with a cup of tea. They're light, airy, and full of delicate flavors that will delight your taste buds. The combination of almond flour, lemon zest, and culinary lavender creates a unique and elegant dessert that's perfect for any occasion. Whether you're hosting a tea party or simply looking for a sweet treat to enjoy with your afternoon tea, these macarons are sure to impress.

What sets these macarons apart is the attention to detail and the use of high-quality ingredients. The almond flour is pulsed and sifted to ensure a smooth and light texture, while the addition of cream of tartar gives the egg whites a boost of stability and volume. The lemon zest adds a bright, citrusy note that complements the floral lavender perfectly. And the yellow food coloring gives them a cheerful and inviting appearance.

Baking macarons can be a delicate process, and it's important to follow the instructions carefully. The batter should be smooth and light, and the shells should form a slight crust before baking. The baking temperature and time may vary depending on your oven, so it's crucial to keep an eye on them to ensure they don't brown. Once baked, these macarons are filled with a prepared lemon curd that adds a tangy and sweet contrast to the delicate cookies.

Whether you're a seasoned baker or a beginner, these Lavender Tea with Lemon French Macarons are a delightful project that will impress your family and friends. So put on your apron, grab your ingredients, and get ready to create a delicious and elegant treat that's perfect for any occasion.

Ingredients

  • 0.8 cup almond flour 
  • pinch cream of tartar 
  • large egg whites 
  • tablespoons culinary lavender buds dried
  • 0.5  lemon zest 
  • cup powdered sugar 
  • 0.3 cup granulated sugar white
  • drops food coloring yellow

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • blender
  • pastry bag

Directions

  1. Pulse the almond flour and powdered sugar until blended, then sift twice to make sure all larger pieces of almond are separated out and the flour is blended well.
  2. Add the lemon zest and lavender to the flour and set aside.Pulse the white sugar in processor until very fine.In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy.
  3. Add a pinch of cream of tartar, and whip until soft peaks form.Reduce speed to low, and add the fine white sugar one tablespoon at a time. When fully incorporated, increase speed to medium and then to high, and whip until stiff-peaked. Timing varies on this, and this is where practice makes perfect.
  4. Add your food coloring gel when almost completely done whipping.Sift 1/3 of the flour into the egg and fold in completely. Repeat until all the flour is incorporated. You want to fold in until the batter is smooth, but still light.Spoon into pastry bag fitted with a large tip (I use between 1/2 and 1 inch, depending on what I grab first). Pipe 1 inch rounds onto parchment lined baking sheets, pulling the tip to the side so as to not leave a peak mark. I use very thick sheets for this recipe. Double up if needed.Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle.
  5. Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt leave a mark.Now, bakers are completely split on the right temperature for baking macarons. Some bake slowly at 270-350 degrees. I tried to keep my temperamental oven at around 300 for these, holding the door slightly ajar with a spoon. This way I can keep them in longer to assure that the insides are cooked without browning them on top, which happened with a batch that was drier / baked higher.
  6. Bake in fully preheated oven for 5 minutes, turn the pan, and bake for around 8 minutes more, or until the feet of the macaron are a bit sturdier than soft.Cool on sheets for two minutes, then remove to rack to cool completely.Fill with prepared lemon curd and refrigerate to harden.
  7. Serve at room temperature with tea. Preferably wearing a skirt. Or at least barefoot.

Nutrition Facts

Calories61kcal
Protein10.16%
Fat29.69%
Carbs60.15%

Properties

Glycemic Index
3.5
Glycemic Load
1.75
Inflammation Score
0
Nutrition Score
0.43434782608696%

Nutrients percent of daily need

Calories:61.06kcal
3.05%
Fat:2.11g
3.25%
Saturated Fat:0.15g
0.92%
Carbohydrates:9.64g
3.21%
Net Carbohydrates:9.18g
3.34%
Sugar:8.56g
9.51%
Cholesterol:0mg
0%
Sodium:11.14mg
0.48%
Protein:1.63g
3.25%
Selenium:1.37µg
1.96%
Fiber:0.46g
1.84%
Vitamin B2:0.03mg
1.81%
Calcium:12.87mg
1.29%
Iron:0.2mg
1.12%
Source:Foodista