Lavender Lemon Macarons – An easy macaron recipe. Delicate lavender shells with bright lemon and a light honey-lemon buttercream make an elegant French dessert.
Lavender Lemon Macarons
These lavender lemon macarons are a summer favorite: floral lavender balanced with bright lemon and a hint of honey. The flavors are harmonious and refined, and the texture—slightly crisp shells with a soft, airy interior—is what makes macarons so special. If you enjoy delicate pastries, make a double batch; they disappear fast.
Macarons can be challenging, but the effort is worth it. With attention to detail and correct technique you can achieve the desirable thin shell and tender interior that define a great macaron.
Common Questions About Making Macarons
Why did my macaron shells crack?
Allow the piped shells to dry for 20–30 minutes before baking. This forms a skin that helps prevent cracking during baking.
What is the difference between a macaroon and a macaron?
Macaroons are typically coconut-based and chewy. Macarons are made with almond flour and a meringue base, sandwiched with a filling such as buttercream or ganache.
Are macarons hard to make?
They are tricky to master because the technique is precise, but following a reliable recipe and practicing will lead to great results.
What other types of macarons can I make?
Popular variations include chai, earl grey, strawberry, blood orange, and classic lemon macarons. Each flavor requires small adjustments to extracts, zests, or fillings but uses the same basic shell technique.
Do you need almond flour to make macarons?
Yes. Almond flour provides the nutty flavor and texture that define macarons. Substitutes exist but can be unpredictable due to the delicate nature of the batter.
Should macarons be stored cold?
Store macarons in the refrigerator and remove them shortly before serving to keep them fresh and maintain the filling’s texture.
Try Other Recipes
- Blueberry Brie Scones
- Russian Tea Cakes
- Lemon Madeleines
- French Palmiers
- German Apple Cake (Versunkener Apfelkuchen)
Lavender Lemon Macarons
Delicate lavender macaron shells with a touch of lemon, filled with a light lemon-honey buttercream. An elegant French dessert that’s surprisingly rewarding to make.
15 minutes
20 minutes
35 minutes
Ingredients
Lavender Lemon Macaron Shells
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/4 tsp lemon zest
- 1/4 tsp lavender extract
- 1/8 tsp fresh lemon juice
- Purple gel food coloring (optional)
Lemon Honey Buttercream
- 1/2 cup unsalted butter
- 1 3/4 cups powdered sugar
- 1 tsp honey
- 1/2 tsp fresh lemon juice
- Pinch of salt
- Yellow gel food coloring (optional)
Other
- 2 large pastry bags
- Extra large piping tip
- Medium piping tip
Instructions
- Sift the almond flour and powdered sugar together into a medium bowl twice to remove lumps and aerate the mixture.
- In a clean mixing bowl, whisk the egg whites until frothy. Add the granulated sugar and cream of tartar gradually and whip to stiff peaks. Fold in lavender extract, lemon juice, and lemon zest. Add purple gel coloring to the desired shade.
- Sift the almond flour and powdered sugar mixture over the meringue. Gently fold with a spatula until just combined. Do not overmix: the batter should flow slowly and fill in within about 10 seconds when dropped from the spatula.
- Transfer batter to a pastry bag fitted with a large piping tip.
- Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing them at least 1.5 inches apart.
- Tap the baking sheet firmly a few times on the counter to release air bubbles, which helps prevent cracking.
- Let the piped shells rest and form a dry skin for 20–30 minutes before baking.
- Preheat the oven to 300°F (150°C). Bake the macarons for 17–19 minutes. They are done when they lift easily from the tray.
- Cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling.
- For the filling: beat the butter until smooth. Add the powdered sugar, honey, lemon juice, and a pinch of salt. Mix until creamy and light. Add yellow coloring if desired.
- Fill half of the cooled shells using a pastry bag with a medium tip, then sandwich with the remaining shells.
Nutrition Information
Yield: 12
Serving Size: 1
Amount per serving (approximate):
Calories: 282 • Total Fat: 15g • Saturated Fat: 7g • Trans Fat: 0g • Unsaturated Fat: 7g • Cholesterol: 27mg • Sodium: 70mg • Carbohydrates: 35g • Fiber: 1g • Sugar: 30g • Protein: 4g
Nutrition values are estimates and can vary based on specific ingredients used.
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