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Lemon Lavender Earl Grey Macarons

Earl Grey Lavender Macarons with Lemon Buttercream

Course Dessert
Cuisine French
Keyword Earl Grey Lavender Macarons
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18
Author Amanda

Ingredients

Macarons

  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1/2 cup egg whites in a glass measuring cup
  • pinch salt
  • 2 1/2 tablespoons sugar
  • 1 teaspoon loose leaf Earl Grey and lavender tea ground to a powder
  • violet gel food coloring

Buttercream

  • 1/2 stick of butter softened
  • 1/4 cup heavy cream
  • 2-3 cups powdered sugar
  • 1 teaspoon lemon extract
  • juice of one half of a lemon

Instructions

  1. Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven). Sift together the powdered sugar and almond meal into a large bowl. Sift the tea into the mixture, discarding the large pieces.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, the sugar, and a pinch of salt until stiff and glossy (stiff peaks). Take a toothpick and add gel food coloring and mix until fully incorporated.
  3. Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes. Deflate the egg whites but be gentle.
  4. Stop once it oozes like lava but is nowhere near runny.
  5. Using a spatula, transfer mixture to a gallon Ziplock bag.
  6. Squeeze all the air and twist it closed. Snip the corner with scissors so that you have about a 1/4 inch opening.
  7. Pipe dollops of batter slightly bigger than a Hershey's kiss onto the parchment.
  8. Lightly rap each sheet on the counter to get rid of air bubbles.
  9. Let them sit (after all have been piped) for at least 20 minutes.
  10. They should be slightly dry to the touch and not sticky. If it's humid, turn on the air conditioner in your kitchen or blow a fan.
  11. Bake in the oven (watching carefully) one batch at a time for 10-12 minutes.
  12. You know they're done when they are hard and stiff to the touch.
  13. Let them cool completely on the parchment while you prepare your buttercream.
  14. Beat the butter in the mixer fitted with the paddle attachment. When it's light and fluffy, add the sugar, 1/2 cup at a time, until it's proper consistency. Add the lemon juice and extract and beat. Add more sugar if it's too runny, cream if it's too thick. Be sure to scrape the bottom.
  15. To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.
  16. No filling should be on the edges.
  17. Refrigerate for 24 hours and up to 3-4 days.
  18. Take some out an hour before you want to eat them and let them come to room temp. Enjoy