Since we're on the topic of lavender, I figured I might as well throw in another lavender inspired recipe. This one in particular was inspired by A La Minute's chocolate lavender ice cream. Now if it works as an ice cream, why not turn it into a macaron? With a chewy chocolate shell and a lavender infused chocolate ganache, this macaron is nothing short of decadent goodness.
Chocolate Lavender Macarons
Yield: 30 macarons
120g egg white
60g granulated sugar, sifted
1/4 tsp cream of tartar
200g powdered sugar, sifted
100g almond flour, sifted
36g unsweetened cocoa powder, sifted
Chocolate Lavender Ganache
3 oz bittersweet chocolate
1/3 cup heavy cream
1 tbsp unsalted butter
1 tsp lavender oil (culinary grade)
For step-by-step tutorial with pictures, see my first macaron post: Macaron Madness
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Whip 120g egg whites with cream of tartar using an electric mixer on low for 2 minutes, then add granulated sugar and mix on medium for 4 minutes. Finally mix on high for an additional 2-4 minutes until stiff peaks form.
- Sift together almond flour, powdered sugar, and cocoa powder
- Add the sugar/flour mixture to the egg whites 1/3 at a time. Fold in gently, scraping the edge of the bowl often. Continue folding until mixture runs like lava.
- Transfer mixture to a piping bag and pipe 1 inch circles (I use pre-traced circles to make my macaron shells more even and easier to pair up after).
- Tap your baking sheet on a hard surface 3 times, then turn 90 degrees and tap another 3 times. This helps get rid of air bubbles and will therefore prevent hollow shells and cracking. Using a toothpick you can pop the other bubbles you see on the surface of the shells.
- Bake on the middle rack for 12 minutes until macarons peel off parchment paper easily. If they are sticking to the parchment paper, bake for an additional 1-2 minutes until they come off clean.
- Match up your macarons by size, one side up, and one side down so they are ready to be filled
- For the ganache, using a double broiler (steel bowl over a pot of simmering water), add chocolate and heavy cream, mixing until chocolate is completely melted.
- Take off heat and add lavender oil. Stir in cold butter, stirring until melted and thoroughly incorporated
- Let mixture cool to room temperature then refrigerate for an additional 1-2 hours until mixture is thick enough to pipe.
- Using a piping bag, fill your macaron shells then sandwich them.
- Store in an airtight container in the refrigerator for at least 24 hours and let thaw for 20 minutes before serving.