Sunday, March 13, 2016

Chocolate Lavender Macarons

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

Macaron Shell
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

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper. 
  2. 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. 
  3. Sift together almond flour, powdered sugar, and cocoa powder
  4. 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. 
  5. 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). 
  6. 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. 
  7. 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. 
  8. Match up your macarons by size, one side up, and one side down so they are ready to be filled
  9. 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. 
  10. Take off heat and add lavender oil. Stir in cold butter, stirring until melted and thoroughly incorporated
  11. Let mixture cool to room temperature then refrigerate for an additional 1-2 hours until mixture is thick enough to pipe. 
  12. Using a piping bag, fill your macaron shells then sandwich them. 
  13. Store in an airtight container in the refrigerator for at least 24 hours and let thaw for 20 minutes before serving. 

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