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Get out two sheet trays and line them with either silicone mats that have macaron templates on them, or parchment paper. Then take the
Almond Flour (1 2/3 cups)
Powdered Confectioners Sugar (1 3/4 cups)
and press them through a fine mesh strainer into a large mixing bowl. This will take a little time and elbow grease but it is completely necessary for the texture of the cookies.
Whisk them together in the bowl to blend them. Then pour in
Eggs (2 1/2)
White liquid, the
Ground Lavender (1/2 tsp)
Purple Food Coloring (1/2 tsp)
. Use a spatula to fold and mash the mixture together into a uniform paste. Set the paste aside.
Granulated Sugar (1 cup)
Water (1/4 cup)
in a small saucepan and heat it up over medium high heat. Use a candy thermometer to make sure it reaches 243 degrees F (115 degrees C).
While it heats up, set up a stand mixer with a whisk attachment and pour the rest of the
Eggs (2 1/2)
Whites into it. Whip up the egg whites on high speed until they hold stiff peaks. Turn the speed to low and keep whipping the egg whites while the sugar comes to temperature on the stove.
When the sugar reaches temperature, slowly and carefully pour it into the stand mixer with the egg whites and let it get mixed in. Turn the speed to high and let the meringue whisk together thoroughly until it becomes white, shiny and comes down to room temperature for about 10 minutes.
Take the meringue and fold it in thoroughly with the paste in the mixing bowl. It should become a smooth, shiny and pretty lavender colored mixture. Scoop half of it into a pastry bag with a 1/2 inch opening. Hold the opening over the center of the first circle on your sheet tray template and gently squeeze until it is filled. Fill the first sheet this way, then repeat with the second half of meringue on the other sheet tray.
Lift each filled sheet tray about 8 inches above the counter and let it drop onto the counter. This will get out all of the air bubbles to make a really smooth, shiny top. Let the trays sit out for 30-40 minutes to dry out and firm up a little.
When the time is almost up, fit a rack in the center of the oven and preheat it to 350 degrees F (180 degrees C).
Bake the first tray for 6 minutes, then rotate the tray to ensure even baking and let them bake for another 6-7 minutes. Take that tray out and let the cookies cool completely and bake the second tray in the same way. Let that tray cool completely too. You can even chill them in the refrigerator for a couple of hours to really set them and firm them up. It makes them easier to remove.
Simply stir the
Mascarpone Cheese (2 cups)
Honey (1/4 cup)
together thoroughly until it is smooth. Set it in the refrigerator until you are ready to form them.
Assemble the macarons by spreading a heaping spoonful of the mascarpone honey filling on the flat side of one of the cookies. Then place another cookie of the same size on top and gently twist to make sure the filling spreads to the edge and the sandwich holds together. Chill before serving.
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