Tuesday, March 25, 2014

Lavender Macarons w/ White Chocolate Buttercream - A Disaster

Looking at macarons around everyone's blog , i was so tempted to try a small batch . I cannot say that they turned out perfect by shape, but for the first attempt i am happy they look ok and tasted yummy .  They were crispy  , chewy and melts in the mouth kind . The flavor i chose was Lavender with White Chocolate .

We all learn from our mistakes . Now i know the do's and don'ts when i bake the macarons the next time . Though these macarons had nice feet but my main concern was the shape of the macarons , they look like domed meringue cookie. The reason for this would be under folding the batter .( i was little scared as it was the first time ) . 

If you guys are planning to bake macarons for the first time do check this step by step illustration by Sara  from A Cup 4 My Cake and Return of the yummy  for your guidance , they are indeed very helpful . I got to mention a special person here whom i think a Macaron Guru who bakes macarons often ... Yup you all guessed it right , it is non other than +Rekha Vengalil from Foodolious Pictured . I literally bugged her after i posted pics of macarons asking for some tips . She was so humble to clear all my doubts about macrons . Thank you +Rekha Vengalil 

For this month on Home Bakers Challenge +siriroop nuggehalli from The Brave Cook had suggested so many delicious recipes . Macarons caught my eye from the list which she suggested as i had not tried before .


Almond Meal - 3/4 Cup
Icing Sugar - 1 Cup
2 Large egg whites  -at room temperature  ( Aged  )
Sugar - 1/4 Cup
Lavender Flavoring / essence
Color of your choice

For filling -

White Chocolate - 3 TBSP
Salted Butter - 1/2 cup / 1 stick
Icing Sugar - 2 Cup
Fresh cream / Milk - 3 TBSP

Instructions -

- Bring the Aged egg whites back to room temperature .
- Measure the Almond meal and Icing Sugar . Sieve them thrice together to make sure there is no lumps .
- Whisk the egg whites in a clean , dry  , grease free - water free bowl , till it forms a soft peeks.
- Add the sugar and continue to whisk at lower speed , once sugar is combined well with egg whites , increase the speed to high and continue till it forms stiff peeks. At this stage You will be handling a glossy , shiny egg white . Do not overbeat .
- This is the stage the color and the flavoring to be added . Add little more color than we use for the cakes and icings . Mix it for less than 30 sec .


- Now this stage is called as "Macarronage" , which is nothing but folding the dry ingredients with the glossy egg whites . Now slowly add the dry ingredients in three additions.
- Gently fold  the mixture , till you get the ribbon stage . Batter will no longer look airy and fluffy . But do not over fold .
-  If the batter is airy and fluffy , it means it is underfolded and your macarons will be called as Meringue Cookie. ( like mine on the picture )
- If the batter is over folden , You will end up getting a cracked , feetless macarons .
- Even after folding with the dry ingredients , the batter will look creamy and shiny.


- A Line a baking tray with the parchment paper. Do download Macaron template and place it under the parchment paper to get even looking macarons.
- Now fit an No 12 Nozzle in the piping bag , fill all the mixture and pipe it in the parchment paper leaving a gap of 1-2 inches .
- Once the Macarons are piped ,carefully take out the template without messing the piped macarons.
- Tap the baking tray in all sides to make sure there is no peaks or air bubbles .
- Leave the Macarons to dry for 45 minutes to 1 hour . You will notice a layer forming on the top of it and even when you touch it does not stick to your hands . This is a very important stage and do not skip it .
- Now pre heat the oven @350F . Before placing the macarons in the oven , reduce the temperature  to 300F . Bake it for 15 minutes totally . Rotate the baking tray in the halfway through the baking process to get a evenly baked macarons.
- Allow the Macarons to cool in the baking tray for 10 minutes . Then remove it from the tray and place it in the cooling rack , allow it to cool completely.


Meanwhile Make your own filling . I had Made White Chocolate ButterCream Frosting .

- In a microwave proof bowl heat the white chocolate chips and the fresh cream together for 30 seconds . Stir it again and Keep it for another 30 seconds . Keep it stirring till the chocolate is melted . Bring it to the room temperature before adding it to the buttercream.
- Cream the butter really well , till it is light and fluffy . Add the icing sugar little by little by alternating with white chocolate mixture .
- Adding flavoring like vanilla essence, almond essence , Lavender into the buttercream  is up to you . I left the buttercream with no flavor because my macarons were flavored .

 When the Macarons are fully cooled , Pipe the buttercream and sandwich 2 same sized macarons.

The Lesson Learnt from this disaster 

-  Draw circles using a bottle cap or smaller cookie cutter and pipe the batter with in the circle. I had pipped big circles .( That was the first mistake  )
- Add little more color than we use for cakes and icing .( I just used the same amount i would use on icing and didn't realise colors on icing would turn little darker if we leave for some time and the same concept on macrons will not work ) .
- Fold the Meringue and dry ingredients well . But do not overfold or underfold. The consistency should be neither too runny or too stiff . When you drop the batter it should be "Thick Ribbon Stage"
- Buy a store bought Almond flour , or use blanched Almonds to grind them . I grounded almonds with the skin and i am not liking the spots on the macarons .
- Do check the oven temperature . Bake the macarons on lower temp as possible .( This is depending apon your oven temp , mine gets hotter really fast . Another website suggested to bake it at 280F for 20 minutes .


  1. Lovely dessert. Hats off to you for making this amazing treat.

  2. love the color such a pretty hue these would be tasty spring treats
    come see me angie and what I shared at annies home ( http://shopannies.blogspot.com )

  3. Looks so tempting and love the color

  4. these really look awesome for a first try!!! especially the feet looks awesome...

  5. Amazing macaroons..Loved the flavors..too good for the first trial..

  6. looks awesome! Good to see the points you have noted and that will help lots for a beginner!

  7. I've never attempted macarons myself, but these look so beautiful. I love the color and the lavender flavor sounds just so intriguing...

  8. I just love macarons, but not brave enough to attempt them myself, LOL. Thank you for sharing at Simple Supper.

  9. U know its really hard to get prefect coque of macarons, you got them prefectly and i can see the efforts u have put to achieve this beauties, well done Sis.

  10. have never tried myself the macarons i guess i am going to try it next time lovely post mouthwatering yum :)

  11. I am so PROUD of you! I am determined to make macarons in the next few days. I saw this and was so glad. You did awesome for your first time. I am taking notes from you! I will send you a picture of mine good, bad or ugly..haha. Thanks for sharing! I am feeling better about trying them now no matter how they turn out.

  12. At least you tried! I have never attempted to make macarons-you are very clever!

    If you have a minute to spare please drop by and link up your post to my weekly Say G'day Saturday party. It's just started and this would be a wonderful addition!

    Best wishes,
    Natasha in Oz

  13. That's a really good attempt of them, I really want to give them a go but I'm worried it'll all go wrong and I'll end up with wasted ingredients. Thanks for linking to Sweet and Savoury Sunday! Stop by and link up again this weekend!

  14. I am so envious of macaroon makers... these awesome treats scare me to death... but I'm not a baker. Thanks so much for sharing with us on foodie friday ones with such a unique flavor.

  15. Hi Shey,
    What lovely Macaroon's I love the lavender flavor. Thank you so much for sharing with Full Plate Thursday and have a fantastic week.
    Come Back Soon!
    Miz Helen

  16. Your macarons look absolutely beautiful! Baked to perfection!

  17. Featuring at this weeks Bacon Time linky!

  18. They look amazing. Macaroons are on my cooking bucket list. Thanks so much for linking this up to The Friday Frenzy!