Lavender Blackberry Macarons
Ingredients
Lavender Ganache
- 6 oz white chocolate finely chopped
- 2 oz heavy cream
- 1 pinch salt
- ¼ tsp lavender extract
- 1 drop violet gel food coloring
Purple Macaron Shells
- 130 grams egg whites (Approximately 4-5 large eggs, use scale to measure)
- 120 grams granulated sugar
- ½ tsp cream of tartar
- 200 grams almond flour
- 200 grams confectioner’s sugar
- 2-3 drops violet gel food coloring (I used The Sugar Art Brand)
Blackberry Filling
- 1¼ cups fresh or frozen blackberries
- 3 tbsp granulated sugar plus an optional additional tsp if berries are extra tart
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
Lavender Royal Icing (If you have a recipe you already use, this decoration takes about 1/2 cup of royal icing)
- 3.5 oz Satin Ice Royal Icing Mix
- 1 tbsp water
- 2-3 drops lavender extract (optional)
- 3 drops violet gel food coloring (The Sugar Art brand)
- 1 drop true brown gel food coloring (The Sugar Art brand)
- 2 drops emerald green gel food coloring (The Sugar Art brand)
Instructions
Lavender Ganache
- In a medium size microwave safe bowl, stir together the white chocolate, heavy cream, and salt.
- Microwave for 20 seconds, and stir.
- Continue microwaving in 10 second intervals, stirring well each time until smooth.
- Stir in lavender extract and gel food coloring.
- Cover ganache with plastic wrap (directly touching the surface of the ganache) and set aside to cool until set. This can take a 3-4 hours minimum, several is preferred, so make the ganache far enough in advance to allow time for it to set.
Purple Macaron Shells
- *See notes for Oven Drying Process before beginning. This is what I primarily use currently, but this recipe will detail out a traditional rest method.
- Line 2 upside down baking sheets with a silicone mat (circle template optional but recommended).
- Place a medium sized round piping tip (like a Wilton 2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
- Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
- Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- Add violet gel food coloring
- Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photos in post) Once the peaks can hold their shape flipped upright, your meringue is ready.
- Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
- Pour in the remaining dry ingredients, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated, your batter is no longer super clumpy. Do not overfold. Please note this recipe stays a bit thicker than most, and should not be folded to the traditional figure 8 test consistency. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with few peaks and lines remaining, it should be ready. (See photos in Basic French Macarons post for reference.)
- Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip.
- Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your 2" circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick. Repeat with the second tray.
- Begin preheating your oven to 300 degrees, using an oven thermometer ensure accurate temperature readings.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 16-20 minutes for me even with a fan.
- Once shells are dry, and the oven has fully preheated to 300, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, rotate the tray and bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
Blackberry Filling
- Place blackberries, sugar, lemon zest, and lemon juice in a small saucepan and cook over medium heat until the berries have broken down. Mash and stir with a wooden spatula as you go.
- Once berries have thoroughly broken down, taste to see if additional sugar needs to be added. Add 1 teaspoon more if desired.
- In a small bowl, stir cornstarch and water together until completely combined.
- Add cornstarch slurry to the berries while stirring, and continue to stir.
- Bring mixture to a low simmer while stirring frequently. Be sure to fully scrape the bottom and sides of your pan as you go. Continue to cook until the filling has thickened.
- Remove filling from heat. Place in the fridge to chill.
Lavender Royal Icing
- In the bowl of an electric mixer, combine royal icing mix, water, and lavender extract.
- Whip for approximately 5 minutes on medium speed. You want the icing to be thick and firm enough to hold it's shape, but not so stiff it's too difficult to pipe.
- If the consistency is too thick, and a small amount of water to thin it out. Whip to combine, and check again. Repeat until you’ve reached the desired consistency.
- Place 2/3 of the royal icing in a small bowl, and 1/3 in another bowl.
- Color the 2/3 portion with 3 drops of violet gel food coloring, and load into a new plastic piping bag.
- Color the 1/3 portion with 1 drop of true brown gel food coloring, and one drop of emerald green gel food coloring, and load into a new plastic piping bag. Set aside.
Lavender Royal Icing Decoration
- Before decorating, match up each shell with another shell of equal size. Lay them next to each other with one shell facing up and one shell facing down. You'll only need to decorate the top shell in each pair.
- Cut a small corner of each piping bag off to begin.
- With the green, pipe one taller curved stem slightly off center, and then a shorter curved stem next to it.
- Using the purple, pipe small dots along the stem in an organic way, tapering the shape out towards the top a little. Leave a little bit of space between the dots along the stem so you can still see some of the green. See photos for reference.
- Allow the lavender design to dry before assembling, or just be cautious to not smudge the design as you put the macarons together.
Assembly
- Wait to fill macarons until both the lavender ganache and the blackberry filling are no longer warm and have set. Using a piping bag with a round piping tip (Wilton #12 or #10 size), pipe a border of lavender ganache on one shell in each pair.
- Fill the center of the lavender ganache border with the blackberry filling. A quick way to do this is to place the filling in a ziploc bag, and then cut off a corner of the bag and use it to pipe the filling.
- Gently sandwich the matched shell on top to complete your macaron.
- Refrigerate in an airtight container for 24 hours to allow the macarons to “mature” and fully develop their flavor and texture. Eat within 3-4 days. Enjoy!
Notes
*For detailed instructions on Oven Drying, read through my post on How to Oven Dry Macarons and Skip the Resting Process at the link below
https://thewhitewhisk.com/how-to-oven-dry-macarons-and-skip-the-resting-process/
Brief summary of Oven Drying Steps (Use an oven thermometer to monitor temperature)
- Preheat oven to 275 F
- Prepare and pipe macaron batter.
- Place first tray of macarons directly into the oven, and prop the door open with a wooden spoon.
- Bake for 6-7 minutes with door propped open, or until macarons have begun to form feet.
- Close the oven door. If oven fluctuates up to 300 F on it’s own, don’t manually raise the temp. If oven does not fluctuate high enough, raise the temperature so it reaches 300F.
- Bake for 11-12 additional minutes, and then check to see if macarons are done baking by gently pressing the side of the shell. If it’s firm, it’s done. If it wiggles, rotate the tray and bake for an additional two minutes.
- Check shells for doneness, and if needed bake in 1 minute intervals until shells are finished baking and are no longer wiggly when pressed.
Tried this recipe?Let us know how it was!