In this post, you will learn how to make Lavender Tea With Lemon French Macarons and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Lavender Tea With Lemon French Macarons.
- 3/4 cup almond flour
- 1 pinch cream of tartar
- 4 large egg whites
- 2 tablespoons dried lavender
- 1/2 lemon, zested
- 1 cup powdered sugar
- 1/4 cup white sugar
- 4 drops yellow food coloring
- Pulse the almond flour and powdered sugar until blended, then sift twice to make sure all larger pieces of almond are separated out and the flour is blended well.
- Add the lemon zest and lavender to the flour and set aside.
- Pulse the white sugar in processor until very fine.
- In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy.
- Add a pinch of cream of tartar, and whip until soft peaks form.
- Reduce speed to low, and add the fine white sugar one tablespoon at a time. When fully incorporated, increase speed to medium and then to high, and whip until stiff-peaked. Timing varies on this, and this is where practice makes perfect. Add your food coloring gel when almost completely done whipping.
- Sift 1/3 of the flour into the egg and fold in completely. Repeat until all the flour is incorporated. You want to fold in until the batter is smooth, but still light.
- Spoon into pastry bag fitted with a large tip (I use between 1/2 and 1 inch, depending on what I grab first). Pipe 1 inch rounds onto parchment lined baking sheets, pulling the tip to the side so as to not leave a peak mark. I use very thick sheets for this recipe. Double up if needed.
- Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle.
- Let sit for 1/2 – 2 hours, until a shell forms on the top and your finger pressed lightly doesn’t leave a mark.
- Now, bakers are completely split on the right temperature for baking macarons. Some bake slowly at 270-350 degrees. I tried to keep my temperamental oven at around 300 for these, holding the door slightly ajar with a spoon. This way I can keep them in longer to assure that the insides are cooked without browning them on top, which happened with a batch that was drier / baked higher.
- Bake in fully preheated oven for 5 minutes, turn the pan, and bake for around 8 minutes more, or until the “feet” of the macaron are a bit sturdier than soft.
- Cool on sheets for two minutes, then remove to rack to cool completely.
- Fill with prepared lemon curd and refrigerate to harden.
- Serve at room temperature with tea. Preferably wearing a skirt. Or at least barefoot.
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