Lavender Tea With Lemon French Macarons

Servings: 20

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

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

Equipment:

blender

bowl

baking sheet

pastry bag

frying pan

oven

Cooking instruction summary:

  1. 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.
  2. Add the lemon zest and lavender to the flour and set aside.
  3. Pulse the white sugar in processor until very fine.
  4. In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy.
  5. Add a pinch of cream of tartar, and whip until soft peaks form.
  6. 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.
  7. 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.
  8. 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.
  9. Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle.
  10. Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt leave a mark.
  11. 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.
  12. 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.
  13. Cool on sheets for two minutes, then remove to rack to cool completely.
  14. Fill with prepared lemon curd and refrigerate to harden.
  15. Serve at room temperature with tea. Preferably wearing a skirt. Or at least barefoot.

 

Step by step:


1. 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.

2. 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.

3. 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.

4. 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.

5. Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt 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.

6. 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.

7. Serve at room temperature with tea. Preferably wearing a skirt. Or at least barefoot.


Nutrition Information:

Quickview
61 Calories
1g Protein
2g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
61k
3%

Fat
2g
3%

  Saturated Fat
0.15g
1%

Carbohydrates
9g
3%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
11mg
0%

Get Enough Of These
Protein
1g
3%

Selenium
1µg
2%

Fiber
0.46g
2%

Vitamin B2
0.03mg
2%

Calcium
12mg
1%

Iron
0.2mg
1%

covered percent of daily need
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John Smith was the only Protestant to move into a large Catholic neighborhood. On the first Friday of Lent, John was outside grilling a big juicy steak on his grill. Meanwhile, all of his neighbors were eating cold tuna fish for supper. This went on each Friday of Lent. On the last Friday of Lent, the neighborhood men got together and decided that something had to be done about John, he was tempting them to eat meat each Friday of Lent, and they couldn't take it anymore. They decided to try and convert John to Catholicism. They went over and talked to him and were so happy that he decided to join all of his neighbors and become a Catholic. They took him to Church, and the Priest sprinkled some water over him, and said, "You were born a Baptist, you were raised a Baptist, and now you are a Catholic." The men were so relieved, now their biggest Lenten temptation was resolved. The next year's Lenten season rolled around. The first Friday of Lent came, and just at supper time, when the neighborhood was setting down to their tuna fish dinner, came the wafting smell of steak cooking on a grill. The neighborhood men could not believe their noses! WHAT WAS GOING ON? They called each other up and decided to meet over in John's yard to see if he had forgotten it was the first Friday of Lent? The group arrived just in time to see John standing over his grill with a small pitcher of water. He was sprinkling some water over his steak on the grill, saying, "You were born a cow, you were raised a cow, and now you are a fish."

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