Floral and delicate notes from the French lavender paired with a high quality Belgian chocolate.
This recipe has been created with our Lavender and chocolate macaron baking kit.
Ingredients for the lavender and chocolate ganache
- 1/2 C (115g) of heavy whipping cream
- 120g of dark chocolate
- 2g French lavender My french Recipe (Culinary grade)
Directions for the lavender and chocolate ganache
- In a pan, pour the heavy cream, and the French lavender. Take it to boil.
- Sift the cream. Pour gently on the chocolate.
- Mix from the center to the outside with a silicone spatula.
- Put in the fridge for 1h before using it.
- Mixing bowl
- Electric beater
- Silicon spatula
- 1 reusable pastry bag
- Macaron pastry tip
- Silicon mat (Or parchment paper)
- Baking pan
- 2 egg whites (65g, we recommend to weigh for better results)
- 1 macaron baking mix
- Food coloring: 2 drops (optional)
Directions for the macarons shells
- Separate your egg whites and yolk, and keep your whites at room temperature.
- Sift the baking mix to have a thin powder.
- Pour the egg whites in a mixing bowl. Using an electric beater, beat the eggs whites, starting at minimum speed.
- When it starts to foam, slowly add the granulated sugar (Included with your mix)
- Increase the speed of the beater and beat until stiff. You should mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Very compact and glossy)
If you want to use a food coloring, it is at this step that you should use it. Just add 1or 2 drops of food coloring.
Folding the batter
- Add the dry mix into the egg whites.
- Using a silicon spatula: Start folding. Mix the batter from the bottom to the top, until it starts to make ribbons. You should do it about 20 to 30 times before having the good result. Don't over mix, but mix enough time if you want to succeed!
- Stop when you have the right texture.
Piping the French macarons
- Use a baking pan coated with parchment or silicone paper. You can use a macaron template under the parchment paper to help you pipe macarons the same sizes.
- Garnish your pastry bag with the batter and make small, regular dots on your plate.
- Tap the baking pan against your countertop, this will help release the air bubbles from the batter. Don't be shy, this should make noise!
- Pre heat your oven to 300°F.
- Let rest your macarons in a room where there is no moisture (macarons do not like it) about 15 minutes. When you put your fingers on the shells, they should not stick.
- Bake for about 17 to 20 minutes.
- Let cool completely before unsticking the macaron shells.
Filling the macarons
- When cold, fill half of the shells with the French lavender and chocolate ganache using a pastry bag with a pastry tip.
- Close them with empty shells.
To be at their best, the macarons need to rest 24h in the fridge.
- Put them in a closed box and let them rest in the fridge for 24h.