Lavender buttercream Macarons

The Lavender buttercream Macarons Recipe 

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
1 cup lavender water 
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style
5 to 8 dr ops edible essential lavender oil (optional)

Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.

Pour into a saucepan, add the lavender water, and heat at medium temperature, stirring, until the liquid evaporates and the mixture forms a compact batter. 

Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator. 

Cut the cold butter into small pieces and beat at a high speed with the mixer’s wire whip attachment. When the butter starts to increase in volume and become ® fluffy, add the cold lavender batter and whip again. 

For a stronger lavender ® flavor, add a few drops of edible essential lavender oil; how much you need depends on the brand.

Lavender water: 
Rinse several fresh lavender stems and pour boiling water over them in a bowl; steep for 5 minutes. Strain.

Lavender buttercream Macarons
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