Lavender Honey Macarons

Preparation

Take out two baking sheets and line them either with silicone mats with models of macaroons or parchment paper. If you’re using parchment paper, draw 30 equal circles on each piece to make a template and flip them over so the ink is down. They should be the size of the palm of your hand. Next, take the almond flour and powdered sugar and press them through a fine mesh strainer into a large mixing bowl. It will take a little time and elbow grease but it is absolutely necessary for the texture of the cookies. Whisk them together in the bowl to combine. Then pour in half of the liquid egg white, the lavender extract and the purple coloring. Use a spatula to fold and mash the mixture into an even paste. Reserve the dough.

Combine sugar and water in a small saucepan and heat over medium-high heat. Use a candy thermometer to make sure it reaches 243°F. While it is heating, set up a stand mixer with a whisk attachment and pour in the rest of the egg whites. Whip the egg whites at high speed until they form stiff peaks. Reduce the speed and continue whipping the egg whites while the sugar comes to temperature on the stove. When the sugar comes up to temperature, slowly and carefully pour it into the stand mixer along with the egg whites and let it combine. Increase the speed and let the meringue whip well until it becomes white, glossy and comes to room temperature. for about 10 minutes.

Take the meringue and carefully incorporate it with the batter into the mixer bowl. You will also need to mash it a bit to break up the batter into the meringue. It should become a smooth, shiny and pretty lavender color. Spoon half into a piping bag with a 1/2 inch opening. Hold the opening in the center of the first circle on your leaf tray model and squeeze gently until it is full. If there is a small dot on the top, don’t worry, it will dissolve. Fill the first sheet this way, then repeat with the second meringue half on the other baking sheet.

Now it’s the heart that stops but the necessary part. Lift each filled leaf bin about 8 inches above the counter and drop it onto the counter. This will remove all air bubbles to create a really smooth and shiny top. Let the trays sit for 30-40 minutes to dry out and firm up a bit. When the time is almost up, place a rack in the center of the oven and preheat to 350°F. Bake the first tray for 6 minutes, then rotate them to ensure even baking and cook for another 6-7 minutes. Take out this tray and let the cookies cool completely and bake the second tray the same way. Let this tray cool completely too. You can even chill them in the fridge for a few hours to really set them up and firm them up. This makes them easier to remove.

While cookies are cooling, make filling easier. Simply mix the mascarpone and honey together until smooth. Place it in the refrigerator until you are ready to form them. Assemble the macaroons by spreading a dollop of the mascarpone honey filling on the flat side of one of the cookies. Then place another cookie of the same size on top and gently swirl to make sure the filling spreads all the way to the edge and the sandwich holds together. Chill them in the fridge in airtight containers until you’re ready to serve them! Let them rest for a few minutes before serving and enjoy.