Tag Archives: macarons

Lavender and Honey Macarons

Lavender and Honey Macarons

Lavender and Honey Macarons

My favourite place to go at the moment has to be Mayfield Lavender in Surrey. It is just gorgeous. A huge field of purple that smells divine, just driving past it everyone turns their heads. If you haven’t stopped to have a walk through the rows and rows of lavender yet then make sure you do, you won’t want to leave and I’m sure you will be back. I can’t keep away, whether I’m just admiring the beauty of the purple plants, having a walk through the planted rows, buying bunches of lavender to make my flat smell just as wonderful as the field, doing aPilates class under a tree in the field, taking photo upon photo of the lavender or sipping a refreshing glass of delicious Lavender Lemonade. In fact I think I am due another trip there! Lavender is also a wonderful ingredient to add to your baking, a lovely light floral taste. I paired the lavender with honey to make these lovely Lavender and Honey macarons. I used Surrey Honey, a delicious local honey. The macaron shells are flavoured with the dried lavender buds on the top, this is all you need to flavour them with lavender, any more and it would be too much and I used the honey in the buttercream. The result, Lavender and Honey Macarons. I’ve also included some photos from the Lavender field at the end of this post, so scroll down to see the beautiful Mayfield Lavender.

Lavender and Honey Macarons

To make these lavender macarons you will need (makes approx 20):

175g icing sugar
125g ground almonds
3 large eggs (whites only)
75g caster sugar
purple food colouring (gel or paste, not liquid)
dried lavender buds
pinch of salt

To make the honey buttercream you will need:

150g icing sugar (sifted)
75g unsalted butter
2tsp runny honey

 Time to eat

Start by preparing a tray for the macaron shells (unless you have a macaron mat!). Line a baking tray with greaseproof paper. Under this I slide a sheet of paper printed with 3.5cm circles, this means I can create equally sized macarons and just slide the paper out before baking. Now make the shells. Sift the icing sugar and ground almonds into a bowl, pushing the almonds through the sieve so they are fine. If you have a food processor then give them a blitz in that. In another bowl whisk the egg whites with a pinch of salt until the egg whites form soft peaks. Add the caster sugar a little at a time and whisk, the egg whites should turn thick and glossy. Add the food colouring, a little goes a long way. You have to add the colour before adding the dry ingredients because you don’t want to risk overmixing at that stage.

 A thick and glossy consistency

Once you have achieved your desired colour add half of the icing sugar and ground almonds and fold in using a spatula. Add the rest of the icing sugar and almonds and fold in.  Don’t over mix it, you want the mixture to fall like ribbons from the spatula, not for it to be too liquid. Spoon the mixture into a piping bag, either fitted with a 1cm nozzle or with the end of the bag snipped off. Pipe small circles of mixture onto your prepared baking tray, using the printed circles as a guide. Remove the printed paper once finished. Lift the tray off the surface and drop back down from about a 15cm height 2-3 times, this helps the macarons have a good foot. Sprinkle the top of each macaron shell with a few dried lavender buds.

 Sprinkeld with Lavender

Leave the macarons at room temperature for about 20-30 minutes to form a skin. You should be able to lightly touch them without the mixture sticking to your finger. Bake in a preheated oven at 160C for 15 minutes and leave to cool on the tray. Now make the honey buttercream. Beat together the butter and icing sugar in a bowl until smooth, add the honey and beat well. Once the macaron shells are completely cool fill a piping bag with the buttercream and pipe a circle of buttercream onto the bottom of half of the macarons. Sandwich them together and they are ready to enjoy!

 Lots of Macarons

And now for some photos of the beautiful Mayfield Lavender fields:

 Mayfield Lavender Fields

 Lavender

 Making Honey

 Friends in the Lavender Field

Lottie xx

Strawberry and Cream Macarons

Strawberry and Cream Macarons

Something very sad happened recently. You may remember that on 18th September I posted about my Strawberry and Cream Macarons, well don’t cry…..but they got lost! Lost in the world of cyberspace forever! However I decided that it would be such a shame to lose them forever so here it is again! I hope you enjoy it!

Strawberry and Cream Macarons

Last time I wrote this I wrote about my experience in the Paralympic Closing Ceremony on 9th September. I was a flag escort and walked out with the San Marino flag bearer. We all formed a heart shape and then a heart of fire lit up around us. After we had done our bit we joined Team GB to watch the rest of the show. It was just amazing and Coldplay were just incredible. One of the best experiences of my life. I was on such a high from the Paralympic Ceremonies that it has taken me ages to come back down to earth! Now I am gathering things together for my London 2012 scrapbook. You can read about my Paralympic Opening Ceremony experience here. I even made Paralympic Cupcakes!

Now I am back at University and life has started to get back to normal…although I am looking forward to my next time on stage now in Half a Sixpence with Epsom Light Opera Company! Not long to go! Rehearsals also make the perfect opportunity to bake cakes for people (not that I need an excuse)! Every time I watch The Great British Bake Off I want to make what they have been baking, I am building up such a list I don’t know how I will fit it all in! Don’t forget to enter your Bake Off inspired bakes into my Bake Off Challenge….deadline for the next round up is 5th October!

Now back to resurrecting my Stawberry and Cream Macarons:

Delicious Macarons presented on a table

To make macarons I use this recipe and technique from the Delicious Magazine Website. I find it works really well. You can see how to make the basic macarons here on my Cappuccino Macarons post. The recipe and technique are exactly the same for these macarons, the only difference being adding the food colouring. It is really important that you don’t overmix when you add the ground almonds, or your macarons will be like pancakes. To avoid this you need to add the colouring to the beaten egg whites before you add the almonds. Fold the colouring into the egg whites gently, until the colour is even, then add the almonds. I did the same thing for my Chocolate Orange Macarons. The colour I used was the Sugarflair Pink Paste, a little goes a long way and pastes are good because they don’t water down your mixture.

Macarons at an early stage

Perfectly bakes macarons

Once you have baked the macarons you can do the filling. I filled these with strawberry jam and buttercream.

To make the buttercream:

100g softened unsalted butter
200g sifted icing sugar (I used golden icing sugar, hence the colour of my icing)
drop of vanilla extract

Beat together the butter, icing sugar and vanilla until well combined. Add a drop of milk if you need to loosen the icing up to pipe it.

Pipe the buttercream onto half of the macarons and had a blob of jam. Sandwich the halves together. I decorated my macarons using a Sugarflair Sugar Art pen.

Piping the filling into the macarons

Beautiful macarons

And here is the heart that we formed with the flags in the Closing Ceremony:

Paralympic closing ceremony

Thank you for reading and happy baking!

Lottie xx