Lavender Honey Macarons Recipe

Name: Lavender Honey Macarons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups almond meal /flour; 1 cup sugar confectioner's; 1 teaspoon dried lavender; 5 15/16 tablespoons egg whites ~3 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1 pinch salt; 4 tablespoons granulated sugar; 8 tablespoons unsalted butter softened; 1 1/2 cups powdered sugar; 2 tablespoons honey; 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; 1/4 teaspoon essence lavender, optional

Servings: persons

1 1/4 cups almond meal /flour
1 cup sugar confectioner's
1 teaspoon dried lavender
5 15/16 tablespoons egg whites ~3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
4 tablespoons granulated sugar
8 tablespoons unsalted butter softened
1 1/2 cups powdered sugar
2 tablespoons honey
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon essence lavender, optional

1
Line two KitchenAid(R) Sheet Pans with parchment paper. I used a 1 1/2-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
2
Using a KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor, pulse the powdered sugar, almond flour and lavender into a fine powder. Sift several times until there is less than 1 tablespoon of almond bits left. Add these to the mixture.
3
In the bowl of your KitchenAid(R) Stand Mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. Beat until egg whites are foaming. With the Stand Mixer on medium high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes.
4
Sift the dry ingredients over the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter in about 20 seconds. Start checking the batter after 20 folds.
5
Transfer batter into pastry bag and pipe into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry. Once a shell forms on the macarons, you are ready to bake.
6
Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shells are hard, rotating cookie sheets halfway through baking time. Cool completely on cookie sheets before peeling from the parchment.
7
For the honey filling
8
Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip for additional 2-3 minutes.
9
Match equal size macarons up to make a sandwich. Using a pastry bag fitted with a large round or star tip, fill macarons with honey buttercream. Store macarons in refrigerator until ready to serve.
10
*Note: To make plain almond macarons, leave out the lavender in the shells and substitute milk for honey in the filling.

1146

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups almond meal /flour, 1 cup sugar confectioner's, 1 teaspoon dried lavender, 5 15/16 tablespoons egg whites ~3 large egg whites, room temperature, and more.

Yes, Lavender Honey Macarons falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lavender Honey Macarons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions