Preparation Steps
- Pulse the almond flour and powdered sugar until blended, then sift twice to make sure all larger pieces of almond are separated out and the flour is blended well.
- Add the lemon zest and lavender to the flour and set aside.
- Pulse the white sugar in processor until very fine.
- In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy.
- Add a pinch of cream of tartar, and whip until soft peaks form.
- Reduce speed to low, and add the fine white sugar one tablespoon at a time.
When fully incorporated, increase speed to medium and then to high, and whip until stiff-peaked.
Timing varies on this, and this is where practice makes perfect.
Add your food coloring gel when almost completely done whipping.
- Sift 1/3 of the flour into the egg and fold in completely.
Repeat until all the flour is incorporated.
You want to fold in until the batter is smooth, but still light.
- Spoon into pastry bag fitted with a large tip (I use between 1/2 and 1 inch, depending on what I grab first).
Pipe 1 inch rounds onto parchment lined baking sheets, pulling the tip to the side so as to not leave a peak mark.
I use very thick sheets for this recipe.
Double up if needed.
- Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle.
- Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt leave a mark.
- Now, bakers are completely split on the right temperature for baking macarons.
Some bake slowly at 270-350 degrees.
I tried to keep my temperamental oven at around 300 for these, holding the door slightly ajar with a spoon.
This way I can keep them in longer to assure that the insides are cooked without browning them on top, which happened with a batch that was drier / baked higher.
- Bake in fully preheated oven for 5 minutes, turn the pan, and bake for around 8 minutes more, or until the feet of the macaron are a bit sturdier than soft.
- Cool on sheets for two minutes, then remove to rack to cool completely.
- Fill with prepared lemon curd and refrigerate to harden.
- Serve at room temperature with tea.
Preferably wearing a skirt.
Or at least barefoot.