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Lavender Macarons with Honey Buttercream » The Tart Tart






30 Responses

  1. Jazzqueen May 12, 2013 at 2:37 pm · Reply

    Beautiful macarons!

    I tried the Guinness Chocolate Cake recipe. The cake is delicious, but my frosting-making skills need work. Lumpy, like always.

  2. Stephanie May 12, 2013 at 5:45 pm · Reply

    These are so so pretty! I’m really gonna have to try these macarons sometime. And by try, I mean go and buy some at an excellent bakery. :-p I don’t think I have an iota of the patience and delicate care required to make these. I tried to make pannetone from scratch a few years back and it took about 3 times for it to come out, somewhat, before I could actually blog about it. Despite how good they were (especially used into bread pudding!), I doubt I’d ever go through the trouble of making it again when I could just go to Costco and buy a huge box of it lol. Dang, I’m lazy. :-p

    Lavender is so gorgeous though. I have a small vial of it in my pantry and am trying to decide what to incorporate it in.

  3. thelittleloaf May 13, 2013 at 8:19 am · Reply

    Honey buttercream? I’m in! As for macarons in general, they can be so fickle that even the tiniest drop of colouring gel can make a difference. SO annoying.

  4. carey May 14, 2013 at 8:43 am · Reply

    That whole teeny tiny variation in ingredients making a huge difference is totally what intimidates me when it comes to macarons. I mean, how frustrating!! Especially when you’ve practiced so much to get the technique down, then one little thing sends you back to square one.

    However, I never would have guessed that you had a whole bunch of failed lavender macarons, because these look beautiful! Omg, lavender + honey buttercream. The more macarons you make, the more it inspires me to give it a try, even with the bumps in the road. (:

  5. Nora @ Buttercream Fanatic May 14, 2013 at 1:36 pm · Reply

    In my book, there is nothing failed about these! They look gorgeous, and I’m sure they taste just as good. The flavor combination is one of my favorites.

  6. Eva | Adventures in Cooking May 15, 2013 at 2:26 am · Reply

    These photos are amazing!! I just love the detail of the lavender in the top of the macarons. I tried making macarons once a couple years ago and failed miserably and have yet to try it again. Looking at these beautiful pictures makes me want to give it another go, though :)

  7. Izy May 15, 2013 at 6:20 am · Reply

    GAAHHH they’re so gorgeous! I’ve found that macaron batter is the most sensitive batter out there, literally I can’t change anything or they end up as delicious but ugly cracked blobs. I don’t even understand how the recipe(s) for macarons were invented. Who knows… I do know that I have made successful macarons from Pierre Hermes’ recipe twice, and then the third time I made them, they were complete fails. But anywho, your macarons look perfect, and I looovee the colour :)

  8. Brooke Schweers May 15, 2013 at 6:32 pm · Reply

    These are just so beautiful! I have so much lavender drying around my house from my garden so this would be a great recipe to try

  9. Martin July 25, 2013 at 10:38 pm · Reply

    Hi, Just wondering, In case if you can’t locate or find the lavender buds, Could you just replace it with the food colouring instead? I’m going to create a bakery stall for a charity and would love to make your macarons!

  10. crystal July 29, 2013 at 3:11 pm · Reply

    It looks yummy!!
    I just have a quick question regarding your direction.
    Some people prefer turning the oven off as soon the macaroon goes in and then turn it back up to a lower temperature for about 10-15 minutes. But I see you just put the pan straight into the oven without changing the temperature. Do you know the difference in texture or taste of the macaroon and the reason why some people tend to adjust their oven temp? I am trying to make my own and is in need of good advice from skilled people. Thank you :)

  11. nour August 27, 2013 at 7:30 am · Reply

    i tried the honey buttercream and i have to tell you u nailed that recipe i am addected on that ,never stopped licking the remains ,it is so crreamy and sweet and the best thing is th at u can taste the kick of honey at the end ,I LOVE YOU<3

  12. TheGreatZambini January 9, 2014 at 4:02 pm · Reply

    These are so cute looking! I love them. They also look tastier than the neon colored macarons you usually see, don’t they?

  13. manuel m April 4, 2014 at 12:30 am · Reply

    Hello!
    I have lavender extract. Can i use 1 tbsp of the extract instead of the buds?
    Also, can i substitute it for rose extract if i want to make rose macarons? Ive only ever made chocolate macarons and they always come out hollow-ish. Im getting close but still new to this. Thank you so much for sharing this they look amazing and i will defo try the filling!

  14. hannah August 20, 2014 at 8:10 am · Reply

    Hi, my macarons aren’t forming a film.. is this cause i overbeat it?

  15. Victoria September 5, 2014 at 10:30 pm · Reply

    Hi! I will be making my first attempt at Macarons this coming up week. However, a lot of the negative comments on here make me more nervous about it than ever! I have read about letting them sit a room temp for a certain amount of time before putting them in the oven. Your directions did not say anything about doing that. So for your recipe they go straight in the oven? Any other tips would be greatly appreciated!

  16. Adrienne November 13, 2014 at 9:29 pm · Reply

    Thank you thank you thank you!

    Finally an easy, consistent macaron recipe. I’ve made these twice now and my friends tell me they are better than the macarons from Laduree (perhaps the best baking compliment I’ve ever gotten). So….thank you for the recipe!

  17. Olivia December 22, 2014 at 11:20 am · Reply

    Hi! I was just scrolling through and noticed lavender macarons! I am a huge fan of these French thingies, but I also noticed your frustration, and I believe that I may have a solution: unless I missed when skimming the process, you didn’t fold. You see, even with recipes as simple as pancakes, mixing too much alone can make the pancake flat and sad. With macarons, I make sure to mix the dry ingredients in a separate bowl, then set aside. Afterward, I mix the egg whites and sugar in a stand mixer for peaks. But then I FOLD the dry ingredients into the eggs, making sure to incorporate air and not deflate it. I don’t know if that is the solution to your predicament, but I hope this helped! :) also, I add 1c of almond flour along with the rest of your recipe.

  18. Cristina January 12, 2015 at 3:32 pm · Reply

    My macaroons fail miserably every time I add liquid to the shell recipe. Without fail I have had ugly macaroons with raspberry puree, mango puree, and fresh ground ginger. I seem to never learn! Dry ingredients are fine, and will not cause issue, it’s just the liquid.

    I’ve aged eggs for 1 day and up to 5, I can’t see the difference, but I believe the food coloring used to make brown added too much liquid, so the 5 day batch was not a good mix.

    I can’t wait to try this one! I also have creamed honey, so this should be a treat!

  19. eve leatham January 25, 2015 at 10:53 am · Reply

    I thought you had to leave macaroons to dry before you baked them? Is that step not necessary?

  20. Natalia February 24, 2015 at 9:42 pm · Reply

    I just made them and they came out delicious!!!! Thank you! Thank you! Thank you!

    The only thing I did that wasn’t mentioned was that I let the macarons rest for 45 minutes on the parchment paper before putting them in the oven. I’ve heard that that is what gives them their “feet”. :)

    Thanks,

    Natalia

  21. Julie April 4, 2015 at 3:35 pm · Reply

    This recipe is amazing! This is the second time making them this time I thought they would be beautiful for Easter. Thank you for sharing this delicious desert

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