Lavender Macarons with Blackberry Buttercream & Lemon Curd!

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Sift the almond flour and confectioners sugar together into a large bowl, twice if you want a smoother finish.
2. Whisk the egg whites and granulated sugar on high speed for 2 to 3 minutes, until stiff peaks form. Add the purple food coloring and lavender oil and mix for about 20 seconds.
3. Fold the meringue into the dry ingredients, pressing it against the bowl, until the batter reaches the ribbon stage: it should fall off the spatula in a ribbon and settle within 10 to 15 seconds.
4. Line two large baking sheets with parchment or a silicone mat. Pipe 1-inch dollops spaced about 1½ inches apart, then tap the sheets on the counter to release air bubbles. Rest at room temperature for at least 1 hour until a thin shell forms.
5. Preheat the oven to 320°F and bake the cookies for 18 to 19 minutes. Oven times may vary by a few degrees and minutes. Cool on the pan.
6. For the buttercream, whisk the softened butter, confectioners sugar, citric acid and food coloring on high speed for 3 to 4 minutes, until fluffy. Add the blackberry preserves and mix for 5 to 10 seconds, then chill for at least 30 minutes.
7. Make the lemon curd ahead, or use store-bought; it keeps up to a week in the fridge.
8. Pair the cookies by size. Pipe a ring of buttercream onto one cookie in each pair, pipe a dollop of lemon curd in the centre, then sandwich.
9. Chill the sandwiched cookies for 30 minutes, then store in an airtight container in the fridge for at least 1 day. Take them out about 30 minutes before eating.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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