Lavender Earl Grey Macarons

Buttercream steeped with Earl Grey Tea is sandwiched between two delicate almond cookies made with lavender-infused sugar.

---

I contemplate how many people, when searching for recipes to cook or bake, actually read the entire story preceding it. In this era of immediacy and gratification, I better skip that.

This treat's flavor profile was inspired by a friend of mine. She loves baking, and is partial to the delicate, floral notes of lavender, usually paired with citrus, like lemon. Earl grey is an uncommon, but also a nautral pairing. The tea's profile has notes of herbs, orange and cardamom. This translates well into drinks and espressos, but I haven't seen it be infused into the French cookie. At least not yet.

For the lavender sugar, you can utilize a bit of Lavender Extract, or make your own lavender sugar (1-2 tablespoons per cup of white granulated sugar). For best results, be sure to infuse the lavender with the sugar at least a few days beforehand, letting that aroma develop inside the mason jar. I used Anthony's French Lavender, which is dried, culinary-grade lavender.

Here is my recipe for 'Lavender Earl Grey Macarons.'

Lavender Earl Grey Macarons

Lavender cookie Ingredients:

• 1 ½ cups (168g) blanched almond flour

• 1 cup (240g) powdered sugar

• 100 grams egg whites (~3 egg whites), use scale for best results

• ¼ teaspoon cream of tartar

• ½ cup (100g) lavender sugar OR ½ cup granulated sugar + 2 teaspoons lavender extract

• 1/2 teaspoon vanilla extract

• 1 drop red + 1 drop blue food coloring

Earl Grey buttercream ingredients:

• 1 cup (226g) unsalted butter

• 1 sachet (40g) Earl Grey Tea, loose leaf

• 5 large egg yolks, room temperature

• ½ cup (100g) granulated sugar

• ½ teaspoon vanilla extract

• 3 tablespoons water

• Pinch of salt

• 1 drop red + 1 drop blue food coloring

Method, Earl Grey Buttercream, Part One:

1) In a medium saucepan, melt butter on medium heat. Once butter is melted, pour in opened sachet of earl grey tea through a fine mesh sieve. Turn off heat.

2) Allow tea to steep in the butter for 10 minutes. Transfer to a heat-safe bowl. Cover and allow to cool in fridge for at least one hour.

Method, Lavender Cookie:

1) Line two baking sheets with parchment.

2) Add almond flour and powdered sugar into a food processor. Pulse for a minute. Sift the mixture into a medium bowl with a sieve, removing large clumps. The dry mixture should have a superfine consistency.

3) Add 100g of egg whites to a mixing bowl or stand mixer. Mix for 30 seconds at medium speed until foamy. Add cream of tartar and continue mixing.

4) Add in the lavender sugar, one tablespoon at a time, scraping down the sides if necessary. Add in food coloring and vanilla extract. Continue to mix, increasing to high speed until stiff peaks form. (Lift the bowl over your head, and if it doesn’t fall, the meriugne is done.)

5) In three batches, fold in the dry mixture sifted in step 2. Once fully incorporated, continue to fold the mixture, pressing down and against the sides of the bowl, removing excess air bubbles.

6) The batter is ready when you can draw a ‘figure eight’ with the spatula. it will drip off the spatula in a consistent ribbon, and slowly fade back into the remaining batter. Transfer to a piping bag with a medium tip.

7) Pipe one-inch dollops directly down onto the parchment paper, about two inches apart.

8) Tap the pan onto your counter to release air bubbles. Rest the pan for 40 minutes. Cookies should be dry to the touch before baking. Preheat oven to 300 degrees.

9) Bake macarons for 12-14 minutes, rotating pan 180 degrees at the 6-minute mark. Allow to cool completely on baking sheet before assembling.

Method, Earl Grey Buttercream, Part Two:

1) In a saucepan, combine sugar and water. Still on low heat until sugar is dissolved.

2) Add the egg yolks to a bowl. Mix on medium speed until thick, foamy, and a touch lighter in color.

3) Bring the simple syrup in the saucepan to a boil. When the syrup reaches 240 degrees, immediately cut the heat, and slowly drizzle into the egg yolks, mixer running while doing so. Mix until homogenous and temperature between the yolks and syrup is balanced.

4) While mixing on medium speed, add earl grey butter from Part One, one tablespoon at a time. Be sure to fully incorporate each tablepsoon before adding the next. Add in food coloring and mix until homogenous and smooth.

5) Place filling into a piping bag with a medium tip of your preference. Add filling to the bottom of one cookie, and sandwich with another. Serve immediately or chill in an airtight container overnight.