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The Macaron Shells: ⅔ cup (70g) almond flour ¾ cup (90g) icing sugar 1 tablespoon rice flour 2 teaspoons oat (or corn) flour ⅛ teaspoon sea salt 2 egg whites (70g) 3 tablespoons (45g) granulated sugar Food coloring, optional The Lavender Filling: 3 oz (80g) white chocolate 1 tablespoon (10g) butter ½ cup plus 1 tablespoon (135g) heavy cream (1) ¼ cup (50g) heavy cream (2) 1 tablespoon dried lavender flowers PREPARATION Make the Macaron Shells. 1. Prepare parchment lined baking sheet with circle templates. 2. Sift almond, rice, oat/corn flour and icing sugar together into a large mixing bowl. 3. Beat the egg whites and salt and sugar with an electric mixer at medium speed until soft peaks form. Add the food coloring (if using) and continue beating for another 10-12 minutes until the meringue is stiff and glossy. 4. Fold the meringue into the sifted flour mixture in two additions until the batter moves in a lava-like way. 5. Transfer batter into a piping bag fitted with 6-7mm diameter tip (Wilton #12). Pipe the various circles. Bang tray on table to remove trapped air. You may use a toothpick to pop any stubborn bubbles. 6. Let the shells dry under the fan in aircon room until dry to touch. Drying time can range from 30 minutes - 2.5 hours depending on humidity. 7. Preheat the oven to 130°C / 265°F. 8. Bake the macarons in the centre of the oven for 17-20 minutes, turning the sheet half-way. 9. Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment. 10. If not filling straight away, store in an air-tight container at room temperature. Make the Lavender Filling. 1. Melt white chocolate in the microwave. 2. In a saucepan add ¼ cup of heavy cream and dried lavender flowers and bring to a boil. Сover and leave for 10 minutes. Then strain through a sieve. 3. Pour the hot lavender cream into the melted chocolate. Mix together. 4. Add melted butter and chilled heavy cream (½ cup + 1 Tbsp) and mix all together until combined. 5. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming and cool for a day to stabilize. 6. Pipe a generous blob of filling on the flat side of half shells, top with the remaining shells and press gently until the filling reaches the edges. 7. Store in an airtight container in the fridge to mature for at least 24 hours before eating. ___________________________________________________________ Pistachio Macarons Recipe https://www.youtube.com/watch?v=onuuyPHicYw&t=23s Yogurt Blueberry Macaron Recipe https://www.youtube.com/watch?v=p9ZmTb6sQxg&t=5s Strawberry Macaron Recipe https://www.youtube.com/watch?v=MVzznRMWMCM&t=33s Orange French Macarons https://www.youtube.com/watch?v=1mLEexyeNFk&t=31s ___________________________________________________________ ★ My Links: FACEBOOK: https://www.facebook.com/Yum-Secret-6… INSTAGRAM: https://www.instagram.com/yumsecret/ PINTEREST: https://www.pinterest.com/yummsecret/ TWITTER: https://twitter.com/YumSecret
