Perfect little local mouthfuls these. Scented with East Anglian Lavender and flavoured with local honey, the two ingredients in these macarons go together perfectly, giving you a plate of the prettiest little cakes. So pretty you will want to name them and take them home as pets.
A light hand with the lavender is needed so you don’t end up with something reminiscent of Miss Havisham’s knicker drawer and don’t worry about a few cracks or imperfections- their charm is in that homespun look. They are a lovely match for afternoon or high tea, weddings and christenings or kids birthdays- children do love these because little children love little food! Can you imagine how great these would look in an Alice in Wonderland themed tea party too?
Should you wish to explore the wonders of local Lavender some more, we can highly recommend a visit to Norfolk Lavender, near Heacham with its patchworked fields of blue, children’s playground and cafe for visitors.
This recipe is by Adam Coleby and Laura Wheeler @purpleted_88
To make the macarons– 110g egg white / 55g caster sugar / Natural food colouring in light lavender or violet / 110g ground almonds / 200g icing sugar / 1 Tsp lavender flowers
To make the butter icing– 75g butter / 250g icing sugar / 10-15ml milk (add more if too firm) / 1tbsp honey
Pick the Lavender flowers and check over them for bugs if you are using fresh. If using dried, halve the quantity otherwise you’ll get too much of a floral hit. Sun dried lavender is intensified in flavour, you see.
Infuse the ground almonds and icing sugar with the lavender flowers for a minimum of 1 hour in a covered bowl left in a warm spot- aim for at least an hours infusion. Whisk the egg whites, sugar and natural colour to the consistency of shaving foam but do not over mix! Sieve the icing sugar/almond mix to remove any lavender seeds and ensure there’s no clumps.
Fold the dry ingredients into the meringue mix and keep turning until the correct consistency is achieved (shaving foam) and it is beautifully incorporated. Draw a ribbon of meringue on top of the mixture and it should settle back into the mix after a short time- that’s your test.
Pipe into a baking mat with a small plain nozzle, leave to stand for a minimum of 25-30 mins, they should form a skin on top the doesn’t stick to your finger when you touch it.
Bake at 150c for 12-15 minutes. Allow to cool and pair up on the cooling tray, ready for sandwiching together.
Honey buttercream method –
Soften butter by beating well in a bowl and then add in the rest of the ingredients, beating well until you have a soft honey scented cream. You may need to add in more milk, tiny drip by tiny drip to slacken the consistency if its too stiff to spread inside the macaron. But don’t let it get too sloppy, it needs to hold the two halves together.
Pipe a small blob of the honey buttercream into the inside of the macaroon and sandwich together. When you’ve done them all, you should have some leftover filling. Add a couple more drops of milk to this until it is runny enough to drizzle decoratively over the top of each macaron.