Attempting to make macarons has been an ongoing project of mine. I’ve never quite mastered the technique of piping out perfect little circles and coming out with pristine looking macarons. However, I enjoy my experiments and adventures with this dessert. A few years ago, I had followed a recipe for matcha macarons that tasted really good. Knowing the matcha and lavender flavor combo is growing in popularity, I decided to try to come up with my own recipe for Matcha Macarons with Lavender Buttercream. They tasted really amazing!
As I am still experimenting with the art of making macarons, I am not sure if I got all of the proportions quite right in my recipe. I also think I would greatly benefit from some sort of special pan or mold to create the shape of these cookies for me. Basically, I cut out small macaron-like circles with a cookie cutter after ending up with a larger, irregularly shaped cookie. If I had a macaron pan like these ones available on Amazon, I would probably have a much easier time getting the right shape. (As an Amazon associate, I earn a commission from purchases made through this sponsored link.)
What Goes in These Matcha Macarons
Matcha powder – Of course! You gotta have matcha powder in your matcha macarons.
Almond flour – Macarons are pretty much always made with almond flour. Unlike other cookies, macarons don’t typically require that much flour – just a cup or so. I actually used two cups of flour in mine just because couldn’t get it thick enough to pipe with the piping bags otherwise.
Powdered sugar – This is another main staple of the macaron and is usually used in approximately equal proportion to the almond flour.
Cream of tartar – Some recipes include cream of tartar, and I had some on hand, so I used some.
Granulated sugar – Most often, macaron recipes call for granulated sugar as part of the meringue mixture.
Egg whites – To make the meringue mixture, you beat the egg whites together with the granulated sugar. (I actually forgot this step and just mixed the granulated sugar in with the other dry ingredients instead of making the meringue. Maybe that’s why the consistency wasn’t ideal at first.)
Vanilla extract – I add a bit of vanilla extract for extra flavor.
For the Lavender Buttercream
Culinary lavender: IMPORTANT – Make sure you buy a culinary grade of lavender that is actually intended for human consumption. You can buy this at natural food stores like The Fresh Market.
Granulated sugar – You will need granulated sugar for processing the lavender into a fine powder in a small food processor or coffee grinder.
Powdered sugar – This buttercream uses a lot of powdered sugar. I honestly can’t remember if I used two and two-thirds cups or three and two-thirds cups, but it was somewhere in that range. Some recipes even call for four cups of sugar because the lavender is not particularly sweet on its own, not like fruit or something.
Unsalted butter – A major staple for any buttercream recipe.
Heavy whipping cream – Just a bit of heavy whipping cream helps to create a really smooth, silky texture.
Vanilla extract – A tiny bit of vanilla extract for extra flavor.
Other Dessert Recipes From The Kitchaissance
- Healthy Chocolate Chip Cookies – Revisited
- Homemade Hot Chocolate – Cayenne You Feel the Heat?
- Homemade Pop Tarts (Grapefruit Cranberry Flavor)
- Pumpkin Spice Latte Coffee Cake
- Pumpkin Spice Cupcakes with Marshmallow Dream Frosting
Matcha Macarons with Lavender Buttercream
Ingredients
Matcha Macarons
1 tbsp matcha powder
2 cups almond flour
1 1/2 cup powdered sugar (approximately)
1/2 cup granulated sugar
3 egg whites
1/4 tsp vanilla extract
Lavender Buttercream
1 1/2 tbsps culinary lavender
2 tbsps granulated sugar
2 and 2/3 to 3 and 2/3 cups powdered sugar
2 sticks unsalted butter
2 to 3 tbsps heavy whipping cream
1/4 tsp vanilla extract
Instructions
1. Whisk together the almond flour, powdered sugar, cream of tartar and matcha powder in a large bowl.
2. Beat the egg whites and granulated sugar together in a stand mixer until stiff peaks form. Add in the vanilla extract if using since it’s liquid.
3. Pout the liquid ingredients into the bowl with the dry ingredients, and whisk again to combine.
4. Prepare your piping bags and piping tips, spoon the batter into the bag and secure.
5. Get out two baking sheets and line with parchment paper.
6. Pipe the macarons out in small circles.
7. Preheat the over to about 300 degrees and bake the macarons for 15 minutes.
Lavender Buttercream
1. Process the culinary lavender and granulated sugar in a small food processor or coffee grinder.
2. Pour this mixture into a stand mixer, then add the unsalted butter, heavy whipping cream, vanilla extract, and powdered sugar. (You can also add purple food coloring if you like).
3. Beat the mixture together in the stand mixer for approximately six minutes, or until thoroughly combined.
Putting it all together
1. When the cookies are done, take them out of the oven and let them cool about 15 minutes.
2. Fill a piping bag with the lavender buttercream, and pipe a bit onto half of the cookies, piecing it together with another cookie on top, and serve or store in the fridge.
