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French Macarons with White Chocolate Lavender Ganache

May 27, 2013 By Mary Leave a Comment

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This was my first time baking macarons. I was a little nervous about baking these since I’ve heard these cookies tend to be finicky. But with the help of my favorite website www.howtocookthat.net I was able to face the challenge!

French Macaroons with White Chocolate Lavender Ganache 2

French Macaroons with White Chocolate Lavender Ganache 1

French Macarons with White Chocolate Lavender Ganache

French Macarons with White Chocolate Lavender Ganache

Ingredients

WHITE CHOCOLATE LAVENDER GANACHE

  • 8 ounces white chocolate, such as Lindt
  • 2 tablespoons unsalted butter
  • 1 tablespoon lavender buds
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon dark rum

MACARONS

  • 4 large egg whites
  • 1/3 cup plus 1 teaspoon caster sugar or powdered sugar
  • 1 1/2 cups plus 4 teaspoons powdered sugar
  • 1 cup plus 3 teaspoons almond meal
  • 1/8 teaspoon salt
  • gel or powdered food coloring

Instructions

  1. Finely chop the white chocolate into 1/4 inch pieces and place it in a medium heatproof bowl with the butter. Bring the cream, corn syrup and lavender buds to a boil in a small saucepan over medium heat. Immediately pour the hot cream through a sieve over the bowl of chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion starting from the middle working your way out to the sides. Stir until all the chocolate is melted, and stir in the rum. Set ganache in the refrigerator while you make the macarons.
  2. Preheat your oven to 300 F. Place the egg whites and caster sugar in a bowl of an electric mixer and beat for about 10 minutes or until very stiff. Add gel or powdered food coloring and mix for about 20 seconds more. Sift the almond meal and powdered sugar twice before combining to the egg white mixture. Toss the any almond lumps that won't pass through the sieve. Fold together the egg white and almond mixture, folding about 50 times. The mixture should be smooth and not runny. For more tips about this process please see this video. Pour the mixture in a piping bag and pipe onto a parchment paper lined cookie sheet, or a silicon baking mat. Bake in the oven for 20 minutes or until the cookies come off the baking sheet cleanly. Once the macaroons have cooled, take your ganache from the refrigerator and stir it to loosen it up a bit. Pour the ganache in a piping bag and fill your macarons. Enjoy!

Did you make this recipe?

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© Mary
Category: Dessert

 

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Filed Under: Cookies and Candies, Recipe, Sweet Tagged With: dessert, food, lavender buds, macaroons

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If you’re here for great recipes using simple and real ingredients, then you’ve come to the right place. Most of my recipes use real and easy to find simple ingredients (organic when possible).

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Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
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