Given that it is officially Spring tomorrow, I want to share a light, floral dessert recipe with you: Lavender Honey Macarons. Do you remember these photos? I used them as my blog header image for a while, but never got around to posting the recipe.
Macarons couldn’t be simpler when it comes to ingredients, but these finicky, dainty little cookies are maddening to execute well. It takes very little to turn your puffy delectable creations into flat cracked discs. Once you have found your comfort zone, you will have the free reign to be imaginative and explore the different flavor combinations; they’re absolutely endless!
You can find dried lavender buds for culinary uses in many gourmet shops or even in some well-stocked grocery stores. If it’s still impossible to track down, you can order them online – just get the smallest amount available because a little goes a long way. The infused lavender milk is strong stuff by the way (you want to make a strong infusion so as to add as little liquid to the buttercream as possible), so be really careful when you’re adding the lavender flavoring to the butter mixture or your buttercream may taste like an aromatherapy candle.