Rosemary Lavender Macaron will not smack you in the olfactory! There’s a just enough of each to give that delicate hint of these two delicious flavors.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Man! I can’t believe #BrunchWeek is over. Can you? It’s been jam PACKED with hundreds of delicious recipes to try. I hope you found some great ones to save and make for your Mother’s Day or other brunch get togethers. I know I have found MANY droolworthy things to add to the menu.
Of course, it wouldn’t be an event without me making macaron. And when Torani joined in again this year as a sponsor, I knew macs were going to be made. I mean, how could I resist making lavender macaron? But, you know me! They’re not your typical macaron. I had to add a twist to the flavor.
Did you know that lavender and rosemary are in the same family?
So, here’s a little gardening geek out for you. The Lamiaceae family is the 7th largest in the flower plant families. Rosemary and lavender even sort of look like when they’re going. This ginormous family of flowering plants includes not only lavender and rosemary, but mints, basil, oregano, sage, and thyme. It even includes teak!
So, while it might seem strange for me to pair these two together, it’s not all that far-fetched. And if you haven’t tried pairing these two together you really should. The rosemary and lavender flavors play off each other in a way you cannot imagine. They elevate each other and play off each other that just makes these rosemary lavender macaron simply outstanding.
I don’t want you to think that these flavors are going to smack you in the face. Oh no. These are subtle flavors. You can taste a hint of rosemary in the shells. There’s a touch of lavender in the buttercream. Neither of them are overpowering at all. It’s not like you walked into a bath and body store. Oh no. Nothing like that at all.
Since I talked about Torani and Sweets & Treats in the lightening lavender margarita, I thought I’d talk about Dixie. I can’t stress the important role they play in making these my macaron are perfect every time. And this might help those who have had issues in making them in the past.
For those of you who are sports fans, I’m sure you understand the superstition factor. You know what I’m talking about, right? It’s the play offs and they had an AMAZING win! So they think about about they did different THAT day and do that all the time. Wear the same socks, eat the same meals, or even repeat every minute of that day so they have the same experience in winning.
While macaron don’t require superstitious activities, it does require consistency. That’s why Dixie plays such an important role. Their sugar performs the same exact way every time. And I know I’ve said this, but I can’t hit it home enough. Yes, sports pun intended.
Consistency is key in making macaron.
No, that doesn’t mean you have to wear the same clothes or eat the same things that day. It simply means you need to use the same base ingredients every time. Make sure you treat your egg whites the same way. Use the same granulated and powdered sugar.
And even the same brand of almond meal. There are several kinds available for purchase now. Heck, the last bag I bought came from Costco! I remember a few years ago when I could only find it at certain grocery stores. But with the boom of paleo/keto/low carb lifestyles it’s become easier to find and from many products.
I use Dixie granulated and powdered sugar in all the macaron I make. When I do, I know exactly how they’re going come out. When I process the nut meal with the powdered sugar, I know it won’t turn into nut butter. I know what the meringue will look like and how the macaronage will turn out.
Sometimes, I can even predict how much nut meal will not pass through the sieve.
Yes, I know that’s going a bit to far on the bragging side, but it just proves my point. If you know your ingredients, you know how they will react and interact with each other no matter what you’re making. With this in mind, I can tell exactly why some don’t turn out perfect every time.
No, they’re not always perfect because I vary the ingredients in put in the tops or the extracts I use. When I pull freeze dried fruits out of the package, I know exactly how they’re going to react with the base ingredients. Fruits like cranberries, blueberries, and bananas have more moisture in them than an apple or a strawberry. They just do even though they’re freeze dried. Some ingredients freeze dry better than others.
No, there’s no freeze-dried rosemary or lavender in these macaron. There’s 1 teaspoon dried rosemary that I processed in my spice grinder to make it a nice powder. Then I sifted it with the powdered sugar mixture to make sure there weren’t any large pieces that would cause the tops to be uneven.
I always sift, sift again, and then just in case I missed a few the first two times, I sift again.
Confession. These little tulip decorations inspired me to make lavender macaron. I received salted caramel, lavender, and peach syrups from Torani and I was headed down the peach path. But then I saw these decorations on Sweets & Treats and couldn’t help it. I had to make something purple to match these tulips. The lavender just won out.
Another confession. These were a pain to assemble. I saw at the couch with a TV tray, a pair of tweezer, and these macarons carefully placing these tulips in the buttercream. I had to make sure that there was enough buttercream to hold the tops and bottoms together at the same height as the tulips. It was fun but it was a pain. And yes, I probably would do it again with different decorations. Just because I am having fun decorating these cookies after making them.
See what I mean? How cute are those? Those little tulips between the rosemary lavender macaron shells. Yeah, I know. They’re probably not the easiest to eat but they look super pretty, right? The purple on purple with white buttercream. These macaron would be the perfect cookie for brunch or a shower.
Purple streamers, lightening lavender margaritas, these macaron. You feel it right?
So, a word about coloring macaron. You need to add WAY more gel coloring than you think. They’re not like a cake or anything like that. When the macaron bake the color just fades like you wouldn’t expect. Maybe it’s the gel dye I’m using, but I add dye to make the color twice as dark as I want them to turn out. Then they bake and fade. Just giving you a heads up.
I just can’t help but smile looking at those purple tulips. They’re so fun and so cute. I’m imagining a layer cake decorated with edible flowers and these cute little tulips. And if you’re using Dixie Crystals sugar you know it will turn out perfectly!
Do yourself a favor and follow Dixie Crystals on Facebook, Instagram, Twitter, and Pinterest to get a head start on the giveaway. They have a great prize package along with all the other sponsors of Brunch Week. You won’t want to miss the chance to win one of these great prize packages.
For the shells
- 4 ounces almond meal
- 7 ounces powdered sugar
- 1 teaspoon dried rosemary, finely ground
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams sugar
- purple food dye (optional)
- FOR THE BUTTERCREAM
- 1/2 cup butter flavored shortening
- 1 1/2 - 2 cups powdered sugar
- 2 to 3 tablespoons Torani lavender syrup
- 1 to 2 tablespoons heavy cream as needed for consistency
- Sweets & Treats decorations
For the macaron:
- Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the 1 teaspoon ground rosemary in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- If you're using some food dye, add it at this point. Add this along with 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner shampoo out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
- Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
- Remove from heat and allow to cool completely before filling.
For the buttercream:
- Place the butter and lavender syrup in the bowl of a stand mixer (or large mixing bowl). Beat until creamed together. Slowly add the powdered sugar one half cup at a time until thicker than desired. Add 1 to 2 tablespoons of the heavy whipping cream until the desired consistency is reached.
- Pipe buttercream on one shell. Carefully place the tulip decorations in the buttercream. Carefully top with a shell of matching size.
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BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch
BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
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Vegan Biscuits & Gravy from The Baking Fairy
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
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Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness.
The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen.
The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.