Lavender macarons with mixed berry jam

Dried lavender macarons sandwich the mixed berry jam for a truly indulgent trat




Mixed berry jam 250g (1½ cups) mixed berries 150g (¾ cup) sugar 30g (¼ cup) water 10g (½ tbls) butter 7g (2 teaspoon) citric acid 7g (2teaspoon) pectin ½ teaspoon vanilla paste Macaron shells 165 g (1¼ packed cup) almond flour 165 g (¾ packed cup) confection sugar 2 teaspoon kosher salt 1 tablespoon dried lavender 115 g (½ cup, 4 eggs) egg whites 150 g (¾ cup) granulated sugar ½ cup of water ½ teaspoon cream of tarter 4 drops purple gel food coloring

Nutritional information

No nutrition information available


Mixed berry jam Combine all ingredients except vanilla paste in food processor and process till smooth. Pour contents into sauce pan and boil over medium high heat until temp reaches 220 F. Allow jam to cool, once cool stir in vanilla paste. Macaron shells Combine confection sugar, almond meal,salt and lavender in food processor. Process for 1½ -2 minutes, put mixture in medium fine sieve over large bowl and sieve mixture throwing away any course material left in sieve. Put egg whites in mixing bowl of stand mixer,with whisk attachment,along with cream of tarter. Put sugar along with water in small sauce pan. With lid on sauce pan bring sugar syrup up to a boil, remove lid and check temp of sugar syrup. Once temp reaches 230F turn mixer on medium speed, to get egg whites foamy before adding sugar syrup. Once sugar syrup reaches 240F, turn mixer on high speed, pour syrup into egg whites, between whisk and side of bowl. Whip the meringue until medium stiff peaks, about 3-5 minutes. Remove whisk and bowl from stand mixer, add food coloring to meringue and mix in by hand using whisk. Have spatula and piping bag ready. Dump all of the almond meal on top of meringue and fold with spatula just until it is just mixed, BE CAREFUL,DO NOT OVERMIX! Transfer batter to piping bag. Pipe and tap Pipe out batter coins on silpat/parchment paper on a baking tray. Batter coins should be a little larger than a quarter with at least ¾ inch space between each cookie. Lift baking tray straight up and drop flat on counter at least 2-3 times. This flattens batter and forces air bubbles out. Repeat pipe and tap with more baking trays and silpat/parchment paper until batter is gone. Set trays aside to dry, cookies are ready to bake when no longer sticky to the touch. This can take minutes or hours. Bake. Preheat oven to 280F with rack on second level from bottom, bake one tray at a time for 17 minutes. Remove tray from oven but let cookies cool on tray, the bottom of the cookies will continue to cook as they cool. Remove from tray and put a tablespoon of jam between two cookies. It is best to allow macarons to mature overnight before serving.