Imagine a sun-drenched afternoon in a quaint French patisserie, where the aroma of freshly baked macarons wafts through the air, teasing your senses. Today, we’re taking this classic treat into uncharted territory by combining the earthy notes of matcha with the floral essence of lavender, all while enveloping it in a luscious raspberry ganache. With the help of a few modern gadgets like a precision scale and a silicone mat, you’ll achieve perfect macarons that are not only a feast for the taste buds but also a visual delight!
Ingredients
For the Macarons:
- 120g almond flour
- 120g powdered sugar
- 100g egg whites (about 3 large eggs, aged for 24 hours at room temperature)
- 80g granulated sugar
- 1 tsp matcha powder
- 1 tsp culinary lavender buds (finely ground)
- A pinch of salt
- Green gel food coloring (optional)
For the Raspberry Ganache:
- 200g fresh raspberries
- 100g heavy cream
- 150g dark chocolate (minimum 70% cocoa), chopped
- 1 tbsp honey (optional for sweetness)
Instructions
Prepare the Raspberry Ganache:
Start by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes to melt the chocolate, then stir until smooth. If you desire a touch of sweetness, mix in the honey. Add the fresh raspberries and gently fold them into the ganache. Cover with plastic wrap and let it cool to room temperature, then refrigerate until set.
Make the Macaron Batter:
In a mixing bowl, sift together the almond flour, powdered sugar, matcha powder, and ground lavender. This step is crucial as it ensures a smooth macaron shell. In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. If you’d like to enhance the green hue of your macarons, add a few drops of green gel food coloring.
Gently fold the dry ingredients into the whipped egg whites. Use a spatula to incorporate, taking care not to deflate the mixture. The batter should flow like a thick ribbon when lifted. When ready, transfer the batter to a piping bag fitted with a round tip.
Pipe the Macarons:
Line two baking sheets with silicone mats. Pipe 1.5-inch circles, leaving space between each. To achieve a smooth surface, tap the baking sheets gently against the counter to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface.
Bake the Macarons:
Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the trays halfway through to ensure even baking. They should not be brown, but set with a slight lift. Once done, let them cool completely on the baking sheets.
Assemble the Macarons:
Once the macarons are cool, carefully remove them from the silicone mats. Pair them by size. Using a piping bag, fill each bottom shell with the raspberry ganache, then sandwich with the matching top shell.
Final Touch:
For an elegant finish, lightly dust the filled macarons with extra matcha powder or sprinkle a few lavender buds on top. Store your macarons in an airtight container in the fridge for up to a week, allowing the flavors to meld together beautifully.
Enjoy!
These Matcha Lavender Macarons with Raspberry Ganache are a delightful fusion of flavors and textures, sure to impress at any gathering or simply as a treat for yourself. The unique combination of earthy, floral, and fruity notes will elevate your dessert game to new heights!