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Lavender White Chocolate Macarons

Saura Kline
French Macarons with Lavender White Chocolate Ganache
Servings 50



  • 300 g almond flour
  • 300 g powdered sugar
  • 110 g egg whites 1st amount
  • 110 g egg whites 2nd amount
  • 300 g sugar
  • 75 g water

White Chocolate Lavender Ganache

  • 200 g cream
  • 2 tsp lavender
  • 40 g corn syrup
  • 200 g white chocolate


  • Preheat oven to 350 degrees F.
  • Sift almond flour and powdered sugar together. Weigh out your whites and just pour them over top of the sifted mixture. Do not mix.
  • Place second amount of whites in a mixer fitted with a paddle attachment.
  • In a small saucepan, combine sugar and water, do not mix. Heat on high, and attach a candy thermometer to the pot.
  • Prepare two sheet trays by lining them with parchment paper. Prepare a piping bag with a small round tip.
  • When your sugar mixture reaches 235 degrees F, turn your mixer on high speed. As soon as your sugar mixture reaches 244 degrees F, remove from heat, slow the mixer speed down to low, and slowly stream in the sugar syrup on the side of the mixing bowl into the whites. Once all the syrup is poured in, turn the mixer back to a medium high speed and whip until you reach stiff peaks. Once at stiff peaks, you can add a drop or two of your desired color.
  • Fold the meringue mixture into the bowl with the almond flour mixture. Slowly and delicately fold until you’ve got no dry parts left. You want to use a rubber spatula to do this folding. You want the mixture to be running at a steady state but not too runny.
  • Transfer to piping bag and pipe at a 90 degree angle (straight up and down!). Pipe disks about the size of a quarter until you have no batter left.
  • Gently tap the sheet tray straight up and down so you can tap out whatever air bubbles may be trapped within the batter.
  • Immediately bake for 10 minutes, opening the oven door half way through to let any humidity escape.
  • Let cool.
    To make the filling, steep lavender in cream in a small sauce pan. Steep for 15 minutes. Strain out the lavender and return cream back to pot. Heat until right before boiling, then pour over white chocolate/corn syrup mixture. Whisk until smooth.
  • Let ganache cool for 1-2 hours.
  • To fill macarons, align macaron next to each-other, pipe ganache on one side and top with corresponding side. Chill in the fridge overnight. Macarons will have the best texture after the filling has been set for 24 hours. Enjoy!