Rose & Lavender Macarons Recipe

    40 Servings


For Macarons:
  • 4 ounces Almond Flour, 115 grams
  • 8 ounces Powdered Sugar, 230 grams
  • 5 ounces Egg Whites, 144 grams
  • 2 1/2 ounces Granulated Sugar, 72 grams
  • 1 Vanilla Bean, Scraped
  • 1/2 teaspoon Kosher Salt, 2 grams
For Buttercream:
  • 1 Vanilla Bean, Scraped
  • 10 1/2 ounces Granulated Sugar
  • 10 1/2 ounces Egg Yolk, About 10 eggs
  • 1/2 teaspoon Kosher Salt
  • 16 tablespoons Unsalted Butter, Room temperature (very soft)


  1. Preheat oven to 300°F. Line two baking sheets with Silpat macaron sheets or parchment paper. Set aside. Have ready a large pastry bag fitted with a large open piping tip.
  2. Over a large bowl, sift together almond flour and powdered sugar. If large pieces do not go through sifter, grind the bits more finely in a food processor then sift again until all the almond pieces are very fine and incorporated into sifted mixture. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, sugar, seeds from scraped vanilla bean (save the bean for another use) and salt. Using medium speed, mix egg white mixture for 3 minutes then increase speed to medium-high. Continue mixing 3 minutes longer then increase to full speed and mix 3 minutes more. At this point, add desired gel food color and rose water, if using. Beat on full speed for one minute longer or until you have achieved a very stiff, dry meringue that clumps inside the whisk attachment when removed.
  4. Add the almond flour mixture then using a rubber spatula fold the dry ingredients into the meringue using a fold then smear technique. Fold the dry ingredients in once then “smoosh” the meringue agains the side of the bowl to incorporate the dry ingredients and deflate the meringue. This process should take about 25 folds. **Take your time with this process. Do not overmix. If your batter becomes runny, you’ve overdone it and sadly your macarons will not be pipeable.
  5. Scoop about half the batter into prepared pastry bag. Pipe small circles on prepared baking sheets. Whack your baking sheet on a hard surface once or twice, turn and repeat. Bake in preheated oven for 18 minutes, until a macaron can be cleanly easily peeled off baking sheet.
  6. Cool completely on baking sheet set on a wire rack.

Make Buttercream:

  1. In the bowl of a stand mixer, rub together seeds from vanilla bean (reserve bean pod for another use) and sugar. Whisk together sugar mixture, egg yolks and salt until well combined.
  2. Place a saucepan half-filled with water over medium heat and bring to a low boil. Reduce heat to low to keep water barely at a simmer. Place mixing bowl over water. Whisking egg mixture constantly, heat to 150°F. Remove from heat, place bowl on stand mixer and whip on medium speed until doubled in size and both the egg mixture and bowl have cooled to room temperature. The mixture should not be warm at all.
  3. With mixer running on medium low, add butter, one tablespoon at a time mixing until completely incorporated. Scrape down sides of bowl after all butter has been added then mix one minute longer.
  4. **Add honey, if using.


  1. Turn half the macarons so that they are flat side up. Pipe half the macarons with a dollop of buttercream filling. Top each with another macaron. Refrigerate. Remove from refrigerator 2 hours before enjoying.


  • For Rose Macarons: Add 1 1/2 teaspoons rose water and 1-2 drops red gel food coloring during final minute of whipping.
  • For Lavender Honey Macarons: Add 1 tablespoon dried lavender to almond flour and pulse in a food processor until very fine. Add 3-5 drops lavender/purple gel food color during final minute of whipping. Add 1/4 cup honey to buttercream after adding butter.


Source: Base Recipe from BraveTart
Base Recipe from BraveTart
Cooking Method:
, , , , , , ,
Related Recipes:
Mother's Day Recipes, French Recipes, Baking Recipes, Baked Recipes, Cookie Recipes, Frosting Recipes, Dessert Recipes, Giveaway Recipes
Recipe Yields:
40 macarons
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Source: Base Recipe from BraveTart
Recipe Yields: 40 macarons
Prep Time: 30 minutes
Cook Time: 33 minutes
Total Time: 63 minutes

Nutrition Facts

Serving Size 1 macaron
Servings Per Recipe 40

Amount Per Serving
Calories from Fat 52
Calories 128

% Daily Value*
Total Fat 7g
  Saturated Fat 3g
Sodium 38mg
Total Carbohydrate 15g
  Dietary Fiber 0g
  Sugars 15g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.