These lavender and coconut macarons taste like a tropical summer dream. The heady coconut is balanced effortlessly with the floral notes of lavender.
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Making macarons is kind of addicting, to be honest. Once you realise how easy they are to make you want to try as many varieties and paint the town red. These dainty treats are not just decadent but they also look so pleasing to the eye. I remember walking into Laduree in Dublin for the very first time in my life. I’d always seen them on Pinterest, the army of macarons neatly stacked, flavour-wise and always wondered what it would be like finally walking in. It was as mesmerising as it was breathtaking. Making these lavender coconut macarons transported me to that place.
The macaron shells are flavoured with coconut extract and the buttercream is flavoured with lavender. I like infusing culinary dried lavender buds in the milk that I use to make my frosting. The boiled milk buttercream frosting is such a genius innovation and it practically allows you to make so many different variations of frosting. It’s unbelievable how much you can do with this, so I decided to infuse the milk and the resulting buttercream is flavoured so perfectly with the floral almost therapeutic lavender aroma.
I love adding a few lavender buds on the shells of the macarons before they bake. I know that you may be slightly terrified of making these lavender coconut macarons because, well, MACARONS! But believe me, there is absolutely nothing to fear! One of the main reasons is because you don’t have to worry about spending exorbitant amounts of money on almond flour. These macarons are made with oat flour.
It’s practically the cheapest ingredient you will ever use in your baking aside from sugar. Such a breakfast staple, if you cannot get access to oat flour, you can simply grind quick cook oats and pass them through the sieve. Be sure that you pass it through a very fine mesh sieve and repeat the process a couple of times. This ensures that there are no large chunks in the mix.
The next step is to make a very stiff meringue by beating your egg whites for a good 9 – 10 minute duration, gradually increasing the speed. My macarons turned out a bit paler than I’d have liked. So, a learning curve is that you make your macarons a bit brighter than you need because as they bake, they’ll lighten up even more.
These lavender coconut macarons will make your summer dreams come true. The combination of these two together is so beautiful, I’m going to try and make a lot more desserts in the coming days with it.
- 38 grams oat flour
- 50 grams icing sugar
- 38 grams caster sugar
- 1 egg white, room temperature
- 1/2 teaspoon coconut extract
- dried edible lavender flowers
- 100 grams milk
- 35 grams sugar
- 1 tablespoon + 2 teaspoon flour
- 1 teaspoon lavender buds
- 70 grams salted butter
- coconut flakes, as needed.
- To make the macarons, preheat oven to 140 C / 275 F.
- In a food processor, add the oat flour and icing sugar.
- Blitz it for about 30 seconds and then pass through a sieve ensuring to discard any big bits.
- In a clean metal bowl (if using electric beaters) or the bowl of a stand mixer, add the egg whites and caster sugar. Using the whisk attachment on the stand mixer, start beating on medium speed for about 5 - 6 minutes until stiff peaks. After 5 minutes, add the coconut extract and purple food colour and mix for another minute.
- Mix the egg white mix with the icing sugar and oat flour mix, a little at first, just to introduce the egg whites into the mix. Once you've added them all, using your spatula, go around the sides of the bowl and swipe the spatula into the center.
- Repeat this until the macaron mix flows like a ribbon and uniformly mixes into the rest of the batter.
- It's important to do this right. If you mix less, the macaron could crack. If you mix too much, the batter will spread too thinly and the feet won't form.
- Line a tray with parchment paper and draw an approximate 2 inch diameter circle or use the back of a large piping tip to make these circles spacing them out slightly.
- Fill the macaron batter into a piping bag and holding the piping bag at a 90 degree angle, pipe the circles but finish off just before the line of the circle as these will spread ever so slightly.
- Rap the tray onto the work surface to release any air bubbles.
- Place in oven for 15 minutes. Once out, let them sit for 10 minutes then peel them off the parchment paper.
- In a saucepan, add milk. Add lavender buds.
- On a medium heat, bring this mix to a boil.
- Once boiled, take it off the heat and let cool to room temperature.
- Strain the milk and take out lavender buds.
- Return this mix to the saucepan.
- It's alright if there are stray lavender buds in the saucepan. 2 - 3 buds will not lead to the frosting being overpowered by lavender flavour.
- Add the sugar and mix until well combined.
- Once the sugar is dissolved, increase heat to medium and add the flour.
- Whisk it well to ensure no lumps remain.
- Boil for 3 minutes, whisking constantly.
- Take it out into a bowl and cover with parchment touching the surface of the mix to avoid a skin from forming.
- Let it cool to room temperature.
- Using electric beaters, beat butter until smooth, about 1 minute on medium speed.
- Add the pudding mix, a little at a time until everything is well incorporated on medium high speed.
- After all pudding mix has been added, mix on high for 2 minutes.
- Frosting is ready.
- Using a round tip pipe the frosting on the back of a Macaron shell and cover with the other shell.
- Roll the sides in flaked coconut and serve