Here’s the recipe first, then keep reading for more details!
LAVENDER SIMPLE SYRUP:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 Tbs dried lavender flowers
- Add all of the ingredients to a small saucepan, and bring to a boil over medium-medium high heat, stirring to help dissolve the sugar
- Once boiling, reduce heat to a simmer, for 10 minutes
- Remove the pan from heat and allow to cool
- Pour the syrup through a strainer into a jar, then seal and store in the fridge
This makes a small amount of a strongly flavored simple syrup.
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The other day I made these two-toned macarons with the mauve gel food coloring from this AmeriColor set. I froze the shells in a ziplock bag so I could fill them at my leisure, and based on their color, one of my friends suggested a blueberry lavender filling.
I decided on a lavender buttercream with a blueberry jam center. Yesterday, I made the blueberry jam, and today I made a lavender syrup from dried lavender flowers.
To make a lavender simple syrup, I added equal parts water and granulated sugar (I used 1/2 cup each because I didn’t want to make a ton), + 1 tablespoon lavender flowers (I wanted a strong syrup so I wouldn’t have to add too much to the buttercream) to a saucepan. I brought the mixture to a boil, then lowered it to a simmer for 10 minutes. After simmering, I removed it from heat and let it cool before straining it into a jar to be stored in the fridge.
While it was cooling, I made a vanilla buttercream (recipe can be found in this post). When I was ready to flavor it, I scooped a small amount of buttercream into a bowl (the rest of the plain buttercream goes into the freezer, for future macaron filling!) and drizzled a very small amount of lavender syrup into it. I wasn’t sure how strong it would be, so I wanted to be cautious. After mixing and taste-testing, I wanted the flavor to be a little stronger, so I added more. Once flavored to my liking, I placed my piping bag into a tall glass and inverted the top so I could easily scoop the buttercream into it. (Side note: I just bought this reusable piping bag set and I love it! It comes with 2 reusable bags and lots of different tips!)
After matching up my macaron shells in pairs of comparable sizes, I turned 1 of each pair upside down, and then piped a circle of the lavender buttercream onto the base. Then, using a grapefruit spoon (any small spoon would work, but I find a grapefruit spoon to be extra handy for this, if you have one) I added small amounts of blueberry jam inside of each buttercream circle. Once that was done, all that was left to do was to put on the top shell of each macaron, and press down gently!And there you have it, lavender buttercream macarons with a blueberry jam surprise! For best flavor, allow the macarons to mature in an airtight container in the fridge for at least a day before serving – this way the filling’s flavor will infuse into the shell, causing it to soften as well. (Of course, you have to taste test some right away…but they just keep getting better!)
Thank you for reading my first blog post! This is the first of hopefully many! Still to come: recipes for buttercream frosting, ice cream, whole wheat sandwich bread, and more fun flavors for macaron filling!!
Is there anything you’d like to see me make? Let me know!