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Recipe: Apricot and lavender macaroons

Apricot and lavender macaroons

Delicious French delicacies - macaroons with a homemade fresh apricot and lavender filling.
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Ingredients
Quantity for 6 person(s)
    For the macaroon
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
  • Powdered food colouring : 3 pinch(es)
    • For the ganache
  • Apricot(s) : 125 g
  • Vanilla pod(s) : 0.5 whole
  • Lemon juice : 3 cl
  • Sugar pearls : 25 g
  • Caster sugar : 100 g
  • Dried lavender : 5 g
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Recipe method


For the macaroon shells
Preheat the oven to 160'C.

Whisk the egg whites to semi whipped, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.

Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.

Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.

Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20 minutes.

For the apricot and lavender filling
If you cannot get hold of edible lavender sugar, make your own by mixing a few lavender flowers into some caster sugar and allowing to infuse - leave for a good couple of days before making the macaroons.

Wash, stone and quarter the apricots.

Halve the vanilla pod and use the back of a knife to scrape out the seeds.

Place the apricots in a pan with the lemon juice, vanilla seeds and the vanilla pod. Add the sugar and the pectin and cook over a medium heat for 10 minutes or until the fruit is soft.

Place in a blender and blitz.

Add the edible lavender sugar and mix well before putting in the fridge to chill.

To serve
Fill half of the macaroon shells with the apricot and lavender compote and then place in the fridge to firm up before serving.

If you can't hold of fresh apricots, apricots preserved in syrup can be used. Simply drain them well and then reduce the cooking time to 5 minutes. Edible lavender sugar is available in most large supermarkets.

Recipe techniques in video

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  • BELINDA - Comment on: Apricot and lavender macaroons
    I followed the recipe, but the macaroons weren't the same as how we made it in class. My macaroons started to rise up in the middle, but not entirely to the sides. When I take them out, they collapse, and I'm not sure why? Also, my oven seems to be very hot, so I turn it down to 120C. Is that a problem as well?

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