Lavender Macarons with Honeycomb Buttercream
Believed to be the honeybee’s favorite flowering species, honey made from lavender is anti-oxidant rich, pleasant, and well-rounded. Savannah Bee Company’s delicately scented lavender honey and crunchy acacia raw honeycomb combine into a delicate macaron worthy of sharing with the judges of The Great British Baking Show.
Elegant and whimsical, macarons, with their bite-sized, crunchy exterior, chewy interior, and smooth filling, may seem best left to French pastry chefs at the famous Parisienne-style macaron shop, Laudurée. Turns out, the hardest part of making these cookies is squeezing just the right amount of food coloring gel into the bowl…too little, and the cookies lack the expected eye candy quality. Too much, well, the psychedelic effect looks as if the cookies took a detour through San Francisco’s Haight Ashbury during the counter-culture revolution of the 1960s. A teaspoon of cocoa powder, a pinch of espresso powder, a bit of raspberry or blueberry jam thinned with a teaspoon of water and heated on the stove provide subtle, natural coloring. Relax, find a stiff spatula, and begin "macaroning." It may take more than one batch to get the cookie just right with perfectly sized-caps and few cracks. Perhaps the greatest pleasure of macarons is the chameleon-like nature of the cookie. Colors and flavors reflect the baker’s mood and the season. This lavender macaron looks and tastes like Provence in June when the majesty of blooming purple fields becomes intoxicatingly mesmerizing.