Lavender Macarons with White Chocolate & Lemon Ganache


They’re trendy, they’re delicious, they’re even gluten-free. They are little works of art!


And you know what?  They’re tricky.


I’ve had macarons on my Kitchen Bucket List for ages now.  I must admit, they got on there because of their food-blooger-popularity.  I figured it would be supremely fun to give them a go.  Plus, anything I like to eat is something I’d like to make in the kitchen!

Luckily, my favourite foodie friend (Louise from Pâté chinois et Cie) came to my rescue! We decided we’d have a go at them together — our philosophy was that two heads are better than one, and we had great success working together!

Louise suggested lavender macarons, and as it’s my favourite flavour, I was totally sold.  So we lined up the lavender buds, the lavender food colouring (paste) and the essential oil.


And what filling to pair it with?  Why, white chocolate and lemon ganache, of course!  Yummm.  Louise is a genius.


We learned a lot from watching this video (it’s in French, so if you don’t understand, just watch to see the consistency of everything and to see that you have to beat the egg whites for WAY longer than you may have believed possible):


And so, our little version of a macaron tutorial follows in the recipe below.


Lavender Macarons with White Chocolate & Lemon Ganache
Yields 2-3 dozen macarons

Lavender Macarons

  • 185g icing sugar
  • 140g ground almonds
  • 93g egg whites (whites of 3 large eggs)
  • a good pinch of cream of tartar
  • 65g granulated sugar
  • 1/4 tsp. lavender food colour paste
  • 4 drops of food-grade lavender essential oil
  • 1 handful edible dried lavender buds

White Chocolate & Lemon Ganache

  • 250g whipping cream (35% fat)
  • zest of 1/2 a lemon
  • 300g white chocolate
  • 35g butter

To make the macaron shells: In a food processor, blitz the icing sugar and ground almonds into a fine powder.  Sift and set aside.


In a stand mixer, beat the egg whites and the cream of tartar until the eggs become foamy.


Add half of the granulated sugar and beat well.  Add the food colouring, essential oil, and the other half of the sugar.  Beat until the egg whites are very firm (even longer than you think!)



Add half of the almond-icing sugar mixture to the egg whites, and fold well with a spatula.



Add the remainder of the almond-icing sugar mix and “macaroner” — which means to fold in just until the mixture is combined and has the consistency of shiny cake batter.


Preheat the oven to 300F.

Fill a piping bag with the batter, and pipe small dots of batter onto a baking sheet lined with a Silpat or parchment paper.



Lightly tap the bottom of the baking sheet to even out the dots.  Top each dot with a couple of lavender buds.





Let the dots sit for 10 minutes, until the surface of the dots is no longer tacky to the touch.

Bake at 300F for 25 minutes.  Let cool on the baking sheet for 15 minutes, then gently move the shells from the baking sheet onto a plate.




To make the ganache (while the macaron shells are baking, or ahead of time): In a small pot, heat the cream (without bringing to a boil) and the lemon zest.  Pour the lemon cream over the white chocolate and whip with a whisk or a blender to combine well.  Let cool and add the butter.  Whisk or blend to combine and pop into the fridge to cool.


To assemble the macarons: Spread a layer of ganache over the inside of a macaron shell.  Top with another shell to make a little sandwich.



Eat with delight, store any you’ll eat within the week in the fridge, and freeze the rest.  They freeze exceptionally well!





Want to see what Louise had to say about our experience (and practice your French?) — read her blog post about our macarons!

Tags: , , , , , , , , , , ,

Categories: Dessert, Gluten-Free, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

11 Comments on “Lavender Macarons with White Chocolate & Lemon Ganache”

  1. July 24, 2011 at 3:52 pm #

    Hi, I just made these using your directions, and they actually worked!! First time I’ve made macaroons, I’m so pleased! Thanks for the post :)
    I have a question though – I adjusted the recipe slightly and made a lavender “tea” out of fresh lavender. It’s nice, but just a subtle hint (which will be probably be over powered by the ganache) – where did you get the food-grade lavender oil from? All I can find is aromatherapy-type essential oil. I have found one which is 100% pure steam-distilled oil, absolutely no additives, could I use that?
    Thanks! Becka xx

    • July 24, 2011 at 7:20 pm #

      Hi Becka —
      Any time I’m eating an oil, I like to make sure it’s food-grade… your choice on if you are ok with the no-additive oil, but I like using brands I trust that specifically say food grade and are not intended for aromatherapy. I also then use them for aromatherapy purposes too.

      I use Living Libations’ oils — they have a Lavender one available via Meghan Telpner:

      My friend Louise uses ones from a small Quebec company: Aromes de Saba, and they are more affordable if you can get your hands on them.

  2. Sandra
    December 17, 2011 at 7:47 pm #

    These look devine, like little wedding cakes. I don’t like the idea of using food coloring though despite how beautiful it make these. I might try making this with a blueberry powder rather than the coloring, by PULVERIZING FREEZE DRIED BLUEBERRIES and adding to the mix (maybe adding the 1/4 tsp or so of extra liquid to keep them from getting dry, and adjusting sweetness or lavendar flavor to counter any tartness the blueberries give (if needed?). Can’t wait to try it!

    • December 17, 2011 at 10:43 pm #

      That sounds supremely cool! Let me know how it goes :)

      Someone I know uses the powder inside bags of herbal tea… Also could be worth a shot, but I think they do it for flavour not colour.

  3. July 31, 2015 at 10:00 pm #

    What a pretty looking cookie! Wow! Who said gluten free had to be boring?

  4. Anty
    November 1, 2015 at 5:00 am #

    I want to try to make Lavender macaroon with Lemon white chocolate ganache but I’m worried the acid from the lemon with curdle the white chocolate. Was yours curdled? If it was, should I try with lemon extract instead?

    • November 24, 2015 at 7:54 pm #

      Hi Anty, Mine didn’t curdle at all. Good luck!


  1. Operation Macaron: Bloopers! | The Kitchen Operas - June 15, 2011

    […] The Kitchen Operas Skip to content HomeAbout MeRecipesIngredient NotesMenusClassesTravelContact ← Lavender Macarons with White Chocolate & Lemon Ganache […]

  2. White Bean, Parsley & Chive Croquettes with Arugula & Horseradish Sauce | The Kitchen Operas - July 24, 2011

    […] Operas reader) you probably know all about my friend Louise. You know, my foodie friend who made macarons with me, who introduced me to turning squash into “jam”, who convinced me I could poach […]

  3. Inspiration from a Friend | The Kitchen Operas - September 14, 2011

    […] Macarons — in fact, Lavender Macarons with Lemon & White Chocolate Ganache.  These were also on my bucket list, and Louise helped me conquer them with a fantastic day in her […]

  4. Paris: Ladurée (Champs-Élysées) | The Kitchen Operas℠ - October 14, 2013

    […] together before, and so we know just how much work goes into them (here is my English recipe for Lavender Macarons with White Chocolate Lemon Ganache, and Louise’s recipe is here in […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: