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Prep Time 48 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 10


For the macarons:

  • 75 g confectioner’s sugar
  • 45 g very finely ground almonds
  • 1 egg white
  • 15 g fine white sugar
  • pinch of salt
  • knife point of food color of your choice

For the filling:

  • 100 g good quality white chocolate
  • 25 g heavy cream
  • 1 tbsp ground lavender seeds


  1. Sift two times the ground almonds and confectioner’s sugar together.
  2. Beat egg whites until stiff while adding the fine white sugar and salt.
  3. Now carefully add the egg white to the dry ingredients and mix until smooth and the ingredients are moistened. Now add food color of your choice (I took Wilton).
  4. Fill dough into a piping bag and pipe small circles. Let them set for 20-30 minutes. Then bake for 12-14 minutes. Then remove from oven.

  5. For the filling: Melt chocolate and heavy cream on medium heat in a water bath. Add the lavender seeds. Let it cool to room temperature and then decorate macarons.