Bergamot Macarons a La Lavendre Et Vanille

READY IN: 50mins




  • Macrons directions:
  • Preheat oven to 150 Celsius.
  • Grind jaggery sugar until powdery.
  • Mix together almond meal, gram flour, 1/2 cup Splenda, jaggery, salt, baking powder. Set aside.
  • Beat egg egg whites with creme of tarter until foamy. Sprinkle in remaining Splenda while still mixing. Add vanilla extract. Continue to whip until stiff peaks form.
  • Sift the flour mix into a bowl. Add to the meringue and fold until a shiny mass comes together.
  • Fill a pastry bag with a number 806 tip.
  • Pipe the macarons onto grease proff paper.
  • Let the mix dry at room temperature for 35 minutes.
  • Bake macarons for 7 minutes, rotate the baking pan and bake for another 7 minutes.
  • Remove from oven and set aside to cool.
  • Bergamot Buttercream instructions:
  • Mix splenda with a little water and 1/8 tsp of Bergamot essence, boil in a heavy saucepan. Stir until gently boiling.
  • Lower heat simme taking care the mixture does not burn.
  • Beat the egg whites until frothy.
  • Add in the cream of tartar, and continue to whip until soft peaks form.
  • Add the remaining Splenda, beat until stiff peaks form.
  • Remove sugar mix from heat, and slowly pour the syrup into the egg whites.
  • Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
  • Reduce mixer speed to medium and butter, but only as much as it can be absorbed into the mixture before adding the next amount.
  • Continue to beat until the buttercream is smooth. About 15 minutes.
  • As the buttercream solidifies, add remaining Bergamot essence.
  • Beat mixture for approximately 2 minutes.
  • Add lavender petals to mix.
  • Fill the mix into piping bag and add to macarons.