Lavender Tea With Lemon French Macarons Recipe

Add a pinch of cream of tartar to the egg whites, then continue whipping until they form soft peaks.

Reduce the mixer speed to low and gradually add the fine white sugar, one tablespoon at a time, until it's fully incorporated. Increase the speed to medium, then to high, and whip until the meringue is glossy and forms stiff peaks. This stage can take a while, so keep an eye on it.

Once the meringue is almost fully whipped, add the 4 drops of food coloring gel.

Sift 1/3 of the prepared flour mixture into the meringue and gently fold it in completely. Continue this process, adding the remaining flour in two more additions, until all of it is incorporated. You're looking for a smooth, flowing batter that still feels light — often called 'lava-like' or 'ribbon stage' when it falls off the spatula in a thick ribbon.

Spoon the batter into a pastry bag fitted with a large tip (around 1/2 to 1 inch). Pipe 1-inch rounds onto parchment-lined baking sheets, pulling the tip to the side as you finish each one to avoid leaving a peak. If your baking sheets are thin, consider doubling them up for better heat distribution. Firmly tap the baking sheets on the counter several times to release any trapped air bubbles and help the batter settle into smooth circles.

Let the piped macarons rest at room temperature for 1/2 to 2 hours. They're ready when a dry shell forms on top, and a light touch with your finger leaves no mark.

Preheat your oven during the last part of the resting period. While baking temperatures for macarons vary widely, aiming for around 300 degrees is a good starting point. You might even try baking with the oven door slightly ajar (using a spoon to prop it open) to allow for a longer bake without browning the tops, ensuring the insides cook through.

Bake the macarons in the preheated oven for 5 minutes. Rotate the pan, then continue baking for about 8 minutes more, or until the characteristic 'feet' have formed and feel sturdy rather than soft when gently nudged.

Let the macarons cool on their baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread prepared lemon curd onto one shell and sandwich it with another.

Refrigerate the filled macarons to allow the filling to set and the shells to soften slightly, which improves their texture.