This recipe features delightful Lavender Macarons, filled with a fragrant Lavender Ganache.

Perfect for spring, these macarons have shells infused with lavender, enhancing their flavor profile.

These macarons are dipped in white chocolate and garnished with lavender buds, creating an elegant presentation.

Testing Cream of Tartar

For this batch, a variation was tested by incorporating cream of tartar into the recipe. Many people inquire about its use, so it was decided to give it a try.

Adding 1/4 teaspoon of cream of tartar during the initial 30 seconds of whipping the meringue produced excellent results. The meringue turned out sturdy with a smooth texture, achieving stiff peaks without being over- or under-whipped.

The Role of Cream of Tartar in Meringue

Cream of tartar plays a significant role in stabilizing meringue. Its acidity enhances the egg whites' volume and helps maintain stability by securing water and air particles. By lowering the pH of the egg whites, cream of tartar modifies the electrical charge of the proteins, making them more responsive during the whipping process. This adjustment prevents the protein molecules from bonding too tightly, which can occur with over-whipping.

Variations in Color

Different shades of purple appeared in these macarons due to variations in the recipe. After testing the cream of tartar again, one batch revealed a slight blue hue compared to the other.

Infusing Lavender

The macaron shells are further enhanced with lavender by grinding dried lavender buds and sifting them with the dry ingredients, ensuring no large pieces remain in the batter.

For the ganache filling, heavy cream is infused with lavender before being combined with white chocolate. To achieve the desired lavender flavor without overwhelming the palate, a careful infusion process is recommended. Allowing the cream to steep with lavender for about 30 minutes, then reheating before mixing with the white chocolate, can yield a balanced taste. Adjusting the amount of lavender can cater to personal preference.

Tips for Making White Chocolate Ganache

When preparing white chocolate ganache, many encounter challenges. Here are some helpful tips:

- Use high-quality white chocolate, avoiding white chocolate chips or candy melts. True white chocolate must contain at least 20% cocoa butter. Callebaut callets, which contain 28% cocoa butter, are recommended for baking.

- If difficulties arise with white chocolate ganache, adding 2 tablespoons of butter after incorporating the heavy cream can improve its smoothness and stability.

- In cases where the ganache separates, gradually add slightly warmed heavy cream by the tablespoon, whisking until it comes together. Be cautious not to add too much cream, as this may result in a runny consistency.

- Avoid overheating the chocolate, as this can lead to separation and curdling.

- If the ganache becomes too hard when refrigerated, whipping it with a mixer can restore a smooth and creamy texture, making it easier to pipe.

- Conversely, if the ganache is too soft, it may be due to insufficient cocoa butter in the white chocolate, excess liquid, or it not being at the optimal piping temperature (room temperature).

Enjoy crafting these exquisite Lavender Macarons, perfect for any occasion!