by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expand1 cup toasted almonds, skins on Ask a question about this ingredient
1 cup toasted hazelnuts, skins removed Ask a question about this ingredient
1 1/2 to 2 tablespoon organic culinary lavender buds Ask a question about this ingredient
grated zest of 1 or 2 lemons Ask a question about this ingredient
2 cups confectioner’s sugar (spoon into measuring cup, then sweep off excess with a knife or offset spatula) Ask a question about this ingredient
2 large egg whites, room temperature Ask a question about this ingredient
1/2 cup good quality raspberry or 4-fruit preserves ( I use Bonne Maman) Ask a question about this ingredient
Preheat oven to 350 degrees F. Line 1 large baking sheet with parchment paper.
Ask a question about this stepPlace almonds, hazelnuts, lavender and lemon zest in the bowl of a food processor. Process until nuts are ground.
Ask a question about this stepAdd confectioner’s sugar and pulse a few more times to blend, and the nuts are finely ground. Turn out to a large bowl.
Ask a question about this stepIn a medium bowl, whisk egg whites for a minute, until fluffy. Pour over nut mixture, and blend well, mashing the mixture with a wooden spoon or rubber spatula to evenly incorporate the egg whites. Form into a ball shape.
Ask a question about this stepPlace dough on parchment-lined cookie sheet and flatten out into a rectangular shape, about 8” x 10”. Place a sheet of parchment or wax paper over the rectangle and top with an empty sheet pan. Press down some more to flatten dough to no more than ¼” thick. Remove top pan and carefully peel off top paper.
Ask a question about this stepBake for 10 – 15 minutes, or until just lightly browned on top. Don’t let it get crispy though. You want to be able to cut out shapes with some ease. Let cool on pans for 20 minutes or so.
Ask a question about this stepPlace a sheet of wax paper or parchment over the cookie and, with another sheet pan, invert. Carefully peel off bottom parchment.
Ask a question about this stepUsing a 2” fluted round biscuit/cookie cutter, press out 24 rounds. You may have to work the cutter through a bit, as the outside edges are tougher. Yes, it’s a bit of a pain, but worth it. Save the scraps for the cook!
Ask a question about this stepNow it’s time to make your sandwiches! Place about a teaspoon of preserves on the bottom of a cookie. Top with another cookie. Dust tops of sandwiches with confectioner’s sugar, if desired.
Ask a question about this stepCooking tip: if your eggs are cold, place them in some hot tap water for a few minutes, to bring them to room temperature faster.
Ask a question about this stepYour recipe makes up for my 2 failures - nice. By the way, does "culinary lavender" mean I shouldn't be baking with my stuff in the garden?
Thanks! I think if it's not sprayed with pesticides, you're okay. I'm not 100% sure though. I get mine from Hood River Lavender in Oregon - fantastic stuff. http://www.lavenderfarms.net/hoodriverlavender/index.html
beautiful! and what a clever take on the macaroon! well done, mrslarkin!
I have to try these, have never used lavender in baking. I love macaroons and this recipe sounds wonderful.