Lavender Macarons

[@rumblefish9]

This just make me miss the lavender and dark chocolate macarons that my favorite bakery used to make

[@WhippedFood]

Great flavor choice 😋 so bold!

[@PiesandTacos]

thank you!!!

[@leticiacarvalho4264]

Amei essa receita, vou fazer! Queria muito fazer macarron de lavanda! Obrigada!

[@chikafransiska2239]

WOW! OMG! so wonderful cakes decoration you make it using your technique😍 i hope i can practice your technique of decoration some cakes in my small kitchen😍

[@elenaschwartz8859]

Amazing! Thank you for another delicious recipe ❤️

[@PiesandTacos]

💕💜

[@smalltrader_bigprofits]

Very nice!

[@soniamardan1154]

Another great recipe 👍

[@inokadesilva7413]

Very nice. Thanks 😊

[@Rajivishwa]

Awesome

[@PiesandTacos]

thank you 🥰

[@krcakessweets470]

How pretty💜

[@celsogarcia2398]

Incríveis!!!!!!

[@1979missee]

Do you have a lavender and honey recipe?

[@yung.calories5431]

So does the cream of tar tar make ur macarons full and not hollow bc I always have hollow shells unless my top deflates. Also I love this bc I made jasmine flower macarons and it is sooo fragrant with jasmine

[@PiesandTacos]

it doesn't necessarily make your shells full. Having "full" shells is all about having a strong meringue, proper macaronage technique, optimal resting time, proper baking temperature and time. The cream of tartar does give you more chances of having a strong meringue, because the acidity in it lowers the pH of the egg whites which makes them more sensitive to the denaturation process (unfrilling of the proteins), and also increases the mixture’s hydrogen ions, preventing the protein molecules from bonding too tightly, which is caused by over whipping. This means that the cream of tartar will hold the air and water particles in place, providing you a strong stable meringue. However it doesnt mean that you will use cream of tartar and all of a sudden your shells will be full. If your macaronage technique isn't right, if you are resting the macarons too long, or if your baking set up isn't optimal, you can still end up with fragile shells.

[@prncess20]

Can you just put the temperature on 310 for example and using the convection setting?

[@Gemma6043]

can you do a macaron with the italian method?

[@marieladiaz8373]

Bellísimos, pero faltan los subtítulos en español, saludos🤗

[@PiesandTacos]

sorry I dont speak a lot of spanish, but you can click on the settings icon, subtitles, auto-translate, and select spanish.

[@marilynsachitano]

What kind of white chocolate do you use to decorate the shells and for the ganache? These Macarons are beautiful! I made a batch of no rest macarons, using your recipe, and they are perfect! Thank you so much!

[@PiesandTacos]

I use callebaut chocolate. I don’t temper it or add anything to it, just melted.

[@daemmerung19]

Thank you for the video! :) I think a ringlight would come really useful for you

[@GolfSpott]

Any reason you waited 2 mins and mixed instead of going straight in with an immersion blender like you do more recently?

[@olgashmtv1875]

Do you think I can add some powdered lavender into the ganache as well, to intensify the flavor?! Or would that be to much and overwhelming?

[@PiesandTacos]

You could yes. I don’t enjoy the lavender taste super strong so I prefer it this way

[@aniahf9]

Hi Camila, Have you ever tried using the Swiss meringue method when making vegan macarons? Do you think it'll work?

[@PiesandTacos]

I haven’t tried it! Check project vegan baking, he has a Swiss vegan macaron recipe

[@Joodster]

Do you add anything to your white chocolate? When I melt mine, it is too thick to get a thin coating on the shell like you do.

[@PiesandTacos]

I dont add anything to the chocolate. that's probably the type of chocolate that you're using. This is callebaut chocolate, get real white chocolate with at least 20% cocoa butter in it.

[@Joodster]

@@PiesandTacos Thank you for your response. I checked my white chocolate and if I'm calculating correctly, it is 20% cocoa butter. Maybe there's some other ingredient that prevents it from being as nice as the Callebaut. Thanks for making your videos. I'm enjoying testing out new flavors.

[@marilinda0326]

I’ve been wanting to make lavender macarons, but I’m not sure which brand of culinary lavender to buy since I’ve heard some of them are of poor quality and they have pesticides. Which brand do you recommend?

[@PiesandTacos]

I am sorry I don't remember the one I bought. I recommend researching on Amazon and maybe reading the comments and see what people say.

[@marilinda0326]

@@PiesandTacos thank you so much for all your tips and beautiful work.

[@splycegd2537]

I made it… I used granulated sugar instead of powdered sugar on accident and then I accidentally put too much almond flour mix in the meringue so I wasn’t able to draw figure eights

[@aidasantos1909]

I love your work, but please subtitles in Spanish. Thanks You

[@PiesandTacos]

sorry I dont speak a lot of spanish, but you can click on the settings icon, subtitles, auto-translate, and select spanish.