Lavendar Macarons with Honey Buttercream

Macarons:
7 ounces confectioner's sugar, divided
4 ounces almond flour or meal
2 tablespoons dried lavender, finely chopped
4 large (4 ounces) egg whites, room temperature
3 1/2 ounces granulated sugar
Pinch of cream of tartar
Food coloring

Honey Buttercream:
8 ounces (2 sticks) room temperature unsalted butter, cut in 1/2 inch cubes
2 cups confectioner's sugar
1/3 cup honey
1/4 cup sour cream or creme fraiche
1/4 teaspoon sea salt

Directions

1. Preheat Oven to 325 degrees F
2. Line baking sheets with silicone mats or parchment paper on top of paper templates.
3. In the bowl of a food processor, pulse about a third of the way confectioner's sugar with the almond flour and chopped lavender until a fine powder is formed.
4. Transfer to a mixing bowl with remaining confectioner's sugar.
5. Using a drum sieve, sift mixture four times onto a sheet of parchment paper. Set aside
6. To make meringue: In the bowl of a stand mixer fitted with a whisk attachment, whip whites and cream of tartar on medium speed until foamy.
7. Gradually add granulated sugar.
8. Once all sugar is incorporated and the mixture is thick, scrape down sides of bowl, add food coloring and increase speed to high, whipping until stiff, firm, glossy peaks form.
9. To complete the macaronnage step: Add 1/3 of the sifted almond flour mixture to the meringue and fold using a large spatula.
10. Fold in the rest of the flour in two more additions. then check for the correct consistency; the batter should be firm, have a glossy shine and drip slowly from the spatula.
11. Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip (#12) and pipe 1 1/3 inch rounds of parchment lined baking sheets
12. Rap the bottom of each sheet on work surface to release trapped air.
13. let stand at room temperature for 30 to 40 minutes.
14. Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched.
15. Bake the macarons one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 12 minutes.
16. If the macarons are still soft inside, lower oven to 300F, cover with aluminun foil and bake for a few mintues.
17. If the top of the macarons look crinkled, your oven temperature may be too hot.
18. Allow macarons to cool on baking sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.
19. For the filling: In a stand mixer fitted with whisk attachment, whip the softened butter until light and fluffy.
20. Sift the confectioner's sugar to remove any lumps, then add to the butter and mix until well combined.
21. Add the honey, sour cream and salt and whip until smooth and creamy.
22. Transfer buttercream frosting to a piping bag fitted with a medium plan round pastry tip.
23. Pipe a cherry-sized portion of buttercream onto a macaron half.
24. Top with a second macaron half and gently press just enough to push the filling out towards the edges.
25. Once filled, macarons can be refrigerated in an airtight container up to 3 days.

Sur la table