Lavender Rose French Macarons
FEET! FEET! They’ve got FEET!! I burst into the quiet little room reserved for yoga and meditation. My scream cut through the peaceful Ohmmmmmm, nearly toppling the Dude from his Sirshasan (headstand). THEY HAVE FEET!!
Once upright, he followed me reluctantly to the kitchen. We peered through the oven window, and in that suspended moment I felt a small victory — a foot-feetish of joy taking shape.
If you remember these, my reaction won’t be surprising. My first macaron attempt left me disappointed despite following the recipe precisely. I had hoped for better and felt defeated when it failed.
It reminded me of the first orchid I received from the Dude. I became obsessive about every detail — watering, temperature, light — and the plant didn’t survive. I learned the hard way that over-managing can be worse than letting something be. Once I relaxed and learned the basics, my orchids flourished.
For my second macaron attempt I took a similar approach: I stopped overthinking. I didn’t age the eggs, obsessively sift my almond flour, or follow every conflicting tip online. I focused on understanding my oven and used an oven thermometer — simple steps that made a difference.
I discovered my gas oven’s convection feature and used it. I baked three trays at once and experienced no cracks. Some say you shouldn’t bake that many at once, but it worked for me. Maybe it was luck, maybe the universe smiled on this second try — either way, the results were rewarding.
If you haven’t tried a macaron, I encourage you to do so. They are widely available — even at McCafés in France.
I used the same base recipe as my first attempt but colored the batter with five drops of Americolor Regal Purple, resulting in a soft vintage lavender. Note that baked shells often appear lighter than the batter, so account for that when aiming for a specific shade.
Once cooled, I dry-dusted the shells with edible Violet luster dust for a subtle satiny sheen that photographs well. For the filling I made a Lavender Rose buttercream; a few macarons received a sprinkle of Ultra Violet sparkling sugar from India Tree for a delicate sparkle.
I tested a new Nikon macro lens — an early birthday gift from the Dude — which explains the close-up shots. Food photography has been a fun challenge since I started blogging; I’ve seen improvement and even had a few photos accepted by curators. Still, there’s always more to learn.
Mac Attack:
Orange Blossom French Chantilly Macarons
Matcha Mojito Macarons
I would love to hear from you — leave a comment and feel free to share the sweets!
