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blueberry_lavender_macaron_cake_baking_recipes_summer_gluten_free_dairy_free_macarons_

Blueberry Lavender Macaron Cake

  • Author: Posh Little Designs
  • Prep Time: 45
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 3 5" macaron shells + extra 2" shells 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Macarons
  • Diet: Gluten Free

Description

Three chewy 5″ macaron shells, topped with lavender frosting, fresh blueberries, and a blueberry lavender compote. Stacked to form a petite 5″ macaron cake. Dairy & gluten-free.


Scale

Ingredients

FOR THE 5″ FRENCH MACARON SHELLS:
  • 106 grams of almond meal
  • 106 grams powdered sugar
  • 41 and 45 grams of egg whites divided
  • 115 grams of granulated sugar
  • 79 grams of water
  • dash of cream of tartar or lemon juice for stabilizing
  • purple gel food coloring

ADDITIONAL SUPPLIES:

  • 1 piping bag fitted with piping tip of choice for frosting. Star tip is popular.
  • 1 piping bag fitted with a round tip (Wilton 12) for macaron batter.
  • 1 piping bag for compote
  • Fresh blueberries rinsed and patted dry for cake garnish, optional edible gold paint.

FOR THE LAVENDER FROSTING:

  • 1 cups organic shortening or vegan butter (you can also use regular butter)
  • 1 3/4 cups powdered sugar
  • 1 tsp lavender pods chopped or pulsed down
  • Dash of gf vanilla.
  • Pinch of salt

FOR THE BLUEBERRY LAVENDER COMPOTE

  • 1 cup fresh or frozen blueberries
  • 1/2 tsp culinary lavender pods finely chopped or pulsed
  • 2 tbsp water
  • 1/2 tbsp raw sugar
  • 2 tsp pectin powder

Instructions

FOR THE 5″ MACARONS

  • Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
  • Prep and measure all of the ingredients using a kitchen scale.
  • Prep a piping bag with a round tip. I use Wilton tip 12.
  • Line 2 baking sheets with silpat.
  • Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
  • Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add a dash of purple gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
  • For the sugar syrup:
  • To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
  • Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
  • Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
  • If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
  • Watch the sugar syrup closely.
  • As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  • Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
  • THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
  • Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
  • Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
  • **Be careful not to over-mix**
  • You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
  • Transfer batter to the prepped piping bag.
  • Pipe three 5 inch rounds about 4 inches apart on the silpat lined baking sheet (s).
  • Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron, you can either use a 5 inch circle template to pipe the rounds of batter, or the count method. Counting to about 20 seconds for each 5″ round.
  • Reserve the second baking sheet for smaller macarons to use the leftover batter.
  • *Tap the macarons on the counter three times to release air bubbles.
  • *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
  • Before placing the macs in the oven, allow them to rest until a proper skin has formed on the full outside of the shell. This takes around 20-30 minutes. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
  • Preheat oven to 300 degrees F.
  • Once dry to touch, place the macarons in the middle rack of the oven.
  • Feet will form halfway through the baking process.
  • You can open the oven after the first 13 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
  • Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.
  • Once macarons are completely cool, gently remove from parchment paper/silpat.
  • Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.
  • Once completely cooled, they’re ready to assemble

FOR THE LAVENDER FROSTING

  • Wash the mixing bowl, then mix shortening/butter, powdered sugar, lavender pods, and vanilla in a stand mixer until incorporated.
  • Transfer filling to piping bag with tip of choice.
  • Set aside until ready to decorate.

FOR THE BLUEBERRY LAVENDER COMPOTE

  • Heat sugar, water and lavender on medium until it begins to bubble.
  • Pour in blueberries and stir.
  • Allow mixture to cook until the berries break down (about 5 minutes.)
  • Stir in pectin powder and mix until combined.
  • Remove from heat to cool.
  • Transfer to piping bag once fully cooled.

MACARON CAKE ASSEMBLY:

  • Pipe the frosting in individual dollops around the outside outer edge of the first 5″ macaron shell.
  • Then pipe a second layer of frosting, to the interior of the shell in a circular motion.
  • Fill the empty space with blueberry lavender compote.
  • Top the row of frosting with a row of fresh blueberries.
  • Gently place second macaron shell right on top.
  • Pipe second layer with dollops of frosting, again starting at the outside of the macaron to form a circle, with compote in the center and fresh blueberries in a row on top of the frosting. 
  • Gently place third macaron shell on top.
  • Pipe a few dollops of frosting on the top of the 3rd shell, garnish with blueberries, smaller macarons/shells and lavender pods for garnish. 
  • Cover and chill for at least 2 hours before serving.
  • Carefully slice with a sharp knife when still chilled and serve on small canapé plates.
  • Enjoy!

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