Lavender Macarons with Honey Buttercream
A delicate French favourite for those willing to perfect the art of Parisian baking.
2 2/3 cups plain flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup + 2 Tbs sugar
Seeds of 1 vanilla bean
2 large eggs
2 tsp vanilla extract
1 cup milk
Softened butter, for tins
1 1/2 cups icing sugar
3 Tbs unsalted butter, melted
1 tsp vanilla extract
1 small pinch salt
2-3 Tbs milk
Food colouring and sprinkles (optional)
Preheat oven to 220 C and butter three doughnut tins. Set aside.
In a bowl, whisk flour, baking powder, baking soda and salt for about 30 seconds. In a separate mixing bowl, blend together melted butter, vegetable oil, sugar and vanilla bean seeds with an electric hand mixer for a minute or so until smooth.
Blend in eggs one at a time then add vanilla extract. In three separate batches (beginning and ending with flour mixture), add a third of the flour mixture, alternating with half of the milk and mix until just combined after each addition.
Spoon batter into buttered doughnut trays and bake in the oven for 7-8 minutes until cooked. Transfer to a wire rack until lukewarm.
In a bowl, combine icing sugar, butter, vanilla and salt then stir in milk 1 teaspoon at a time to reach desired consistency. Tint with food colouring and warm in microwave for 6-10 seconds.
Dip one side of lukewarm doughnuts into the glaze and top with sprinkles if desired. Sit back on the wire rack and allow glaze to set at room temperature.
Photo Credits: Lexi Ward