Go Back
Print

Lavender Caramel

Servings 50 whole macarons

Ingredients

Caramel

  • 1 stick unsalted butter
  • 1 tablespoon lavender
  • 3/8 cup light corn syrup
  • 1/2 cup light brown sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon pure vanilla extract

Caramel Buttercream

  • 1/2 stick unsalted butter (room temperature)
  • 1 teaspoon lavender
  • 1/4 cup caramel (from the recipe above)
  • 2 tablespoon heavy cream
  • 3/4 cup powdered sugar

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Bake the shells and let them cool completely

Make the Filling

  • Add all the ingredients for the salted caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the "soft ball" stage
  • If you're not sure what that means, watch the "Salted Caramel Macaron" video here: https://youtu.be/_ftSIOSZv2Y
  • Immediately strain the caramel through a sieve to get all the lavender out
  • Add the vanilla extract to the caramel and stir until combined
  • Let the caramel cool completely

Making the Buttercream

  • Put the 2 tablespoons of heavy cream and the 1 teaspoon of lavender into a small saucepan, bring to a simmer then turn off the heat and let steep for 7 minutes
  • Strain the lavender out of the cream and let cool
  • Whip the butter and cooled caramel together until it's creamy
  • Add the heavy cream, salt, and powdered sugar
  • Whip until light and fluffy
  • Put into a piping bag and pipe around the edge onto the cooled macaron shells
  • Add a dollop of caramel in the middle and top with another shell
  • Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!