Lavender and honey macarons

  • Petit four
  • medium
  • Makes 30
  • 2 hours 15 minutes
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Pastry chef Graham Hornigold was inspired by his travels in southern France to create these vibrant lavender macarons. He balances the floral fragrance with sweet honey and dark chocolate in a ganache filling, which adds richness to the delicate almond rounds. Both the macarons and ganache can be made ahead of time and assembled before serving.

First published in 2016




Ground almond base

Italian meringue base

  • 110g of egg white
  • 300g of caster sugar
  • 55ml of water
  • 1g of purple food colouring

Lavender and honey ganache


  • Food mixer
  • Sugar thermometer
  • Piping bag with 1cm plain nozzle
  • Silicone paper


To make the macarons, begin with the ground almond base. Place all of the ingredients in the bowl of a food mixer and mix together to form a smooth paste. Set aside while making the Italian meringue
Place the egg whites in a clean bowl of a standing mixer and start whisking on a low speed
Meanwhile, place 280g of the caster sugar and the water in a pan over a medium-high heat to create a syrup. Heat through until the syrup reaches 'soft ball' stage, or 118°C on a sugar thermometer
  • 280g of caster sugar
  • 55ml of water
As the thermometer reaches 105°C, add the final 20g of caster sugar to the whisking egg whites to help stabilise the meringue, increasing the speed of the mixer at the same time
  • 20g of caster sugar
As soon as the sugar syrup reaches 118°C, reduce the speed of the mixer and slowly pour the hot syrup down the side of the bowl into the egg white mixture. Once all of the syrup has been added, increase the whisking speed again for 1 minute
Add the purple food colouring and whisk gently until the meringue has turned an even colour and has cooled to blood temperature – it should be thick and fluffy
  • 1g of purple food colouring
Gently fold the Italian meringue into the almond base a third at a time, mixing gently with a spatula until each third is fully incorporated before adding the next
When the mixture is smooth and shiny, transfer to a piping bag with a plain 1cm nozzle and pipe 4.5cm rounds onto baking trays lined with silicone paper. Set aside to rest at room temperature for 30 minutes to allow a dry skin to form
Preheat the oven to 130°C/gas mark 1/2
Once the macarons have dried, bake in the oven for 17–18 minutes – the discs should be just starting to peel off the paper. Allow to cool completely before filling
To make the ganache filling, place the cream in a pan over a medium heat and bring to the boil. Take the pan off the heat, add the lavender then set aside to infuse for 30 minutes. Meanwhile, place the chocolate and trimoline in a blender
Place the honey in a pan and cook over a medium heat until caramelised and gently smoking. Strain the infused cream into the hot honey (discarding the lavender) and bring the mixture to the boil
Remove from the heat and pour the hot cream over the chocolate and trimoline in the blender. Leave for 30 seconds to start melting the chocolate then begin blending to create a smooth mixture
Add the softened butter a little at a time, continuing to blend for at least another minute until glossy and smooth. Transfer to a piping bag and allow to cool and set before using
When ready to assemble, pipe mounds of the ganache filling onto half of the discs then sandwich together with the remaining plain halves, pressing down gently so that the ganache just spreads to the edges
First published in 2016

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London, effortlessly adding delicate, refreshing touches to dessert menus. Today, he runs gourmet doughnut brand Longboys, which has three sites and stocks the likes of Harrods and Selfridges.

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