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Bergamot Macarons a La Lavendre Et Vanille

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“Light, moist, and positively moreish. Made using sugar free sweetner for a healthier version to the traditional macaron.”
20 macarons

Ingredients Nutrition


  1. Macrons directions:
  2. Preheat oven to 150 Celsius.
  3. Grind jaggery sugar until powdery.
  4. Mix together almond meal, gram flour, 1/2 cup Splenda, jaggery, salt, baking powder. Set aside.
  5. Beat egg egg whites with creme of tarter until foamy. Sprinkle in remaining Splenda while still mixing. Add vanilla extract. Continue to whip until stiff peaks form.
  6. Sift the flour mix into a bowl. Add to the meringue and fold until a shiny mass comes together.
  7. Fill a pastry bag with a number 806 tip.
  8. Pipe the macarons onto grease proff paper.
  9. Let the mix dry at room temperature for 35 minutes.
  10. Bake macarons for 7 minutes, rotate the baking pan and bake for another 7 minutes.
  11. Remove from oven and set aside to cool.
  12. Bergamot Buttercream instructions:
  13. Mix splenda with a little water and 1/8 tsp of Bergamot essence, boil in a heavy saucepan. Stir until gently boiling.
  14. Lower heat simme taking care the mixture does not burn.
  15. Beat the egg whites until frothy.
  16. Add in the cream of tartar, and continue to whip until soft peaks form.
  17. Add the remaining Splenda, beat until stiff peaks form.
  18. Remove sugar mix from heat, and slowly pour the syrup into the egg whites.
  19. Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
  20. Reduce mixer speed to medium and butter, but only as much as it can be absorbed into the mixture before adding the next amount.
  21. Continue to beat until the buttercream is smooth. About 15 minutes.
  22. As the buttercream solidifies, add remaining Bergamot essence.
  23. Beat mixture for approximately 2 minutes.
  24. Add lavender petals to mix.
  25. Fill the mix into piping bag and add to macarons.

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