Bergamot Macarons A La Lavendre Et Vanille

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup splenda sugar substitute, granulated
• 4 egg whites
• 25 g raw brown sugar
• 75 g almond meal
• 75 g chickpea flour
• 1/2 teaspoon sea salt
• 50 g lavender
• 20 ml baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup splenda granular
• 1/2 cup unsalted butter
• 1/4 teaspoon sea salt
• 1/8 teaspoon cream of tartar
• 1 teaspoon bergamot essence oil

Recipe

• 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.