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lemon lavender macarons

Homemade Lemon Lavender Macarons | DIY Recipe

It's been a rough couple of weeks in dating world. Another bumble love connection crashed and burned last week after I thought they had some serious potential. Not only did he talk about farting (see #2 under Messages) but he also used the word wiener, which I know may not sound like that big of a deal, but I couldn't look past it. Let's just say it made me uncomfortable in more ways than one.

But that's not even the worst part. On our date, he asked me why I had been single since high school. He literally said the words 'What's wrong with you?" In the moment, I laughed it off and said he would have to ask one of my friends because I didn't know. But internally, I started to panic. Over he next week or so, I couldn't get it out of my head. Maybe there was something wrong with me. Maybe that is why I was having such a hard time with this whole dating thing.

But after the initial panic subsided, I began to think more clearly. Just because I haven't found someone worth my time and effort does not mean there is something wrong with me. Just because I am fine being alone, and don't need a man to validate my self worth does not mean I am flawed. And just because I am single does not mean I am in ANY WAY shape or form more or less damaged than someone in a relationship.

No one should ever make you feel bad for being true to who you are (especially if it's a 28 year old man to use the word wiener to describe the male anatomy). The most important thing you can do in this world is to decide what you want to do, not what other people are telling you you should do. Just because everyone on Facebook is getting married and having babies does not mean you are "behind" because you are not there yet. Your path is completely different than every other person in this world, and it's when you try to veer from that path that you run into problems. So trust that you are exactly where need to be right now and in the worlds of DHT (or Roxanne depending on how old you are) "Listen to your heart/There is nothing else you can do."

Soon after I wrote this post, my grandfather texted me - and it was to good not to share.

Homemade Dessert Ideas | Lemon Macarons
Homemade Dessert Ideas | Lemon Macarons

Ok, I will stop blabbing now and tell you about these Macarons. With their pretty purple shells with a light lemon lavender filling, these are the perfect way to welcome Spring. If you liked the Honey Lavender Cheesecake I made, you will love these guys!

Lemon Lavender Macarons

Lemon Lavender Macarons  | Sprinkles For Breakfast


Macaron Shells

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • Purple food coloring
  • Large piping bag

Buttercream Filling

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/4 - 1/2 tsp lavender extract (depending on how florally you like your buttercream)
  • 1/2 teaspoon lemon extract
  • Yellow food coloring


  • 6 oz. purple melting chocolate
  • Yellow sprinkles
  • Piping bag


for the shells:

  1. Preheat oven to 325 degrees.
  2. Prepare a pipping bag with a round tip with about a 1/4" opening (Ateco #804 is what I use) and a baking sheet lined with parchment paper.
  3. In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  5. Lower the mixer's speed to medium and add sugar.
  6. Put mixer back on the highest speed and beat until they form stiff peaks.
  7. With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
  8. Take bowl off of mixer and add almond flour/sugar mixture.
  9. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  10. Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  11. Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
  12. Let them rest for 30-45 minutes until they form a skin.
  13. Bake for 10-14 minutes, or until they are set.
  14. Let cool before peeling them off parchment paper.

for the buttercream:

  1. In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  2. Add powdered sugar, lavender extract, lemon extract and yellow food coloring mix until light and fluffy.

for the topping:

  1. Melt chocolate in microwave.
  2. Place into a piping bag and use scissors to cut a small opening at the end.
  3. Drizzle chocolate over macarons.
  4. Add sprinkles.

*Makes 25 macarons

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (13)


Hello, excited to try these! I was wondering, can dried lavender be used instead of lavender extract? If so, how should I do this?

Lindsay Nathanson

Hi Lacey. If you have a food processor, you can combine the 2 teaspoons of dried lavender with the powdered sugar. Pulse the two ingredients until the lavender buds break down and infuse into the sugar. I hope that helps!

Nikki G.

Absolutely stunning! I see you get the sprinkles from, however, they are not labeled by color on the pics. When you add them to your shopping cart it then says the color name. Did you use the champagne color or gold?

Lindsay Nathanson

Sorry about that! Go with the gold. They are really my favorite sprinkles EVER.


Hi, my girlfriend loves macarons so I want to try making these for her birthday. My only baking experience is "regular" cookies - snickerdoodles and chocolate chip. The recipe seems doable for me with a few practice runs, but I'm wondering how exactly these hold together at the end. Every "professional" macaron I've tried has good structural integrity even when you bite into them - is the buttercream just super sticky, so it holds each shell together well? Do I just, like, drop a dollop of the cream in the middle of one shell and sandwich another on top? Is there a setting time afterwards? Also I always see cream of tartar in other recipes when doing things with egg whites, and it just seems like one of those things that magically makes it better, like bay leaves or dryer sheets lol - is it unnecessary for these or do you think it has a place? Thanks!

Lindsay Nathanson

Hi Michael! I am so excited that you are going to try these out. And you have so many good questions! 1. Macarons can be kept in an air tight container in the fridge for 3-5 days or the freezer for up to 6 months. They will be perfectly fine when you are ready to serve them. You just have to let them sit and get back to room temperature. 2. The buttercream (unlike a ganache) will be sticky enough that it will hold the two shells together. There is no need to let it set. You just add a dollop to one cookie and then sandwich the other on top. 3. There is no need to use cream of tartar in this recipe. I have made a lot of macarons in my life in a lot of different ways - but I have never used cream of tartar. So while cream of tartar can be great, I don't think it is necessary for this recipe! Let me know if you have any other questions!


Hey! Very excited to try macarons, I'm OBSESSED with lavender baked goods. I was wondering where you got those beautiful yellow sprinkles!? They're so big and the prefect shade, I'm worried to order something online and end up with orangey sprinkles. Thanks!

Lindsay Nathanson

Hi Kate! I am obsessed with lavender baked goods too! And you are right...these are the PERFECT yellow sprinkles. I love them. They are the perfect size, shade and they have such a nice crunch! You can find them here:

Sherri Buchheit

Oh my gosh! I think that is the funniest thing i have ever heard! I love it!!

Lindsay Nathanson

<3 <3 <3

Donna Reasonover

Hi Lindsey, I really enjoy your post and thank you for the wonderful recipe. I was wondering if I could make these and send them to my friend in North Carolina it would take approximately two days if I put a priority on them. I was just wondering if you knew if they would hold up. Thank you very much

Lindsay Nathanson

Hi Donna! I am so glad you liked this post! Macarons can usually last up to 3 days. So if you send them right away, they should be ok. Another option is to send them with dry ice/cold packs. They can be kept in the fridge for about 7 days or in the freezer for up to 6 months. But however you send them, make sure they are in an airtight container and packed well since they are so fragile! Let me know if you have any more questions.

Rebekah Allan

Great post! I hope dating world improves (he sounded like a douche!)

Lindsay Nathanson

Hi Rebekah! Thank you! The dating world definitely has its ups and downs - but this one was way extra douchey!

Jay Jennings

I made these twice last night. First batch went straight to the garbage. Second batch made 5 salvageable ones but I still can't eat them because I put too much lavender in lol. Do you have any advice for how to get my batter the perfect consistency? I 'folded' as delicate as I could, but I could see the consistency change as I was adding in the flour/oats.. but unfortunately I still had more to add so couldn't stop 'folding' :(

Lindsay Nathanson

Hi Jay! I am so sorry you are having trouble with these! Let's see if we can figure out what is going wrong. Are you putting lavender into the macarons shells? If so, this could be your problem. The lavender flavor should just be in the filling. Also, are you using oats? The dry mixture should be a combo of almond flour and powdered sugar. Also, feel free to email me ([email protected]) if you would like to chat in more detail!


Hi! I think these macarons are absolutely beautiful! I am having a hard time finding lavender extract. Which do you use and I will search for it online?

Lindsay Nathanson

Hi Natasha! I typically use a Lavender Extract I find on Amazon. But you can also use Lavender flavor or a drop of Lavender Essential Oil. Those are a little easier to find. But here is one I have used before -


Normally I just read the recipe - but I loved this blog; you have the best Grandad!

Lindsay Nathanson

Hi Jane! I am so glad you enjoyed this! And yes, my Grandfather is kind of the best!


Hello! How many grams is your one cup?

Lindsay Nathanson

Hi Michelle! 1 cup of powdered sugar is 128 grams and 1 cup of almond flour is 96 grams. I hope that helps! This is also a great conversion resource -


Hi! :) I hope your romantic luck's improved! I made your recipe and I'm trying to troubleshoot where I went wrong- I got an extremely thick batter! Did you use large eggs when you made it? I used eggs from my mom's hens which were probably medium sized if not small! Thanks! :)

Lindsay Nathanson

Haha thank you! I do use large eggs. My egg whites are usually around 35g each. Do you have a kitchen scale to check the size/weight of your egg whites?


hey! how many macaroons does this recipe make? thanks

Lindsay Nathanson

About 25 macarons!