Description
A delicious recipe for Lemon Lavender Sandwich Cookies filled with strawberry cream.
Ingredients
Scale
- 8 tablespoons unsalted butter (softened to room temperature)
- 4 ounces cream cheese (softened to room temperature)
- 2 1/2 cups confectioners’ sugar
- 1 1/2 cups freeze dried strawberries (finely pulsed in a food processor)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Gradually add the confectioners’ sugar and the finely pulsed freeze-dried strawberries to the mixture. Mix on medium-low speed until fully combined.
- Pour in the heavy cream, vanilla extract, and fine sea salt, then mix on medium speed until smooth.
- Increase the mixer speed to medium-high and beat the buttercream for an additional 5 minutes.
- Match up macaron shells of similar size and shape. Pipe an even amount of the filling onto the flat side of one shell. Place the matching shell on top.
- Place the assembled macarons in the refrigerator overnight.
Notes
- Ensure all ingredients are at room temperature for best results.
- Resting time in the refrigerator helps flavors develop.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 5g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg