Instructions

1. Begin by sifting together the almond flour and powdered sugar in a bowl to ensure a smooth macaron shell.
2. In a separate, clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
3. Gently fold the sifted almond flour and powdered sugar mixture into the beaten egg whites, taking care not to deflate the mixture.
4. Add the lavender extract, honey, and purple food coloring to the batter. Gently fold until the batter is smooth and evenly colored, resembling a thick, glossy mixture.
5. Transfer the batter into a piping bag fitted with a round tip, and pipe small circles onto a baking sheet lined with parchment paper.
6. Allow the piped macarons to sit at room temperature for about 30 minutes or until they form a skin.
7. While the macarons rest, preheat your oven to 325°F (160°C).
8. Bake the macarons for 12-15 minutes, or until they are set and have formed feet. Watch closely to avoid overbaking.
9. Once baked, remove the macarons from the oven and let them cool completely on the baking sheet.
10. Carefully remove the cooled macarons from the parchment paper and pair up the shells of similar size.
11. Sandwich the macaron shells together with your desired filling, such as lavender-infused buttercream or honey ganache.
12. For best flavor, store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.
13. Serve and enjoy these exquisite treats, perfect for any occasion!