Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and dried lavender buds. Process until finely ground to enhance the flavor and texture.
3. In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat on high until stiff peaks form and the mixture is glossy.
4. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the egg whites. Add the purple food coloring gradually until you achieve your desired shade.
5. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets, leaving space between each macaron.
6. Let the piped macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin that is dry to the touch.
7. Bake the macarons in the preheated oven for 15 minutes, rotating the baking sheets halfway through for even baking. They should have a slight 'foot' and should not stick to the parchment paper.
8. Allow the macarons to cool completely on the baking sheets before gently removing them.
9. Once cooled, fill half of the macarons with buttercream frosting, then sandwich them with the remaining halves.