Lavender Macarons

These lavender macarons feature delicate floral notes. Theyre a treat for the senses, crisp on the outside, chewy on the inside, and filled with a fragrant lavender-infused buttercream.

Ingredients:

• 2/3 cup almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 teaspoon dried lavender buds
• Purple food coloring optional
• Lavender-infused buttercream filling

Instructions:

In a food processor, combine almond flour and powdered sugar

Pulse until fine and well-mixed

Sift the almond mixture to remove any lumps

Add dried lavender buds and mix

In a separate bowl, beat egg whites until foamy

Gradually add granulated sugar and continue beating until stiff glossy peaks form

If desired, add a few drops of purple food coloring to the egg whites and gently fold to achieve a pale lavender color

Carefully fold the almond mixture into the egg whites until the batter is smooth and shiny

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds onto a baking sheet lined with parchment paper

Tap the baking sheet on the counter to release any air bubbles

Let the macarons sit at room temperature for about 30 minutes to form a skin

Preheat the oven to 300F 150C

Bake the macarons for 15-18 minutes, until they are set but not browned

Remove from the oven and let the macarons cool completely on the baking sheet

Once cooled, gently remove the macarons from the parchment paper

Pipe lavender-infused buttercream filling onto the flat side of one macaron and sandwich with another macaron

Store the filled macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld

Serve and enjoy these delightful lavender macarons