Instructions

Macarons

• Combine the almond flour and icing sugar together. In a large bowl, beat the egg whites until they start to foam, slowly add the sugar, lavender extract and food colouring while mixing until the mixture becomes quite stiff.

• Gently fold the almond flour and sugar mixture into the egg mixture. Fill a piping bag with the mixture, line a baking tray with baking paper and pipe equal sized macarons on to the parchment. Sprinkle half of the macarons with dried lavender.

• Leave for 60 minutes, preheat the oven to 150C and bake for 11 to 13 minutes. Leave to cool completely.

Buttercream

• Heat the cream in a saucepan over a medium heat, add the dried lavender and steep for 5 minutes. Strain to remove the lavender and leave the cream to cool.

• Mix together the icing sugar, butter and 2 tablespoons of cream (add more cream if necessary for piping consistency). Pipe the buttercream onto half of the macarons and place the other half on top. Store in the fridge.