These beautifully fragrant lavender macarons make the perfect afternoon tea treat!
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.
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.