100 grams almond flour
200 grams powdered sugar
110 grams egg whites (around 3 egg whites, depends on the size of your eggs.) *aged 3 days in fridge then let come to room temp before whipping
50 grams granulated sugar
purple food coloring (optional)
Grind the almond flour a bit more by using a food processor.
Use a sifter to mix the ground almonds together with the powdered sugar. Repeat 2 more times.
In a large mixing bowl, beat the egg whites on high until the eggs start to foam. Then, slowly add your granulated sugar and food coloring (add more food coloring than you'd expect, the color fades when baking), and continue mixing until the mixture becomes quite stiff. (If you hold the bowl upside down, it shouldn't be able to slide out.)
Gently fold the dry almond/sugar mixture in using a spatula. It's hard to explain what the consistency should be like, but often it's described as "lava". Place a blob on your parchment or silpat, and see if it slowly flattens. Then you're good to go! If it flattens too much and runs everywhere than you've mixed it too much. If it's too stiff and doesn't flatten at all, then fold it a bit more!
Fill a large piping bag fitted with a large round piping tip (or just cut the piping bag) and pipe the macarons onto baking sheets. Sprinkle on a few pieces of dried lavender onto half of the macarons right away. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 1" diameter is enough.
Let them set for 60 minutes to form a dry skin. *This is important since letting them sit out is what helps the feet to form.
Preheat oven to 300 F. Bake for about 12 minutes. You can test if they are done by touching the tip of a macaron, if it “wobbles” they are not done. Let cool completely, then fill and sandwich together with a macaron of matching size. Store in airtight container in the fridge, preferably for a day or two before eating.
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