1-Step 1: Get Ready and Mix the Dry Ingredients First, grind and sift the dried lavender with the almond flour and powdered sugar to blend them evenly and remove any lumps. This step helps create a fine texture for the shells. Once that’s done, preheat your oven to 300°F (about 150°C) and line your baking sheets with parchment paper.

2-Step 2: Whip Up the Meringue Next, heat the granulated sugar and egg whites over simmering water until the sugar fully dissolves, which usually takes a few minutes. Then, whisk in the cream of tartar until the mixture reaches stiff peaks for a stable base. Remember, cream of tartar stabilizes the meringue and boosts its volume, so don’t skip it.

3-Step 3: Combine and Pipe the Batter Gently fold the dry ingredients and a few drops of purple and blue gel food coloring into the meringue to form a smooth, glossy batter. Be careful not to overmix check the consistency by seeing if it pipes into smooth circles. Transfer the batter to a piping bag and pipe it into even circles on your lined sheets.

4-Step 4: Rest and Bake the Shells Let the piped shells rest at room temperature until a skin forms, which helps them bake up perfectly. Then, bake at 300°F for 15 to 20 minutes, rotating the tray halfway for even baking. Use an oven thermometer to keep the temperature accurate and avoid issues like cracking.

5-Step 5: Make the Lavender Ganache While the shells cool, gently heat the heavy cream with the dried lavender, then strain out the lavender pieces. Pour this over the white chocolate and stir until it’s melted and smooth opt for white chocolate with at least 20% cocoa butter for the best results. If the ganache splits, slowly whisk in warmed heavy cream to fix it.

6-Step 6: Assemble and Mature Once everything cools, pipe the ganache onto half of the shells and top with the remaining ones. Let them mature overnight in the fridge to blend the flavors. This resting time enhances the texture and taste, making your lavender macarons even better.