Pulse the almond flour and powdered sugar until blended, then sift twice to make sure all larger pieces of almond are separated out and the flour is blended well

Add the lemon zest and lavender to the flour and set aside

Pulse the white sugar in processor until very fine

In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy

Add a pinch of cream of tartar, and whip until soft peaks form

Reduce speed to low, and add the fine white sugar one tablespoon at a time

When fully incorporated, increase speed to medium and then to high, and whip until stiff-peaked

Timing varies on this, and this is where practice makes perfect

Add your food coloring gel when almost completely done whipping

Sift 1/3 of the flour into the egg and fold in completely

Repeat until all the flour is incorporated

You want to fold in until the batter is smooth, but still light

Spoon into pastry bag fitted with a large tip (I use between 1/2 and 1 inch, depending on what I grab first)

Pipe 1 inch rounds onto parchment lined baking sheets, pulling the tip to the side so as to not leave a peak mark

I use very thick sheets for this recipe

Double up if needed

Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle

Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt leave a mark

Now, bakers are completely split on the right temperature for baking macarons

Some bake slowly at 270-350 degrees

I tried to keep my temperamental oven at around 300 for these, holding the door slightly ajar with a spoon

This way I can keep them in longer to assure that the insides are cooked without browning them on top, which happened with a batch that was drier / baked higher

Bake in fully preheated oven for 5 minutes, turn the pan, and bake for around 8 minutes more, or until the feet of the macaron are a bit sturdier than soft

Cool on sheets for two minutes, then remove to rack to cool completely

Fill with prepared lemon curd and refrigerate to harden

Serve at room temperature with tea

Preferably wearing a skirt

Or at least barefoot