Step 1

Grind the almonds if you are making your own almond flour.

Step 2

Mix the almond flour and the powdered sugar in a stand mixer. Sieve to remove the larger pieces.

Step 3

Add the first portion of egg white to the dry ingredients and whisk until uniform.

Step 4

Beat egg whites until foamy (optional: add a pinch of cream of tartar)

Step 5

Meanwhile, heat the water and crystal sugar until it reaches 240 F. The egg white beating and the syrup cooking should happen simultaneously.

Step 6

Add the sugar syrup to the egg white foam in a thin and steady stream. Continue beating until cool and thick.

Step 7

Then add the food coloring.

Step 8

Fold egg white mixture into the flour/sugar/egg white mixture. Macaronage: fold to deflate the batter, about 4-5 minutes, until consistency resembles molten lava.

Step 9

Transfer batter to a pastry bag and pipe out 1 inch rounds on a baking sheet lined with parchment paper or silpat.

Step 10

Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.

Step 11

Let them dry for 20 mins to two hours. They will develop a "skin" and that's what creates the feet!

Step 12

Bake for 17-20 mins.

Step 13

Meanwhile, prepare the filling. Combine the heavy cream, butter, and glucose together in a pot and bring to a boil. Add the fresh lavender and put the lid or a plate on the pot. Leave to infuse for 5 minutes.

Step 14

Add the jam, cassis, and vanilla to the first mixture.

Step 15

In a mixer with a paddle attachment, mix the marzipan to soften and gradually add the cream-jam mixture until uniform. Tranfer the filling to a pastry bag.

Step 16

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell and you are done!

Step 17

Enjoy your delicious homemade macarons!