Name: Lavender Macarons with Lemon Curd
Yield: 40 macarons
Ingredients: 4 ounces 115g blanched almonds or almond flour, or whatever nut you like; 8 ounces 230g powdered sugar*; 5 ounces egg whites (144g, temperature and age not important!); 2 1/2 ounce 72g sugar; the scrapings of 1 vanilla bean or 2 tsp vanilla extract; 1/4 tsp 1g salt; 1 Tbsp. dried lavender; Lavender colored gel paste; 3 eggs; 1 cup sugar; 1/2 cup fresh lemon juice; 1/4 cup butter or margarine (melted); 1 tablespoon grated lemon peel