Lavender Honey Macarons with White Chocolate Buttercream

Prepare Macaron Shells

1. Sift almond flour and powdered sugar together twice to ensure a fine, lump-free mixture. Set aside.
2. Using a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Gradually add granulated sugar.
3. Continue beating on high speed until stiff, glossy peaks form. Gently fold in the culinary lavender and optional purple food coloring.
4. Add the dry ingredients to the meringue in three additions, folding gently with a silicone spatula until just combined (macaronage).
5. Continue folding until the batter reaches the 'lava' consistency, flowing slowly and smoothly off the spatula.
6. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets.
7. Firmly tap baking sheets on the counter a few times to release air bubbles. Let macarons rest for 30-60 minutes, or until a skin forms on top.

Bake Macaron Shells

1. Preheat oven to 150°C (300°F). Bake macarons for 12-15 minutes, one tray at a time, rotating halfway through.
2. Macarons are done when the 'feet' are visible and they don't jiggle when gently nudged. Let cool completely on the baking sheet before removing.

Prepare Honey Syrup

1. In a small saucepan, combine honey and water. Heat gently over low heat, stirring until honey is fully dissolved. Do not boil.
2. Let the honey syrup cool completely.

Prepare White Chocolate Buttercream

1. In a large bowl, cream softened butter with an electric mixer until light and fluffy.
2. Gradually add sifted powdered sugar, beating until well combined and smooth.
3. Fold in the cooled melted white chocolate, heavy cream, and vanilla extract until fully incorporated.

Assemble Macarons

1. Match cooled macaron shells by size. Lightly brush the flat side of half the shells with the cooled honey syrup.
2. Pipe or spread a generous dollop of white chocolate buttercream onto the honey-brushed shells.
3. Top with the remaining macaron shells, gently twisting to secure. Refrigerate for at least 2 hours before serving to allow flavors to meld.