Lavender Macaron Sandwich with Fresh Raspberries

Shells: 1 cup almond flour 1 cup powdered sugar ½ cup egg whites (4 eggs) ¼ cup granulated sugar ½ tsp lavender extract Purple gel coloring Instructions: Sift almond flour + powdered sugar. Whisk egg whites until foamy, add sugar gradually; beat to stiff peaks. Fold in dry mix, lavender extract, and color until smooth (lava-like). Pipe onto lined tray, tap to release air. Rest 30–45 mins until dry. Bake at 300°F (150°C) for 14–16 mins. Cool. Buttercream Filling: ½ cup butter (softened), 1 cup powdered sugar, 1/2 tsp vanilla, 1 tbsp cream

Beat butter until fluffy, add sugar,vanilla, and cream. Mix until smooth.

Assemble: pipe filling on half the shells. Add raspberries, top with another shell

Optional: Garnish with gold leaf

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