1. Whisk together the almond flour, powdered sugar, cream of tartar and matcha powder in a large bowl.
2. Beat the egg whites and granulated sugar together in a stand mixer until stiff peaks form. Add in the vanilla extract if using since it’s liquid.
3. Pout the liquid ingredients into the bowl with the dry ingredients, and whisk again to combine.
4. Prepare your piping bags and piping tips, spoon the batter into the bag and secure.
5. Get out two baking sheets and line with parchment paper.
6. Pipe the macarons out in small circles.
7. Preheat the over to about 300 degrees and bake the macarons for 15 minutes.
Lavender Buttercream
1. Process the culinary lavender and granulated sugar in a small food processor or coffee grinder.
2. Pour this mixture into a stand mixer, then add the unsalted butter, heavy whipping cream, vanilla extract, and powdered sugar. (You can also add purple food coloring if you like).
3. Beat the mixture together in the stand mixer for approximately six minutes, or until thoroughly combined.
Putting it all together
1. When the cookies are done, take them out of the oven and let them cool about 15 minutes.
2. Fill a piping bag with the lavender buttercream, and pipe a bit onto half of the cookies, piecing it together with another cookie on top, and serve or store in the fridge.
