Prepare the Lemon Lavender Curd and refrigerate overnight
Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
Sift the almond flour, powdered sugar mixture into a large bowl; set aside
In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
Slowly add in powdered sugar (30 grams) to egg whites
Turn the mixer on slow and add 2 drops of yellow food coloring to the meringue while it is mixing and continue until the meringue is yellow
Remove the bowl from the mixer and fold in powdered sugar and almond flour
Fold until smooth and can make ribbons with batter (do not over mix)
Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
Sprinkle dried lavender on top half of the unbaked macaron shells
Let the macarons sit on the sheet pan for 20-30 minutes before baking
Bake the macarons for 12 minutes
Remove the macarons from the oven and allow them to cool before filling
Fill half of the macaron shells with the Lemon Lavender Curd and then stack the other half of the cookies on top
Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours