12 Serves
72 Mins
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth texture for the shells.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
219 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
31 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Whip the egg whites in a clean bowl until stiff peaks form, then gently fold in the dry mixture and a touch of honey to create the macaron batter.
Transfer the batter into a piping bag and pipe small, uniform circles onto a baking sheet lined with parchment paper.
Allow the piped shells to rest for 30 minutes until a skin forms, then bake in a preheated oven until the feet are set.
Once cooled, sandwich the shells with a filling made of honey and a hint of dried lavender flowers.
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