Macarons with Lavender and Lemon Cream

1. Beat the egg whites to a foam with the pinch of salt and add the granulated sugar a little at a time. Continue beating until a glossy, firm meringue forms. Don't get carried away, because there is a risk the macarons will become dry and brittle. If the egg whites begin to release water, you have overdone it and must start over. Add the coloring and stir gently.
2. Sift the almond flour and powdered sugar 2-3 times until you get an ideally fine powder, then add the ground lavender flowers. Measure AFTER the products have been sifted. Personally I weigh out about 10 grams more at the start and then measure again, to be sure everything is as it should be.
3. Add the dry ingredients to the egg whites in 2-3 additions and stir carefully until you get a thick batter that should flow off the spatula in smooth waves.
4. For more detailed explanations and basic tips on making macarons, you can read here.
5. Fill the finished mixture into a piping bag with a round tip and pipe onto baking paper. Leave the macarons 40-45 minutes to dry so they don't stick when touched.
6. Heat the oven to 150C and bake the macarons for 15-16 minutes, then remove, let them cool for 5 minutes and transfer to a metal rack to cool completely.

Filling (once cooled):

1. Beat the butter until pale, add the cream cheese and lemon zest and beat into a fluffy cream. Sift the powdered sugar over it and beat again. Optionally add a tiny bit of yellow coloring. Fill the cream into a piping bag with a round tip.
2. Prepare 2 shells for each macaron, of the same size. Pipe a little cream in the center of one shell, place the other shell on top and press very lightly. Proceed the same way with the remaining macarons.
3. Store the macarons in closed boxes in the refrigerator. After a night's rest the macarons became even tastier. Over part of the macarons I sprinkled ground jasmine flowers, which gave them a very pleasant aroma.