Instructions

1. Add the almond flour and powdered sugar to your food processor and process until finely ground and well combined. Sift through a fine mesh strainer. Add the 82 grams of egg whites to the almond flour mixture and mix well until it forms a thick dough.
2. Add the 90 grams of egg whites to a thoroughly cleaned and dried mixing bowl.
3. Add the sugar and water to a small saucepan and heat on medium-high until it reaches 200 degrees F.
4. Once the sugar mixture reaches 200 degrees F, beat the egg whites to soft peaks. Continue to cook the sugar mixture until it reaches 248 degrees F. If the egg whites reach soft peaks before the sugar reaches 248 degrees F, turn down the speed of your mixer to low just to keep the whites moving.
5. As soon as the sugar reaches 248 degrees F, remove the sugar from heat. Turn up the speed on the egg whites to high. Slowly drizzle the sugar between the bowl and the beater. Beat the whites until they are stiff and glossy and the bowl is room temperature.
6. Add the vanilla and beat just until mixed in.
7. Slowly add the egg whites to the almond flour mixture. Be sure to mix very well. Mix until the mixture is ribbony and falls from your spatula in ribbons. You may not need all the beaten egg whites.
8. Pipe small rounds about an inch in diameter onto silicone baking mats. Use a toothpick to carefully remove and air bubbles you may find. Leave to rest for an hour.
9. Preheat the oven to 325 degrees F. Bake for 10 minutes, turning halfway.
10. Beat the egg whites for the decoration until it forms soft peaks. Add the sugar and beat well. Add the lemon and 2 teaspoons of water and mix. Slowly add more water until it is about the consistency as glue.
11. Pour into a bowl and add a drop or two of your favorite food coloring. Use a toothpick to swirl.
12. Dip the top of the macaron shells into the mixture and allow the excess to drip. Leave the macaron shells on baking mats to dry completely - at least 2 - 3 hours.
13. In a small saucepan, add the butter and Passion® tea. Simmer on low for 5 minutes, then turn off the heat and allow to seep for 20 minutes. Stir occasionally. Strain the butter from the tea using a fine mesh strainer. Squeeze out as much of the butter as possible. It is okay if a couple of small tea particles make it through.
14. Chill the butter until firm again - about an hour. Beat until smooth, then add the powdered sugar one cup at a time. Add a pinch of salt, then add the heavy cream 1 tablespoon at a time until it reaches your desired consistency. Fill a piping bag fitted with your favorite tip with the buttercream.
15. Match the macaron shells with pairs that are the same in size. Pipe buttercream onto one of the shells in each pair, then top with the other. Store for at least 24 hours, then consume (or eat them right away!)