Pulse confectioners’ sugar, almond flour (and lavender, cocoa powder or cardamom) in a food processor. Sift the mixture and set aside.
Beat egg whites with an electric mixer on medium speed until frothy. Add five tablespoons of sugar gradually. Stop beating when stiff peaks form.
Add the sifted confectioners’ sugar, almond meal mixture. I usually count twenty-five folds and then fold and spread until mixture resembles pancake mix. Layout at least three sheets of parchment paper and pipe little macarons. Rap the baking sheet firmly two to three times. This smooths out the tops and helps form the frilly foot on the bottoms of macarons.
Allow at least forty-five minutes to one hour of drying time. Macarons should be a glossy and non-sticky on top. Preheat your oven to 280ºF, and position two racks in the lower section of the oven. Bake for 15-18 minutes. Halfway through, rotate the baking sheet for even baking.