Into a medium bowl, sift almond flour and confectioners' sugar thoroughly twice.
In a mixer bowl with whisk attachment, add in the egg whites and mix until frothy. Slowly add in granulated sugar and ream of tartar. Whip until hard peaks. Add in lavender extract, lemon juice, and lemon zest and mix.
Sift in the almond flour and confectioners' sugar mixture to the egg white mixture. Use a spatula to fold in the almond flour/confectioners' sugar until well combined.
Transfer batter into a pastry bag with the extra large piping tip.
On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds and at least 1.5 inch rounds and at least away from each other.
Tap the baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
Let the macarons dry for 20-30 minutes before baking. Heat the oven to 300�F and then bake for 17-19 minutes.
Let coo for 10 minutes. While the macarons are cooling, start on the filling. In a large bowl, whip butter using a mixer. Add in the powdered sugar, salted butter, honey, lemon, and food coloring and continue to whip unt well combined.
Transfer frosting to a pastry bag with the medium piping tip. Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.
