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Macrons directions:
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Preheat oven to 150 Celsius.
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Grind jaggery sugar until powdery.
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Mix together almond meal, gram flour, 1/2 cup Splenda, jaggery, salt, baking powder. Set aside.
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Beat egg egg whites with creme of tarter until foamy. Sprinkle in remaining Splenda while still mixing. Add vanilla extract. Continue to whip until stiff peaks form.
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Sift the flour mix into a bowl. Add to the meringue and fold until a shiny mass comes together.
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Fill a pastry bag with a number 806 tip.
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Pipe the macarons onto grease proff paper.
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Let the mix dry at room temperature for 35 minutes.
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Bake macarons for 7 minutes, rotate the baking pan and bake for another 7 minutes.
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Remove from oven and set aside to cool.
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Bergamot Buttercream instructions:
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Mix splenda with a little water and 1/8 tsp of Bergamot essence, boil in a heavy saucepan. Stir until gently boiling.
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Lower heat simme taking care the mixture does not burn.
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Beat the egg whites until frothy.
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Add in the cream of tartar, and continue to whip until soft peaks form.
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Add the remaining Splenda, beat until stiff peaks form.
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Remove sugar mix from heat, and slowly pour the syrup into the egg whites.
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Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
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Reduce mixer speed to medium and butter, but only as much as it can be absorbed into the mixture before adding the next amount.
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Continue to beat until the buttercream is smooth. About 15 minutes.
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As the buttercream solidifies, add remaining Bergamot essence.
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Beat mixture for approximately 2 minutes.
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Add lavender petals to mix.
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Fill the mix into piping bag and add to macarons.
