In a medium bowl, whisk together the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve, discarding any large almond pieces. Set aside.

In a clean mixing bowl, beat the room-temperature egg whites until foamy and beginning to form soft peaks.

Gradually add the granulated sugar while continuing to beat until the meringue forms glossy, stiff peaks.

Add the vanilla extract and purple gel food coloring. For a deeper purple shade, add a tiny amount of black gel food coloring. The color should be slightly darker than your desired final result, as it may lighten during baking.

Gently fold the sifted almond flour mixture into the meringue in batches using a silicone spatula.

Continue folding until the batter is smooth, glossy, and flows slowly from the spatula in thick ribbons, resembling lava.

Avoid overmixing, as the batter should flow without becoming runny.

Transfer the batter to a piping bag fitted with a round piping tip.

Pipe evenly sized circles onto a parchment-lined baking sheet or silicone macaron mat.

Firmly tap the baking sheet against the counter several times to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.

Allow the piped macarons to rest uncovered at room temperature for approximately 30 minutes, or until a thin skin forms on the surface.

The macarons should feel dry to the touch, with no batter sticking to your finger when lightly touched. Depending on humidity, resting may take longer.

Bake the macarons for 10–12 minutes, rotating the baking sheet halfway through if your oven heats unevenly.

The macarons should develop their signature feet and have firm, set tops.

Allow them to cool completely on the baking sheet before removing.

Match cooled macaron shells into pairs of similar sizes.

Gently sandwich with the matching shell, pressing just enough to spread the filling evenly toward the edges.

For the best flavor and texture, refrigerate the assembled macarons overnight in an airtight container to allow the shells to mature and soften slightly.

Remove from the refrigerator approximately 20–30 minutes before serving.

Storage: Keep refrigerated in an airtight container for up to 3–4 days, depending on the freshness and stability of the prepared buttercream.