• In a food processor, pulse confectioners' sugar and almond flour until combined. Sift the mixture two times into a large bowl.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer), whisk egg whites on medium speed until foamy. Add in cream of tartar and lemon zest and continue to whisk until soft peaks form.
• Reduce the speed of the mixer to low and add in the granulated sugar and gel food coloring. Increase speed back to high and beat until stiff peaks form, about 8 minutes.
• Using a spatula, fold the almond flour mixture into the egg whites. Continue to fold until the mixture is smooth and shiny (about 25-35 folds, scraping the spatula against the side of the bowl each time).
• Put the batter in a pastry bag with a plain round tip. On a parchment paper-lined baking sheet, pipe ¾-inch rounds of batter, about 1 inch apart, doing your best not to form peaks on the tops of the macarons. Tap the baking sheets on your counter a few times in order to release any trapped air in the macarons. Leave macarons alone for about 30 minutes to an hour to let set a bit. After letting them sit, you should be able to touch them with the tip of your finger and not have the batter come away on it.
• While macarons are resting, heat oven to 375 degrees. Once macarons are ready, lower the oven temperature to 325 degrees. Place baking sheet in the oven, rotating it halfway through, until macarons are firm, but not browning, about 10 minutes (If you have more than one tray to bake, maker sure you bring the oven temperature back to 375 degrees, letting it remain at that temperature for five minutes, and then reducing back to 325 degrees).
• Let the macarons cool on their baking sheets for a few minutes before moving to a wire rack to cool completely.
• Put the buttercream in a pastry bag and pipe it onto one of the cooled macarons. Top with another. You can add a little rose bud on top, too, using a little buttercream or simple sugar to adhere.

Rose Buttercream

• Bring milk and ground dried rose buds to a simmer over medium heat in a saucepan. Let them steep for 15 minutes and then strain roses from the milk.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter with one cup of confectioners' sugar. Add more sugar one cup at a time (until 3 cups have been added), beating well in between each addition. Mix in the pink food coloring and 3 T of the rose milk. If the buttercream is too runny, add in the extra ½ cup sugar.