Macarons Three Ways: Lemon, Berry and Lavender & Dark Chocolate


Gasp! More successful macarons?! This makes up for my puff pastry tarts that stuck to the tin the other day!


As you can see, I went a little crazy with the use of white shells: food colouring splatter was definitely on the cards.ย 


And painting…. sadly the tops of some of them were a little pointed, demonstrated above….

I don’t have much else to write, so I’m going to spam you with pictures instead ๐Ÿ™‚ย 
IMG_3513ย ย IMG_3517

hese last ones here were a last minute addition with some leftover berry frosting from some melting moments (recipe to come). I like these the best ๐Ÿ™‚

Lemon Macarons:
Macaron shells from this recipe here, not coloured.
2 Tbsp butter
1/2 cup icing sugar
Zest of one lemon
Juice of half a lemon
Some lemon curd to fill
Yellow food colouring

First, dilute the food colouring a little and paint the macaron shells with a lemon slice pattern. Leave to dry for about 15 minutes. Meanwhile, soften the butter and beat with the icing sugar, zest and lemon juice until smooth. You may have to add a bit more icing sugar or lemon juice, it should be a pipeable consistency. Pipe a ring of icing around the edge of half the macarons, leaving a little hole for the filling. The icing will spread a little when you sandwich them together so don’t go too close to the edge! Spoon in some lemon curd and place another shell on top. Voila! Repeat and eat!

Lavender and Dark Chocolate Macarons
Macaron shells from this recipe, not coloured
1 Tbsp water
2 Lavender heads, dried or fresh…. (and clean ๐Ÿ™‚ )
1 Tbsp dark drinking chocolate
1/2 cup icing sugar
Blue and purple food colouring

Start by setting up an area where you can flick food colouring without regretting it later….

Dilute the food colouring a little with water and flick into the shells by running your finger along the top of the brush to flick. Do some different colours if you like. Leave to dry while you make the filling.

For 30 seconds, heat the lavender heads in the water in the microwave on high. Stir and repeat. Add in the chocolate mixture to dissolve, then add the icing sugar. (You could add some dutch cocoa and a little more icing sugar instead of drinking cocoa). Sandwich between the macarons and leave to set.

AND for the Berry Macarons….
Make the shells from the recipe above, and to fill, beat:
2 Tbsp butter, softened
1 Tbsp berry puree/coulis
1/2 cup icing sugar
Until soft and combined, adding a little more icing sugar if needed.
Sandwich between the cookies and leave to set! ๐Ÿ˜€



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