Chocolate Macarons with Raspberry Ganache [In German]
Celebrating my one year blogiversary!
Spring in Paris: Lemon Macarons
A modern twist to the traditional Simnel Cake for Easter.
Citrus curd macarons [in french]
We're head over heels in love... for these colorful, scrumptious, and delightful array of confections.
Macarons with buttercream vanilla [Recipe in Spanish]
French macarons with chocolate ganache - made for national macaron day
Mini Coconut Macarons with Dulce de Leche Ganache...Great for Teenage Parties !!(not only!)
Blueberry Macarons with Lemon Curd (made with real blueberries).
Asian pear - Ginger Frozen Yogurt and Lemon Ginger Macarons
Chocolate Caramel Macarons - Chocolate shell filled with a dark chocolate ganache and fleur de sel caramel sauce.
"Big Mac" Macarons made to celebrate Macaron Day!
Meyer lemon French macarons - a good ending to a great potluck.
Lavender macarons with vanilla bean buttercream.
Grasshopper Mint Macarons for St. Patrick's day
Honey White Chocolate Macarons
Spring Macarons with a Fruity Frozen Yogurt Filling... Spring Fling for MacTweets
Macarons aux fraises tagada - Delicious haribo strawberry macarons
Pistachio² + White Chocolate Macarons - Pistachio macaron shell filled with creamy white chocolate pistachio buttercream.
Tulip-inspired Macarons, a swirl of pink and yellow, filled with Orange Blossom Honey-Pistachio Mascarpone Cream, dreaming of Springtime.
French Macarons with an Irish twist~
Orient meets French chic in these ROSEWATER & RASPBERRY MACARONS.
Prickly pear & passion fruit macarons.
Blood Orange Macarons with Dark Chocolate Butter Ganache - just the right balance of sweet and citrus. Plus a workshop.
Recipe and instructions for delicious hazelnut macarons filled with a milk chocolate praline
Colette will unveil these rasberry and pistachio Nike Air Royalty macaroons (or macarons) beginning March 12th at Cooklette, their culinary workshop, where they invite you to create your own macaron masterpiece.
My first date with macarons.
Conquering the Macaron monster with four different flavors in a four-day intensive.
Hazelnut Macarons with lemon curd and "praliné". Pierre Herme's recipe [in French and Italian]
I made these Rosewater Macarons with White Chocolate Buttercream from a batch of left over egg whites. Aren't they pretty?
Pistachio Macarons With Kirsch Butter Cream