Earl Grey Tea Macarons

Share this…PrintPinterestemailFacebookTwitterLinkedinEarl Grey is my favorite macaron flavor but its a little tricky to get the tea leaves ground up into a fine powder.  I first start by grinding the tea leaves alone in either a cheese grater or a small spice grinder.  I then add a heaping teaspoonful of this in with my powdered…

Macaron Journal: Experimenting with Pistachios

Share this…PrintPinterestemailFacebookTwitterLinkedin Brave tart recipe with pistachios substituted for almonds.  Interestingly, all of the ones with pistachio bits on top cracked but only one without did.  Due to the high proportion of meringue in this recipe I find it very difficult to get the macaronnage perfect — one stroke too much or too little with…

Macarons: Experimenting with Flavors

Share this…PrintPinterestemailFacebookTwitterLinkedin I’m still using Les Petits Macarons recipe and enjoying many batches of good Macarons. I’ve been playing around a bit with temperature and drying times. Their baking times work out perfectly but I got sloped shells in one batch. I think the oven started out too hot from the previous batch. Strawberry Macarons…

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