my top tips for making macarons.

If you read my little space on the internet now and again, you may have noticed my growing love for macaron making. This was especially heightened by the macaron masterclass I went to back in early summer, where I learnt lots of tips and tricks for the much sought after macaron. 

I will tell you now I never was a natural baker, my first attempt at brownies is testament to that (99% melted milk, dark and white chocolate and 1% dry ingredients is not advised). However when people now tell me they can't bake, I don't believe them. it's all about having time, patience and loooove guys. Come with me now, let's make macarons. 

mini pistachio macarons.

Bitesize morsels of my favourite ever macaron flavour in my favourite ever colour; pistachio. I've been really getting into macaron recipes lately and since I got a new KitchenAid (I know, right? I still can't believe it) it made sense to give these a whirl. I also bought some pistachio cream a few months ago at Battersea feast festival - it was just crying out to be used in these little treats. If you think Nutella and peanut are good, imagine what is essentially pistachio butter. exactly.

green tea macarons.

with my new found love for baking with green tea, i couldn't wait to try out the flavours in green tea macarons. i'd recently made sushi cupcakes with green tea buttercream so knew i definitely wanted this for the filling. then, i kept the macaron shell recipe fairly simple with a slight hint of food colouring and speckles of finely sieved green tea. i thought it created quite a nice speckled effect, don't you think?