Flavor your shells too!

I think what makes a macaron distinctively stand out is not by the way it looks. I admit being one of those "kiasu" ones who obsess over how much feet my macarons have, and if they are smooth and shiny on top. I have yet to curb the problem of sometimes oval macarons, but ahh, that's another story. =)

Many people think that the flavor of a macaron comes from the filling alone. Personally, i like to flavor my shells as well. For example, my chocolate macarons are flavored with real melted dark chocolate, my raspberry flavored ones, with raspberry puree ( unsweetened unadulterated puree).

Recently, i made Earl grey macarons. I have to say that this was one of those times i just stood in the kitchen and enjoyed the wafts emitting from my oven. The tea made the macarons fragrant and reminded me of having earl grey tea and scones in the evening. For the filling, i made a simple vanilla bean buttercream with butterscotch bits. The results? Divine!

Macarons are expensive for a reason. Good macarons are made out of top notch ingredients and alot of hardship, precision in temperature and measurements. Good macarons means never stinging on the whole process. So the next time you make macarons, make sure you take time to flavor your shells too!

A simple touch of adding cocoa powder, vanilla beans, hazelnuts or lemon peel will do the trick!