I’m back again with another macaron recipe. Sorry if anyone is bored by this – maybe I should call my blog Macarons are the new black at this rate haha.
Anyway, the Hari Raya weekend just passed in Singapore. It was really awesome to have a 3-day weekend after working for the past 7 weeks. Yet, I decided to optimize the way I’d spend my weekend, arranging for a baking date with Jancy (my #le2petitgirls buddy who went to Le Cordon Bleu with me) on Monday, the public holiday itself.
Ever since our trip to Paris last year, the two of us haven’t really met and while we still bake a lot individually, the last time we baked together was in 2012. We decided to meet on Monday & play around with some fresh & new macaron flavours.
We discussed the flavours over dinner & we were bursting with ideas. We seriously could not settle on just two flavours & kept suggesting new flavours during the days leading up to our baking date. Finally, we decided on two very strong smelling flavours. The first recipe I will share with you is the Lavender one (hint: the other one isn’t quite as nice smelling!). Most recipes we saw online used Lavender paste/essence or only incorporated it into the shells. We didn’t want to pair it with lemon or honey buttercream like most of the recipes do but rather, have a nice lavender buttercream.
