we really are mad for macarons, at least the French variety. When we are in Paris, we usually eat them at least once a day. When we hit the Ferry Plaza it is a must to have them at Miette. As well, I like to make them every chance I get or at least whenever, I remember. When I saw that Minko from Couture Cupcakes was hosting an event dedicated just to Macarons, I knew we were going to be there!

Feeling very confident I ventured into two different varieties this time around: one using blanched ground almonds to create a very smooth and white palette, this is the one I normally always use. The other batch I would be using whole almonds ground with the skins on, to give them a speckled palette.

The flavors I chose for the “smooth palette” were Pandan with Kumquat buttercream (light green), Vanilla Bean specks with Hibicus buttercream (white with black specks) and Matcha with Verbana buttercream (dark green).

The flavors for the “speckled palette” were: Chocolate with Blood Orange buttercream and  Traditional  Macaroons with Burnt Caramel buttercream.

As always I gave MEM, our faithful macaron testers a couple dozen to taste for us – chocolate was voted as the best they have ever had, even better than the Ferry Plaza ones, which they love!  The adults who tested for us said they liked the Pandan and the Traditional the best.  Lenny & I loved all of them but felt the Matcha should be cut down, little too much Matcha Matcha!