minty goodness

I made my first batch of VERY unprofessional looking, but oh so yummy, Parisian macaroons last night. I used “gray” almond powder and didn’t add enough food coloring to the shells, so the shells weren’t very green.

I made a mint crème pâtissière for the filler, which turned out quite yummy. I’ll opt for something a bit more tart next time, perhaps fresh strawberry jam?

p.s. I let a couple of the cakes get… um…. a little too toasty? In spite of their cosmetic damage, they tasted just like fresh smores! :) mmmmm…. burnt goodness!