I used the same shell recipe for each color, but I added gel coloring to the granulated sugar.
I then made a batch of swiss meringue buttercream and flavored it in three parts:
The white macarons are standard vanilla. I whipped in vanilla extract and some vanilla beans.
Then things get a little... odd?
The red ones are strawberry flavored. I put the chopped berries and just a touch of sugar into a pan and cooked it down until it was a thick syrupy consistency. While it was still warm, I pressed it through a sieve and continued cooking the drained liquids until it turned into a thick paste. After letting it cool, I added it + food color to an amount of buttercream and reserved.
*In the process I burned a bit of it to the pan, and I've been having a really difficult time getting it off.... Don't let it happen to you!*
The blue blueberry ones were made in a very similar manner, but I added a few extra things; a bit of lemon zest and a sprinkling of nutmeg. Cook down, strain, and cook some more - just don't burn it!
The funny thing about the ... erm.... Blueberry paste was that it had the consistency of jello when it cooled. I had to microwave it before I added it to the buttercream
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Never let the fear of striking out,
keep you from playing the game.
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I could just omnomnom the screen right now.
Keep up the baking!
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Become one with the music <3
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Become one with the music <3