24. February 2011 09:56
After a little bit of a hiatus from macarons, we decided to come back with three flavors that were too good to not share with the world. Last week we began making S’more macarons (that’s right!) and this week we added PB&J and Chocolate. The S’more macarons are really fun – to eat and to and to make. One of my favorite things to do in the winter is to set up a little campfire to make S’mores with my closest friends. Ya’know, roast the marshmallow on a stick and right before it gets too gooey, stick it between two pieces of graham crackers with a small piece of chocolate. Somehow the S’more makes the cold winter nights more bearable. And hopefully you’ll feel the same about our S’more macarons.
In between the two graham-cracker-flavored macarons shells lies homemade, all natural marshmallows (none of that jet-puffed stuff!) and two thin layers of our famous chocolate frosting. The combination brings back great campfire memories.
Speaking of memories, somewhere down this road called life, I stopped eating peanut butter and jelly sandwiches. I don’t know when, and I don’t know why. The only thing I know is that I miss it. Is it silly for an adult to crave such a thing? This is where my inspiration came from for our PB&J macarons.
The shells are made from a mixture of freshly ground peanuts and almonds, and then they’re filled with our very own peanut butter buttercream, infused with raspberry jam.
And who can get enough chocolate? We couldn’t make macarons and not have a chocolate one, but don’t say we didn’t warn you: this is VERY chocolatey! Chocolate shells filled with our incredibly rich mocha ganache.
Any other flavors you’d like to see?