Love Laudree’s crazy flavours!

(via so-divine)

headed to nadege on monday. excited to try their macarons!

Finally got my hands on some freeze dried raspberries, which means I’m making raspberry macarons sometime soon.

I’m pretty excited.  Hope this all turns out like I want them to.

souslaterre:

I’ve been trying to brush up on my pastry skills for the past couple of months; it’s such a ridiculously difficult discipline.  I have a ton of respect for pastry chefs and for what they do.

Salted caramel macaron shells (completed with vanilla buttercream, not pictured).  To me, a good macaron is a sign of a chef’s attention to detail—so much is involved to get them just right.

 I follow him on my other blog…but let me say, Sous La terre is such a great initiative. JR seems to have a great pallete, and an incredible mind for ‘all the little things’.

Present is an example of this: salted caramel macarons! yummm

(via livesoundz)

Whilst playing around with food this weeekend, I came up with some flavour hopefuls.

• Orange macaron shells with chocolate/pear ganache
• Bergamot macaron shells with a lavender buttercream
• Tart apple macaron shells with a light salted caramel buttercream

In terms of resourcing, would any of you know where to buy items such as bergamot and lavender?

. the macaron exchange