Meringue
Christmas Filling
When preparing batter, add 2 Tbsp. red, white, or green nonpareils the last 1 minute of folding. If desired, lightly sprinkle macarons with additional nonpareils before baking. Prepare Buttercream Filling as directed, except substitute 1/2 tsp. almond or coconut extract for the vanilla and tint green using green food coloring.
*Food coloring
Use gel or paste food coloring. Liquid food coloring may interfere with the ratio of liquid and dry ingredients.
To Store
Place filled cookies in an airtight container. Store in refrigerator up to 5 days or freeze up to 2 months.
Lavender Rosemary
Tint the meringue using purple food coloring. When preparing almond flour paste, sift 2 tsp. ground dried lavender buds over mixture. Prepare Buttercream Filling as directed, except substitute ¹/2 tsp. Rosemary Extract (opposite) for the vanilla and tint filling using green food coloringROSEMARY EXTRACT In a small bowl combine 2 Tbsp. vodka and ¹/2 tsp. dried rosemary, crushed. Let stand 1 hour. Strain through a fine-mesh sieve to remove rosemary.
Lavender-Honey
When preparing the meringue, tint it with purple food coloring. When preparing almond flour paste, sift 2 tsp. ground dried lavender buds over mixture. Prepare Buttercream Filling as directed, except stir in 2 to 3 tsp. honey.
Citrus Twist
Do not add food coloring to meringue. Prepare batter as directed; divide in half. Fold ¹/2 tsp. orange zest and 1 to 2 drops orange food coloring into one portion of batter. Alternately fill pastry bag with orange and plain batters. Prepare Buttercream Filling as directed, substituting orange juice for cream; stir in 1¹/2 tsp. orange zest.
Birthday Cake
Add 2 Tbsp. nonpareils to batter during the last 1 minute of folding. If desired, lightly sprinkle macarons with additional nonpareils before baking. Prepare Buttercream Filling as directed, except substitute ¹/2 tsp. almond extract for the vanilla and tint filling pink using red food coloring.
Peppermint
When preparing meringue, tint it pink or red using red food coloring. Add 1 drop peppermint oil or extract when folding meringue into almond flour paste. Prepare the Buttercream Filling as directed, except stir in 2 Tbsp. crushed peppermint candies.
