This macaron is elegant and unfussy; great for the beginner. Once you get the hang of it you can play around with the fillings or shells. Buttercream is an alternative to the white chocolate ganache or you can use milk or dark chocolate ganache instead of white. You can add food colourings to the shells or top with a few pieces of coconut, like we did. This recipe, which makes about 40 tiny macarons or less larger ones, celebrates the almond flavor of a traditional macaron. Tres chic!
Recipe printed with permission from The Colour of Tea, by Hannah Tunnicliffe.
