It’s no secret I love tea. Afternoon tea, cream tea, or just a cuppa on a rainy day, I can’t get enough. So when the folks at St. Fiacre’s Farm in Lyons, Oregon generously offered a taste of their wares, how could I refuse? I knew I wanted to incorporate one of their teas into a baked good, and naturally, macarons came to mind. After all, I’ve done this thing a time or two. Their Cascade Earl Grey tea blend combines organic, traditional Earl grey with lavender buds for a deep, earthy and floral sip. In my recipe for Earl Grey Lavender French Macarons, I decided to flavor the macaron shell with this tea and sandwich them with a light, zesty lemon buttercream. I’ll let you see for yourself how they turned out. Continue Reading
French macarons, those elegant, shatteringly-crisp meringue cookies sandwiching delectable fillings, are a little finicky. My first attempt at making French macarons was so abysmal that I didn’t even bother making a buttercream or ganache to fill the misshapen, overbrowned things. In fact, the shells went straight into the trash. See my failure here, if you’re so inclined. Pretty awful, right? I’m surprised I didn’t give up right then and there and decide macaron (pronounced mac-a-RON, and don’t you forget it) making was just not in the cards for me. I’m sure my persistence had something to do with my infatuation with them, a serious affliction since January of 2010, when I ate my first pistachio macaron in Paris and fell desperately in love with the ethereal pastry.