Macarons for Spring

Spring is slowly showing it’s face. Trees are blooming, and we patiently await spring produce at our farmers markets. This month’s MacTweets challenge was to choose fruits or spices and incorporate these into a macaron.

So right now I still have access to Meyer lemons and pantry goods. My favorite thing to make right now is Meyer lemon curd, which I used to make Meyer lemon macarons. I looked to my pantry for options and found flowery and fragrant violet essence which I had not yet tried. Also, wanted to make some vanilla bean macarons and decided to add some dark rum, which goes so well with vanilla beans.

Even though I long for rhubarb, and cherries, and peaches, I have these to hold me over until then:

Meyer Lemon Macarons (yellow), Violet Macarons (purple), Vanilla Bean and Rum Macarons (green)

Vanilla Bean-Rum Filling
• 6 ounces white chocolate
• 3 ounces heavy cream
• 1 vanilla bean, split lengthwise
• 1-2 tablespoons best quality dark rum

2. In a small saucepan, add the heavy cream and vanilla bean. Bring to a simmer over low heat. Turn off heat and let stand while you melt the white chocolate.
3. Melt the white chocolate in a double boiler, over barely simmering water. Remove bowl from the double boiler. Add the heavy cream in two additions, whisking well. Add the rum.
4. Let filling cool in the refrigerator for about 1 hour. Pipe the filling on macarons. The filling is enough for 25-30 macarons.

Violet Filling
• 6 ounces white chocolate
• 3 ounces heavy cream
• ½ teaspoon violet essence

5. In a small saucepan, add the heavy cream and bring to a simmer over low heat. Turn off heat and let stand while you melt the white chocolate.
6. Melt the white chocolate in a double boiler, over barely simmering water. Remove bowl from the double boiler. Add the heavy cream in two additions, whisking well. Add the violet essence. At this point taste the ganache to make sure it has enough violet flavor, the amount that you need will depend on the strength of your violet essence.
7. Let filling cool in the refrigerator for about 1 hour. Pipe the filling on macarons. The filling is enough for 25-30 macarons.

Recipe for lemon filling here, just substitute Meyer lemon curd. You can find my recipe for Meyer lemon curd at Every Food Fits.
Recipe for macarons shells here.