Sunday, December 19, 2010

green French Macarons filled with butter nut brittle buttercream

These macarons were colored using powdered food coloring from LorAnn Oils.

I pulverized a few pieces of butter nut brittle in a small coffee grinder and stirred the powder into buttercream.  I was very pleased with the flavor.

The pink French macaron is from here.  I filled the pink macarons with crushed peppermint candy canes stirred into buttercream.

Continuing to use this recipe for the macaron shells.

macaron #10

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