One of the things that's so great about baking is its resourcefulness. What I mean by that is how one recipe can influence and inspire the next. After making the crème brûlées a few weeks ago I found myself with a lot of egg whites. Normally I'll freeze them for use later to make swiss meringue buttercream frosting. But this time I decided not to. I haven't made macarons in a while so I ended up saving the whites to whip up a few batches.
The weather over the last few months in the Bay Area has been pretty dismal. I can't remember a time when there's been so much rain and gloom. It was downright depressing. But sunny days are now upon us, knock on wood, and I hope they're here to stay.
These macarons are inspired by spring colors. I used Tartelette's basic recipe as a starting point and tinted them with powdered food color. The filling is swiss meringue buttercream mixed with the following:
lemon: Trader Joe's lemon curd
pistachio: pistachio paste