My oldest daughter had her junior prom last night and I was in charge of dinner for her and her group of friends. Her lunch table are my macaron flavor “taste testers” and the girls all wanted my macarons for dessert. Each girl picked their favorite flavor and I got to work. I made over 250 so I could send some home with them the next morning. (All the girls stayed at my house last night too.) They are still not perfect, but Crystals recipe gave me so much more confidence going into this weekend and I’m so thankful. Flavors were: Pina Colada buttercream with Mango Curd Birthday Cake Buttercream Key Lime Pie Lemon buttercream with raspberry curd Banana Milkshake White Chocolate Ganache Cotton Candy buttercream Peanut Butter buttercream with brownie batter center Wild blueberry white chocolate ganache with lemon curd center

I’ve done some cute ones lately. My first one for a baptism, first for a baby shower and a good friend that owns a gyms bday.

Honestly it been awhile since i baked macarons due to busy schedule with the kids and hot weather that i dont baked but crystals recipe never fail. So pretty and full.

Hi all, I love banana things but hate artificial banana flavoring. Currently when I make anything banana it’s always using a recipe I have that you soak very ripe bananas in heavy cream for 24-36 hours to extract the flavor. Then you drain the bananas and use them in something else and use the heavy cream in a white chocolate ganache. It’s like a banana milkshake and absolutely delicious! My question is how does everyone else get real banana flavor without all that? I wanted to do a banana split flavor and i didn’t have any ripe bananas. I have tried Amoretti Artisan banana and LorAnns Banana Cream oil and both taste like banana laffy taffy which is not what I’m going for. Those are usually great flavors but for this one it’s just too artificial. I’d love to know how you get real banana flavor. Pic of a recent hot fudge sundae mac of mine so I don’t get lost.