White marshmallow macarons

This time, I used more marshmallow and less chocolate - probably only about 40g of white chocolate, just to break the marshmallow bonds up a bit (they're really sticky!)

Pineapple Macarons!

For these, I used the same juice powder from Chile (purchased from Casa Iberica) that I used for the watermelon macarons. The flavour is very intense!

I found a website that sells the stuff and ships internationally:

http://www.mexgrocer.com/brand-zuko.html

Mango Macarons

Mango Ganache:
125g mango puree, heated to ~60 degrees
160g white chocolate (melt in mango puree)
Cool ganache, then whisk with electric mixer for ~20 mins until paler in colour and lighter in texture

I've also decorated these with a new gold edible paint that I've gotten my hands on.

Watermelon Lollipop Macarons for Easter

I used this to flavour the ganache - bought from Casa Iberica

Ispahan Macaron - Raspberry, Lychee, Rosewater...

This is a mini version of the Pierre Herme one...I made raspberry and lychee jelly using gelatine leaves and raspberry and lychee puree.

The rosewater is in the white chocolate ganache.