Pear Crumble Macarons

The filling:

Pear ganache

Pear jelly

Caramel

Crumble

Resting

Completed filling

Pear ganache and pear jelly

Caramel added

Finished product

Peach Macarons

The flavour of these is quite subtle even though I used the Chilean juice powder from Casa Iberica again...

Lemon Curd Macarons

Speckled Strawberry Macarons

Strawberry ganache:
125g strawberries, blended and put through sieve
70g white chocolate
40g milk chocolate
(Heat strawberry puree, pour over chocolate and mix until ganache forms)

Speckles:
Pastry brush
Pink food colouring
Disposable glove
Dip brush in food colouring and use fingers to flick onto macarons before resting.