Raspberry Lavender Macarons

I used to make hundreds of macarons every day.  It was my first real pastry job and to my utter delight, making macarons was a useful thing I could do to ease the workload of the dessert station.  They showed me once and off I went, filling big half-sheet plaques with glossy circles of mocha, mint and mandarin.  There was a tiny learning curve with a few lopsiders that ended up my belly, but besides that, I remember them being uniform and picturesque, and countless.  The sky was the limit, and I marvelled at how such simple ingredients and really not that much work could turn into such marvellous little sculptures with so much texture.  My fave cookie, pretty much. Continue reading