This is my third time to make vegan macarons.
I used the same recipe every time.
The first two times were successful, but this time something went wrong!
They grew big weird “feet” and some of them ended up with a little nipple.
I almost threw them away.
But they tasted good and the more I looked at them, the more adorable they looked to me.
Two versions: raspberry and lemon flavor.
I’m so proud that I didn’t use artificial coloring paste.
The beautiful pink color was made possible by ground freeze-dried raspberries powder, and the bright yet natural yellow color was created by cumin.
The raspberry macaron cookies were served with raspberry butter cream filling, and the yellow ones with lemon butter cream.
