I used the basic recipe from Elaine Lemm with a slight variation on the filling, adding a touch of fleur de sel, the hand harvested sea salt from France. I weighed rather than measured all of the ingredients and used a dry food coloring called dusting powder in teal made by Rainbow Dust from the UK which worked wonderfully, although my decision to make my macarons the color of a stormy sea perplexed mostly everyone. I also used a simple disposable plastic pastry bag with the end cut off and a silpat macaron mat which will make your life easy and is worth the investment. Since it’s flat on the other side, it also be used for cookies.

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