My version here was based on the recipe from Serious Eats for the meringue, but I also added 1 teaspoon of ground Meyer lemon peel, 1/2 teaspoon of vanilla sugar, and a few drops of yellow food coloring. For the creme, 8 tablespoons of butter (room temperature, unsalted), 4 tablespoons of apricot jam, flesh of 1 very ripe passion fruit with seeds and a few drops of red food coloring. Whip all the creme ingredients together. If separated, warm on stove top in a stove proof bowl for 10-15 seconds, and whip vigorously to bring together. Follow the recipe on Serious Eats for baking and assembly. Enjoy the airy, brightly colored fruits of your labor!
Meyer Lemon Macarons with Apricot Passion Fruit Buttercream
I fell in love with macarons while visiting Paris. Lately they started appearing on some local restaurant menus and still very infrequently in stores. For whatever reason I had not tried making them until today, but was inspired when I saw a sad looking box of shattered bright pink ones at Whole Foods. The price was impressive 10 for $10. I mean, seriously? They are meringue. They do take time to make right, but by weight that's more expensive then the 3 year aged Gouda, which is much more work intensive. Strange comparison, but I was trying to make a point.