I'm going to be making french macarons this weekend - I have some violet pastels that I was going to grind up in the cookie, and then use a vanilla buttercream filling. Any suggestions before I embark? I've made them before (different flavoring) to varying success aesthically, though they always taste delish!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)