A friend and favorite coworker of mine has recently moved on to other endeavors, and as I did the last time this happened, I took requests for her farewell treat. She had two: something with saffron, and blue, speckled, bird’s-egg macarons.
The bird’s-egg treatment was inspired by a newspaper article featuring coconut-laden macarons, and while I didn’t follow the recipe or present them on a cutesy faux-nest of spanish moss, I think I nailed the dark brown speckles. I used my standard recipe and flavored these with the seeds scraped from a single vanilla bean. The saffron macarons got a heaping 1/8th of a teaspoon of saffron ground up with their dry ingredients, and the green tea batch was made with a tablespoon of matcha. They were a perfect send-off for a lovely lady.