![\"nan's](\"http:\/\/farm9.staticflickr.com\/8248\/8536647681_a562f6d384_z.jpg\")
<\/a>Nick carved some wooden spoons from a piece of dalmata<\/a>, a hardwood from the Peruvian jungle. I got my hands on a couple yards of linen and made my sister some fancy fabric napkins. The pattern I silk-screened has been waiting around for the perfect application, and this was it. You’ll definitely see more of it soon, so keep your eye out.<\/p>\nOf course, I was asked to contribute some macarons<\/a>:<\/p>\n I’ve had the idea for key lime pie macarons ever since I had my first taste of speculoos<\/a>. If you’re unfamiliar with it, imagine a paste with the consistency of peanut butter and the flavor of graham crackers. It’s an integral part of my recipe because it exactly mimics the flavor of a graham cracker crust. Before I baked a batch of these, I did a quick google search to see if anyone else had the same idea as me– and it seems like a lot of the “key lime pie macarons” out there are really just “key lime macarons”. To make the shells, I added about a half a tablespoon of lime zest to the macaron batter, but didn’t color it, so that the green specks of zest became not only a flavoring agent but a decorative element in the finished cookie. I used the standard recipe<\/a> for key lime pie filling, but cooked it on the stove top, and strained it like a custard. After it was chilled, it became perfectly thick enough to pipe. Tucked into the center of each macaron, behind a ring of key lime pie filling, I piped a little speculoos<\/a>. The combination of the softly spiced graham-cracker-like paste and the bright, tart key lime filling was absolutely perfect, and each bite tasted just like a bite of key lime pie. This may be the best thing I’ve ever invented.<\/p>\n Last but not least are the matcha macarons. I’ve made them dozens of times, and they’ll always be one of my favorite flavors. I used a tablespoon of matcha to flavor the shells, and filled them with my standard mascarpone frosting.<\/p>\n As expected, her wedding was incredibly lovely– it was elegant, lively, and so much fun– just like my sister. Of course, I wish for nothing but the most blissful, carefree life for her and her husband. Love you, Nanny-poo.<\/p>\n","protected":false},"excerpt":{"rendered":" A couple months ago, my little sister got married. Although my sisters are just six and eight years younger than me, I’ve always felt a sort of parental responsibility for them. I approached Savannah’s wedding as I do all their … Continue reading ![\"wedding](\"http:\/\/farm9.staticflickr.com\/8516\/8537750842_4957ccd9a7_z.jpg\")
<\/a>I developed a couple of the flavors for these macarons around her wedding colors, but they turned out so tasty, I’ve already got plans to make them again. I love a good lemon macaron, but wanted to come up with something a little different\u00a0for the yellow-colored treats. When I stumbled across honey powder<\/a>, I knew it’d be perfect. I added a couple tablespoons to the macaron batter, and mixed up a batch of mascarpone frosting<\/a> that was sweetened with honey to pipe between the baked cookies. Each macaron sandwich was kissed with a single drop of honey before it was frosted and assembled.<\/p>\n