Shay Mitchell’s Sea Salt Caramel Macarons


So I really didn’t want to order them. Shipping is a little absurd when there is so many great macaron places around here. But sea salt caramel is my favorite. I haven’t had a macaron in a long time. AND HELLO I LOVE SHAY MITCHELL. She is my favorite Pretty Little Liar.

When Dana’s bakery came out with this. I had to do it.


…and I wasn’t disappointed. Can we make this a regular flavor Dana?!

Today is National Macaron Day, if you order from Dana’s Bakery TODAY, you can get a free Variety Pack with the code MACDAY on check out. Just pick out a box (preferable the shay buttah box) and then add a variety pack. At checkout enter the code, and it should discount you the variety box! I just did it. So I’ve got a couple more boxes coming my way. I guess I share this time now.


Mama Miemo’s Macarons


Pretty much, this is my life currently. I made an announcement that I will be selling easter “egg” macarons. You can buy assorted packs of 6 flavors:

Orange Creamsicle, Lemon, Mixed Berry, Raspberry, Pistachio and Vanilla. In pretty spring colors. wTQid7rW6UPAFuFc.jpg









I packaged them up in egg cartons, and it was a good way for people to try some of my flavors. I’ve gotten great feedback and have been busy busy in the kitchen making these.ny0xykikrhYE7S7i.jpg

And look! I have new packaging. Hopefully these are safer to mail! My poor kitchen, and fiance. I haven’t cooked real food in there, in a while. But I love making macarons! I really need to get back to cooking though. I miss it.

But I am also having fun developing new macaron flavors!

Thank you for your Support!

Wow! I can't thank everyone enough, for coming out in the yucky weather Saturday to support my market debut! I sold out!

Yelp hosted a wonderful event and it was so nice to see and support local small businesses. Since it was such a success, I might even consider doing another market and expanding my macaron clientele. Exciting flavors and things to come next year! Stay warm everyone!





Hope everyone had a great Thanksgiving break! I know I did. I love being surrounded by family and friends. I usually see them, but around the holidays it makes it more special because then our out of towners come in and its all warm and fuzzy!

I've been super busy making macarons and decorating holiday boxes. I've had such great feedback that I can no longer take orders for the holiday boxes! But if you missed out, I will be selling at Yelp's Total Bazaar Holiday Market at Monroe Street Market. December 14th, from 12-4!


My Macaron Equipment

Some of you wonder what I use to make macarons at home. Thanks for asking! There are always plenty of choices when it comes to kitchen stuff, and I LOVE having a kitchen full of a gadgets. You don’t necessarily need to use EXACTLY what I use, for example, I used a standmixer, but you could do the same with a handmixer. You’d just have one less hand to use to prep! All product links are from amazon. If you purchase them from here, I get a small percentage to help keep the site running, but please don’t feel obligated to use my links. I just like to recommend products I trust and use regularly.

Kitchen Aid Stand Mixer: This is the best kitchen investment I’ve had. This thing has been with me through countless breads, cakes, cookies, frostings. Not to mention, freshly ground meat and making my own sausages. And now its helping me make macarons. Having the extra hand to whisk egg whites while I prep other ingredients is very helpful in time management.

Kitchen Scale: Macarons are so temperamental, especially if you use the classic french method. The best way to even out the playing field (sometimes humidity is a factor you can’t control) I prefer measuring ingredients in weight. Volume can vary because of the space in the measuring cup (clumped ingredients, or sifted, etc) but weight will always give you the same amount.

Silpats: There are other silicones out there (trust me, I’ve used two other types which were gifts) and they don’t always work like Silpats. I’m not usually a brand snob, but since feet are so crucial to macarons I have to only use these.

Chicago Half Sheet Baking Pans: These perfectly fit the silpats. I had other cookie sheets in bigger sizes, but these are the sized perfectly for the baking mat and helps keeps my kitchen efficient.

Piping Bags: 18 inches gives me enough space to fill a whole batch of macarons with one fill.

Large Decorating Tip: I use this for the circles and the filling

Spice and Nut Grinder: Sometimes I’m just too lazy to use the food processor or the vitamix, and this works with less clean up. But then it makes me wonder why I have SO many kitchen gadgets!

Fine Mesh Sieve: Use this to make sure all ingredients are smooth and light. Very crucial in making sure your shells have feet!

Bowls: I don’t need to link to bowls I am sure you have plenty!


Are you guys using anything different? Let me know!


Holiday Macarons

I don’t know if you can tell from my instagram, but I’m obsessed with making macarons! I’ve actually started putting together holiday gift boxes for people to purchase and give to their friends this holiday season.

Can I tell you a secret? I like making these a lot more than cupcakes. I guess because they are so tedious to make, that when they turn out well, with their little feet, I get joy! Instant gratification. I officially am not taking cupcake orders. I’ll still make some here and there for my friends who love my creative cupcakes, but none of this making it a side hustle thing. I don’t even think I make them that well.

But macarons. Yup. They are so colorful and you can make so many different combinations, plus they can be intimidating to make, so people are more than likely buy them, than make them themselves. I was addicted. I didn’t like them at first, but after my third try, I’m like MAN, I love macarons. After spending $2+ on each, I realized I had an expensive addiction. Then came the idea to make them myself. I'm pretty good in the kitchen, why not?

And now I have a running list of flavors I need to make, and request for orders. I love it. To introduce my skills for hire, I've put out an online order form. It's currently only for local orders so if you are interested, please email me at I am only doing holiday flavors for the rest of the year though.

The flavors that come in my assorted boxes are gingerbread, hot cocoa and candy cane!

**The gorgeous photography by Camille Beatrice, the random low budget picture by me via instagram


Pumpkin Spice Macarons

I can’t believe I perfected this. Is perfect too strong of a word? I think I can say that when I’ve worked and tested a recipe multiple times to get the right recipe down to share. And EUREKA! I’ve done it. It’s all pumpkin errrythang season and I’ve made pumpkin bread and will be making pumpkin creme brûlées for thanksgiving.
Pumpkin spices. Did you know you could just make your own? With stuff you probably already have in your spice cabinet?
The pumpkin spice shells were a no brainer. Making a worthy filling was the hard part. Ganache will always be the right consistency. I promise. This will be the base for all my macarons now. Sorry if you don’t like chocolate!

Pumpkin Spice Macarons

For Filling:
5 1/4 oz of baker’s white chocolate
2 tablespoons unsalted butter
1 tablespoon corn syrup
1/4 cup cold heavy cream
1/3 cup Libby’s pumpkin puree
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

For the shells:
110gm sliced blanched almonds
200gm powdered sugar (then subtract 2 TBSP)
1 TBSP ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp grated nutmeg
3 egg whites (approximately 90 gms) aged at room temperature for 24 hours
25gm granulated sugar

Melt and stir chocolate and butter over a double boiler until completely mixed. Should be warm to the touch. Transfer to a tall plastic container that would be good for an immersion blender.

Warm corn syrup in the microwave for 10 seconds. Add to the chocolate mixture. Blend with immersion blender for a minute or so. While still blending stream in cold cream. Misture should become shiny and smooth.

Add the pumpkin puree, cinnamon and salt. Blend until well mixed. Cover and refrigerate overnight.

For Shells

In a food processor, grind almonds and powdered sugar until the almonds are a fine powder. Add the spices. Pulse until well mixed. Pour the dry mix through a fine mesh sieve and set aside.

In the bowl of a stand mixer, whip eggs until frothy. Then slowly add sugar while the eggs are still whipping. Whip until stiff peaks form. Do not over beat. Gently add the dry ingredients to the egg whites. Fold the dry ingredients in approximately 50 strokes. Batter should flow like lava. Do not over mix.

Put the batter into a piping bag, and pipe one inch circles on a silpat/parchment paper on a cookie sheet. Tap the pan a couple times to help level the tops. Let rest for 30-45 minutes.

Preheat your oven to 300F. Bake the shells for 10-15 minutes (check so it doesn’t burn!) with the door of the oven propped with a wooden spoon.

Allow to cool completely before trying to take it off the mat/paper. When cool, match up the shells by size.

Take the ganache out the refrigerator and spoon into a piping bag. Pipe on one shell and top with the other. Voila!

The Little Pastry Chef

We made a quick trip to Princeton, New Jersey to support our team at First Class Fitment. As you already know, I had to get a taste of macarons while I was there. Found this place based off yelp. It isn’t known for their macarons, but there was limited information about macarons so I just took whatever I could get!

Super cute little shop with pictures of the baker’s adorable son everywhere. I am assuming he’s the little pastry chef. A display of cute tarts and mini treats looked appetizing but I was already full from lunch and saw that they had macarons.

I got the pistachio and lemon ones. They weren’t as pretty as I’m used to, and dare I say my pistachio macarons are better? The lemon ones were good though.

Based on the limited selection I would say don’t go out your way to get macarons in Princeton.



Amelie’s Bakery

I don't know if you noticed but…I am slightly obsessed with macarons it seems to be the thing to do now when I go on a trip. Find macarons. So on a recent trip to Charlotte, North Carolina, I stopped in at Amelie's Bakery before heading home. This short weekend trip was no different. We went to the “petite” store, which is much smaller than their flagship store I am guessing. It was quite charming and tiny. I loved it. A chandelier made of cooking tools, and french artwork and paraphernalia all around the cozy bakery.

I had their caramel iced latte, a chocolate croissant, the gruyere and ham puff pastry and each of the macaron flavors they had out that day. Puff pastry, excellent, delicious, and I kind of want one right now, just thinking about it. Same goes for the croissant. Macaron flavors were fun. They had mixed berry (purple with a jam in the middle), ginger peach, lime basil, lemon butter cream, and raspberry. To be honest they all tasted about the same…like a sweet chewy cookie. The only one that stood out to me was the mixed berry, which was vibrant in flavor. It was a little chewy, but that's just not a preferable texture of mine. The other flavors were just sweet with a hint of whatever they were supposed to be.


Dana’s Bakery


If you click the hashtag on instagram for macarons, I’m sure you’ve seen a post from Dana’s Bakery or of goods from there. As a lover and baker of macarons, I wanted to try these oh so pretty, and unique flavors. Since I was going to be out of town for my friend Deanna’s birthday, I wanted to send her a gift. After seeing so many pictures of macarons online, I figured I should send her a box, since they deliver, and because I got her some last year for her birthday.


They come in a cute purple insulated lunchbox with an ice pack in which you have to refrigerate immediately upon opening. I suggest that you stick them in the fridge and let them cool down before you enjoy them.  They got flavors like birthday cake, peanut butter and jelly, smores, and thin mint. American flavors if that’s what you want to call them. I think they are fun.


Visually and texture wise, they are great. The perfect size and you get that satisfying feeling when you first bite into it. I’m more of a fan of traditional flavors, so I was sad that there wasn’t pistachio or raspberry for me eat. But all of their fun flavors seem true to what they are supposed to be! A little too sweet for me though.

Not only are their macarons delicious, their customer service was great. We ran into a little shipping snafu, where the post office didn’t leave the box for Deanna, AND made her pay to pick it up. So by the time she got them, they were not refrigerated and eaten 3 days later. I immediately called the bakery, and they rectified the situation the best they can.

Definitely will order some more to try, they also have a flavor of the month club!