Good morning! Happy Monday everyone. Did you have a lovely weekend? I tried my best not to think about Christmas cookies and spent time with friends eating Ukrainian dumplings (slash) drinking cold beer at the boardwalk in Brighton Beach, Brooklyn—so much fun!
Anyway, I'd love to share a new recipe of mine that just popped up on Refinery29. The gals challenged me to turn French macaron cookies—love!—into 3 next-level desserts. I stocked up on the best macarons in New York City for the project: picture-perfect macarons by brilliant Jen Yee of Lafayette Grand Café & Bakery. I used 'em to make a Lemon–Blueberry Trifle, Grown-Up Banana Split and this rosy French Macaron Milkshake. Here's a little preview. Find the other fab recipes over on Refinery29...
FRENCH MACARON MILKSHAKE
4 cups vanilla ice cream
1 cup milk
6 to 8 macaron cookies, plus more for garnish (optional)
Whipped cream, for garnish (optional)
Put ice cream, milk and macarons in a blender and puree until smooth, adding more milk if needed. Divide among chilled glasses. Garnish with whipped cream and macarons, if desired.
I'm curious, though: Do you have a favorite macaron? If I had to pick my all-time favorite, I think it would be the Vanilla-Olive macaron from Pierre Herme on Rue Bonaparte in Paris xo Erin