I definitely have macaron fever. Also, I think I just like separating my egg whites now, for funsies. And beating them until they look like lava really is fun!
I made lavender macarons with a vanilla cream filling that I added lavender extract to, and they were definitely very lavender-y but in a good way. At least for me. They were rather sweet though. Definitely needed a glass of water after one.
I also made regular macarons that I dyed red for no good reason and filled with dark chocolate ganache. Since I was mailing these to JBS, I wanted a variety of colors so that it looked pretty when it arrived.
For a third kind, I decided to make saffron macarons with a white chocolate cardomom filling, like this girl suggested. They tasted so Indian! The only downside was that no matter how much cardomom I added to the cream, I still couldn't taste it. That made me sad. However, I've always been afraid of white chocolate and stuck to dark chocolate. I'm glad I got over that cuz these were delicious! I can't wait to make more again with white chocolate. I put some ground saffron into the macaron shells, and dyed them yellow. They were pretty but they were awkwardly shaped. I got feet but the shells wouldn't stay in perfect circles, grr.
Also, I had to mail them out the next morning and there wasn't any good light to take pictures. So I have no photographic evidence of the saffron macs, but I promise I'll make them again!
Over the weekend, I made my favorite Lebovitz recipe for chocolate macs, and decided to make a chocolate/peanut butter ganache filling. Oh em gee, these were good. I thought the peanut butter in it was just "okay" but when I tried one a few hours later, when it had time to set, it was sooooo delicious. It was hard to stop myself from finishing all of them.
Anyone have suggestions for other kinds of macs? I'm tempted to try mango-lime at some point, although I may be the only one who will eat those.. =)