I flavored the shells of these macarons by replacing 3 Tbs of the almond flour with 2 Tbs of cocoa and 1 Tb of sea salt. I put the almond flour, powdered sugar, cocoa, and sea salt through the food processor and sieve to make sure it was all nicely chopped. I adapted this recipe.
I added pink gel food coloring to the egg whites which mellowed out into a pretty darker pink color when mixed with the cocoa. (Had to have pink cookies for the party!)
The filling was a chocolate ganache sprinkled with a bit of sea salt.
These were so yummy! I flavored the shells with about a Tb of lemon zest thrown in the food processor with the almond flour and powdered sugar. I also added yellow gel food coloring.
I filled these with a mix of mascarpone cheese and lemon curd (which I purchased premade). I adapted Not So Humble Pie’s filling recipe.