More of my macaron binge Hazelnut Citrus Stone Fruit (orange/apricot/cherry) Macarons with dark chocolate ganache filling. See here for the French recipe I used for making macarons it has full instructions and many links to macaron resources. I used citrus/stone fruit 'herbal tea' powder (1/2 tsp of each flavour orange, apricot and cherry) to colour and flavour the hazelnut macaron shells. The hazelnuts leave nice little speckles in the shell I used half almond meal and half hazelnut meal. I did 1" sized (exactly the same size as an Australian 20 cent piece) shells and found that 50grams of egg whites makes 50 shells over 2 dozen macarons!!!
I used flavoured 'tea' powders to colour/flavour the macarons. These are available in the tea section of the supermarket. They are in a mixed pack of 'herbal' teas that contains pure cherry, pure apricot, pure mint, pure lemongrass and pure orange (they have no actual tea in the ingredient list). This is an easy and cheap way to include a strong flavour base to the macaron shell. Grind the dry tea powder along with the nut meal to fully incorparate it into the macaron mixture.