Since I started making macarons, I’ve been using my inspirations from international culinary experiences. From Persian ice cream to childhood Vietnamese treats, I’m always looking for new ideas, so I would love to hear any suggestions that anyone has. Here are some non-traditional macaron favors that I have tried:

Matcha macaron with goma (black sesame) ganache

Pistachio macaron with rose water saffron ganache

Espresso macaron with vanilla ganache

Inspired by bánh da lợn (lá dứa, dừa, đậu xanh.) Translation: pandan, coconut, and mung bean

As you can see, i love trying out new flavors, so if you have ideas or suggestions, please leave me a comment.

I can’t wait to see the responses!