Easter Sunday is around the corner and I hope you find yourself remembering the joys of childhood while cultivating fresh and youthful traditions.

Baskets. Bunnies. Eggs. Fancy and frilly dresses. Jelly Beans. Peeps. Pastels. Tulips.

I thought I would share a couple photos from my first endeavor wearing the hat of French pastry chef. the confectionery. the macaron. Although there is much debate whether this sweet meringue-based cookie’s origin is French or Italian. To me, macarons and French Patisseries are synonymous with one another.

I hope these photos might inspire you before Easter Sunday. Provoke you in the kitchen or perhaps through the doors of a patisserie. Whether yours or theirs this cookie is mildly moist and can’t help to melt in your mouth. It should be shared across the table with friends and family. And known to be presented in so many shades of pinks, purples, blues and greens I can’t help to think it’s the perfect Easter treat.

I used Aran Goyoaga’s recipe from the cookbook Small Plates and Sweet Treats. She offers some great tips and tricks to make these beautiful little gems. And I have to say for my first trial, I think they turned out quite visibly and tastefully delectable. Now even though it was a success in the end I can’t lead you to think that the process was smooth. Pastry bags and piping always seem to give me havoc. But like all things new, practice makes perfect. I had egg batter spilling out the wrong end and running down my arm. Not such a good thing while working in the kitchen. So needless to say. I need more practice. Oh. And since I was worried about the egg batter running down my arm I forgot to meticulously pipe identical circles. It takes twin shells to make a macaron. I lucked out on this one. But next time I will be sure to pay more attention to detail. Since beginners luck might not be on my side. But all said and done, I was quite pleased with the look and taste.

May these beautiful pieces of edible art brighten your Easter Sunday.