Salted Pretzel Macarons

Yes, believe it or not, Salted Pretzel Macarons! And they taste just like chocolate dipped pretzels due to ground pretzels in the batter!

So I had an idea, and it’s been festering in my brain for months now.  I wasn’t sure it would work, but I had to try it.  Things just kept getting in the way, and soon this idea was in limbo, wanting to move on, but unable to move out.  Well, I finally got to it, and I’m finally taking part in a MacTweet  challenge, regardless of that bendy joint in between my thigh and calf that tries to trip me up.  If I had a nickel for every time the word ‘knee’ has been used on this blog, I’d have about …1 dollar?

Salted Pretzel Macarons

This month’s MacTweets theme is ‘Ballpark Snacks – Take me out to the Ballgame’, aka, food you usually find at a ballgame, as or in a macaron. It sort of went like this…

“Hey, Jamie (MacTweet co-founder, along with Deeba), I came up with this amazing salted pretzel macaron, and the shell really tastes like a pretzel, well, a sweet pretzel, like chocolate dipped pretzels..but I did add powdered mustard to a white chocolate ganache..and it’s actually good and…blah blah..zzzzz”

I lucked out; Jamie made this month’s theme a baseball one.  Big, soft, hot, chewy pretzels, with gobs of mustard, at a Yankee game. Yeah, that’s the life, well, when I’m there, and I haven’t been to a game in a while, but I’m pretty sure, if I recall, you can get chocolate dipped, crunchy pretzels at the new Yankee Stadium, too.  SO, I began to whip up my second go round of this macaron I created about 2 months or so ago.

Salted Pretzel Macarons

On your left, the salted pretzel powder.  This one needed to be sifted just once or twice more, as you can see there’s still tiny shell bits in it.  On the right, the color your finished/baked macarons should be, similar to graham cracker crumbs, to emulate a golden, baked pretzel.  I placed two small pretzel sticks on top to show youHowever, and very important, you want your tant pour tant about two shades lighter than  above since the color deepens when folded with the egg whites.  The wrinkled macarons down below were made from this over-colored tant pour tant.  See how much darker they are than the original tant pour tant above, which looks to be the perfect baked pretzel color match?

Salted Pretzel Macarons

The above are filled with Nutella.  The rest of the photos, just plain, dark chocolate ganache.  AS promised, I supplied a recipe for the white chocolate – mustard ganache, below, even though I couldn’t show it to you in a macaron.

Well, guess what? Two new disasters! I think it’s getting to the point where a disaster is to be expected with every new post here.  Sorry.

1.  Batch #1 – The tops deflated and wrinkled.  No idea why.  They looked like old ladies after years and years of sun worshiping; pretzel bronze 1.5-inch raisin rounds.  If anyone has a clue, please fill me in.  I’ve dealt with no feet, flat shells, too poofy shells, and big feet, but never wrinkly faces.  They’re being bitches again.

2. Batter #2 spilled onto my lap.  I don’t want to say how.

Salted Pretzel Macarons

     This is the ‘too dark  and wrinkled’ batch.  In all of my years (well. three) of wrestling with these divas, I’ve never seen this before.

So, I had a choice, try again or use the photos from my first try creating the salted pretzel macaron.  They sat in my photo program as a sort of a back-up in case of sudden bitchiness.  I hated this attempt because the color was off, the feet were weird, and I piped them so quickly, I ended up with too many baby shells. I also accidentally sprinkled pretzel salt on all the drying shells, instead of every other one, so I had to use two salted shells per macaron. Oh, and and the photos; one word – BAD.  BUT, they had to do since I wasn’t sure I had the time or patience to make them again within the next two weeks.  So here they are, and they taste SO good, so eff the aesthetics for now.

Are you happy, Ms. Meanie Macaron Goddess?

I basically took one shot of them from different distances.  I have no idea why I used a light blue mug and red ribbon, especially since light blue is the death of food photos.  Oh, and that white lace background? Out to pasture for good.

Had I not encountered any problems the second and third time around, I had some great background ideas, like broken pretzels, chocolate and mustard as props, and maybe a beer or two.  And, I was going to fill them with this perfect white chocolate-mustard ganache I came up with (sounds gross but it isn’t, I promise), but I never got around to it, so I think these will be making another appearance on this blog, the way I originally planned them. (Yeah, right..like I was going to perfect my Twoffle for another entry, and the third Levain Copycat attempt I keep promising everyone. I’m a horrible blogger.)

Salted Pretzel Macarons

Even though you didn’t get to see my perfectly ‘pretzel colored’ macs, you can see the color in the tant pour tant photo above. Notice the pretzel stick I placed to show you how close the color was? Well, as mentioned above, under the photo of it, you have to go about two shades lighter than that because when folded with the egg whites, the color deepens considerably.  I said it twice because it sucked for me when that tant pour tant turned a deep, reddish brown after being combined with the whites, far from the golden, baked pretzel looking shells I so coveted, and I don’t want that to happen to you!

That said, I assume the wrinkled ones wrinkled in protest of the ugly color they were made to wear. Once again. they’re little diva bitches.  Oh, and that perfectly baked pretzel colored tant pour tant? That ended up being the batter that ended up on my lap.  Go figure.

So, here is the perfect pretzel color for these macarons – not what you see in the photos. Americolor gels – equal parts warm brown and egg yolk, plus 1 part gold.

I usually color the tant pour tant and let it dry overnight.  You don’t have to do that; you can color the egg whites while beating, or drop in the color during your ’50 folding strokes’.

Salted Pretzel Macarons Some of those ‘baby’ macarons from inconsistent pressure on the piping bag.

All in all, if you love sweet, dipped pretzels, these shells hit that flavor perfectly. Fill them with whatever you like, from sweet to savory; you won’t be disappointed!

Now onto the good part, minus the whining and bitching.  Myy three year blogiversary is upon me. (ME ME ME..again).  It’s actually May 26th, but I probably won’t have a post up on the 26th, so I want to celebrate it now….with 3  Giveaways!  I love you guys, and love that you like my blog.  I even love those of you who are just coming for the giveaway, because, well..Oh, I don’t know, just feeling the love today.  These prizes will definitely help in your macaron making, or cookie and cake decorating…or whatever floats your boat (I won’t go there).  This is not a promotion, I bought all of the prizes myself to give away to YOU.

I’m giving away 1 big prize (well..bigger in relation to the two others).  An Ateco 55 Piece Pastry Tip Set ((Set includes coupler, flower nails and Ateco’s most popular stainless steel decorating tubes in a plastic hinged storage box)  plus 12 Ateco gel paste colors (black, blue, yellow, green, pink, red, teal, orange, fuchsia, violet, sky blue, and brown – remember, a little bitty drop goes a long way!)

For two runners up. I’m giving away two Ateco 14-Piece Cake Decorating Sets (12 inch flexible bag with hem and hanging loop and 12 stainless steel decorating tubes. Also includes a plastic coupler (pre-attached to bag), instructions, recipes, and a clear plastic storage box)

How to Enter:  You have three chances to win any three of the prizes.  Three separate comments for each entry. You can just leave one comment if you want, but why not increase your chances? 🙂

1.  Leave a comment telling me what you like to eat at sporting events, and/or just a comment on this macaron entry if you don’t go to sporting events.

2.  Follow me on Twitter @parsleynsage, or you can click on the little blue tweety bird at the top right of this page to go right to my profile and follow.

3 Tweet about this giveaway – 3 #GIVEAWAYS, 3 #WINNERS  @parsleynsage – 55 Piece Pastry Tip Set plus 12 gel colors, & 2 Cake Decorating Sets http://bit.ly/lZ3XAZ

All three winners will be chosen via random integer on Jun 2nd, so that’s 12 days you have to enter!  Good luck, everyone!

Salted Pretzel Macarons

Salted Pretzel Macarons
1 cup(110 grams) icing sugar
3/4 cup (84 grams) almond meal
2 tablespoons (10 grams) pretzel powder (method follows)
2 large(70 grams) egg whites
3 tablespoons (37 grams) granulated sugar
Pretzel salt or coarse salt
Warm Brown, Egg Yolk Yellow and Gold Americolor gel pastes

DIRECTIONS: (adapted from Tartelette)
1. Place the powdered sugar, pretzel powder, and almond meal in a food processor and give it a good whirl until ground and uniform. Add in the gel food colors and pulse until you reach a golden pretzel color you’re satisfied with.  I used about 3-4 drops of each of brown and yellow, plus 1 big drop of gold, for 2 egg white macarons. Let the tant pour tant dry overnight, or spread on a cookie sheet and let dry in a turned off oven for a few hours.

2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.

3. Add the tant pour tant (almond meal, sugar, pretzel powder amalgamation) to the beaten egg whites and sugar. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns until you obtain a batter that falls back on itself after counting to 10.

4. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Lightly sprinkle every other round with pretzel or coarse salt.

5. Preheat the oven to 300 F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit (this is how you get good feet).

6. Bake the macarons for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily due to the moisture. Don’t let them sit there too long or they will become soggy. Once baked, and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of ganache in the center of one shell and top with another one.

Salted Pretzel Powder

About 2 handfuls of lightly salted pretzel bites, or thin sticks, or twists; shape doesn’t matter.

DIRECTIONS:
1.  In a food processor, grind the pretzels as fine as you can.  Now this is the important part, you need to sift the powder because small bits of the golden shell do not break down to a fine powder. Continue to do this until all brown shell bits are removed.

White Chocolate – Mustard Ganache Filling
(or just use nutella or plain dark or milk chocolate ganache)

1/2 cup heavy cream
1 tablespoon mustard powder
3/4 cup white chooclate
Yellow gel paste..optional

DIRECTIONS:
1. Boil the cream and the mustard powder in a saucepan and pour over the chocolate in a bowl. Let it sit for a minute and stir until the chocolate is completely melted.  Add 1 or two drops yellow gel paste color and stor until uniform and a yellow mustard color.  Add more if needed. Let ganache sit in the refrigerator overnight and whip the next day until a thick cream is formed.  You don’t have to whip it, you can just stir and pipe it on as is, a more truffle like consistency.

2. Pipe or spoon about 1 big tablespoon of ganache in the center of one plain shell and top with a salted shell.


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  1. Those are so adorable! I don’t watch any sports except roller derby, and I always get a hot dog at those matches. So I guess my sports food is hot dogs.

    I will not be making hot dog macarons though.

  2. I am already following you on Twitter @lyndacooks (Lynda Clark)
    BTW, I will not be unfollowing you after the giveaway, I originally started following you for your recipes and food commentaries; the giveaways are just a nice bonus. Thanks for your great posts.
    [email protected]

  3. My husband and I usually take in a few sporting events throughout the year and our favorite treat is definitely popcorn, the more butter the better!!

  4. These look fantastic! Love that you used “pretzel powder” to make them. That’s awesome. If I were a sports viewer, I’d probably order a hot-dog, or popcorn. I looooove popcorn. Yeah, I’d definitely order popcorn!

  5. These sound absolutely amazing, and I suddenly want to make chocolate-covered pretzels. I’m just imagining how awesome the texture must be in macaron form!

    Congrats on three years!

  6. Hands down my favorite sporting event snack is the soft pretzels dipped in that horrible for me cheese sauce.

    I can’t wait to try this new recipe
    -Kristin

  7. Beautiful! Definitely worthy for the Kentucky Derby which I adore! You’ve convinced me to try making these, after a FAIL at a very famous choco maker here in NH.

  8. here in england its got to be the pie even if u dnt like them,everyone have them so its almost tradiotion to get greasy pies down ur burning chin before next kick off.though many nw sneak into mcdonalds before the game instead!!

  9. I love funnel cakes and salted peanuts at sporting events. Big honey glazed pretzels, too. Those macarons look so yummy. I want to try macarons sometime in my own kitchen.
    ~thechildcooks

  10. I love hot dogs slathered in mustard, the boiled ones with the steamed bun. They always taste so “gourmet” at a ball game! Love these macarons!

  11. Hi Lisa, congrats on your 3rd blog anniversary. Love the macaron flavours. For me it’s got to be hot dogs and popcorn, what else!

  12. I love this! I don’t go to sporting events, but I am going to share this idea with a friend who is an artisan trufflemaker and has recently started playing with macarons … I will tell him where to find your awesome blog! 🙂

  13. Happy just-about-blogaversary! It has been about a million and a half years since I went to a sporting event, but you just can’t beat pretzels and nachos at those things. YUM!
    Those macaroons look great and sound yummy! Sorry half of the effort wound up in your lap, but you wound up with a fun post and great pictures regardless! 🙂

  14. Every year when I go to the Syracuse basketball games, I have to talk myself out of getting a hot dog. I’m a sucker for them at the game!! the tall beer that comes with it doesn’t help either.

  15. I love getting hot pretzels with mustard to dip in 🙂 Thanks for the awesome giveaway! and I CANNOT wait to try out that macaron recipe! 😀

  16. I am not a sporting fan. But I love macarons. Have had successes and utter failures making them- still can not figure out what works and what doesn’t! And I think the blue mug and the red ribbon give a good contrast to the pretzel colored macarons! 🙂

  17. My favorite food to eat at a sporting event is salted peanuts, which is funny because it is the only time I ever eat them. I think a salted peanut and caramel macaron would be awesome! If I win, I will definitely try it out.

  18. I’ve just stumbled upon your blog and I think it’s great! Pretzel macarons sounds awesome despite all the adventures you went through to get it “perfect”. I so would love to try one but I suck at making macarons! I just have to admure them through your pictures 🙂

    What I like to eat at sporting events is a good ol’ meat pie or sausage roll.

  19. You never fail to impress me. I am totally in awe of you and your beautiful creations! Congrats on your 3 years of blogging, may your posts always be as fabulous as this one 😀
    *kisses* HH
    p.s. i am not really a sporting events kinda girl, I’d probably have a nap in the bleachers (after i ate my sporting snacks of course LOL)

  20. Yay! Glad you got to join in Mactweets this time Lisa. I still haven’t made mine yet, eep. Lucky you had the back up photos, they look incredible. And I’d love a salted pretzel macaron. Actually, I was just thinking about the “I” issue today as well. Not sure how to go about it , perhaps start using the royal “we”?

    And happy anniversary! (Not sure if I’m eligible though).

  21. My favorite sporting event food is french fries with soft pretzels a close second. I loved reading this post. Congratulations on 3 years and this giveaway is fabulous.

    I made pistachio macs for May’s MacTweets but haven’t posted about them yet. Chocolate and pretzels are a great combination. You did a beautiful job.

  22. First of all, congratulations on completing 3 years of blogging – the terrific threes! I for one, love your posts though I don’t manage to get around in time most days. 🙂
    And those macarons are inspired. They look lovely.
    I hope I win those tips. They’re just perfect for my decorating plans. Btw, I already follow you on Twitter!

  23. Beam me in with these gorgeous Macarons …congratulations on 3 years of blogging. How wonderful that you decided to join us. I ♥ cricket…and cant figure out what macs to eat while watching the match {hope you get the drift}! Love your pictures, and am hanging on to your BlogHer tip. So much more to learn! If you would, please throw my name into the hat for your wonderful giveaway!

  24. Ok, I desperately want that set of tips, Lisa. 🙂 So I’m tweeting your giveaway. (I don’t normally do this kind of stuff, but you’re one great girl; the giveaway also helps. LOL )

  25. Beautiful macs, I love chocolate covered pretzel so this sounds deish. I have tried 3 times to make macs, but no luck was had by me. Maybe one day I’ll try again.

  26. WOW! Has it been 3 years already?? You have been my favorite Phd of Foodology (edging out my legendary Eye-talian Gramma, may she RIP.)

    Funny how your “disasters” always turn into mouthwatering masterpieces – BRAVO! You have the gift! (Does the Food Network know what they’re missing?)

  27. It’s not too often that I go to sporting events, but when I do I gravitate towards hot dogs and nachos!

    Thanks for the opportunity to win!

  28. Those maccaroons are so clever! Our favorite ballpark treat would be the nachos… I am such a nacho freak anyway, but the ballpark ones are our splurge…!

  29. My favorite stadium treat is a freshly grilled sausage on a toasty bun with whole grain mustard–mmmm!

  30. I love eating buttery, salty popcorn during any sporting event (actually I love eating it during any event lol) but I absolutely must have a small stash of peanut butter for dipping! It sounds crazy but warm popcorn and peanut butter is a match made I heaven! 🙂

  31. I love salty, buttery popcorn during sporting events (actually I love it during any event that gives me an excuse to indulge lol). But I have to have a small stash of peanut butter for dipping. It sounds crazy but warm popcorn and peanut butter are a match made in heaven :).

    P.S this macaroons made me smile, they’re genius!

  32. I love a hot dog at sporting events. I could pass on them the rest of the time but something about eating one at a ball field that I love!

  33. I haven’t made a macaron yet, but yours sound so tasty I may have to take the plunge soon!

    I think my favorite thing to eat during a baseball game is cold pizza, popcorn, and red licorice. We usually bring it because food at the ball park is so outrageously overpriced. If we splurge and buy there it is usually fish and chips.

  34. Call me traditional, but I have to have a hot dog at a sporting event. And if it’s really hot outside, a frozen lemonade…yumm!

  35. Happy 3-year blogiversary! Those macarons looks absolutely incredible. I’m very jealous of your macaron skills.

    I don’t really go to sporting events (I should sort that out), but I would probably eat a hotdog with mustard and onions. YUM. Actually, the sporting event I really want to go to is Wimbledon, so strawbs and cream in that case.

  36. I can’t offer you any advice on macarons – I’m a total failure at them. But congrats on 3 years of blogging! I don’t go to sporting events as often as I’d like, but the one food that sticks out in my mind is the amazing basket of garlic fries that I had at a Padres game a couple years ago! They should serve those in every ballpark.

  37. The sweet salty combination of flavors in these macaroons is terrific! congrats on three years of blogging!

  38. Hotdogs with all the fixings; then I’m sick for the rest of the day! Oh well, just have to have one once in a while.

  39. Okay so I love the idea of pretzel macarons! Of course nutella will be a great filling, but I must test this white chocolate mustard ganache. I can’t wrap my head around why you shouldn’t use I in your blog either…. Um it’s your blog and you’re writing about your creations! Anyway congrats on 3 years 🙂

  40. Here I am pulling up the rear at 110 with my puny comment ;). Wondering if the wrinkles were due to a lack of fat normally in nuts which go in macrons. Did I miss something? Anyhoo, the idea is way cool and as usual, I bow to your awesomeness because I’m too lazy to be this creative! By looking at the comments, clearly they read something I didn’t. Um. Nachos? Hahaha!

  41. WOW! Salty pretzel and chocolate? FANTASTIC. I love this – chocolate, salt is just gorgeous and love the colour, photo with the mug, everything. Pass me one, pleeeease, I’m dying to taste them. Bravo also on the blogiversary. Great giveaway. I’m so boring: don’t do twitter, I’m afraid 🙁 and don’t even go to baseball matches but LOVE your macarons 🙂

  42. Congratulations on your blog’s 3 year anniversary!

    I love these salted pretzel macarons! They look absolutely wonderful. Thanks for sharing and I gotta make them soon!

    amy [at] utry [dot] it

  43. Just back from France and had a few macarons there…yours looks just as good if not better; and sure they taste great too. Well done and with super photos as always.

  44. Whoa – I’ve always been too scared to make macaroons… but I HAVE to try these. Stat. 🙂

    I’m so simple at ballgames – slaw dog and a cold beer. If I’m reallllly craving it, I’ll treat myself to a fried Oreo (apparently you can fry ANYTHING).

  45. We have a baseball team here in Charleston, SC, called the Riverdogs. At a Riverdogs game, nothing is better to munch on than boiled peanuts! Except maybe a corn dog. And some ice cream. And a bear. Maybe a pretzel…

    But I digress – BOILED PEANUTS!

  46. My favorite food at sporting events is just a simple hotdog topped with ketchup!

    I am now following you on Twitter (theonewithsam) and I tweeted about this giveaway!

  47. I love going to Eagle Raceway to watch the car races and I always get nachos 🙂 Pretty much the only time I eat them.

  48. Love the macarons with pretzels.
    YOU are awesome, YOU are hilarious. I (me me me) like you a lot. Congrats on the 3 years anniverssary.

    I don,t do sporting events much but if I do beer is involved.

  49. Congratulation on 3 years of blogging Lisa, so happy I got to meet you.

    Tweeted, stumbled, shared on facebook LOL

    Your salty macarons look so good. Sweet and salty, mmmm. Wonderful photos.

  50. I tweeted about your giveaway(s) 🙂 *fingers crossed*

    This is a FANTASTIC prize! My mom was a cake decorator when I was growing up and I have always wanted her to teach me how to do it! This would be perfect!!!!

  51. These look awesome!! And happy blogger anniversary. I just started blogging in February, so you give me something to shoot for. I love your idea about the give away too. Anyways, what I like to eat at sporting events is 1- I have to have a hot dog. I don’t care if it’s baseball or figure skating, I wanna hot do! And 2- I gotta have some cotton candy. It’s something I’ve always loved and if they have it, I’m eating it. Congrats again 🙂

  52. Oh, my gosh, you are SO creative…these astound me! I never eat at sporting events 🙂 A water at most~

    PS…congrats on the 3 year blogaversary!!! HOORAY for you!

  53. Congrats on your third bloggaversary! I love the classic hot dogs and beers when I’m watching sporting events in the States, although the chicken fingers at Dolphin Stadium are pretty awesome.

  54. Hey girlfriend, I love this idea, I tweeted without even knowing I was supposed too 🙂 what a re friends for, I share it on my facebook page which gets tweeted too.
    Love these cute little treats, sweet and salty is my thing but I don’t know about the white chocolate ganche with mustard thing. 3 years of blogging Holy x#*!&- (cannoli) what were you thinking I said? You are a fabulous blogger/baker/cook and the bloggashpere is a better place because of people like you. Cheers to another great year! xoxox Suz

  55. I am a freak for pretzels of any kind and I would always eat one of the big fat warm soft ones at any ballgame if they were available!! I am so going to make these since I love pretzels so much although the white chocolate ganache with mustard? Oooh no thanks. Your macs are stunningly perfect as always!! xoxo

  56. I love to have a fully loaded hot dog at baseball games. Yum.
    What a great giveaway! Thanks for the chance to win!!

  57. Wow Lisa, you still amazes me…the macs look awesome, love the salty/sweet flavor. The pictures are amazing…and congratulations on your 3 years anniversary. Hope you are having a wonderful week 🙂

  58. Sport events here are very different, and high security, so no food allowed inside. But at the snacks bar outside, I totally pig out. Would LOVE to win this one!

  59. congrats on a milestone!
    my arena food varies depending on sporting event–i like hot chocolate and tailgate food at football games and hot dogs and nachos at baseball games. the sloppier things get, the better. 🙂

  60. My sporting event snack is usually beef jerk or Slim Jim sticks. If I can’t get ahold of some beef jerky, then I do sunflower seeds.

  61. When I was younger I used to scrape off all of the salt from my pretzels. I was crazy. But now, salted pretzels with or without a side of nacho cheese is a favorite of mine at games.

  62. At sporting events, I do indulge in the big pretzels, dipping them in garlicky butter sauce or gooey cheese sauce. But I think my favorite, hands down is the dogs or walking tacos.

  63. What an amazing giveaway! I don’t usually go to sporting events but your macarons look gorgeous! I still have yet to try my hand at making them, but I’m thinking next week after I go to the grocery store actually 😀

  64. I love the swirly chocolate/vanilla ice cream when at hockey games. The macarons look very, very tempting. I’m getting hungry!

  65. Lisa, Your macarons are the picture of PERFECTION, and so are the photos!!! Thanks for the generous giveaway!
    Tomorrow I will be eating a Dodger dog at Dodger stadium, and that’s what I like to eat:)
    Have a great weekend!

  66. Wow it must be a populair give away with 183 comments… 🙂 Anyway I just came to say I love your pretzel-macarons… Can’t imagine what this would taste like but it’s intriguing for sure… And did I just use a lot of I’s in there? Seriously… weird advice to not use I when it’s about yourself. Maybe we should take more in royal terms about us…

  67. These are so awesome, and so cute! The concept is tops, and the execution is even better! I’m surprised you pulled off putting salt on the macaron shells: the one time I tried that, the salt corroded the shell, so now I put any required salt inside the filling.

  68. Love the look and sound of the macarons. I still suck at making them and wouldn’t dare another post on them until I can actually have them come out.
    When I lived in NY I went to MANY Yankee and Ranger games. I did’t eat much, but does drinking large amounts of beer count??
    Best, Sandie

  69. What a great process to getting to the final macarons, and even a few disasters. Is it bad that I come here to read about them? I haven’t been to a sporting match recently, but I remember having a beer at the last hockey game I went to. I’ll eat anything, though, at the game.
    🙂

  70. Lisa, you are amazing….. these macarons are so inventive and beautiful, I am sure they taste great too. Now I know I could make macarons from pretzels… because of you 🙂

  71. will you send out some of those macarons along with the prize??? 😉

    My favorite ballpark food is garlic fries! nomnomnom

  72. WOW! Awsome macarons! I just love pretzels (game or no game) and your idea of adding them to the shells is brilliant!
    Happy blogaverssary!

  73. I’ve actually had wrinkly macarons before, it’s happened every time I’ve attempted chocolate macarons and have used cocoa. No clue why but it’s made me scared of chocolate macarons 🙁 lol. One day I’ll figure it out!

  74. Congratulations for completing 3 years.What a wonderful thought of making pretzel macarons.

    And ofcourse nice giveaway.

  75. Those are some of the coolest macarons! Pretzel is so genius! My favorite ballpark food is definitely pizza!

  76. Pretzel macarons sound great! I’m very curious about the flavor of a white chocolate-mustard filling now. My favorite ballpark snack is old school. Peanuts and beer. Happy third blogoversary!

  77. I am seriously impressed with these macarons. Happy three years! What a great accomplishment. I have never eaten macarons before. I really need to fix that.

    I like to eat popcorn at sporting events.

  78. Giggles, giggles and more giggles. You are SOOOO funny. But before I go on, happy 3 years. Were did the time go? I’m slowly approaching the same. Big gulp.

    Please don’t visit my last post. I think I use “I” all the time, too. Kind of hard for me not to, as I’m talking about me on my blog?

    Anyway, great work, yet again. Here’s to 33 more years. 🙂

  79. Giggles, giggles and more giggles. You are SOOOO funny. But before I go on, happy 3 years. Where did the time go? I’m slowly approaching the same. Big gulp.

    Please don’t visit my last post. I think I use “I” all the time, too. Kind of hard for me not to, as I’m talking about me on my blog?

    Anyway, great work, yet again. Here’s to 33 more years. 🙂

  80. Happy 3rd blogoversary! Your pretzel macs are perfect! The color and texture are impressive. The mustard-choc filling is unique, too. Very creative!

  81. What an interesting take on macarons. I think I’d really enjoy those. As for sporting event fare, I’m from Wisconsin, and Brewers baseball is synonymous with sausages. Usually it’s the Polish for me, with spicy mustard.

    Cheers,

    *Heather*

  82. I never went to a sporting event, but I’ll would love to try the Salted Pretzel Macarons, they look delicious.

  83. Hi Lisa, I’ve just read your guest post over at Chef Dennis’ place…beautiful work there and you have a fantastic blog here! I’m surprised I haven’t come across your work sooner, but alas, I’ll be stopping by again and again. 🙂

  84. Just came over from Chef Dennis’ site after looking at the gorgeous dessert with Brian skating on top. Great post over there! Those macarons are incredible as well. I adore the fact that you point out your flops. I end up just dumping mine in the trash, throwing a silent hissy fit and popping open a can of Diet Coke. Humor is much better.

    I guess I’m supposed to tell you what I like, eh? That would be hot dogs. Even though I know they contain nasty body parts, I love hot dogs.

  85. These are amazing and I love how you documented the frustrating process. I also made a wrinkly batch of macarons by trying to add ground freeze dried strawberries. The shell is so hard to experiment with! This week I’m going to my first baseball game in 7 or 8 years…somehow baseball was in the air as we got invited yesterday after I started noticing the new baseball macs were up!

    • How many tablespoons of the strawberry powde did you add to the macs? Thing is, I added 2 with all batches, and that was the only batch that wrinkled. Could have been that I didn’t sift the pretzel powder well enough that time..but, I’m guessing.

      —————-

      On another note, awesome that you’re going to your first bb game in years! What teams?

  86. Honey, you absolutely nailed it!
    Using Salted Pretzel powder in macaroons is an amazing idea,
    But making White Chocolate – Mustard Ganache is just brilliant…
    I just have to try it!

  87. Pingback: Salty Sweet Week – Sweet & Salty Bites From Other Blogs

  88. My absolute favorite snack is pretzels and nutella!! I just found this recipe via Pinterest and I can not wait to try it out!! What an awesome idea!! Thanks so much for sharing!
    Jade

    • You’re so welcome, Jade! Glad you liked them! They really do taste like chocolate or nutella dipped pretzels! Let me know how they turn out for you if you try them 🙂

    • Well, thanks for the heads up, Heads Up, but truth be told, too much drama and cat fighting over recipe attribution. I need to focus on my health and getting better. I hope she enjoyed them. lol