My next consulting project involves teaching a pastry team the fine art of macaroons. Making a perfect macaroon is one of the true tests of becoming a pastry chef. The macaroon’s flavor combinations are endless, but it only matters if you are able to replicate the crunchy exterior with the chewy interior. My favorite macaroon flavor is a Cocoa Nib Macaroon with a Strawberry-Basil Ganache. The other flavor macaroon pictured above is a Lavender Macaroon with a Salted-Caramel Ganache.