Ysl macarons 2 rpplnk

Image courtesy of SAM.

For the month of December, and in celebration of the Seattle Art Museum’s exhibition, Yves Saint Laurent: The Perfection of Style, Seattle pastry chef Sara Naftaly has created two YSL-inspired macarons for her Capitol Hill micro-bakery and café, Amandine Bakeshop.

“Growing up in Paris in the 1970s, I remember my mother getting dressed to go out to dinner in a Rive Gauche outfit,” says Chef Naftaly. “She was beautiful, it was Paris, life was good.” Naftaly’s own creativity and aesthetic precision blends nicely with the dashing, ingenious Yves Saint Laurent, with a rush of good taste and sense of drama. With this likeness in mind, Amandine is giving us two limited-edition macaron flavors:

  • Sweet Ras-El-Hanout is a Moroccan spice blend with floral notes of lavender and orange flower water plus a surprising twist: Nigella seeds (a traditionally savory black seed). Made with organic edible charcoal, the macaron is black: “fashion’s—and YSL’s—favorite color,” bien sûr.
  • Blood Peach is made with blood peaches grown especially for Amandine by Chelan’s Grouse Mountain Farm. This macaron is pink (his favorite color, “after black”) with painted bird motifs inspired by YSL’s own homage to Georges Braque’s birds.

Naturally, the macarons pair well with a strong shot of Empire Espresso. If you’ve never been, Amandine is located at 1424 11th Avenue in Capitol Hill.