The first twist I mysteriously called The Scheherazade Macaroon. I used the base recipe, then added the zest of one orange, a 1/4 cup of chopped, toasted pistachios (reserve some to sprinkle on top), and then I substituted Orange Flower Water for the almond extract. They were really very beautiful, in flavor and appearance.
Whisk together the first 3 ingredients and cook over a slightly boiling bain marie (a double boiler) for 10-15 minutes until thickened. Remove from heat and pour through a fine sieve into a bowl with the butter (cut into pieces first) and the zest. Stir until smooth. This can be frozen if you don't eat it all in one sitting.