Quality
I take quality seriously and genuinely want every one of my customers to be delighted with their purchase. It brings me much joy when customers tell me my macarons are the best.
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My range of macarons have been tried and tested and improved over past five years to make perfection. Well, most of the time.
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Using high-quality ingredients is crucial when it comes to creating exceptional macarons. Fresh fruit purees and free-range eggs can add richness and depth of flavour, while using the finest chocolate couverture ensures a luxurious and indulgent experience for my customers.
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Callebaut 823 Milk Chocolate
I love the taste of Callebaut 823 milk coverture chocolate. A deep, warm colour, smooth creamy cocoa body and sweet caramelly notes. Made from three different countries of origin: Ivory Coast, Ghana and Ecuador. Suitable for vegetarians.
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Callebaut NXT DFM-42
This creamy and delicious Callebaut milk couverture is suitable for vegans. It is derived from plants – Chufa (tigernut) – a tuber from the plant Cyperus esculentus that grows in the Mediterranean region and Africa. After harvest, the tubers are dried and ground and used as milk as a tasty and creamy milk replacement.
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Cacao Barry White Chocolate – Zéphyr™
A subtle sweet white chocolate has a smooth texture and strong flavour of whole milk. The origins of the beans are from mainly West Africa, mainly the Forastero variety.
Valrhona Inspirations Fruit Couvertures
Made from real fruit, cocoa butter and sugar, these couvertures are perfect for adding a little luxury to ganache. Available as passionfruit, raspberry, strawberry and Yuzu add a zesty hit of flavour and a natural colour.
All chocolate is suitable for vegetarians.
I also use Kirkland Signature superfine blanched almond flour, the main ingredient, is perfect for my macarons. Almonds are sourced from California and finely ground to give a smooth texture.
With a focus on taste and presentation, my macarons are sure to bring a smile to anyone who tastes them.
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If you have any questions or would like to know more, please do not hesitate to get in touch.
