About the service
I bake French macarons and meringues to order, and everything begins with the almond flour. I sift it together with the icing sugar twice, sometimes three times, because a single coarse grain is enough to leave a bump on a shell that should read as smooth as glass. Almond flour is a strong allergen, and I say that before anything else: these boxes are usually opened in front of guests, and not every guest asks. Then comes the meringue. Egg whites at room temperature, sugar added in stages, whipped to a firm glossy peak that holds its shape when the whisk is lifted. The stability of that foam decides the fate of the whole batch: an under-whipped meringue slackens during macaronage, an over-whipped one cracks in the oven.
Macaronage is the part I judge with my eyes and my wrist rather than by a timer. I fold until the batter falls from the spatula in a wide ribbon and the trace of it sinks back into the surface in about ten seconds. Looser than that and the rounds spread into ovals, thicker and they keep their little peaks. I pipe even circles onto a marked template, rap the trays to release air, and let them rest until a dry skin forms on top: that skin is what pushes the rise sideways and gives the ruffled foot. The oven stays low and steady, because a couple of degrees either way changes the foot more than any other single step. Assembled macarons then mature in the fridge for a full day, so moisture from the filling moves into the shell and the bite turns tender instead of brittle.
Fillings are chosen by how long they must hold. Ganache, whether dark, milk, white or infused with tea, coffee, pistachio or salted caramel, keeps its shape for days and travels well. Fruit curds and confits are brighter but softer, so for a dessert table I pipe a ring of ganache and core it with curd. Colour is mixed to your event palette: natural pigments such as beetroot, spirulina, matcha and cocoa where the shade allows, food-grade colourings where a clean pastel or a deep tone is required. Every order contains egg and dairy, and the full ingredient and allergen list is printed on the box. Store at 2 to 6 degrees Celsius, up to seven days with ganache and three with curd, and let the box stand thirty to forty minutes before serving. Meringues are the opposite: dry, room temperature, away from humidity, up to two weeks. I make no health claims; this is confectionery of sugar, almond and egg white. Boxes travel in an insulated bag with ice packs, and I ask five to fourteen days for a full order, more for large events in high season.
What is included: a tasting of two or three fillings before the order is fixed; colour matching to your invitations or decor; piping of even shells in one or several sizes; maturing with the filling for a day; individual boxes, towers or plated sets; a printed composition and allergen sheet; insulated packing with ice packs for transport.
Macaronage is the part I judge with my eyes and my wrist rather than by a timer. I fold until the batter falls from the spatula in a wide ribbon and the trace of it sinks back into the surface in about ten seconds. Looser than that and the rounds spread into ovals, thicker and they keep their little peaks. I pipe even circles onto a marked template, rap the trays to release air, and let them rest until a dry skin forms on top: that skin is what pushes the rise sideways and gives the ruffled foot. The oven stays low and steady, because a couple of degrees either way changes the foot more than any other single step. Assembled macarons then mature in the fridge for a full day, so moisture from the filling moves into the shell and the bite turns tender instead of brittle.
Fillings are chosen by how long they must hold. Ganache, whether dark, milk, white or infused with tea, coffee, pistachio or salted caramel, keeps its shape for days and travels well. Fruit curds and confits are brighter but softer, so for a dessert table I pipe a ring of ganache and core it with curd. Colour is mixed to your event palette: natural pigments such as beetroot, spirulina, matcha and cocoa where the shade allows, food-grade colourings where a clean pastel or a deep tone is required. Every order contains egg and dairy, and the full ingredient and allergen list is printed on the box. Store at 2 to 6 degrees Celsius, up to seven days with ganache and three with curd, and let the box stand thirty to forty minutes before serving. Meringues are the opposite: dry, room temperature, away from humidity, up to two weeks. I make no health claims; this is confectionery of sugar, almond and egg white. Boxes travel in an insulated bag with ice packs, and I ask five to fourteen days for a full order, more for large events in high season.
What is included: a tasting of two or three fillings before the order is fixed; colour matching to your invitations or decor; piping of even shells in one or several sizes; maturing with the filling for a day; individual boxes, towers or plated sets; a printed composition and allergen sheet; insulated packing with ice packs for transport.
