Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats. Continue reading “Blackcurrant and mint macarons”
When it comes to macarons, I have a penchant for fruity ones: the sharpness of a punchy filling with the sweetness of the shell hits the spot for me every time.
I usually prefer to make mince pies using shortbread dough rather than pastry: it makes them more special than a standard pastry mince pie and it is really no harder to make. Besides, Christmas would not be Christmas without shortbread! And whenever I have made these mince pies, they have gone very quickly. Continue reading “Luxury orange shortbread mince pies with a macaroon topping”
I adore coffee: it is up there with chocolate for me as one of my top flavours. And tiramisu is one of my favourite desserts: so why not make a macaron version of this? Continue reading “Tiramisu macarons”
After using orange, cranberry and white chocolate as the key flavours in a dessert cake I was making, I found I had a fair bit of ganache left over….so macarons were called for! Continue reading “Orange & cranberry macarons”
I need little excuse to make macarons, but this time I was asked if I could make some for a friend who was investigating more of a vegan lifestyle and wanted to be convinced that she could still enjoy indulgent things: which of course she could…and should! Continue reading “Vegan raspberry macarons”
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible”, I hope you find that this is the place to be! Continue reading “Perfecting macarons – the queen of confections”