The Italian Meringue Recipe for Macaron Shells Allegedly, and perhaps controversially, macarons originated from Italy, not France. Rumour has it..
Here's a pretty recipe card for our Strawberries & Cream Macarons for you to pin/download/use/share/stare.
Get set to impress by whipping up a batch of delicious Raspberry Ripple and White Chocolate macaroons using this very simple 10-step macaroon recipe.
Step by Step Vanilla Macaron Recipe. Flavoured with the whole vanilla bean pod, using the seeds in the shell and the pod skin in the ganache, these macarons have the truest taste of vanilla.
A step by step recipe for a pistachio macaron filling | With a earthy nuttinessand pastel green colour, pistachio is a classic and firm favourite of macaron-aficianados
Here is a 'working document' to answer the most frequently asked questions about macaron recipes and problems eg. no feet, cracked or hollow shells.
This recipe for cloud-like marshmallows unlike any other you’ll have ever tasted and includes gluten-free options too
Recipe for Goan Colada Gourmet Marshmallows. Come rain or shine, transport yourself to a sunny-Goa-state-of-mind with these squishy tropical delights.
Home-Made Rye Cookies Recipe (for S'mores) My secret recipe (well, not so secret anymore!) is like a Digestive-Graham Cracker lovechild.
This PB S’more recipe is ridiculously more-ish with a smattering of peanut butter in a perfect sweetsavoury balance.
This cupcake recipe is just TOO pretty and will be bringing all the boys to the yard! It’s the big-kid cakey version of a Strawberry lollipop and is perfect for summer picnics.
Bling Baked Doughnut Recipe by Anges de Sucre. Soft, light and fluffy, these doughnuts are baked, not fried, so have all the taste of a traditional doughnut.
With some careful attention paid to mastering a few key basic techniques, making mouthfuls of magic along the way, and culminating in show-stopping marvellous creations to truly WOW, these recipes are for anyone and everyone looking to create and indulge in beautiful sweet treats that taste even better than they look; patisserie so pretty they would make angels sing.
The recipes within combine taste, texture and basic but impressive techniques with a splash of colour, a generous dollop of fun and a pinch of whimsy, and are suited to any occasion and celebration - be it birthdays, afternoon tea, dinner parties or weddings. Through this book’s easy-to-follow instruction and originality I hope to equip the reader with enough inspiration and enjoyment in unleashing their inner ’Sugar Angel’ and look forward to engaging with them and seeing all of their creations.