Macarons


Banana buttercream filled macarons with a chocolate vermicelli contour

Single wrapped macarons

Handmade marzipan figurines

An order for a wedding-baptism included these pretty treats offered at the church.

Baby cookies in soft green and blue.

The cookies are butter cookies covered in fondant and piped with Royal icing. The stand was custom made to fit the 50 cookies.

Blue and green baby onesie cookies.

And blue and green baby bib cookies.

White and blue macarons.

They were filled with an almond swiss meringue buttercream. The blue ones had a white filling and the whites macarons had a blue filling.

My good friend and κουμπάρος who has moved to Argentina is in town and had the pleasure of bringing some of this delicious dulce de lece spread for me. My first thought was obviously to make some macarons with it and here they are..  Thanks Μπέλο! I will surely have to learn to make my own dulce de lece spread when this jar will be finished!


I came up with these flavours and ideas for a summer beach party. Macarons and verrines, my two big favourites!

I couldn’t resist making pina colada macarons. I made a coconut shell and filled them with a Swiss meringue buttercream to which I added some pineapple puree and batida di coco. Ever since I made SMBC the first time, I never looked back and use it for all buttercreams that I make. It’s my favourite because it’s so versatile, takes flavours and colour very well, it’s so silky smooth and easy to pipe and work with and the flavour is so light and decadent. I also find it has the perfect texture for macaron fillings. I used to make the macaron fillings with a whipped white chocolate ganache but I found it too sweet. I find that the SMBC is a much better alternative.

Mochaccino mousse verrines. A chocolate mousse with a hint of coffee covered with a swirl of whipped cream and a splash of cinnamon and a chocolate chip.

Fruit salad banana mousse verrines. A creamy light and smooth mousse with a hint of cream cheese and banana flavour, topped wtih some fruit salad and a swirl of whipped cream. I added some decorated white chocolate triangles for a final touch. I should probably say that I would have preferred more fruit salad in the verrine. Perhaps half mousse half fruit salad, but I didn’t have enough. I would also make the mousse a little less yellow next time, and I would have preferred decorating with a cherry on a stem but I didn’t find.

The custom in Greece at weddings and baptisms is to serve this almond juice which is normally white. In recent years you often see it in blue or pink and the drink is usually accompanied by a sweet. I made these blue macarons with an almond buttercream filling for a boy’s baptism. I think using the glass vase added an elegant touch for the macarons.

An added flavour to my list of macarons…

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