MACAROONS
Description: A sweet, small, round French sandwich cookie made from meringue, almond flour, sugar, and food colouring and adorned with a variety of fillings including buttercream, chocolate ganache, marzipan, jam, and fruit compote. Types: • White Raspberry Chocolate • Dulcey and Gianduja Chocolate • Dark Salted Caramel Chocolate • Milk Sesame Chocolate Key terms: • Praline: A cookie-size confection made especially of butter, brown sugar, and pecans: developed in New Orleans in the early 19th century. • Ganache: An equal mixture of chocolate and cream that is stirred until smooth, silky, and shiny. Ganache can be a flavour for chocolate fillings e.g., vanilla, Qahwa, fruit, etc. • Gianduja: A sweet chocolate spread containing about 30% hazelnut paste, milk chocolate and sugar. • Caramel: Sugar is heated until golden brown and deglazed with cream and salted butter and cooked to a specific temperature that will give the desire texture. • White Coconut Ganache Chocolate • Dark Pistachio Praline Chocolate
Unique Selling Point
A distinctively unique chocolate range in the shape of a macaron, featuring six delightful and inventive flavours, handcrafted by master chocolatiers.
Date Updated: 14/06/2023
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