Gourmet Gluten Free
First, we hand sift all of our dry ingredients. This helps ensure a smoother shell and more uniform end product.
Macarons are made with finely ground almond flour which is delicious but is expensive and is reflected in the pricing of the cookies.
We use the French method for making macarons which means that we whip the egg whites to stiff peaks and then add our dry ingredients.
Everything is mixed by hand and each stroke is counted until the right consistency is reached.
We always do our best to colour match requests. Sometimes this is done with gel food colourings and sometimes with edible dusts.
Piping & Resting
Once a 'figure 8' can be made with the batter, it's time for piping. We currently use macarons mats to help with sizing but we have also used parchment paper, and teflon sheets in the past. The right surface will depend on the thickness and heat conductivity of your pans and the oven you are working with.
Once the macarons are piped, it's time to rest them until a shell is formed and they are dry to the touch. The length of time this takes is entirely dependent on the environment. On rainy or hot & humid days we use the A/C to control the humidity levels in the kitchen.
Baking time and temperature will depend completely upon the oven that is being used. Convection with a fan, placement of the racks, and overall ovens size all play a part.
Buttercream, ganache, fruit filling, etc.
Everything is made from scratch. Fruit flavourings are mixed and boiled down to achieve the right balance of flavour and sweetness.
Once they are filled, details are added like painting, writing, stencilling, gold leaf, etc. Some designs are complex and some are simple.
Boxes are assembled by hand and then filled with Macarons. They can be mixed boxes of flavours or all the same.
Macarons towers usually take 30-45 mins to place the 150+ macarons on the stand and tuck in some flowers.
If we are delivering to a venue for, please make sure to give us a delivery window that allows us adequate time for setup.