The Macaroon; the light-baked meringue-like cookies that are sweeping tea parties and weddings by storm. And you’re either a fan or your not. Me, I have to admit I’m not a fan. I built a house, not just a tent, in the cupcake camp many years ago and I like to think I’m a Sophie Dahl when it comes to them; the girlier the better! However, the macaroon wedding cake is proving very popular.
While I was in Paris with my sister last Christmas I made it my duty, being an addict of all things baked of course, to try and find the best macaroon. I even experienced (I’m showing off now) Laduree’s macaroons (The Maison Fondee of Paris). After many, many patisseries I never found a macaroon that I loved but I did find the most gorgeous quiche I had ever eaten (and ate about 3 of them) and I found numerous wonderful croissants; I even found an extra 6 pounds for my waist line albeit happily!
So the little fluffy pillow of a biscuit is becoming a very popular idea for wedding cakes and I totally understand why. Macaroons can be any colour of the rainbow, or even a rainbow of colour. Electric blue, to pale, soft pink. You can have an entire cake made out of them or you can have a fruit or chocolate cake with a waterfall of macaroons. The amount of Picasso’s, Monet’s and Modern Impressionists out there designing incredibly beautiful cakes with macaroons is amazing. Google them and have a look-see for some inspiration.
In the meantime I hope these give you a little inspiration for your cake design.
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