Et voilà. The fairytale Royal Wedding has perhaps been and gone, but the fun isn’t completely over yet. A promise is a promise, so let’s continue the celebrations with a procession of some Royal-inspired Macarons.
It may have been street party galore in Britain on Friday but in Croissy-sur-Seine, just outside Paris, there was another celebration to the Happy Couple amongst a thriving British community. Sandra Chol – hairdresser extraordinaire of A Cut Above – invited us to view the wedding, complete with hats, British sandwiches and rather good French bubbly; plus it gave me a good excuse to make these macarons for the occasion.
I hadn’t had egg and cress sandwiches in years! Funny, since Brandie had just done a post for Egg and watercress sandwiches from The Country Cook.
As the bells were ringing from Westminster Abbey the radiant couple emerged as the Duke and Duchess of Cambridge. Now it’s time to pass around the macarons!
I couldn’t resist making an oval sapphire-themed macaron: inspired by the special Ceylon sapphire and diamond engagement ring that Prince William gave to Kate Middleton. It was the ring that Princess Diana chose for her engagement to Prince Charles in 1981. I was personally obsessed with Diana and even tried to copy her hairdo as a teenager!
If you didn’t already see my last guest post, check out Erin’s recipe for Blueberry Curd. This was an ideal filling for Blueberry macarons to give that royal sapphire look.
Meanwhile in Scotland, Eleanor Abraham – Editor at Waverley Books – was inspired by the Scottish Saltire for her royal macarons. The romance all happened in Scotland, when Prince William and Kate Middleton met at St Andrew’s University (I can’t help feeling sentimental on that one, since I also met my husband at University in Scotland: Scottish Universities have a lot to answer for ;-)). Did the royal newly-weds head off for a long honeymoon weekend in Scotland, after all?
Also in Scotland, Alan Quelleron is another macaron lover. He works at The New Club in Edinburgh and is always striving for perfection with his macarons and other pastries. Here is Alan’s Royal-inspired Champagne, Strawberry and Peanut Butter Macaron. The odd Champagne bubble will still tingle in the mouth when you eat this rich yet light macaron. Did you know that Pol Roger Champagne was served at the wedding? Pol Roger was Sir Winston Churchill’s favourite bubbly.
Meanwhile in Kuala Lumpur, Malaysia, Raja Suzana was passing around her sweet macarons.
Raja, en ex-flight attendant, is not only a keen baker and macaronivore but sounds like a Bond Girl: she has climbed Mount Kinabalu twice (at 4095m, the highest mountain in South East Asia) and is into scuba diving and underwater photography. Suzana was inspired with rose and white chocolate macarons.
It’s funny how we both chose the same kind of colour scheme. I’ve done a macaron version of the British classic dessert, Bakewell Tart: except these are gluten-free without the pastry. I basically took the recipe for almond macarons (see p.38), added a dash of lemon zest and a touch of raspberry jam on top, before assembling the macaron shells.
Others with blueberry curd…
Anyone for a cup of Darjeeling? Did you know that the fourth largest surge in electricity was recorded in the UK following the end of TV coverage of the wedding? The nation were dying for their cuppa following the end of the broadcast and the equivalent of a million kettles were boiled at exactly the same time.
Apparently Kate adores another classic, British dessert: Sticky Toffee Pudding. Don’t forget that the recipe for a gluten-free macaron version is on p.86 for all STP lovers. On the other hand, Prince William loves chocolate. So here’s a chocolate-caramel macaron (recipe on p.55), given the royal touch by brushing on some bronze metallic food lustre.
What a wonderful way to end the procession with Le Macaron Royal: Joshua’s Vanilla Bean Macaron with Fresh Berries. Please pop by Joshua Alan’s blog, “Just Eat!” and say bonjour from me. He is an aspiring American pastry chef and is currently studying French in Normandy. I adore how he has used the strawberries and blueberries to create the Union Jack.
Joshua will shortly be sharing one of his recipes for the egg yolk guest recipe series. In the meantime, have a wonderful week!