Medici Macarons features in Your Yorkshire Wedding ‘Eat Local’ feature

Through my fellow local producers Luddenden Valley Wines I was recently introduced to Jo Fletcher Cross the Editor of  Yorkshire’s County Weddings Magazine – Your Yorkshire Wedding. Jo was looking for local food and drink producers who showcased the best Yorkshire could offer for those brides and groom’s who were interested in food miles and provenance. The May/June 2014 magazine is now on the bookshelves and Medici Macarons has been lucky enough to be included.

Local food is important to me. For me ‘local food’ is very much about using ingredients that are on my doorstep. What makes my macarons taste that little bit extra special is that I  use local and seasonal ingredients to make a macaron filling  – this might be from foraging in the hedgerows for blackberries or on the moorland for bilberries. But I also use fruit from my own garden and I  am also a voracious taker of friend’s surplus fruit too.  I also have a fantastic local free range egg producer in The Rainbow Egg Company 

The magazine is now available in the newsagents. Here is a sneek peek.

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A little box of macaron delights

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I was recently contacted by Sophie from The Wedding Planner saying she’d spotted my macarons on Twitter and would love to blog about them. Wedding macaron towers (or macaron cakes as they are sometimes referred to) do really make excellent alternatives to a wedding cake and are ideally suited to fit in to wonderful boxes to be made up as extra special favours.

This selection of macarons were sent to Sophie:

  • rhubarb and custard macaron. Made with a homemade jam from this seasons Yorkshire forced rhubarb. It has such a wonderful distinctive rhubarb flavour and matches well with the creamy vanilla of the buttercream.
  • blackberry macaron. Made with homemade jelly from fruits foraged from the local lanes. The buutercream is mixed with the jelly and then there is a signature secret centre of pure jelly. Its intense and fruity and very lovely!
  • vanilla. Made with wonderful heady Ndali Fairtrade and organic vanilla
  • pistachio. Made with a buttercream mixed with pistachio paste made with 100% dark green pistachios from Whynut.
  • coconut and pineapple. A bespoke flavour created for a bridge and groom. The buttercream is flavoured with creamed and dessicated coconut and pineapple fruit and juice which has been reduced down to increase the fruity intensity.
  • Lady Grey. Lightly fragranced with bergamot from the Lady Grey tea and with a citrus orange and lemon buttercream.

What never ceases to maze me is how much colour can be achieved in the macarons without use of any artificial colourings. These macarons are all naturally flavoured too and made with local free range eggs.

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I hope Sophie enjoys her little box of macaron delights.