Macarons as wedding favours – A very short history lesson!

I have often heard people say that wedding favours are just a modern invention. But surprisingly the wedding favour has its origins firmly rooted in history. It is believed that the wedding favour originated in France where guests at aristocratic weddings were given bonbonniere’s which were wonderful boxes filled with sweet treats such as sugared almonds.

Today you don’t have to be French aristocracy to enjoy a wonderful French delicacy made with almonds and packaged in a lovely box!

Here is just a little selection of the macaron wedding favours that I can supply.

macaron wedding favourmacaron wedding favourmacaron wedding favour

macaron wedding favourmacaron wedding favour

Photo’s courtesy of Colin Murdoch Studio

What makes Medici Macarons so special?

In today’s crowded market I think all of us as consumers want to understand the difference between similar products and to understand what makes a product special and worth paying that little bit extra for. I don’t think macarons are any different in that respect – other than maybe the market isn’t that crowded although those little almond meringues are becoming a little easier to find.

So what make a Medici Macaron so special?

1. Flavour – first and foremost. People’s first reaction when eating one of my macarons is ‘Mmmm…’ I call it the Medici Macaron Moment. At a recent wedding fair a father of the bride nonchalantly took one of the macarons – I wish I had a camera to capture his face as he realised that he was eating something very special. He said it was ‘one of the most amazing things he’d ever eaten’ and that his expectation was for a hard meringue with very little flavour. Instead what he experienced was a soft chewy meringue with a buttercream filling that was as he put it a ‘flavour explosion’.

The intensity of flavour I manage to bring to my macarons comes from using quality ingredients. With my signature ‘Secret Centre’ it comes from growing my own fruit or foraging for local fruit (such as bilberries, blackberries, elderberries). Its also about making my own preserves with slightly less sugar to intensify the flavour of the fruit. You just cannot get that flavour from mass produced jams and jellies. All this takes time – growing, foraging, preserving – but I think its worth it because it means I produce a macaron that is very special.

BB1

2. Attention to detail. I want to make macarons that not only taste wonderful but look beautiful too. Macarons should have a smooth shiny outer domed shell.  If the almonds are not reground you get a gritty looking shell. Regrinding the almonds is an additional time consuming process but I think its worth it. If a macaron batter – known as the macaronage – is under mixed you get a ‘nipple’. A macaron with a nipple doesn’t taste any different but I think it spoils the aesthetic of what should be a shiny, smooth shell. If the batter is over mixed you get flat, dull shells.

At Medici Macarons I have strict quality control -undermixed and overmixed macarons will not make an appearance. I also spend time matching shells so they are the same size, I pipe my filling in the middle of the shell. Everything I do takes extra time  – its all done by hand and is all to ensure that each macaron is worthy of its place at either a wedding or celebration.

salted caramel wedding

My family and friend’s say I am an obsessional perfectionist – I think they exaggerate (a little!). What I do want to create however are macarons that are that little bit different from the main stream and I know I achieve that and that’s why they are extra special and worth that little bit more.

Whimsical English Garden Wedding Inspirational Shoot

Back in October I headed over to Chester to be part of a wonderful photo shoot.  I supplied a vintage stacked wedding tower of macarons for the dessert table and some rather cute macaron favours – on wooden slices with a glass dome. I think the colour chosen for the photo shoot worked so well. The photo shoot has been featured on the Boho Weddings blog too!

vintage macaron wedding tower, macaron dessert table idea, vintage macaron wedding tower, macaron dessert table ideavintage macaron wedding tower, macaron dessert table idea, vintage macaron wedding tower, macaron dessert table ideamacaron wedding favour

I hope you enjoy these wonderful photos. At the end is an amazing short video that will give you a little taste of how the wedding shoot went.

chester table 3Chester chairChester Table 1 (2)

chester floral crownvintage macaron wedding tower, macaron dessert table idea, vintage macaron wedding tower, macaron dessert table idea

 

 

The talented wedding shoot suppliers were:

Photography – Ashley Edwards – www.ashleyedwardsphotography.co.uk

Florist & Stylist – Ashley Holden – Ashley Sofia Events –http://www.ashleysofiaevents.co.uk/

Cake Designer – http://www.macakecompany.co.uk/

Dress Boutique – http://www.susancraigbridalwear.co.uk/

China Hire – http://www.prettylittletrio.co.uk/

Calligrapher – http://www.english-wedding.com/

Stationer – http://www.papergrace.co.uk/

Videographer – http://www.jellyfishvideoproductions.wordpress.com/

MUA – http://www.kirstyjanemakeup.co.uk/

Hair Stylist – http://www.ryanjake.co.uk/

Models – http://www.jadoremodels.co.uk/

Second Photographer – Logan Gray

Glass/tableware  http://www.whitehousecrockery.co.uk/

Log slices – – http://www.theweddingtree.co.uk/