53% DARK CHOCOLATE: Icing Sugar, Almonds (Nuts), Sugar, Egg White, Cocoa powder, 53% dark chocolate Callebaut (Belgian Dark chocolate Couverture (min cocoa 53.8%), sugar, cocoa butter, cocoa mass, emulsifier; soya lecithin, natural vanilla)
STRAWBERRIES AND CREAM: Strawberry Icing Sugar, Almonds (Nuts),Sugar, Butter (Milk), Egg White, Strawberry compound (flavouring substances, glucose syrup, invert sugar syrup, strawberries, vegetable extracts (carrots, red beet), modified starch, ethyl alcohol, citric acid, maltodextrin), colour e122
RASPBERRY: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, Raspberry, colour e122
COOKIES AND CREAM: Almonds (Nuts), Sugar, Butter (Milk), Egg White, Cocoa Powder, Vanilla (natural flavouring), colour e102 e133
TONKA BEAN: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, Tonka Bean Extract (natural flavouring), colour e133
SALTED CARAMEL: Icing Sugar, Almonds (Nuts), Sugar, Egg White, Cream (Milk), Salted butter (Milk), colour e124, e133, e102
About Miss Macaroon
Rosie Ginday created Miss Macaroon because she wanted to create a social enterprise business that combined her passion for premium quality food – born from her training as a high-end pastry chef at University College Birmingham -and her work in Michelin starred restaurant Purnell’s in Birmingham. But she also wanted to provide opportunities for young people seeking a career and to build confidence in themselves.
Her ultimate aim was to help youngsters break into a highly competitive industry while providing moments of sublime indulgence for her customers, who through buying their macaroons, are helping many young people to achieve their lifetime goals.
Through their supportive and collaborative approach to all the young people on Miss Macaroon’s courses, young people – often care leavers experiencing difficulties – benefit from pastry chef training, work experience, confidence building and on-going mentoring. This in turn provides genuine career opportunities and increased self-belief via the stetting and achieving of small goals,ensuring these young people can build a future for themselves.
Rosie’s personal reward is that, as well as seeing young people flourish in what is a highly competitive industry and work confidently and diligently in the pressurised environment of a professional kitchen, she knows her customers are also investing in these young people with the purchase of our products, and so are being rewarded on every level from their choice of macaroon.