Seasonal collection gift box – 12 Macaroons

£24.00

Changing the world one macaroon at a time by providing training for long term unemployed young people.

The seasonal gift box of 12 macaroons contains 2 of each of the following flavour:

  • Champagne – Chic and sophisticated – as you would expect of the very best bubbly
  • Passion Fruit and Mango – Reminiscent of a tropical island on a balmy evening
  • Tonka Bean – The spicy ‘vanilla’ of the 21st century – true tonka bean heaven!
  • Blueberry and White Chocolate – Smooth and delicious with a liberal dash of delectable blueberries
  • Violet – the ultimate floral sweet treat
  • Rhubarb and custard – A classic springtime dessert

The macaroons are made fresh and shipped next working day delivery to ensure they remain that way.

Category:

Description

Ingredients

CHAMPAGNE: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, Champagne flavour (flavouring substances, propelyne glycol)

PASSION FRUIT AND MANGO: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, Passion fruit compound (flavouring substances, natural flavouring substances, glucose syrup, invert sugar syrup, passion fruit concentrate, alcohol, modified starch, citric acid, carrot extract, maltodextrin, vegetable oil) Mango flavour( flavouring substances, identical natural substances, natural flavouring substances, glucose syrup, mango, invert sugar syrup, alcohol, modified starch, propylene glycol, citric acid, extract from tropical fruits) colour e102

TONKA BEAN: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, Tonka Bean Extract (natural flavouring), colour e133

BLUEBERRY AND WHITE CHOCOLATE: Icing Sugar, Almonds (Nuts), Sugar, Egg White, Blueberry Compound (Flavouring Preparations, natural flavouring substances, flavouring substances, glucose syrup, invert sugar syrup, blueberry juice concentrate, beetroot extract, citric acid, alcohol, modified starch), Cream (Milk), White chocolate (Belgian white chocolate Couverture, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier; soya lecithin, natural vanilla), colour e133, e122

RHUBARB AND CUSTARD: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, rhubarb flavour (flavouring preparations, flavouring substances, propelyne glycol), custard flavour ( flavouring preparations, flavouring substances, propelyne glycol), colour e110

VIOLET: Icing Sugar, Almonds (Nuts), Sugar, Butter (Milk), Egg White, violet flavour (flavouring preparations, flavouring substances, propelyne glycol), colour e110

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.

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.

Show More Show Less