I have to confess it. I'm obsessed with French Macarons.
It is not only the light, delicate and delicious inherent meringue almond taste of macarons what captivates me, it is also the endless aesthetic possibilities, and all the amazing artistic arrangements that you can make with them!
Below is an image of one of my first macaron topiary!.
I made it to be exhibited at a bridal show, hence my favorite color palette...Sugar Realm's Aquamarine with a bit of black and some gold accents!
For those of you new to the world of macarons, here is a brief and simplified note on what they are:
"A French macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, ground almonds, and food colouring. Macarons are commonly filled with ganache, buttercream or jam filling sandwiched between two cookies"
I also have to confess that french macarons are quite difficult and expensive to make. They fail with the the minimum weather, technique and temperature change...and quite often, and out of the blue, they do not rise properly!
Macaron making is about technique, love for the craft and perseverance!
Since opening in 2010 in Cincinnati, Venezuelan born Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and professionals.
Our online cake decorating class "Make-ahead techniques for stunning cakes", covers ileana's favorite cake decorating techniques, as well as the recipe of her signature Rolled Chocolate and her favorite tools and resources.