Marvellous Macaroons

I’m not going to lie, I found these little buggers very difficult to make! It took me two attempts to make them and I still wasn’t satisfied with my efforts.

Don’t make the same mistake that I did the first time I made them… DO NOT USE CHOPPED ALMONDS! Use ground almonds, or put them in a food processor. That is the main point you need to know! Oh, apart from the fact they are very scrummy.

The world’s most exclusive of baked confections has gone mainstream in the UK. There are ranges of the French sweet snack at Waitrose, Selfridges and Harrods. With the average price being £1.50-£2.00 per macaroon, you are best off making them yourself!

Give them a go and see if you do a better job than me! Good luck!


You will need:

★ 125g of icing sugar
★ 165g of ground almonds
★ 3 egg whites
★ 55g of caster sugar
★ ¼ tsp of vanilla extract




Follow this simple step by step guide to make your macaroons!

Step one: Weigh all of your ingredients, line two baking trays with greaseproof paper and preheat the oven to gas mark 2.

Step two: Sieve the icing sugar and almonds into a bowl and fold them both together.

Step three: In a separate bowl, whisk the egg whites until they become foamy. Once they have become foamy, add the sugar gradually and the egg whites should thicken.

Step four: Add the vanilla extract and anything else you wish to add to the mixture, and fold it all together.

Step five: Gradually mix in the almonds and icing sugar, and carefully fold everything together.

Step six: Transfer the mixture to a icing tube (if you don’t have one use a strong food bag, and cut a 1cm hole in the corner of it) and pipe it on to the baking sheets in small circles, and place them in the oven for 10-15 minutes. Once they are done, leave them to cool for five minutes. Take them off the paper carefully.

For the next part, you can either stick them together with jam, melted chocolate or icing etc. Personally, I prefer to use a butter and sugar mixture.



You will need:

★ 450g of butter
★ 150 of caster sugar
★ 50 ml of double cream
★ Flavourings and colourings





Here is your second step by step guide for macaroons.

Mixture Guide



Step one: Put the butter, cream and the sugar in a bowl and whisk them together. You should get a creamy soft texture when the mixture is whisked properly. If your texture is slightly grainy whisk in some more butter. Add any food flavourings and colourings desired.

Step two:
Transfer the mixture to icing tube/food bag and squirt it in circular shapes round one of the macaroon halves. If desired, add a layer of jam on top of the mixture for extra flavour.

Step three: Take another macaroon half and place it on top of the icing. Repeat this for the rest of your macaroons.


My pink vanilla flavour macaroons




Comic Relief Cake Sale

As we all know, Friday 18th March is this year’s Comic Relief – so I thought I’d lend a helping hand by using my baking skills to raise money for charity.

Last week, Staffordshire University’s Cheerleading Squad arranged a bake sale to raise money for the charity and for themselves. My housemate, Lindsay, is a member of the Scarlettes and was baking cookies when I come home from lectures one day. So naturally, being the cook-a-holic I am, I was desperate to get involved and show off my baking skills!

After being told what delicious cakes the girls were making, I decided I had to make something different.

I cooked a batch of twelve strawberry cupcakes, and another batch of vanilla and cookie cakes. After making them I still had loads of mixture left and decided to make mini tasters for passers by so they’d be attracted to the cake stalls – and pay more for the cakes!

Photos by Lucie Victoria

After selling the cakes in two different places for three hours, the cheerleaders managed to sell the majority of them, and raised a whopping £160!

Massive well done to the Scarlettes ❤

Indulgent Champagne Truffles

The last time I made these I was 9-years-old and I made them with my nana! Back then, they went surprisingly well for a 9-year-old (who had plenty of help from her grandparents) so I thought there’d be no harm in giving them another shot now I’m 19-years-old!


You will need:

☕ 150g dark
☕ 150ml double
☕ 5g butter
☕ 1tbsp sugar
☕ 5tbsp cocoa powder
☕ 3tbsp champagne
☕ pinch of salt
☕ chocolate pieces for decoration

Follow this simple step by step guide on how to make champagne truffles.

Champagne Truffles Guide



Step one: Put the cream in a pan over a medium heat and let it heat up. Once it is heated, add the butter until it mixes in. Whilst you’re waiting, break the chocolate into pieces and place it in a mixing bowl, and when the mixtures has cooled slightly, pour it over the chocolate and mix it in.

Step two: Add the salt, sugar and champagne to the mixture and whisk until everything is blended together.

Step three: Pour the mixture into a serving dish and leave it in the fridge over night so it can set properly. It may be very runny but it will set within a few hours.

Step four: Remove the truffles from the fridge the next day and scoop small spoonfuls up and place them on a plate of cocoa powder and sprinkle some powder over them.

Step Five: Once they are covered, place them in truffle cases and add a variety of chocolate chips for decoration!

Yummy Truffles! 


These are the truffles that I made earlier. The mixture made about 30-40 truffles so you will have more than enough to share with your friends.

I simply topped them with white chocolate, dark chocolate, and milk chocolate chips. I also used a few dark chocolate shavings to make them look nicer.

However if you prefer you can also use chocolate sprinkles.

Remember, there are many different types of truffles you can make! To change the flavour of them swap the champagne for rum, brandy or red wine. You can also add a handful of nuts into the mixture of even shavings of orange peel if you’d rather not use alcohol.

Kitchen Must Haves: Grinders


These wonderful little gems are absolute SAVIOURS when it comes to cooking! They are my favourite things to add to almost ANY recipe.

First of all, there’s the Hot Chilli & Garlic Grinder stood on the left. This is great to add to pasta sauce, chilli and curry. It adds so much flavour and has your mouth tingling within a few cheeky twists!

Next to that there’s my favourite Garlic Grinder. I add garlic to everything! Well everything that garlic can possibly be mixed into! I mainly use this for pasta sauces, but I also use it for chopped tomatoes, curry and mince.

Third in line is the Black Pepper Grinder. Everybody loves a bit of black pepper! Especially on Italian dishes – which is mainly what I use it for!

And last but certainly (in my opinion) not least, is the Sea Salt Grinder. As I’ve mentioned before, I am rather partial to a fair bit of salt! I’m aware this is bad for me but it makes food taste soooo good. Now, because I’m a good little chef I use lo salt when I’m cooking, especially when I’m cooking for others as I don’t want them complaining when they have heart attacks from a salt overdose! However, if I add salt to food after it’s been cooked, I use my trusty Sea Salt Grinder, it’s very yummy.

I seriously recommend buying some of these, they can turn a dull, same-old, boring meal into a mouthwatering delicious dinner. (It’s true, ask my housemates!)

They also come very cheap. At 99p each you simply cannot go wrong!

So, get yourselves down to your local Home Bargains and invest in some of these cheeky little kitchen must haves!

Bake in the box…THE RESULT!

Okay, so earlier I baked the ‘bake in the box’ bread that I mentioned yesterday.

I followed the method correctly so I presumed the bread would turn out fine! Unfortunately, it didn’t rise very much, therefore it was quite gooey in the middle.

Also, it tasted very, very, very salty! I mean, I am a massive fan of salt, and my friends laugh at how much salt I have on my food, so you would think that I’d like it!

I wouldn’t recommend buying one of these mixes unless it’s the cake one, as that one could turn out different.

Here is the finished product!

Seeded bake in the box loaf

Bake in the box

Whilst I was in Manchester shopping at the weekend, I popped into Aldi to buy some face cream. I don’t go in to Aldi often so I thought I’d take a nosey round and I found a selection of ‘Bake in the tin/box’ mixes and decided I had to give one a try!

So after choosing a bread loaf over a cake loaf, I settle on Seeded Bread.

Bake in the tin seeded bread

According to the box, all of the ingredients are in the tin, and all you have to do is add water! After that you leave it for 30 minutes until the dough rises, then you pop it in the oven for 45-55 minutes.


I shall find out and let you know!

Scrummy Sausage Rolls!

Hellooo! This is my first video for the blog and I was very nervous so please be nice! Apologies for the length of time between posts – had a bit of trouble with editing.

Hopefully, this video will show you a quick and simple way of how to make sausage rolls.



∗ 500g Sausage meat
∗ 500g Puff pastry
∗ 1 Onion
∗ 1 Egg
∗ Garlic
∗ Herbs
∗ Pepper
∗ A Squeeze of lemon juice

Just to let you know – they were absolutely delicious!