Almond Sweet Boutique

Almond Sweet Boutique HandMade Custom Macarons

19/09/2026

My favourite gluten-free brownie recipe 🥰🍫

I make this one again and again, not only as a dessert on its own, but also for my macarons. It’s rich, fudgy, chocolatey and perfect for cutting into small pieces for fillings and decoration 😌👌

🍫 Gluten-Free Brownie
20×20 cm pan

Ingredients:

* 70 g butter
* 200 g sugar (160 g white + 40 g brown)
* 110 g eggs + 20 g yolk
* 75 g vegetable oil
* 70 g cocoa powder
* 45 g GF flour blend
* 15 g almond flour
* 8 g cornstarch
* 150 g dark chocolate (80 g melted + 70 g chunks)
* 30 g nuts (hazelnuts, pecans or almonds)
* Pinch of salt
* 1 g baking powder
* Optional: 15 g hot espresso

Bake at 160°C for 25–35 minutes.

The edges should be set, while the centre stays slightly soft.

Save this recipe so you don’t lose it.

The full step-by-step method is available in my Telegram channel. Check the link in bio or comment MACARON and I’ll send it to you.

❗️And one more thing , I also have a Brownie macaron recipe where I use pieces of this brownie inside the filling and for decoration 👌

Would you like me to share that recipe too? Let me know in the comments , if there’s enough interest, I’ll share it next 🙂🌸

16/09/2026

Hollow shells are just one of the many problems you can run into when making macarons

• No feet
• Wrinkled shells
• Lopsided feet

❗️And the difficult part is that the same problem can have different causes.

That’s why I created a free guide to ALL macaron mistakes and how to fix them.

✅ Inside, I break down what can go wrong at different stages of the process and what you should check before changing everything at once.

Comment MISTAKE and I’ll send it to you 🤍

Thanks, but NO- I’ve never been interested in making the same macarons again and again 🙂👌Over the years, I’ve always lo...
15/09/2026

Thanks, but NO
- I’ve never been interested in making the same macarons again and again 🙂👌

Over the years, I’ve always loved experimenting with flavours, shapes, textures and decoration, taking a familiar dessert, a memory or an idea and turning it into a macaron.

That’s how creations like Sakura, Crunch Fruit, Tiramisu, Strudel, Apple Pie and Cinnabon macarons came to life.

And most of what I create and test for ALMOND eventually makes its way into ALMOND CLUB ✨

Inside the Club, I share my original macaron fillings and dessert recipes, unusual shapes, templates and stencils, step-by-step guides, decoration ideas, packaging finds and other materials I actually use in my own work.

It’s a growing library of recipes, ideas and practical resources you can come back to whenever you need inspiration for a new flavour, shape, collection or menu.

ALMOND CLUB is for bakers who don’t want to stop at another standard vanilla or chocolate macaron — and who want to keep experimenting, developing their own style and creating something people remember.

If that sounds like you, join ALMOND CLUB 🙂👋

Comment CLUB and I’ll send you all the details

13/09/2026

Personalised macaron gift boxes to celebrate the arrival of a baby girl 🥰 🎀

For this order, we created several gift boxes for the people closest to the family, with personalised printing on the macarons and a design made especially for the occasion.

Soft colours, delicate details and custom prints helped make each box feel more personal and connected to such a special moment 😌👌

I really love how much personalised decoration can change a macaron box , turning it from a beautiful gift into something created specifically for one family, one celebration and one memory 🥰

Personalised macaron boxes can be created in your chosen colours, style and with custom printing for baby showers, births, birthdays, weddings and other special occasions.

Feel free DM me for your custom orders 🙂🌸

07/09/2026

🍂 Your autumn macaron menu is ready.

It’s official — autumn is here, and it’s time to come back to warmer, cosier flavours: spices, maple, nuts, baked fruits and everything that instantly feels like autumn. 🤎

So let me remind you about my two bestselling Autumn Collections from 2024 & 2025 — 10 autumn macaron flavours ready to bring the season into your boxes:

🍁 Maple & Ginger
🥜 Pecan & Maple
🫖 Spiced Chai Latte
🍥 Cinnabon
🍎 Apple Pie
🌰 Almond Tart with Baked Plum
🫐 Blackberry & Chocolate Cake
🍇 Fig & Brie Galette with Maple Syrup
🍪 Pecan Praline Cookies
🎃 Pumpkin Cream Cheese Muffin

These aren’t simply different-flavoured ganaches. I created these recipes around the flavours of real autumn desserts — combining different textures, fruit centres, spices, nuts, pralines and creamy fillings to make each macaron feel like a complete dessert.

So instead of spending weeks developing and testing your autumn menu, you can start with recipes that have already been created, tested and loved by other bakers.

🍂 For 48 hours only — get 20% OFF the 2024 & 2025 Autumn Collection.

If you missed it last year, this is the perfect time to add it to your recipe library and start preparing your autumn boxes.

Comment “FALL” and I’ll send you the link and all the details 👇

This 20% offer is available for just 48 hours — so grab it today. 🤎

03/09/2026

How to safely decorate desserts with fresh flowers 🌸

Fresh flowers can make macarons, cakes and dessert towers look beautiful, but there are a few important things to check before placing them anywhere near food.

🌿 Choose the right flowers

Some edible flowers include roses, pansies and violas, cornflowers, calendula, nasturtiums, lavender and borage.

But even edible flowers should ideally be grown specifically for culinary use. Flowers from florists, supermarkets or garden centres may have been treated with pesticides or other chemicals that aren’t suitable for food.

⚠️ Know which flowers to avoid

Some flowers are toxic and should never come into direct contact with food. These include lily of the valley, foxglove, oleander, hydrangea, daffodils and delphinium.

✂️ Prepare and isolate the stems

Remove unnecessary leaves and make a fresh cut with clean floral secateurs.

If a flower isn’t edible, never push the bare stem directly into a cake or allow it to touch macarons. Use a food-safe flower pick or another suitable barrier.

Floral tape can help secure the stem, but remember: it doesn’t make the flower or stem food-safe.

💧 Be careful with moisture

Keep flowers fresh and cool before decorating, but avoid spraying them with water once they’re close to macarons. Extra moisture can quickly soften the shells and affect their texture.

And one important rule: never assume a flower is safe just because you’ve seen it used on a cake or on Instagram. Always check the exact variety, whether it’s edible and how it was grown.

Btw, I share more practical tips like this from decoration and macarons to techniques I use in my own pastry work, inside free ALMOND WhatsApp group.

Love baking and macarons? Come and join us!

INSIDE ALMOND WHATSAPP you can:
• find useful tips and materials I share from my own experience
• ask questions and get answers from me and other bakers
• share your results, ideas and experience
• learn from each other and get support from people who love macarons too

It’s a friendly space to learn, share and connect with other macaron lovers 🥰👩‍🍳

Comment GROUP and I’ll send you the link to

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