Miss Macaroon is a social enterprise that aims to change the world one macaroon at a time – and with high-profile customers including Adidas, Ted Baker, EE and ITV, it’s certainly having the desired effect.

This week we are shining the spotlight on Miss Macaroon after they dazzled us with their kaleidoscopic sweet treats in The Birmingham Cook Book.

Who said a sweet treat was a naughty indulgence? Bite into one of Rosie Ginday’s mouth-watering French macaroons and not only will you be blown away by the deliciousness and beauty of these bite-size morsels, you also will be helping to support young people into work and training. These might just be the most virtuous macaroons on the market!

Rosie set up Miss Macaroon in 2011 to combine her obsession with macaroons, her passion for cooking and her desire to set up a social enterprise business where she could provide career opportunities and training for young people.

Rosie’s impressive training is obvious when you see row upon row of beautiful macaroons in every shade imaginable. Her skill and creativity was nurtured in her high-end pastry chef training at University College Birmingham and at Purnell’s restaurant where she gained lots of valuable experience in a Michelin-star kitchen.

Anyone who has ever attempted making a macaroon will appreciate the precision and scientific approach needed to get the paste just perfect. Miss Macaroon makes the most of her talented team of pastry chefs to ensure pure perfection in her finished products. However, Rosie is just as creative as she is a perfectionist, and her artistry and luxurious individual styling is impressive enough to have won over clients like Karl Largerfeld, Juicy Couture and Pandora.

Miss Macaroon is the only company in the world to be able to Pantone-match macaroons (a winner with corporate branding and elegant weddings alike) and she is able to print logos on her macaroons, too. With an illustrious corporate client list including Ernst & Young, Orange, Santander, Experian and Goldman Sachs, Rosie’s skills and commitment to quality are renowned all over the world. However she also loves creating bespoke gifts for local restaurants, boutique hotels and consumers looking for something special.

For Miss Macaroon’s customers, the benefit of knowing they are helping to support young people into employment and training adds an entirely new and unique flavour to the goodies – one that can truly be savoured and enjoyed even after the last mouthful. As Rosie puts it, they’re changing the world… one macaroon at a time.

Blueberry and White Chocolate French Macaroons.

Miss Macaroon shares one of her favourite recipes for pretty macaroons filled with homemade white chocolate ganache and blueberry compote. You will need a sugar thermometer to make the macaroon shells. Makes 35.


For the shells:

30ml water

110g granulated sugar

110g ground almonds

110g icing sugar

80g egg whites

For the ganache:

80ml double cream

115g white chocolate

1 tsp blueberry compound

For the compote:

25g granulated sugar

250g fresh blueberries


Line a heavy baking tray with baking parchment. To make the shells, mix the water and granulated sugar in a pan and set over full heat. Add a sugar thermometer to the pan once it comes to the boil – this recipe won’t work without an exact measurement of the temperature so this is a must.

While the sugar is boiling, mix the ground almonds and icing sugar. We use a Thermomix to get our almond meal super fine but you can sieve the larger pieces out for a less refined finish.

Once the sugar gets to 109°C, whip 40g of the egg whites on full speed. We used to use a seven litre KitchenAid called Red, but now we use a twenty litre called Bette the Beast to make our batches of 900 macaroons at a time! Once the sugar boils to 113°C and the egg whites are at stiff peaks, pour the sugar onto the egg whites while continuing to mix. Turn the speed down while the Italian meringue cools to about 40°C.

Lightly fold the almond meal into the shell mixt while gradually adding the whipped egg whites, being careful not to over mix and beat out too much air.

Place the mix in a piping bag fitted with a plain 7mm piping nozzle and pipe perfect circles on to the lined baking tray. Leave for 20 minutes to form a skin, although the duration will depend on what time of year it is due to the room temperature and humidity. Meanwhile, preheat the oven to 150°C.

Bake the macaroons for 11 minutes. This works for me, but every oven is different with its own ticks tricks and cold spots, so you’ll have to find your own perfect time and temperature.

Make the ganache by boiling the cream in a small pan, while gently stirring to avoid it catching on the pan. Place the white chocolate in a heatproof bowl and pour the hot cream on to the white chocolate and mix quickly to melt the chocolate. Add the compound and mix until incorporated. Cool in the fridge until it is of piping consistency.

To make the compote, put the sugar in a pan and enough water to dissolve it. Heat this on high heat until it comes to a rolling boil, then add the blueberries. Cook these until they are fully broken down, this should take about ten minutes. Cool in the fridge.

To assemble the macaroons, match two half shells for shape and size, and pipe a 5p-sized amount of white chocolate ganache onto the flat side of one of them. In the middle, pipe some of the blueberry compote. Top with the other half shell and leave to set in the fridge for a short while. Repeat with the remaining shells and filling.

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