Vegan Macarons
My go-to breakfast - oats with fresh fruits
Happy New 2021 to you all!
Hey Butterwickers!
Jyoti here wishing you a very Happy, Fun, Prosperous and Blessed 2021!
What were our early ideas?
When I started Butterwicks in 2011, I was sold on the idea of making eggless cakes, cupcakes, novelty cakes as my side-hustle whilst I tended to our off-spring on a full-time basis.
After all it was such a creative and rewarding thing to do, right, making eggless cake? How many of you can relate to that?
It was a rude awakening! I saw a massive growth in the market for eggless and vegan cakes just then. To be honest, my passion was quality, attention to detail, uniqueness and to have fun, and so many new vegan entrants were just so difficult to compete with.
Do you know when you put your heart and soul in to a meal for the family and the outcome is a masterpiece and it deserves all the praise you can lap up? Well I could serve up a sandwich and make it easy but that's not me.
Don’t get me wrong some of my most admired friends and colleagues make the most divine cakes like the gorgeous Kim at Kim’s Vegan Cakes and whenever I get the chance, I make sure I indulge! (By the way check her creations out, I love Kim!)
Then, I considered the raw desserts market: cashew cheesecakes, date and fig brownies and so on, but you know, it just wasn’t me. As much as I love the date and the fig, it just didn’t taste “dessert-y” and felt like I was cheating and being cheated. Do you know what I mean?
Divine, Gorgeous, Decadent!
I wanted decadence!! I wanted divinity, I wanted gorgeousness... and I wanted something that could scale up so I could share my passion with as many people as possible, especially with the power of the internet for you to just order it now, on demand.
Then the lightbulb moment! Inspired by my son, as you might have read in my earlier blog post, I embarked on the Vegan Macarons UK journey.
I wanted to produce the best, the tastiest, the most gorgeous, the most desirable vegan macarons in the UK, in fact the most desirable macarons in the UK. So the journey of the Butterwicks vegan macarons began.
Almond flour and icing sugar (powdered sugar), meringue without egg whites, oven temperature, oven thermometer, cream of tartar, gluten free ingredients, macarons made with aquafaba initially, make sure the shells are the same size, make sure the macaron shells have a skin before they are baked.
My vision
My vision was and is to make Butterwicks the number one producer of vegan macarons in the country, and it can only be that if I can make sure to transplant the same passion for quality, attention to detail and uniqueness in to creating the perfect macarons.
For all my fellow macaron-making siblings out there, vegan or not, you know the pain and pleasure that goes in to making the perfect macaron. My husband likens it to playing golf, you hit the perfect shot three times in a row and the next one lands in the lake!
That’s how making macarons can be; a run of the most perfect macarons tray after tray, followed by a day of disaster. Macarons just can’t be bothered to rise today, too lazy, too tired, hungover, who knows!
Well I persevered (actually I’m still persevering) and with a steely determination pray that I am on the way to being able to serve as many of you as I can with my creations.
My passion is to see the joy in the faces of those that bite into my macarons and just “mmm”, roll their eyes and exclaim “Oh My Gosh...they’re amazing! That’s all it takes to give me the biggest dopamine hit! I am addicted to your bliss!
Thank you so much!
Thank you so much for following us on my blog and thank you for following us on Instagram and Facebook!
Watch out for my next vegan macaron blog post coming soon. Love you all, Jyoti xx