About Aimee Lloyd Macarons



Hi everyone! I'm Aimee and yes, I am totally obsessed with macarons!

I have been baking for restaurants and corporates for some time. A few years back, I tasted a perfect rose buttercream macaron from Laduree. It was love at first bite! Unfortunately, there were so many macarons in Joburg that were just not up to par, so I went to Paris and I learned the art of making macarons there. I then decided to specialise in macarons only, and shifted my focus entirely.

I saw just how diverse their flavours and colours could be - there is no limit to what you can do with them!

These little beauties are affectionately known in the culinary world as "The Bitches of Pastry" and there is a very good reason for that. They are very very difficult to make correctly. The top macaron chef's in Paris estimate that up to 25% of every batch is wasted due to imperfections! 

After a while, I realised that so many people loved them, but very few could actually make them successfully. It was at this time that I branched out into teaching macaron classes as well. To this day, I only take up to 6 students per class to ensure that the classes are personal and that everyone who comes experiences the joy of making perfect macarons!

I started Aimee Lloyd Macarons to spread the love and joy that macarons bring to a party or occasion. They add a sense of decadence and sophistication that is difficult to achieve with other foods. I love making them and I'm sure that you will enjoy eating them just as much!

So what are you waiting for? Order yours today!

About Macarons

A French macaron is a delicate confection made from almond flour, sugar and egg whites. The meringue like shells are sandwiched together with a filling of some kind. Traditional fillings can include chocolate ganaches, jams or compotes and buttercreams. These are not to be confused with the coconut macaroon...

 The macarons origins are a little sketchy, but we believe that they originated in Syria during the Renaissance period. The almond paste made it's way to Italy some centuries later. In the early 1500's, Catherine de Medici brought over almond paste from Italy to France. When King Louis XIV chose to live in Versailles, macarons were served to the king and this was the tradition for many years. In the late 1800's, the previously single cookie was sandwiched between a delicious filling by Laduree's cousin and the beautiful delicacy that we know today was born.

Today, macarons from Ladurée and Pierre Hermé in Paris are probably the most famous in the world.