Take the lady that deserves all things lovely to one of London’s best patisseries, La Patisserie des Revesand treat her to the finer things in life.
A must on Mother’s Day. But when they’redone with exceptional skill, like Real Flowers does them, flowers become the treat that she deserves.
From £55, Real Flowers
Dom Pérignon Jeff Koons Rose Champagne 2003 is voluptuous and velvety, adapted from Koons’ original Antiquity Series. No lady should go without.
Take a journey through the British countryside on the Belmond British Pullman with your mother and treat her to a three course lunch, champagne, wine and a gift.
£265 per person
Disregard the preconception of candles not sufficing – Dyptique’s candles are perfumed with passion and will leave your special lady in aroma heaven.
From £20, Liberty
Alex Munroe’s collections are delicate and playful, depicting intricate animals in silver or gold-plated necklaces, bracelets, or rings.
Makes 20 macaroons
100g icing sugar
75g ground almonds
finely grated rind 1 lemon
2 large egg whites, at room temperature
75g caster sugar
few drops yellow food colouring or paste
75g The English Provender Co. Luxury Lemon Curd
Line 2 baking sheets with baking paper and trace 20 x 3cm circles on each, then turn the paper over. Preheat the oven to 150˚C, Gas Mark 2.
Place the icing sugar, ground almonds and lemon rind in a food processor and blitz to make a fine dust. Whisk the egg whites in a large bowl, using an electric whisk, until the mixture forms soft peaks, (do not over whisk). Gradually whisk in the caster sugar a little at a time until the mixture is stiff and glossy. Whisk in the food colouring, until you have an even colour.
With a large metal spoon, gently fold in the icing sugar and almond mixture, until well incorporated. Transfer the mixture to an icing bag with a plain nozzle and holding the bag vertically, pipe the mixture evenly into the centre of the circles, keeping the discs even in size and volume.
Bang the sheets down a few times, to expel any air bubbles and peaks. Set aside for 30 minutes, to dry out and form a skin, the mixture should not stick to your finger when touched.
Bake in the oven for about 15-18 minutes until the surface is firm, leave to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.
To make the filling, whisk the mascarpone with the lemon curd until thick, transfer to a piping bag with a plain nozzle and pipe into the centre of the flat side of 20 of the macaroons, sandwich together with the remaining macaroons. Once filled the macaroons are best eaten on the same day (of course).
Spring Yellow White Lilac Rose Bouquet ©The Real Flower Company
Lemon Macarons ©The English Provender Co.