This is turning into an obsession. A worrying and expensive obsession.

Two weeks in France was an ideal opportunity to eat two of my favourite things: cheese and macarons.

Thankfully, I didn’t feel any urge to take loads of photos of cheese, instead I channelled all of my photographic energy into documenting macarons in their numerous guises.

From the rustic “Macaron de St-Emilion” through to the exquisite sparkling macaroons from the trendy “M le Macaron” on a Bordeaux back street, I’ve eaten and snapped them all. I even had my first ever savoury macaron, flavoured with dark chocolate and foie gras; it was interesting.

I spent the journey home daydreaming about future macaron related career options:

1) A luxury coffee table book all about macarons, exploring their history and the craft of making them (publishers, please get in touch, seriously).

2) Opening a macaron shop with my sister (investors in such a venture, please get in touch, seriously).

Saint Emilion Macarons - each served on a square of baking paper

Macaron box recalling the religious history of the Saint Emilion macarons

Macarons by Chef Fanny (Oi! That was her real name, stop giggling). Flavours from top: Salted butter, pistachio, chocolate and pepper, cherry and mint, cinnamon and peanut butter, yuzu and dark chocolate.