Macaron Station

Made from All-Natural, Gluten-Free ingredients, our Macarons are truly the at the top of the latest trends. Perfect for many types of events or for those wanting a lighter dessert option that still tastes GREAT. We use them in all manner of displays from simply on their own in Towers or Walls, to being used as decorations on baked goods such as Cakes. They are so flexible as we can even customize & engrave them with detailed logos and photos using our Lasers Etching Machines.

Enjoy A Taste of Paris: A Colourful Treat with a Delicate Crunch
In a Cookie Cutter World, Choose To Be A Macaron

Ask our creative team about using custom styling such as retro or vintage decor.
Further decorate this station with custom Backdrop/Banners for an extra fee.Travel outside Toronto MAY incur an extra fee based on region.

Ask our creative team about using custom styling such as retro or vintage decor.
Further decorate this station with custom Backdrop/Banners for an extra fee.Travel outside Toronto MAY incur an extra fee based on region.

Customizing Your Macarons

YES! We can personalize by engraving on the macarons or packaging these delicious treats any way you like. We can engrave Thank Yous, Logos, Taglines, Photos, or anything you can think of and it's an amazing way to represent your brand, or personalize these treats for your amazing event. Packaging is comes in many different shapes and sizes, so let your imagination be your guide. Macarons can be more than just a fancy desert, but a take-home memory for your guests, clients or partners.

Customizing Your Macarons

Custom Packaging

Macaron Engraving &
Branding

YES! We can personalize by engraving on the macarons or packaging these delicious treats any way you like. We can engrave Thank Yous, Logos, Taglines, Photos, or anything you can think of and it's an amazing way to represent your brand, or personalize these treats for your amazing event. Packaging is comes in many different shapes and sizes, so let your imagination be your guide. Macarons can be more than just a fancy desert, but a take-home memory for your guests, clients or partners.

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Unique Extras

Whether you need help with favors, label design, signage, cakes or any other aspect of making your event special, Kat can help you. Incorporating her eye for design and knowledge of the latest trends at weddings and events she can help bring your vision to life.

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Unique Extras

Whether you need help with favors, label design, signage, cakes or any other aspect of making your event special, Kat can help you. Incorporating her eye for design and knowledge of the latest trends at weddings and events she can help bring your vision to life.

Kat Soderstrom

Founder & Creative Lead

Kat Soderstrom started Sweet Event after creating a candy table for her own wedding in 2010. Seeing what a huge hit it was with all of her guests from the oldest to the youngest, she decided to launch Sweet Event. Using her creative and artistic talents as a graphic designer, she creates custom candy and dessert tables of all sizes and price ranges. From coming up with unique design ideas to sitting with her clients and listening to their thoughts and ideas and incorporating them to achieve the final look Kat enjoys the entire process. She prides herself on the ability to create beautiful, detailed tables on all budgets.

Get A Quote Today!

Our Designers Are Ready To Make Your Sweet Event a Success.
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Kat SoderstromFounder &Creative Lead

Our Designer

Kat Soderstrom started Sweet Event after creating a candy table for her own wedding in 2010. Seeing what a huge hit it was with all of her guests from the oldest to the youngest, she decided to launch Sweet Event. Using her creative and artistic talents as a graphic designer, she creates custom candy and dessert tables of all sizes and price ranges. From coming up with unique design ideas to sitting with her clients and listening to their thoughts and ideas and incorporating them to achieve the final look Kat enjoys the entire process. She prides herself on the ability to create beautiful, detailed tables on all budgets.

Get A Quote Today!

Our Designers Are Ready To Make Your Sweet Event a Success.
Required
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Required / Invalid
Required / Invalid
Required
Must Be A Valid Number
Most Emails Aren't Sweet, But Ours Are. Get First Dips On Our Exclusive Email Promos / Discounts And New Service Offerings. Don't Worry, We Won't Bug You Often. You Can Unsubscribe Any Time. See Our Privacy Policy For More Details.
By submitting this request. I agree SweetEvent and its partners may contact me by email, text, and telephone at the number provided above. Further I consent to the privacy policy and understand this consent is not a condition of purchase.

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Macarons 101

Macarons are such an amazingly indulgent treat for the senses and are that perfect take-home gift experience. We often get asked often “What Makes A Perfect Macaron?”. Since they can’t be highly automated like a Cupcake, an Experienced Chef is most important part you can’t do without. On their watch, a perfect symphony of Meringue, the Dry Ingredients prep, the “Macaronage” and the Shaping and Baking comes together in harmony. It takes months of dedicated practice to get these right consistently, and if you’re curious, here’s why.

Macarons 101

Macarons are such an amazingly indulgent treat for the senses and are that perfect take-home gift experience. We often get asked often “What Makes A Perfect Macaron?”. Since they can’t be highly automated like a Cupcake, an Experienced Chef is most important part you can’t do without. On their watch, a perfect symphony of Meringue, the Dry Ingredients prep, the “Macaronage” and the Shaping and Baking comes together in harmony. It takes months of dedicated practice to get these right consistently, and if you’re curious, here’s why.

The Meringue

A strong meringue is foundation for the Macaron’s you’d expect to see. French meringue is a little trickier, but we and our clients prefer its consistency and taste. The most important aspect is to avoid any oil of any kind being part of the egg-whites so great care is taken in separating the yolk completely from the room-temperature egg-whites. Using metal or glass bowls and utensils are preferable as plastic can absorb oil which will make it less fluffy. Using small eggs is preferable, to X-Large most people typically use for baking. You need to beat the meringue just right, to create “hard peaks” as you’ll risk drying it out and creating air pockets inside if over-mixed. Lastly, we don’t use liquid colouring but instead use a gel base, as it maintains a more vibrant colour.

The Preparation

Using a digital scale we weigh all of our dry ingredients and sift the ingredients into a bowl. This gets rid of big chunks of almonds, properly aerates the mixture, and removes any big chunks of that could ruin your batch. Our flawless Macarons are sifted 3 times to ensure nothing gets through. Our Macarons use our own ground Almond Flour as many store-bought versions can be too oily and create blotches on the surface of these treats.

The Macaronage

The most important step in creating Macarons a folding method called Macaronage. It’s easy to be fooled by this deceptively simple process, but if not done correctly it can result in undeveloped, dense or very flat shells. Instead of carefully folding the meringue, we need to “BEAT OUT” some of the air in this step. An airy Macaron will hold it shape too well as the batter is quite thick. We fold it over 50 times, creating a lava-like consistency when you lift the spatula out of the bowl. We take care to not over-mix it however, which can lead to hollow shell or have it missing the signature “feet” of the treat.

The Shaping

We use a printed guide to ensure we pipe uniform circles. This way we know that each cookie is baked evenly and some are not too brown or chewy. Afterward we let the cookies rest for an hour to create a skin which helps trap the remaining air in the cookie so they rise and remain “airy”. Finally we Tap & Rap the baking sheet to pop any air bubbles on the surface ensures that you have an unblemished surface we can then engrave after they are finished.

The Baking

Thick baking sheets are key to having the cookies cook evenly and prevent discoloration on the bottom of the Macaron during baking. We use parchment paper to line the sheet instead of a silicone mat which tends to slow the baking process leading to an uneven “crunch”. Each oven cooks differently, so we test small batches in any un-tested appliance and adjust the cooking temperature or time needed to get them coming out flawless.

The Meringue

A strong meringue is foundation for the Macaron’s you’d expect to see. French meringue is a little trickier, but we and our clients prefer its consistency and taste. The most important aspect is to avoid any oil of any kind being part of the egg-whites so great care is taken in separating the yolk completely from the room-temperature egg-whites. Using metal or glass bowls and utensils are preferable as plastic can absorb oil which will make it less fluffy. Using small eggs is preferable, to X-Large most people typically use for baking. You need to beat the meringue just right, to create “hard peaks” as you’ll risk drying it out and creating air pockets inside if over-mixed. Lastly, we don’t use liquid colouring but instead use a gel base, as it maintains a more vibrant colour.

The Preparation

Using a digital scale we weigh all of our dry ingredients and sift the ingredients into a bowl. This gets rid of big chunks of almonds, properly aerates the mixture, and removes any big chunks of that could ruin your batch. Our flawless Macarons are sifted 3 times to ensure nothing gets through. Our Macarons use our own ground Almond Flour as many store-bought versions can be too oily and create blotches on the surface of these treats.

The Macaronage

The most important step in creating Macarons a folding method called Macaronage. It’s easy to be fooled by this deceptively simple process, but if not done correctly it can result in undeveloped, dense or very flat shells. Instead of carefully folding the meringue, we need to “BEAT OUT” some of the air in this step. An airy Macaron will hold it shape too well as the batter is quite thick. We fold it over 50 times, creating a lava-like consistency when you lift the spatula out of the bowl. We take care to not over-mix it however, which can lead to hollow shell or have it missing the signature “feet” of the treat.

The Shaping

We use a printed guide to ensure we pipe uniform circles. This way we know that each cookie is baked evenly and some are not too brown or chewy. Afterward we let the cookies rest for an hour to create a skin which helps trap the remaining air in the cookie so they rise and remain “airy”. Finally we Tap & Rap the baking sheet to pop any air bubbles on the surface ensures that you have an unblemished surface we can then engrave after they are finished.

The Baking

We use a printed guide to ensure we pipe uniform circles. This way we know that each cookie is baked evenly and some are not too brown or chewy. Afterward we let the cookies rest for an hour to create a skin which helps trap the remaining air in the cookie so they rise and remain “airy”. Finally we Tap & Rap the baking sheet to pop any air bubbles on the surface ensures that you have an unblemished surface we can then engrave after they are finished.

Clear Donut Walls

Rustic Coffee Stations

Not Just Macarons

But so much more… Our Custom Sweet Tables involve more than just these amazing Macarons. We offer Donuts Walls, Freshly Popped or Spun Popcorn and Cotton Candy and of course our Signature Candy Stations. Please inquire about other offerings, and have a sweet day.

 

Combo Sweet Tables

Cotton Candy Stations

Not Just Macarons

Clear Donut Walls

Rustic Coffee Stations

But so much more… Our Custom Sweet Tables involve more than just these amazing Macarons. We offer Donuts Walls, Freshly Popped or Spun Popcorn and Cotton Candy and of course our Signature Candy Stations. Please inquire about other offerings, and have a sweet day.

Combo Sweet Tables

Cotton Candy Stations

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