In today's world, it is not uncommon to come across people who must exclude certain foods from their diets due to allergies or intolerances. However, not all intolerances and allergies are created equal. While nut allergies and lactose intolerance are fairly easily diagnosed and catered for by the food industry, gluten sensitivity and Coeliac Disease are more difficult to diagnose and have not be widely catered for, until very recently.
In fact, many people are still unaware of what gluten actually is, or the variety of different foods and products in which it is found. By definition, gluten is a protein compound found in grains such as wheat, barley and rye; which is used in products to increase elasticity, giving them a chewy texture. Products as diverse as bread, chocolate bars, cosmetics, hair products, cakes and vegetarian meat alternatives can all contain gluten.
For those with gluten sensitivity, eating products containing gluten triggers their immune system, causing internal and external inflammation and digestive problems which can lead to intestinal damage. However, gluten sensitivity and the very serious Coeliac Disease, often go undiagnosed, because there are over 300 associated symptoms which can often be misdiagnosed as signs of other ailments, according to the Gluten Intolerance Group.
Recently, those with Coeliac Disease and gluten sensitivity are having their voices heard more through organisations like Coeliac UK, as well as individuals and bloggers like Intolerant London.
The Royal Academy of Arts held their annual Summer Ball on the 23rd of June, 2014. Within a venue filled with fabulous artwork, the stage was set for a glamorous fund raising event. Decked out in punchy fuchsias and towering pink floral displays the Royal Academy treated their benefactors and donors to a very stylish evening filled with food, dancing, entertainment, fine art and a silent auction.
We are proud to have been able to contribute to the array of fine food offered to the Summer Ball guests, by providing the Royal Academy with 2,000 macarons. To match the ball's beautiful and bold pink colour scheme, we created macarons in fuchsia, rose and pale pink. Each colour was a different flavour; the fuchsia macarons were filled with our classic raspberry and white chocolate ganache, the rose coloured macarons were filled with raspberry and rose butter cream and the pale pink macarons were filled with apple butter cream with a raspberry burst in the centre. Each flavour tasted fantastic on it's own or paired with the champagne and wines provided by Louis Roederer.
Day to day musings from the team at Ganache Macaron, on macarons, events, London life and what's baking our kitchen!