Hello, I'm Iryna, the hands behind every macaron.
I make artisan French macarons by hand, in small batches, from a kitchen in Dalkeith, Scotland. No factories, no shortcuts, just fifteen years of practice going into every shell.
Iryna, in the kitchen where it all happens
Every shell piped, rested and baked by hand
From one obsession to a little atelier in Scotland
I've spent the past fifteen years chasing the perfect macaron: the crisp shell that gives way to a soft, chewy centre, the neat little "feet" at the base, the filling that actually tastes of what it says on the box. Eventually I stopped chasing it and started making it, and Buy Macarons was born.
Every batch is still made by hand, in small quantities, using my own recipe. I use real fruit purees and quality chocolate rather than flavourings, and I've worked hard to bring the sugar content down without losing the flavour that makes a macaron worth the wait.
I'd love for people to see a box from me and think "that's clearly hers", not just another gift box off a shelf.
Every macaron is a little masterpiece, and I want it to feel that way in your hands too.
The little details I don't compromise on
Macarons are fussy by nature. These are the standards I hold myself to so that every box leaving my kitchen is one I'd be happy to give as a gift myself.
Handmade in small batches
Nothing here is mass-produced. Every shell is piped, rested and baked in my own kitchen, in batches small enough that I can keep an eye on each one.
A little less sugar
My own recipe uses less sugar than a typical macaron, without giving up the flavour or the texture that makes them worth eating in the first place.
Food Standards Scotland certified
Hygiene and food safety aren't an afterthought. My kitchen is certified by Food Standards Scotland, whatever the size of the order.
Naturally gluten-free
Macaron shells are made with ground almonds rather than wheat flour. I can also cater for allergens on request, so let me know before you order.
Vegetarian-friendly
So more people at your table, cafe or event can enjoy them, no substitutions or awkward conversations needed.
Real fruit, real flavour
I use fruit purees and quality chocolate instead of flavourings, so pistachio tastes of pistachio and raspberry tastes of raspberry.
The paperwork behind the pastry
Tap any certificate to view it full size. Titles are shown as issued; let me know if any label needs adjusting.
From bowl to box
Macarons don't forgive shortcuts. Here's the order every batch goes through before it reaches you, from mixing to the box, cube or tower you chose.
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01
Mix
Ground almonds, sugar and egg whites are folded together to the exact consistency a good shell needs.
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02
Pipe
Each shell is piped by hand to a consistent size, ready to sit and settle.
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03
Rest
Shells rest until a thin skin forms on top. Skip this step and the shells crack in the oven.
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04
Bake
Baked at a gentle, precise temperature until the signature ruffled "feet" appear at the base.
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05
Fill
Paired shells are filled with ganache, buttercream or fresh fruit, depending on the flavour.
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06
Box
Finished and arranged into your box, cube or tower, ready to be sent or personally delivered.
Box, Cube or Tower, however you'd like them presented
Made in Dalkeith, sent across the UK
I'm based in Dalkeith, Scotland, just outside Edinburgh. Most orders are sent by post, but a good order deserves a personal touch where I can manage it.
- Dalkeith, ScotlandBased just outside Edinburgh, United Kingdom.
- Personal delivery in EdinburghSome orders are delivered and signed for by hand.
- Posted across Scotland & the UKThe vast majority of orders travel safely by post.
- Supplying cafes, restaurants & hotelsI also work as a wholesale supplier for hospitality businesses.
Businesses I'm proud to work with
I collaborate with businesses of all types across Scotland. Here are a few of the collaborations I'm especially proud of.
One of my favourite cafes in Queensferry, known for its excellent coffee.
Read the story →A platform connecting people across Edinburgh directly with local specialists.
Read the story →Edinburgh's take on Western-style sushi, and a lovely pairing with something sweet.
Read the story →Run a cafe, restaurant or hotel? Let's work together →
Don't just take my word for it
