Laura Hudson Mackay

A collection of bright spices on a dark background, sitting in well used copper measuring cups. My favourite spice is Ras-el-Hanout, this Arabic name translates as 'The best spices in the shop' or 'Top shelf'. A Moroccan spice blend created using the best the dealer has to offer.

Coffee and walnut and Masala Chai macarons. Made using the traditional French method, creating the perfect texture, crisp on the outside and chewy in the centre. A Springtime photoshoot in Scotland for Beth Webb, Chef at B on the Road.

Delicate, fragrant lavender and gooseberry macarons. I have around one thousand edible lavender plants in the grounds of my home which I cut by hand and hang to dry naturally in an open drying store. The macarons taste heavenly and have been added to the pastry chef’s seasonal menu.

These lavender and gooseberry macarons were made using edible lavender from my garden. The crockery is Wedgewood by Vera Wang which I’ve had on my prop shelf for a while. When I saw the colour of the gooseberry filling I knew it was time to use them.

Working with a pastry chef is such a joy! Cranachan is a traditional Scottish pudding, usually eaten on Burn's Night. These beautiful macarons are Cranachan flavoured, they are filled with a whisky cream ganache and have a raspberry jam centre. The crisp shells are coloured with butterfly pea flower powder.

Sweet and Spicy Chai Tea Time. These macarons are made with a white chocolate ganache, infused with masala chia. They are made using the traditional French meringue method, creating perfectly textured macarons, crisp on the outside and chewy on the inside, and an absolute delight to photograph!