So, I head home to my kitchen, where I know I can churn out macarons that are just as exquisite. And I get to make my ...

Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes.

Carefully push the macarons onto the toothpicks until the entire cone is covered. The macarons can be assembled and stored in the fridge for up to five days. The shells can also be frozen.