La Belle Miette use exquisite ingredients to make our macarons.
Our current range solely uses chocolate from the French chocolate house Cacao Barry and Belgian Callebaut. We only use Girgar butter – high quality Australian dairy made in the European tradition. To give our macarons their signature texture, premimum grade almonds are dried, ground, sifted; then reground and resifted with sugar until a fine, powder-like tant pour tant (half-almond, half-sugar) is achieved.
As the daughter of a natural perfumer, the ability to source rare and unusual natural extracts and parfums is a skill Maylynn brings to La Belle Miette.
Our current menu includes:
72% Cocoa Single Origin Chocolate (Venezuela)
‘Bastille’ – Moet et Chandon and Blackcurrant (temporarily unavailable)
Caramel a la Fleur de Sel
Mariage Frères Earl Grey Chocolate
Lychee & Coconut sago
Peach & Elderflower
Almond, Honey, Orange, with a dash of liquer
Scone with Jam & Cream
Strawberry, Passionfruit & Rhubarb
Violet & Blueberry
All of the macarons in our current range above are gluten-free except for the Lemon Crisp, which contains a lemon tuile in the centre, which is made with a tiny amount of flour.
The following flavours contain a little bit of alcohol – ‘Bastille’: Moet et Chandon & Blackcurrant | Almond, Honey & Orange.