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
Caramel a la Fleur de Sel
Cherry Blossom & Sake
Christmas special – Christmas Nougat – honey ganache with morello cherry, crushed pistachios & almonds
Mariage Freres Earl Grey Chocolate
Hazelnut Belle Miette
Mango & Coconut
Christmas special – Pain d’Epices – a festive French gingerbread with a dash of spiced rum
Strawberry & Vanilla
Violet & Blueberry
All of our macarons are gluten-free except for the Hazelnut Belle Miette, which includes a tiny amount of paillete feuilletine (caramelized wafer) in the centre, and Pain d’Epices, which contains a small piece of pain d’epices (a French gingerbread) in the centre.