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
Mariage Freres Earl Grey Chocolate
Easter Special Hand painted speckled Easter Egg (milk chocolate)
Hazelnut Belle Miette
Easter Special Hot Cross Bun
Scone with Jam & Cream
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.