Our Macarons

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)

Blackcurrant Caramel

Caramel a la Fleur de Sel

Caramel Pear

Mariage Frères Earl Grey Chocolate


Lemon Crisp

Lychee & Coconut sago

Passionfruit Chocolate

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.