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

Caramel a la Fleur de Sel

Cherry Blossom & Sake

Mariage Freres Earl Grey Chocolate

Easter Special Hand painted speckled Easter Egg (milk chocolate)

Green Tea

Hazelnut Belle Miette

Easter Special Hot Cross Bun

Lavender

Lemon

Passionfruit Chocolate

Pistachio

Raspberry

Rose

Scone with Jam & Cream

Strawberry & Vanilla

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.