Our Macarons

 

La Belle Miette use exquisite ingredients to make our macarons, with pure fruit purees, premium vanilla beans and Fleur de Sel de Guérande. 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, premium grade South Australian almonds are dried, ground, sifted; then reground and re-sifted with sugar until a fine, powder-like tant pour tant (half-almond, half-sugar) is achieved.