La Belle Miette
Before the macarons had a chance to see the inside of a fridge so as to be kept for drawn-out "savourment", I took a few happy-snaps and thereafter proceeded to devour them all.
My verdict: c'est tre delicieux!
It was almost a full 30 minutes of bliss as I picked up each smooth and crisp macaron and bit into it - the delicate crack of the shell, the plunge into a centre of delicate softness, and then an extremely seductive assault on wanting taste buds....
I love macarons and these were good and even comparable to Laduree and Pierre Herme in texture, flavour, and colours.
Good but not amazingly great. But oh so good, if you know what I mean. Such a beautiful crumb.
Here's a little run-down of my first six flavours, I say first, because now I'll have to return for seconds.
Raspberry (Red) - Surprisingly delicate raspberry flavour. Didn't entirely give you the pucker-up raspberry punch that I was expecting from the intense colour of the shell. Delicate, I'd say.
Rose (Pink) - I was immediately transported back to my childhood canteen drink of rose syrup with milk (bandung). The flavours were perfectly delicate and there was a creaminess that rounded the sweetness so it wasn't just sweet enough.
72% Cocoa Single Origin Chocolate (Brown) - Like a dark chocolate brownie cloud. While there wasn't a strong cacao flavour, there existed a chocolate richness that was wonderfully different. I've tried chocolate macarons that are sometimes somewhat powdery but this was rather smooth.
Olive Oil & Vanilla (Green) - Intense. And such a wonderful balance of olive oil against what would probably normally be considered too sweet a macaron base.
Lemon (Yellow) - Like an Arnott's lemon crisp sandwich biscuit. I don't mean this in a disrespectful way.. but it did taste like that. Having said that, lemony without the tartness. Wasn't so much a refreshing lemon, but more so a candy one.
Caramel a la Fleur de Sel (Light Brown) - The crispest shell. The most perfect consistency caramel. A saltiness that intensified the flavour of butter and caramalisation of sugar... one of the best salted caramels I've had. A morsel I just couldn't get enough of.
If anyone's looking, La Belle Miette is at 30 Hardware Lane, Melbourne VIC 3000.
My verdict: c'est tre delicieux!
It was almost a full 30 minutes of bliss as I picked up each smooth and crisp macaron and bit into it - the delicate crack of the shell, the plunge into a centre of delicate softness, and then an extremely seductive assault on wanting taste buds....
I love macarons and these were good and even comparable to Laduree and Pierre Herme in texture, flavour, and colours.
Good but not amazingly great. But oh so good, if you know what I mean. Such a beautiful crumb.
Here's a little run-down of my first six flavours, I say first, because now I'll have to return for seconds.
Raspberry (Red) - Surprisingly delicate raspberry flavour. Didn't entirely give you the pucker-up raspberry punch that I was expecting from the intense colour of the shell. Delicate, I'd say.
Rose (Pink) - I was immediately transported back to my childhood canteen drink of rose syrup with milk (bandung). The flavours were perfectly delicate and there was a creaminess that rounded the sweetness so it wasn't just sweet enough.
72% Cocoa Single Origin Chocolate (Brown) - Like a dark chocolate brownie cloud. While there wasn't a strong cacao flavour, there existed a chocolate richness that was wonderfully different. I've tried chocolate macarons that are sometimes somewhat powdery but this was rather smooth.
Olive Oil & Vanilla (Green) - Intense. And such a wonderful balance of olive oil against what would probably normally be considered too sweet a macaron base.
Lemon (Yellow) - Like an Arnott's lemon crisp sandwich biscuit. I don't mean this in a disrespectful way.. but it did taste like that. Having said that, lemony without the tartness. Wasn't so much a refreshing lemon, but more so a candy one.
Caramel a la Fleur de Sel (Light Brown) - The crispest shell. The most perfect consistency caramel. A saltiness that intensified the flavour of butter and caramalisation of sugar... one of the best salted caramels I've had. A morsel I just couldn't get enough of.
If anyone's looking, La Belle Miette is at 30 Hardware Lane, Melbourne VIC 3000.