La Belle Miette bake only macarons in their kitchen and the only wheat-containing macaron is the hazelnut flavour, which features a tiny amount of wafer in the middle. Apart from that, the kitchen could be thought of as almost gluten free with a slight chance of cross-contamination (my words).
Before my review, I should add that I’ve only ever eaten one macaron before this experience, so I am not sure how macarons are ‘supposed’ to taste or how the textures ‘should be’!
In the display case, two flavours were placed beside the hazelnut flavour, so I had to ask if other macarons of the same flavour were hidden away from the hazelnut, and was pleased to hear that there were more macarons under the counter. The lovely female server informed me that it (chocolate venuzuela*) would be a little more crispy, however.
72% Cocoa Single Origin Chocolate (Venezuela) $2.80 - This macaron was much like a chocolate brownie; the underside of each biscuit was very soft while the outer layer was crispy. The filling was smooth and the flavour could be described as a chocolate truffle or melted Belgian chocolate. Absolutely divine.
Caramel a la Fleur de Sel $2.50 – Upon biting into this gem I instantly decided it was my most favourite. It could be described as more of a biscuit/cookie, as the insides (above the caramel) were harder and crunchier than the other macarons, and it featured a crispy outside. The caramel filling melts in the mouth and the overall taste was reminiscent of two Aussie treats: a honey joy and a mars bar slice. I was instantly in love. So in love that I have asked for a box of 1000 for my birthday.
Pistachio $2.50: I couldn’t taste any hint of pistachio, it had more of a ‘standard-plain-almond-macaron-taste’. The macaron had a slightly crunchy outside and my favourite aspect was the creamy smooth filling.
Lemon $2.50: A chewier macaron than the other flavours, but definitely held true to its name with a burst of lemon in every bite.
Strawberry and Vanilla $2.50: This macaron was a little more flaky than the others. There was a lack of strawberry flavour, the shell tasted like a standard macaron, and there wasn’t a definitive vanilla flavour either. The middle contained a creamy filling with a little strawberry jam which was a lovely touch, though I would have liked more.
I suppose some macarons were hit or miss, but nonetheless I was beaming due to the delightful gluten free tasting experience and I have already acclaimed La Belle Miette as a favourite.
*Other popular Melbourne macaron-baking patisseries are a no-go zone for Coeliacs, such as Cacao and Sweet Kiss (suppliers to Thomas Dux) which I have both emailed to enquire about traces of wheat.