Hi, “Come up to the lab…” may be a terrific line to start our conversation, but it’s better than “do you come here often…”
The Macaron Madness Lab is a mysterious room where we practice the black art of macaron alchemy!
Drop in as often as you like. We are always working on new and innovative macaron flavours and we
will share our progress along the way.
We will only release a new macaron flavour if it is an outstanding quality and flavour. Our values centre around fresh ingredients, vibrant flavours and ultimately the edibility test. This is not a popularity contest – it’s all about romancing your taste buds!
The Macaron Madness Lab is a mysterious room where we practice the black art of macaron alchemy!
Drop in as often as you like. We are always working on new and innovative macaron flavours and we
will share our progress along the way.
We will only release a new macaron flavour if it is an outstanding quality and flavour. Our values centre around fresh ingredients, vibrant flavours and ultimately the edibility test. This is not a popularity contest – it’s all about romancing your taste buds!
We are currently working on an
authentic English Fudge for an authentic English customer – lots of
fun taste testing our trial recipes to get it just right! We’ll keep you updated.
Just in time for Spring we have
extended our ‘Alcaron’ range and have included refreshing Mojito, Midori Splice and Dark Sambucca in a black macaron shell. Our favourite at the moment is the Mojito – it is an authentic flavour made with real & fresh ingredients and is perfect for warmer days.
Got an idea? A request?
Maybe just some macaron day
dreaming? Let us know what you’d like to try and we’ll give the best ideas our best shot – but remember we only ever release a new macaron flavour if it is an outstanding quality and flavour, so be patient whilst our alchemists do their thing! Send ideas to:
info@macaronmadness.com.au
authentic English Fudge for an authentic English customer – lots of
fun taste testing our trial recipes to get it just right! We’ll keep you updated.
Just in time for Spring we have
extended our ‘Alcaron’ range and have included refreshing Mojito, Midori Splice and Dark Sambucca in a black macaron shell. Our favourite at the moment is the Mojito – it is an authentic flavour made with real & fresh ingredients and is perfect for warmer days.
Got an idea? A request?
Maybe just some macaron day
dreaming? Let us know what you’d like to try and we’ll give the best ideas our best shot – but remember we only ever release a new macaron flavour if it is an outstanding quality and flavour, so be patient whilst our alchemists do their thing! Send ideas to:
info@macaronmadness.com.au
We recently perfected “Mad Salt ‘n
Vinegar” – most in our testing panel
agree that they were dubious about that macaron flavour, but they all agreed that once they tasted the complexity of the flavour moving through sweet then savoury and the lasting fresh end notes, they loved the flavour.
We do include a yummy ‘secret’ (and completely legal) ingredient in our Salt ‘n Vinegar macaron, which ensures you can’t stop at just one!
Our next new flavour to share is “Crème Brulee” we started with a custard made from scratch using Madagascan vanilla bean pods,
pure Victorian milk & cream, organic egg yolks and sugar. Instead of the traditional baking we stove cooked for a couple of minutes cooled to an exacting temperature before we combined with a luscious Callebaut white chocolate… just say it… YUM!
Vinegar” – most in our testing panel
agree that they were dubious about that macaron flavour, but they all agreed that once they tasted the complexity of the flavour moving through sweet then savoury and the lasting fresh end notes, they loved the flavour.
We do include a yummy ‘secret’ (and completely legal) ingredient in our Salt ‘n Vinegar macaron, which ensures you can’t stop at just one!
Our next new flavour to share is “Crème Brulee” we started with a custard made from scratch using Madagascan vanilla bean pods,
pure Victorian milk & cream, organic egg yolks and sugar. Instead of the traditional baking we stove cooked for a couple of minutes cooled to an exacting temperature before we combined with a luscious Callebaut white chocolate… just say it… YUM!