Royal Adelaide Show 2019

Megs Makes macarons are a sweet little biscuit of perfection using the Italian Meringue method. They contain Almond meal, icing sugar, egg whites and a sugar syrup. Macaron shells are Gluten Free.

Shells can be coloured, flavoured and sandwiched with Buttercream, Cream Cheese Frosting, Curd or Ganache - depending on your taste and overall desired flavour.

Macarons are made to order and are priced at $30 per dozen. A minimum quantity of 2 dozen per order applies.

Please be sure to order at least 2 weeks in advance.

Macaron Tower

Price: $100

3 dozen macarons in your choice of up to 3 different flavours.

Presented in your own Macaron Tower to keep.

Flavour Inspiration:

White Chocolate + Raspberry: FIRST PRIZE @ 2019 Royal Adelaide Show - White macaron with freeze dried raspberries baked into the shell. Whipped white chocolate ganache with freeze dried raspberry filling. This is Meg's Fave!

Galaxy: Marble effect macaron shell with black, pink and purple, filled with Redskin ganache

Pavlova: Macaron shell sprinkled with freeze dried raspberries, filled with passionfruit infused buttercream and home made kiwi jam.

Choc Mint: Peppermint flavoured macaron shell with Dark Chocolate Mint Ganache filling

Salted Caramel: Caramel coloured macaron shell with fluffy Salted Caramel filling

Red Velvet: Chocolate flavoured macaron shell filled with Cream Cheese frosting

Passionfruit: Passionfruit flavoured shell with Passionfruit curd and white chocolate ganache

Strawberries and Cream: Strawberry flavoured macaron shell filled with Strawberry flavoured cream cheese frosting

Blueberry Cheesecake: Blueberry flavoured macarons shells filled with Blueberry Jam and cream cheese frosting

Coffee: Coffee infused macaron shell with coffee flavoured Buttercream filling

Turkish Delight: Rose Water flavoured macaron shell with whipped dark chocolate ganache and home made Turkish Delight in the centre.

Chocolate Indulgence: Chocolate flavoured macaron shell with whipped dark chocolate ganache centre.