How much?
All Baroque Macarons are $3.00/$2.70 each (eat in/take away), with boxes of 5, 7, 14, 24, 36 or more available to take away. Don't stop at one, choose a boxful!
View price list for large orders
Macaron delights
Cafe Gourmand - Sit in and enjoy a choice of three macarons with a coffee or tea for just $12.
Champagne Gourmand - A flute of Laurent Perrier Brut Champagne and two Macarons of your choice $25. The perfect light desert or naughty after work treat!
Learn how to make Macarons with us!
Our newly launched Masterclass teaches you the tips and tricks from the experts
Enrol in a Baroque Masterclass
Handle with care, eat with pleasure.
Macarons are very fragile. They should be kept refrigerated and can be frozen but they taste best fresh!
Macarons are almond based and, whilst they are gluten free, they are made alongside wheat based products and may, from time to time, contain traces of gluten. |
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If you've ever eaten a Macaron, you know that the experience is a thousand times better than mere words can explain. Do we make the best Macarons in Sydney? You be the judge.
Macaron Flavours
Dark Chocolate Macaron |
Dark Valrhona ganache
"Guanaja 70%" |
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Passionfruit Macaron |
| Valrhona "Jivara" milk chocolate and passionfruit |
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Jasmine Macaron |
| White chocolate ganache infused with jasmine tea |
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Rosewater Macaron |
| Rose flavoured butter cream |
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Salted Caramel Macaron |
Caramel with fleur de sel
(pure sea salt from
Britanny, France) |
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Blackcurrant Macaron |
| Cassis flavoured white chocolate ganache and cassis fruit paste |
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Pistachio & Sour Cherry Macaron |
Pistachio and cinnamon white chocolate ganache with a
sour cherry centre |
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Baroque Special Edition Macarons
From time to time we create special edition Macaron flavours like our Green & Gold Australia Day "Bananacado" Macaron (Banana, Avocado and Chocolate), or our over-sized, heart-shaped Valentines Macaron, and we can do it for you too.
Talk to us about creating Macaron colours and flavours for your next special occasion or corporate event. Minimum orders apply. |
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About Baroque Macarons
Macarons and Macaroons are our favourite dessert. Actually, they’re our favourite starter.
These colourful clouds of meringue and sweet ganache are a staple of French Patisserie, tracing back to the early 16th century, finessed and refined by generations of Pastry chefs from Catherine de Medici’s own chefs to Pierre Hermé, and are routinely used, along with the Croissant, as a way to benchmark individual skills and overall standard of Patissiers the world over.
Like many other staples of gastronomy, the list of raw ingredients is short - almond meal, eggs and sugar - but it takes years of trial and experience to get the perfect smooth, shiny finish, crispy shell and soft interiors.
After 35 years and two generations of experience, our Patissiers have perfected the art of Macaron-making.
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