A few days ago I got an email from perhaps the least excitable of all my of work colleagues (who despite has lack of enthusiasm about group emails, is a genuinely all round nice guy) which read:

A former lawyer from ********* I know has just opened a macaron store called La Belle Miette in Hardware lane between Bourke and Little Bourke ….I don’t usually get excited about this sort of thing but I went there today and they are amazing – I recommend you check it out.

With such a glowing endorsement, I immediately organised a ‘macarcon date’ with the Film Buff Lawyer, my friendly macarcon connoisseur. The Film Buff Lawyer and I made the trek up Hardware Lane and were greeted by the most lovely and chic patisserie.  The shop window is adorned with jewel coloured macarons - ranging from deep raspberry red and dark chocolate, to soft and pretty pastel rose and violet – which really ‘pop’ against the crisp, white interior. The effect is simply gorgeous.

I had intended to only buy one macaron as an afternoon treat, but when I saw the gorgeous gift boxes, I could not resist buying a few extras to take home and share with The Brooding Architect (it is Valentine’s Day after all).

Gorgeous gift boxes.

Given that all of the flavours sound amazing (full list can be found here), it was very tough to choose only 5 macarons, but in the end I went with:

• 72% Cocoa Single Origin Chocolate (Venezuela)
• Cherry Blossom & Sake
• Olive Oil & Vanilla
• Raspberry Ganache
• Violet & Blueberry

Macarons from left to right: 72% Cocoa, Cherry Blossom & Sake, Blueberry & Violet, Raspberry Ganache and Olive Oil & Vanilla

Each macaroon consisted of two perfectly domed topped almond biscuits, which are sandwiched together with a generous layer of  ganache.  The smooth crispy biscuit shells hide a soft, moist centre – which is only revealed after your delicious first bite.

Smooth, perfectly domed macarons.

The Brooding Architect was a little skeptical about the Olive Oil & Vanilla flavour – but was pleasantly surprised to discover a rich, sweet vanilla flavour, enhanced by the subtle taste of fruity olive oil.

Jewel coloured macarcons.

My personal favourite was the Rasberry Ganache Macaron. Not only is the deep red colour beautiful to look at, but the tangy rasberry ganache filling perfectly offsets the sweetness of the almond biscuit. A special mention must also go to the 72% Cocoa Macaron, an absolute treat for dark chocolate lovers. It is wonderfully rich and bitter, again contrasting beautifully with the sweetness of the almond biscuit.

I was told by Hugh, one of the ‘macaron masters’ who runs La Belle Miette, that they also stock some fantastic French teas to sip while you enjoy your macaron. It sounded like a wonderfully lady-like and civilised way to enjoy the afternoon. However, Hugh and his partner are presently responsible for both baking the treats and serving at the counter. As such the seemingly never ending lunchtime queue, makes it logistically challenging for them to run the coffee machine as well. A mid-morning coffee break is definitely the more leisurely option at the moment.

I highly recommend making the trek up to La Belle Miette and tasting these fabulous macarons for yourself before the lunchtime queue gets even longer!

The biggest problem with Balha’s is you often swing by for just a coffee, but the staff are just so friendly – insisting that you ‘sample’ the fresh baked pastries – that it is impossible not to buy a little sweet treat to go with your coffee (or a box of turkish delight to take home).

Here is mix of some our favorites. The Fingers (filo pastry, syrup and cashew) and the Diamond Baklawa (filo pastry, syrup with cashew) are my top picks, especially with an espresso, or (if you are feeling healthy) a cup of mint tea.

However, the crème de le crème of what is on offer at Balha’s has to be the Znoud El Sit (filo pastry with syrup and clotted cream). My arteries hurt just thinking about this, but it just too delicious to refuse.

Try it only if you can trust yourself (or you don’t live walking distance to Balha’s).