Bush Tucker Macaroons

Piquant lemon myrtle imparts an intense lemon aroma to this macaroon made with LSA, a mixture of linseed, sunflower seeds and almond meal.




The beautiful, mild flavour of quandong, Australian native peach, pairs well with the aroma of oriental almond (apricot kernel) and peach scented osmanthus flowers.




Together, these ingredients create this exquisite quandong macaroon. The amaretto-like aroma from apricot kernel and peach flavours work wonderfully together. There is a subtle hint of sourness from quandong to balance the sweetness of the meringue. The lovely colour comes from quandong and red fermented rice (ang kak). This macaroon is truly for the connoisseur.




Wattleseeds give these macaroons their hazelnut-coffee-chocolate flavour. The perfect pairing for wattleseed is vanilla cream, chocolate, and fruit like pears, peaches or berries.