Meringue & Magic, Bathurst
Meringue & Magic is proof that macarons take real precision to get right. Bethany Ryan pipes both shell and filling by hand, chasing that uniform shape and shine that separates a good macaron from a great one. It's the kind of skill that only comes from doing it properly, over and over, until it stops feeling like a technique and starts feeling like second nature.
Flavours rotate through a list of more than 30, from the classics through to whatever her best friend's currently nagging her to bake.
Why we love it
It's small-batch, handmade, and built on genuine skill. Bethany doesn't just bake macarons, she's mastered a notoriously fussy technique and makes it look easy. That's worth celebrating on its own.
We were honoured to share Bethany's story on Chi. Inspires – read it here. This time, we wanted to know what actually goes into the macarons themselves.
The magic behind Meringue & Magic
What part of your creative process feels the most "you" – where the magic actually happens?
Piping the macaron, at this point its just second nature. Piping both the shells and the filling requires such precision and skill, to create uniform macaron. But it feels so natural and brings me the most joy.
How do you dream up your monthly macaron flavours?
I have a list of over 30 flavours that I rotate through. I've found some flavour inspiration from Pinterest. I create a lot of classic flavour combos, like raspberry and white chocolate. My best friend, Danielle, will come up with ideas and nag me until I bake them for her! We can thank her for mint choc chip and Ferrero Rocher. Sometimes I look at the chocolate or tim tam flavours and decide to do my spin on them.
What's a customer moment that has stayed with you?
I actually don't have a single moment with a customer. I am always blown away by the support of my business. The beautiful comments from dozens of people at the markets walking by. Even the many messages asking when I'll be back from maternity leave, they all add up.
Photos: Meringue & Magic
