Our Story

Viveshni Joseph is building her empire one macaron at a time and the key ingredients… sugar and spice and all things delectable. Madame Macaron is a labour of love for this self-taught pastry chef as she balances motherhood, wifedom and being a badass boss.

“When I started baking those first macarons I had no idea that Madame Macaron would grow to be what it is today. From starting  in 2012 with just macarons we now supply a whole array of patisserie delights, host classes in Durban and Joburg and have the first of our premix range available online and in stores across South Africa.

I have put a great deal of my heart and soul into building Madame Macaron and in turn the business has given me the opportunity to accomplish so many things that I never would have dreamed of; such as appearing on TV and featuring in online and written publications. The highlight has been the people that I have been able to connect with over the past years and the wonderful relationships that have unfolded.

Our kitchen studio is now nestled in the beautiful suburb of Umgeni Park in Durban North. All our macarons are handmade with precision and quality ingredients. We pride ourselves on standing out from the rest with our bespoke offerings.

If you’re looking for something delectable for an event or wanting to take a step into the exciting world of macaron making I hope that Madame Macaron will be your first choice.”

 

OUR PREMIXES

Madame Macaron offers a range of products to help everyone. From everyday home-bakers to seasoned chefs, you can create beautiful and delicious macarons using our easy-to-use premixes.

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What do we offer?

PRIVATE ORDERS

Ranging from simple macarons to elaborate themed orders; we are ready and fully equipped to make your sweet dreams come true every time.

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WEDDINGS & CELEBRATIONS

Let us help you add that something unforgettable to your special day. From guest favours to  show-stopping macaron towers, we can do it all!

 

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CLASSES

Moving beyond just supplying our fantastic clients with delicious goods, we’re also very keen to pass on what we have learned and reveal some of our tricks of the trade. We aim to help people learn how to create their very own delectable treats, while having fun and taking processes that seem overly complicated and making them more doable for the everyday baker.

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WHOLESALE MACARONS

We are fully equipped to provide your retail store or restaurant with macarons and other confectionery items on a wholesale basis. For a gluten free option on your menu, make macarons your first choice.

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WHOLESALE PREMIXES

Our premixes are the perfect addition to your store and can turn even the modest home baker into Pierre Hermé.

We courier nation-wide and can’t wait to have our products on your shelves.

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IN THE MEDIA

We’ve been honoured to feature in a number of great publications and televised broadcasts, that showcased our wares and business.

The Post Newspaper
We all love brownies and anything red velvet so obviously a red velvet brownie is going to be nothing short of amazing! We have used this recipe numerous times and can vouch for how delicious these brownies are.

Try it out and let us know if you love it as much as we do and don't forget to tag your friends that are baking up a storm as well! 
RED VELVET BROWNIES

INGREDIENTS
2 eggs
115 g butter
200 g granulated white sugar
10 ml vanilla essence
1 g salt
15 ml red food colouring
3.75 ml white vinegar
95 g cake flour
21g cocoa
224 g cream cheese, room temperature
52 g white granulated sugar
1 egg yolk
2.5 ml vanilla essence

METHOD
Preheat the oven to 180C . 
Spray 8″ x 8″ baking pan with nonstick spray. Set aside.

For the brownie: In a small bowl, beat the 2 eggs together and then set aside.
Melt the butter in a large microwave safe bowl in 30 second increments until melted.
Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar.
 Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix.
Pour the brownie batter into prepared baking pan, leaving about 3-4 tablespoons for the top.

For the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. 
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting them into squares.

Cover the brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
The brownies will freeze well, up to 2 months – Thaw overnight in the refrigerator.

Enjoy!

Recipe and image via Sally's Baking Addiction

#bakery#delish #bakinglove #bakingfun#bakefromscratch#bakestagram#bakersofinstagram#brownie#redvelvet#redvelvetbrownie#sugar#lockdown
We all love brownies and anything red velvet so obviously a red velvet brownie is going to be nothing short of amazing! We have used this recipe numerous times and can vouch for how delicious these brownies are. Try it out and let us know if you love it as much as we do and don't forget to tag your friends that are baking up a storm as well! RED VELVET BROWNIES INGREDIENTS 2 eggs 115 g butter 200 g granulated white sugar 10 ml vanilla essence 1 g salt 15 ml red food colouring 3.75 ml white vinegar 95 g cake flour 21g cocoa 224 g cream cheese, room temperature 52 g white granulated sugar 1 egg yolk 2.5 ml vanilla essence METHOD Preheat the oven to 180C . Spray 8″ x 8″ baking pan with nonstick spray. Set aside. For the brownie: In a small bowl, beat the 2 eggs together and then set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix. Pour the brownie batter into prepared baking pan, leaving about 3-4 tablespoons for the top. For the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting them into squares. Cover the brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. The brownies will freeze well, up to 2 months – Thaw overnight in the refrigerator. Enjoy! Recipe and image via Sally's Baking Addiction #bakery#delish #bakinglove #bakingfun#bakefromscratch#bakestagram#bakersofinstagram#brownie#redvelvet#redvelvetbrownie#sugar#lockdown