Meet MakMak Macarons

Making macarons is second nature for Carlos Heng AKA MakDaddy. Born from a curiosity to test new and exciting flavour combinations, Carlos founded MakMak Macarons when he was only 23 years old. With flavours like fairy bread, matcha and salted coconut, his innovative creations quickly earned MakMak the title of Sydney’s best macarons – and it’s only been up from there! 

From matcha macarons to cult classics like salted caramel, MakMak Macarons is every sweet tooth’s utopia. Inside the bustling Surry Hills shopfront, you’ll find glass cabinets lined with mouth-watering macarons and an open kitchen where they host regular workshops to help budding bakers achieve the perfectly rounded macaron. 

Unwind by sinking your hands into the mixing bowl and realise your potential with a wooden spoon at MakMak Macaron’s baking classes — you’re bound to discover new flavour combinations that will blow your taste buds.

My biggest baking fail…

“Was Baklava… once upon a time. I’ll leave that to the professionals”.

My favourite flavour of macaron to make is…

“The jasmine matcha is the prettiest and most technical one out of all the flavours we have. To eat it would definitely be peanut butter and milk chocolate — a classic!”

My top tip for budding bakers is…  

“Invest in a good stand mixer. Seems simple but important.”

I keep things interesting by…

“Coming up with [macaron] collections, like the Christmas collections. Challenging myself to make new flavours, we have also diversified into other products like cakes, chocolate chip cookies and a few other goodies.”

If I could share a macaron with anyone living or dead it would be…

“Marie Antoinette, because I’d like to see what life was all about. I think [macarons] lends itself to that lavish lifestyle and it’s got its own unique vibe.”

I teach macaron making because…

“It makes me feel rewarded. Seeing the faces of students when they see the end products — like wow I really made this!”