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I Love Macarons Paperback – November 11, 2009

102 customer reviews

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Editorial Reviews

About the Author

Hisako Ogita is a Japanese pastry chef and author of 3 cookbooks on French pastry.
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Product Details

  • Paperback: 80 pages
  • Publisher: Chronicle Books (November 11, 2009)
  • Language: English
  • ISBN-10: 0811868710
  • ISBN-13: 978-0811868716
  • Product Dimensions: 7.2 x 0.2 x 9.5 inches
  • Shipping Weight: 9.1 ounces (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (102 customer reviews)
  • Amazon Best Sellers Rank: #373,405 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

332 of 350 people found the following review helpful By Catherine Moore on December 20, 2009
Format: Paperback
Overall, I really like the look of this book and purchased six of them, one for myself and five others for friends. But, for a book that is dedicated solely to the creation of the macaron, the French Meringue recipe will not yield successful macarons. After many many batches attempting to recreate the results shown in the book, I finally went in search of help on the internet and discovered this site: [...].

Helen Dujardin is 100% french, and in my opinion the US-based macaron guru. With her assistance, I have been able to correct the French Meringue recipe in I Love Macarons. There is a great deal of essential information missing from the book. For example, the amount of egg white needed is 90 gr, definitely DO NOT use three large eggs as even medium eggs will yield more white than needed. And, the eggs must first be aged. To age them, they need to be out of their shells, separated from the yolks and left to stand uncovered for a couple of days at room temperature in the coolest part of your kitchen. (To understand this process better and learn a work around, read Helen DuJardin's article Demystifying Macarons found on the internet.) Using non-aged eggs will cause the pied or foot of your macarons to spread. The pied should not extend beyond the shell.

Secondly, the information in the book on confectioner's sugar is confusing. For instance, the book says not to use confectioner's sugar containing cornstarch (cornstarch-free sugar is not available in the US as far as I can tell). However, the product sample pictured in the book, by Woodstock Farms, actually does contain cornstarch.
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74 of 80 people found the following review helpful By S. Mcgee on November 13, 2009
Format: Paperback Verified Purchase
The first time I had a macaron in Paris, I knew I was addicted... This book is an excellant weapon to have in your macaron arsenal.

Hisako does a great job walking you through the method of preparation with these challenging but full of flavor cookies. All kitchen tools you will need are explained. Troubleshooting techniques as well. She explains the two different types of batter for preparing the shell, which is impossible to find on the internet. The methods are easily written for the baking beginner to follow and understand. Detailed info on the flavoring agents, ingredients (props for using organic powdered sugar (many do not realize the importance of this).

Once you have mastered the macaron shell and all the flavor options, you will move on to the cream filling. There are many types of creams, curds, custards, and ganche recipes. Detailed enough so they are easy to follow without overkill. The pictures are prefect.

The book will wrap up (pun intended) with gift wrapping ideas for the macarons. If you have been to Paris then you know what I mean. Parisans take their macarons very serious.

Last, (I will have to say is genious also because you never see this in a cookbook), she gives you recipes to make addional items with the leftover egg yolks. (Remember macarons are powdered sugar, ground almond, egg whites.) From creams, puddings, brulee, to ice cream. I thought that was a nice touch to have in a book.

The content is detailed, not overwhelming, straight forard for the new baker and in depth enough for the macaron connoisseur.

I highly recommend this book you are have the desire to bake these at home and learn about macarons. Great value for the price!
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17 of 17 people found the following review helpful By riddermark on January 13, 2010
Format: Paperback
I noticed that a lot of the reviews come from people who haven't tried using the recipe yet, and I just made my first batch using the French meringue technique and thought I'd throw in my 2 cents:

As written, it didn't work in my kitchen. Good-tasting, but it cracked and no pied. I had initially thought that the technique described or baking temperatures suggested were off. If you look on pg 28, she slides the baking pan in a Japanese-style oven that looks like a giant toaster oven. Surely a larger American-style oven would require different directions?

However, I noticed that David Lebovitz's recipe is nearly identical in procedure, down to the 375 degree oven, but is different in ingredient proportions. (It's posted here: [...]) Is it possible the ingredients that one could obtain in Japan are of slightly different proportion and composition? Maybe they have smaller eggs in Japan? It's hard to say.

The frequent typos, as other reviewers have mentioned, were annoying and unprofessional.

Is this book completely worthless, then? Not at all. It's beautifully designed and whimsically photographed. It depicts macaron-making as fun and completely do-able in your kitchen. One could very easily go down the path of scientific analysis when it comes to making these pastries, which is useful for troubleshooting, but does little to inspire someone to try it at all.
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32 of 38 people found the following review helpful By L. Foulds on January 22, 2010
Format: Paperback Verified Purchase
This book is very Japanesey kawaii, or cute to look at, but lacks functionality. The measurements are off, causing the batter to be far too runny. I attempted to mix the basic batter two times, the first sticking true, carefully weighing the ingredients, and the second time increasing the amount of almond flour. Both times the batter ran together on the pan. I attempted making macarons using a recipe found online, one that used less eggs, and more almond flour, and it worked fine. I'd say buy this book for the cute factor, not for the bake factor.
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