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MACARONS Hardcover – December 1, 2011


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MACARONS + Laduree: The Sweet Recipes + Les Petits Macarons: Colorful French Confections to Make at Home
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Product Details

  • Hardcover: 208 pages
  • Publisher: Grub Street Cookery; Tra edition (December 2011)
  • Language: English
  • ISBN-10: 1908117230
  • ISBN-13: 978-1908117236
  • Product Dimensions: 1 x 8.5 x 11 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #26,589 in Books (See Top 100 in Books)

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Customer Reviews

The recipes are clear and easy.
MYREVIEW
Temperatures are in metric units, which doesn't bother me, but may bother some people.
lovemodern
Because I made three of the different macaroons and they all came out great.
Sheila Fuller

Most Helpful Customer Reviews

39 of 39 people found the following review helpful By JoAnn on August 28, 2012
Format: Hardcover Verified Purchase
I bought this book eventhough I know how to make french macarons already. I just want to add it on my collections. I truly love this book, great pictures and really have good filling recipes.

Anyway, I can understand why the others gave it a bad reviews. For you to actually learn how to make proper macarons, either watch a step by step video (has to be very detail), or take a class (which I did). There's some major technique details that you have to learn, and reading a recipe online or books are not going to help. Even when I took the class, I wasted 3 batches when I did it on my own. And if you are seriously wants to learn, invest on a scale. U.S. measurements aren't going to cut it. You need to measure in grams to get an accurate results. And from experience, Italian meringue method is better than French or Swiss meringue method.. And I agree with "Carmen Adorno". This is a very delicate cookie so "Repetition" is the key. I always take orders from my friends because it gives me practice.
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130 of 151 people found the following review helpful By lovemodern on December 18, 2011
Format: Hardcover Verified Purchase
I have been baking macarons for a few months now. I was excited to see that the Herme book would be available for the English market. First of all you must know that Herme uses the Italian method in making his macarons. No French, no Swiss. I don't particularly like handling boiling sugar, so this was a big disappointment to me. I prefer the French method which requires no soft ball stage boiling of sugar to make a meringue. Temperatures are in metric units, which doesn't bother me, but may bother some people. I have become accustomed to measuring in grams. There is no way around it in this precise art form.

This book is targeted toward those already familiar with baking macarons. It offers no trouble shooting guide. You are on your own if things don't turn out quite like the beautiful pictures in the book. The ingredients used in the recipes can be quite exotic to America. The resource guide in the back of the book provides names and websites of suppliers, but most are in the UK or France. The recipes produce impractical quantities of macarons. 144 shells = 72 macarons? That is 6 dozen macarons per batch! Be prepared to make only 1/2 or 1/3 the recipe. You don't want 6 dozen macarons that you decide you or no one else likes.

It's a beautiful book given its pictures. It can spark your imagination in producing your own recipes. However, this book is not practical for the novice. In addition, it has not been properly translated for use in the US market.

If you are looking for a book to begin your journey into the world of macarons, I recommend Les Petits Macarons by Gordon and McBride.
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27 of 35 people found the following review helpful By Lauren on January 26, 2012
Format: Hardcover Verified Purchase
I've been working on making "proper" macarons for awhile, and have been eagerly awaiting the English version of this book. The book itself is beautiful and has amazing photographs and recipes ranging from traditional to way out there. I've made a few batches of the basic, plain shells and the result is great IF you already know how to make an Italian Meringue. I have made Italian Meringue many times, and know how to do so fairly well. However, Herme's instructions for doing so make absolutely no sense. I tried it anyway, with terrible results. Luckily I had several "sets" of eggs liquifying in the fridge. When I used my own method (which is well known and relatively simple, just Google) for making the Italian Meringue, the rest of the recipe was easy and produced awesome shells. So, the ingredients are there, but the instructions for making the meringue are ridiculous. Unless someone else's stand mixer and stove (and laws of physics) work differently than mine, I don't understand how this method could possibly work. Anyway, I look forward to trying many of the different flavors and fillings. But, you really need to have some baking experience to recognize the obvious errors and correct for them, or I imagine you would be very frustrated trying to follow the most basic shell recipe in this book. Good luck!
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5 of 5 people found the following review helpful By MYREVIEW on October 2, 2012
Format: Hardcover Verified Purchase
This book is great. I hear people comment that why does the recipes say to leave a small amount of the egg in but not stir and that it must be a typo.it's not a typo. There's a reason for this.
When you leave a small portion of the whites unbeaten even to the paste portion (Italian or French methods) the final product gives more of a glossy shine on the cookie which is one of it's famous characteristics. So if you want to learn Macarons than learn from the best.
The pictures are beautiful full page pictures of the final product.
The recipes are clear and easy. Macarons are a tough cookie for any first timers. I did two classes before I understood the cookie and the two methods Italian and French methods. This books uses both. The choclate is French and others are Italian.
Ifyou follow exactly the recipes they are great results. If you want the traditional Macarons this book is great,ifyou want some fancier more adventurous ones than its is it as well. The only bad comment i have is that there's a section of the more adventurous Macarons with some ingredients I d t know to much about and I am advance baker, not 2 year qualified but I know pastry well.
It's a stunning book and a must for anyone who loves the chef or the Macarons. It's a wonderful gift or a wonderful recipe book.
If you've never baked before or not good sit I would not recommend it since the Macarons is a cookie that you have to know the stages it goes through similar to bread, you can trust bake there's how do you know when it's ready. Still a great book. Also I would recommend it to any food photographers or stylists on knowing that's considered latest. These pictures are stunning simple.
I've tied 3 recipes and followed them directly with successful results over and over with the same three.
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