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Macarons: Authentic French Cookie Recipes from the Macaron Cafe Paperback – December 13, 2010

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Macarons: Authentic French Cookie Recipes from the Macaron Cafe + Les Petits Macarons: Colorful French Confections to Make at Home + Lekue Macaron Kit with Decomax Pen and Baking Sheet
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Product Details

  • Paperback: 144 pages
  • Publisher: Ulysses Press (December 13, 2010)
  • Language: English
  • ISBN-10: 1569758204
  • ISBN-13: 978-1569758205
  • Product Dimensions: 0.5 x 6.2 x 6.5 inches
  • Shipping Weight: 2.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #74,847 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Cecile Cannone was born and raised in Paris and is well-known for her baking skills. She opened the first Macaron Café in 2007 in New York City and recently opened a second location in New York to meet increasing demand. Cecile still bakes macarons everyday and enjoys coming up with new flavors.

More About the Author

Dear Readers and Bakers,

I hope you will enjoy baking macarons as much as i do. From my childhood in Paris, holidays in Provence and my mother's kitchen I opened my palate to new ideas, subtle flowers aroma, that you can taste in my baking. I translated and wrote those recipes for you with all the care i could.
i enjoy baking macarons everyday for the 2 MacarOns cafe of NYC and i'm sure that with a little practice you will get also the best results.
To me, baking is much about sharing. It can be macarons, a cake, cookies for tea time that you will enjoy with kids, friends or colleagues. But baking is also sharing recipes. I'm sure that you also, have the great recipe of a dessert coming from your best friend, grandma, neighbor, and baking this recipe reminds you of them.
Now with this book, i'm proud to be part of your "baking network" by being the one who is sharing the "true doable macaron recipe"

A bientot!
Cecile Cannone

Customer Reviews

The recipe is easy to follow.
Jessica M. Widjaja
I've been trying about a dozen macaron recipes and after I've used Cecile's French method macaron recipe I FINALLY have successful and consist results!
Cindy Wang
And it should firm up overnight at room temperature, not in 30 minutes, as she specifies.

Most Helpful Customer Reviews

141 of 147 people found the following review helpful By A. Ko on December 19, 2010
Format: Paperback Verified Purchase
I have two Macaron books, this one and the one by Hisako Ogita. I like to make bullet points:

* Hisako's book looked slightly complicated. I've been baking for 25 years but never did a macaron. I knew they were harder than my usual cupcake so for some reason Hisako's book made me not try it right away. This book is VERY small, but in a good way. First, you can read the whole thing in 10 minutes to learn how to make a macaron. Second, it's easy to understand what she is telling you to do. Third, her pictures of her bakery look nice.

* She tells you how to make a basic French or Italian macaron shell. No frills. Good for a beginner macaronist like me. Essential. However, since it has no frills, I'm glad I have Hisako's book because Hisako actually tells you how to flavor a shell. Even with no extra flavor, the basic shell is crazy tasty though! Let me repeat, good for a beginner first time macarooner!

* What I don't like:
1. she calls for 2.5" circles. I made templates. Puzzled when I couldn't get the large number of macaron shells on a half sheet like she said, I pressed on. I believe this is a typo in the book. My macarons were HUGE. I like big cookies so it wasn't a big deal, but frankly, I think 1.5" is too small, 2" is just right, and 2.5" is too big. My husband found a true to scale picture of her macarons from her cafe and they are 2" in size...(three fingers thick). Hisako's are 2.5 cm large, so did she get her units wrong since she is French? I don't know. Her oven timing and temperatures were perfect for my extra large 2.5 " macarons though.
2. I added too much egg white powder since I live in Houston Tx. Perhaps, adding how much you should put in based on relative humidity would be helpful? That sounded nerdy.
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40 of 44 people found the following review helpful By Sarie on December 29, 2010
Format: Paperback Verified Purchase
Over the last month I have perfected the french meringue macarons. I think the ratio that is used for the french meringue is incorrect and needs to be more like 1.2/2.35 grams almonds/sugar for every gram egg white. I also use a hand mixer or whisk as it is much easier to see the meringue and ensure you do not over beat the mixture.
I would also recommend that you invest in a copper bowl. I have the Mauviel Copper 10-Inch Bowl with Ring which I bought on amazon when it was on special. Also I recommend a lower heat for the french macaron say 290F for 16 minutes.

Although I feel there are issues with the meringue recipe I certainly enjoyed experimenting with the different buttercreams and ganache that are in the book. That being said there are some issues with these recipes. For example with the ganache I recommend that you don't heat the chocolate but rather the cream and pour it over the room temperature chocolate. Also go easy on any of the essence or oils! Put in a drop or two, then mix, then taste and then a few more if needed.

The book itself has some wonderful ideas and beautiful clear pictures. The different buttercreams and ganache are yummy, but the macaron shell recipes need some fine tuning.
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26 of 30 people found the following review helpful By choppa on May 21, 2011
Format: Paperback Verified Purchase
I have made macarons several times with various recipes and just have absolutely no idea how so many other reviewers have successfully made macarons with this book. Despite my misgivings upon initially reading through them, I decided to go ahead and try the recipes exactly as written. I'm a glutton for punishment and just love wasting endless hours in the kitchen and tossing loads of money out the window for almond flour.

The size of the cookies is huge if piped at 2 1/2 inches and the measurements are definitely off for the recipe. All the numbers are just plain wrong. However, if you do decide to pipe them that large for whatever reason, just know you will have to increase the baking time immensely.
Also, the #8 tip is totally non-existent and, if it were, would not be the correct tip as it is much too small. Something in the range of of #11, around ½ inch, is actually what you're looking for.

It seems other people are a lot more forgiving than me because, despite the inaccuracies some have given the book a pretty decent rating. Personally if I'm spending my money on something thats sole purpose is to give me directions, especially in regard to something like macarons which must be exactly, perfectly done, I at least expect accurate measurements. If I have to totally re-write the thing than what is the purpose of buying the book in the first place?

I feel very badly for those who have never made a macaron and used this book. The book itself is cheap enough but, money aside, these cookies are difficult enough to pull off without having to bumble through poorly written recipes. For macarons, you really need to start with a good recipe so you can focus on your technique. This book makes that impossible and just sets one up for failure.
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21 of 24 people found the following review helpful By k8inut on December 14, 2010
Format: Paperback Verified Purchase
The book begins with a short overview of the ingredients and equipment used in the recipes. Then, it moves on to the shells. There is a recipe for a French meringue and an Italian meringue shell. Both of the shell recipes are spread over a few pages, and several of the steps in the shell recipes are pictured. The ingredients in the recipes are listed both by weight and by volume. There is also a problem and solution section.

The second chapter has fillings. There is a chocolate ganache filling recipe and a buttercream filling recipe, each with about 10 flavor variations. The other main filling recipe is for a homemade jam filling.

The third chapter consists of three main decoration ideas: macaron lollipos, tower of macarons, and sugar decorations for macarons. There are many, many colorful pictures throughout the book, though the book is quite small (about the size of a baby board book). The type in the book appears to be about an eleven or twelve point font.

Just a couple notes - there are some designs pictured on the macarons, but there are no explanations as to how to acheive those designs, which is too bad. Also, all of the recipes call for piping the shells and the fillings with a pastry bag and a #8 tip.
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