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Macarons Hardcover – April 18, 2011
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Top Customer Reviews
At the very beginning of the book is a photo tutorial showing the steps of the process (Berengere uses the French method). This was a tremendous help to me, with clear instruction and great photos. After the tutorial, there are plenty of recipes for different macaron. What I found really great was that the recipes are in very small batches, making about 15 macaron (sandwiched). Using only about 1/4 cup of almond meal was nice because so many other recipes called for much more almond flour, and if you had a flop, it was expensive! Making the batches in this size is nice because you can make macaron every day if you keep egg whites at hand. It is also convenient because with this size, you can make the recipe with a hand mixer instead of a stand mixer.
Each recipe includes the shell, most unflavored but some with flavoring, and a filling. All of his fillings are either ganaches or confitures, no buttercreams. So far, I have made fig and orange flower, caramel, chocolate, and lemon. Today will be apple spice. There are 28 recipes in all, and there is a beautiful photo to accompany each one. Each recipe I have tried has been a hit with family and friends. Since purchasing this book, I feel much more confident making macaron, and you can too!
There seems to be fundamental issue with the basic recipe in this book. I tried this basic formula three times word-for-word and found the batter to be too runny every single time. Once I compared the recipe to other basic recipes, I found that the ratios of wet to dry ingredients was off. This one uses very little almond meal and powdered sugar with quite a bit of egg white.
I then ordered another book from Amazon (Mad About Macarons!: Make Macarons Like the French) and found that the basic recipe was excellent - it worked perfectly on the very first try! Mad About Macarons also has a supplemental section containing recipes that make use of the otherwise wasted egg yolks. I would strongly recommend purchasing that book instead to save yourself from the frustration I experienced.
The lemon, pistachio, rose, coffee, fig and orange, chcolat (Je raffole de chocolat) were easy to make and looked as lovely when done as in the book. Alas, he has so many flavours per Le nombre de saveurs est infini.
Just wish the publisher had noted where the average person could get items like bitter almond extract, rose water,orange flower water, violet food and violet essence and colouring. Since I knew how to make my own pistachio paste I was ok, but not everyone knows how to this or even where to buy ready made pistachio paste. And I am near enough to San Francisco that I have had no problem finding the other unique items, but not everyone is as fortunate.
Having said this, there are enough excellent recipes that do not call for hard to find items that I highly recommend this book. French macarons are crisp, light and the fillings heavenly. Not at all like the sticky coconut macaroons one finds here in the states.
Très Délicieux! Very delicious!
These are not the delicious but much stodgier coconut macaroons most of us know and love. These are lighter and much more delicate and made with almond flour or almond meal and egg whites, with a sweet filling. The flavor is like marzipan and the texture is soft and airy, like a caky meringue. They're put together like tiny sandwiches, but any relationship to the Oreo Cookie is delusional. The book offers easy to follow recipes for macarons and for about a two dozen different fillings. Of those that I've tried, the fig-orange filling will drop you to your knees, it's that good. The pistachio and lemon are also exquisite, and the coffee and apple spice versions will comfort a bruised heart and make it better. Best of all, the fillings are all the real thing. Jammy confiture concoctions or rich, creamy ganaches. No greasy buttercream nonsense.
First of all, Abraham gives us a no nonsense tutorial with lots of pictures illustrating every step. The insructions are clear and make the process pretty much foolproof. Just follow the directions and you won't go wrong.
But the real key is this: do not let the egg whites push you around. They are not mysterious or complicated. If you whip them, they do what they're supposed to do. One reviewer claims that her egg whites "wept" and sagged. This is an eggwhite that has lost respect for you. Don't be timid, don't stop in mid-whip. Don't think about it. Just whip. But do try to avoid rainy days.Read more ›
Most Recent Customer Reviews
I not sure how trustworthy a macaron cookbook that spells macaron correctly on the title but then misspells it throughout the content can be! The recipes are simple enough.Published 29 days ago by abcs
I have yet to try any recipes, but this book as some great looking recipes! I am a bit confused to the wording, the title is "Macarons" which is correct, but the recipes... Read morePublished 10 months ago by Liz sess
My sister's new favorite book....I cannot wait for new treats....she stated that this book is actually quite helpful and she learned some new tricks. Read morePublished 11 months ago by sheila Patterson