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Comment: Your purchase benefits those with developmental disabilities to live a better quality of life. Would grade VG if not for a couple of very small rips/nicks to back cover. Firm binding and clean bright pages. This book has no jacket . YOUR PURCHASE BENEFITS THOSE WITH DEVELOPMENTAL DISABILITIES TO LIVE A BETTER QUALITY OF LIFE
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Macarons Hardcover – April 18, 2011

3.9 out of 5 stars 31 customer reviews

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Pillsbury The Big Book of More Baking with Refrigerated Dough (Betty Crocker Big Book) by Pillsbury Editors
Big Baking Books
A clever, must-have collection of 160 recipes that highlight the ease, creativity, and show-stopping results home bakers can achieve with prepared dough. Learn more | See related books
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Editorial Reviews

About the Author

Bérengère Abraham is a graduate of l'Ecole des Beaux-Arts in Toulouse and has worked as a home economist for numerous French magazines. The author of several books on local cuisine, he has also written Mes Petits Plats pour Bébés Allergiques and Intense Chocolat.
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Product Details

  • Hardcover: 64 pages
  • Publisher: Spruce (April 18, 2011)
  • Language: English
  • ISBN-10: 1846013836
  • ISBN-13: 978-1846013836
  • Product Dimensions: 8.2 x 0.5 x 8.2 inches
  • Shipping Weight: 9.1 ounces (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #80,299 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Like many others I have also caught macaron fever!If you read the myriad of blog postings about making macaron, you know that they can be a little tricky. I have tried several different recipes, and both the french and italian methods, producing an "OK" product but not what I was aiming for. Since this book appeared on my doorstep, that is no more! I am producing beautiful, tasty little gems with a nice foot. Berengere makes it easier!

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!
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Format: Hardcover Verified Purchase
Every recipe in this book follows the same basic macaron recipe. The only alteration is the addition of flavorings. Many of the flavor combinations are intriguing which is why I didn't just give this book 1 star.

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.
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Format: Hardcover Verified Purchase
Love this little gem of a book. The directions are spot on (more about that later). Crisp photos and directions for all of the macarons on pages 6-7.

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!
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Format: Hardcover
Making these little confections is so easy, I hope everyone will give them -- and this book -- a try! Macarons look impressive as all get out and the taste is exquisite, but Berengere Abraham takes all the mystery out of creating these delightful confections.

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.
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