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Macarons- they are within your reach!
on April 6, 2011
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!