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Secrets of Macarons [Kindle Edition]

José Maréchal
4.0 out of 5 stars  See all reviews (3 customer reviews)

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Book Description

Learn how to make delicious macarons from the master of the trade.

Now a worldwide symbol of sweet indulgence, macarons seduce the senses with their delicate crunch and velvet filling. In this book French chef José Maréchal discloses the secrets of macarons, including the tips and techniques required to make these little treats.

This book equips the reader with the skills to master nine classic flavours, and create their own signature macarons. The definitive guide to macarons, The Secret of Macarons will equip the reader with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches.



Editorial Reviews

About the Author

José Maréchal is a French pâtissier who runs Café Noir in Paris and the author of Irresistible Macaroons.

Product Details

  • File Size: 24153 KB
  • Print Length: 112 pages
  • Publisher: Murdoch Books (May 1, 2012)
  • Language: English
  • ASIN: B007YYXH14
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #369,477 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews
10 of 14 people found the following review helpful
5.0 out of 5 stars Wow!! April 24, 2011
By Millie
Format:Hardcover|Verified Purchase
I have bought several books on making Macarons and this one is one of my favorites. I love the recipes and the pictures are breathtaking. Love it!
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5.0 out of 5 stars The most balanced Macaron book yet May 7, 2014
Format:Kindle Edition|Verified Purchase
Quite interesting book, explains the basics from Almond Meal to Egg Whites and provides a interesting viewpoint. One thing he omits but you must understand and take advantage of is the use of a copper bowl to whisk the egg whites. Also has basics for several recipes based in meringue: Italian, French, and macaron evolution from Amareti to Macarons de Nancy.

The only thing I would object is that it doesnt explain in detail macaronage for french meringue: ribbon stage, form an fluid 8, tip must dissapear within 10 seconds of dropping the batter.

And for Italian Meringue slow ribbon, tip must dissapear within 15 seconds.

But this are things I prefer to view in a video, still great book and great take on such a classic dessert.
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2 of 7 people found the following review helpful
2.0 out of 5 stars ok February 9, 2013
Format:Hardcover|Verified Purchase
The book went on about the macaron and really told no secrets or shortcut. It did tell me the two ways to make them but there are more ways. There were recipes for butter cream.A waste of my time. On line I learned more save your money.
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