Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
I Love Macarons Paperback – November 11, 2009
|New from||Used from|
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 63%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Top Customer Reviews
Helen Dujardin is 100% french, and in my opinion the US-based macaron guru. With her assistance, I have been able to correct the French Meringue recipe in I Love Macarons. There is a great deal of essential information missing from the book. For example, the amount of egg white needed is 90 gr, definitely DO NOT use three large eggs as even medium eggs will yield more white than needed. And, the eggs must first be aged. To age them, they need to be out of their shells, separated from the yolks and left to stand uncovered for a couple of days at room temperature in the coolest part of your kitchen. (To understand this process better and learn a work around, read Helen DuJardin's article Demystifying Macarons found on the internet.) Using non-aged eggs will cause the pied or foot of your macarons to spread. The pied should not extend beyond the shell.
Secondly, the information in the book on confectioner's sugar is confusing. For instance, the book says not to use confectioner's sugar containing cornstarch (cornstarch-free sugar is not available in the US as far as I can tell). However, the product sample pictured in the book, by Woodstock Farms, actually does contain cornstarch.Read more ›
Hisako does a great job walking you through the method of preparation with these challenging but full of flavor cookies. All kitchen tools you will need are explained. Troubleshooting techniques as well. She explains the two different types of batter for preparing the shell, which is impossible to find on the internet. The methods are easily written for the baking beginner to follow and understand. Detailed info on the flavoring agents, ingredients (props for using organic powdered sugar (many do not realize the importance of this).
Once you have mastered the macaron shell and all the flavor options, you will move on to the cream filling. There are many types of creams, curds, custards, and ganche recipes. Detailed enough so they are easy to follow without overkill. The pictures are prefect.
The book will wrap up (pun intended) with gift wrapping ideas for the macarons. If you have been to Paris then you know what I mean. Parisans take their macarons very serious.
Last, (I will have to say is genious also because you never see this in a cookbook), she gives you recipes to make addional items with the leftover egg yolks. (Remember macarons are powdered sugar, ground almond, egg whites.) From creams, puddings, brulee, to ice cream. I thought that was a nice touch to have in a book.
The content is detailed, not overwhelming, straight forard for the new baker and in depth enough for the macaron connoisseur.
I highly recommend this book you are have the desire to bake these at home and learn about macarons. Great value for the price!Read more ›
As written, it didn't work in my kitchen. Good-tasting, but it cracked and no pied. I had initially thought that the technique described or baking temperatures suggested were off. If you look on pg 28, she slides the baking pan in a Japanese-style oven that looks like a giant toaster oven. Surely a larger American-style oven would require different directions?
However, I noticed that David Lebovitz's recipe is nearly identical in procedure, down to the 375 degree oven, but is different in ingredient proportions. (It's posted here: [...]) Is it possible the ingredients that one could obtain in Japan are of slightly different proportion and composition? Maybe they have smaller eggs in Japan? It's hard to say.
The frequent typos, as other reviewers have mentioned, were annoying and unprofessional.
Is this book completely worthless, then? Not at all. It's beautifully designed and whimsically photographed. It depicts macaron-making as fun and completely do-able in your kitchen. One could very easily go down the path of scientific analysis when it comes to making these pastries, which is useful for troubleshooting, but does little to inspire someone to try it at all.
Most Recent Customer Reviews
Great visuals. Good layout. Recipe never worked for me. I tried it about 15 times and got no pied. I went online to troubkeshoot and aged my egg whites and all. No pied.Published 6 months ago by T. Wong
I'd give this a lower rating if I could. I make macarons often and bought this book mainly for suggestions for new flavor shells or filling. Read morePublished 7 months ago by Tinkerbell
I'm just learning to make Macarons and this was the perfect book for me.Published 13 months ago by Joyce Ballast
I love this book, it is the only macroon recipe and break down that I have had success with.Published 14 months ago by Kmc
I loved the different styles of recipes with step by step instructions with pictures to match each one. Read morePublished 15 months ago by Brooke Emmich