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Macarons Hardcover – April 18, 2011

4.0 out of 5 stars 34 customer reviews

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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: 12.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #392,789 in Books (See Top 100 in Books)

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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By Beth S on May 10, 2014
Format: Hardcover Verified Purchase
Although I bake, I had never made macarons when we got this book. After years of hearing how 'tricky' they are, and that they will fail at first, I was always hesitant. We should have got this book first. Our first batch came out perfectly and the different recipes are wonderful.
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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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Format: Hardcover Verified Purchase
Tried the chocolate ones. Instructions said to add the cocoa to the egg whites, which I did. Egg whites promptly deflated. Are they supposed to do that? So, then I folded in the sugar/almond mixture. (Not sure why I needed to fold this, the whites were already deflated.) Anyway, made enough batter for about 6 shells. Clearly, the batter was not supposed to deflate.

It would have clearly been better to have added the cocoa to the sugar/almond mix, and then folded that in. Poor directions. Maybe the others are better, but this doesn't leave me favorably impressed.
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