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Macarons Hardcover – December 1, 2011
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Top Customer Reviews
Anyway, I can understand why the others gave it a bad reviews. For you to actually learn how to make proper macarons, either watch a step by step video (has to be very detail), or take a class (which I did). There's some major technique details that you have to learn, and reading a recipe online or books are not going to help. Even when I took the class, I wasted 3 batches when I did it on my own. And if you are seriously wants to learn, invest on a scale. U.S. measurements aren't going to cut it. You need to measure in grams to get an accurate results. And from experience, Italian meringue method is better than French or Swiss meringue method.. And I agree with "Carmen Adorno". This is a very delicate cookie so "Repetition" is the key. I always take orders from my friends because it gives me practice.
This book is targeted toward those already familiar with baking macarons. It offers no trouble shooting guide. You are on your own if things don't turn out quite like the beautiful pictures in the book. The ingredients used in the recipes can be quite exotic to America. The resource guide in the back of the book provides names and websites of suppliers, but most are in the UK or France. The recipes produce impractical quantities of macarons. 144 shells = 72 macarons? That is 6 dozen macarons per batch! Be prepared to make only 1/2 or 1/3 the recipe. You don't want 6 dozen macarons that you decide you or no one else likes.
It's a beautiful book given its pictures. It can spark your imagination in producing your own recipes. However, this book is not practical for the novice. In addition, it has not been properly translated for use in the US market.
If you are looking for a book to begin your journey into the world of macarons, I recommend Les Petits Macarons by Gordon and McBride.
As other reviewers have noted, the description of making the Italian meringue is vague in the recipes, but the introductory section of the book explains in painstaking step-by-step photos how to make each element and what it should look like. Adjustments may need to be made depending on your ingredients and environment. The recipes for the fillings alone (which of course are the best part of the macaron), is worth the price of the book. Some favorites macarons from the book include Bitter Chocolate, Americano (grapefruit), Lemon, Coffee, Salted-Butter Caramel, Infinitely Chocolate and Infinitely Vanilla.
Most Recent Customer Reviews
Lots of cool ideas for shell and filling flavors and combinations but his method of making the shells is a huge fail. Read morePublished 20 days ago by Michael Smith
A simply excellent technique book with great recipes - it is all that a classic should be!Published 5 months ago by foxfyrefarm
I have learned how to make Macaronsusing this book and others. It is a good study in the fine art of Macaron making. Easy recipes, easy when following instructions to a tee.Published 7 months ago by Erin Leigh Darnley
big success on the very first batch. And 3 more after that :) in love with all recipes. even most of them are expensive and kinda hard to find in regular store, little twist... Read morePublished 9 months ago by Lou
This book is a wonderful guide to macarons. The author does a great job communicating his expertise with descriptive details and vivid photos. Read morePublished 11 months ago by Francisco Hernandez
Agree with previous reviews - beautiful book, but something got lost in the translation. There are lots of gaps. Read morePublished 14 months ago by Cestmoi