From the Author
Macarons Math, Science, and Art pulls out all the stops in developing a stable and low-moisture macaron batter and macaron mixing technique by incorporating uncommon practices such as the use of tapioca starch, whipping the meringue for 16 minutes, a baking stone, nested baking pans, a cracked-open oven door, and a small fan.
About the Author
Paula Lujan Quinene writes mostly about her long-time loves--Guam,exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina. Schooled as an exercise scientist at the University of Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art,
is the author's third cookbook. A Taste of Guam
and Remember Guam
are Paula's tribute to the cultural heritage of her native island. To learn more about Paula and to view her food videos, go to paulaq.com.