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Mad About Macarons!: Make Macarons Like the French Hardcover – December 15, 2010

4.2 out of 5 stars 84 customer reviews

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Editorial Reviews

Review

A work of meringue-sandwiched brilliance (Paris Patisseries)


"At last a dedicated Macaron book where the recipes actually work.This book not only provides a range of inspiring flavours to try and suggestions on service, but has a faultless basic recipe that is easy to follow and explains the secret method of macronnage. Follow the timings and you won t go wrong. --Sucre Coeur

A bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David Lebovitz

A bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David Lebovitz

From the Back Cover

The Parisian macaron is the stylishly light French confection tipped to be the new cupcake. The art of making macarons is highly respected in France-and they can be a challenge for the beginner-but the process is made fun and easy in this colorful new book. Learn how to make all the classic flavors, and some dazzlingly unusual ones too. Jill guides you simply and precisely through each step, and reveals some of her secrets so that you too can make macarons like the French.
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Product Details

  • Hardcover: 128 pages
  • Publisher: Waverley Books Ltd; 1 edition (December 15, 2010)
  • Language: English
  • ISBN-10: 1849340412
  • ISBN-13: 978-1849340410
  • Product Dimensions: 7.9 x 0.7 x 9.5 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #98,300 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I've made at least 15 batches macarons from various recipes and none would turn out correctly. Once I tried Jill Colonna's method of just mix the hell out of the batter and then fold it towards the end to achieve the right consistency - my macarons came out perfect. I've made 8 batches of macarons using this method with great success each time. I won't be going back to the gently folding the batter until it looks like molten lava method. The flavor combinattions are great. There's a section just for chocolate! What I liked best is that at the end of the book Jill gives you an egg equivalent chart for any amount of leftover egg whites you have. This is a great resource. Her macarons are not as sweet as the other recipes also.

I highly recommend this book for anyone is starting to make macarons. It takes the frustration out of trying to make macarons. No more flubbed shells with this method!
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Format: Hardcover Verified Purchase
I initially bought Macarons by Cecile Cannone. Please see my review for that book. Although the taste was wonderful, the presentation was off. My shells would never look perfect. The feet would never be perfect across all batches. They weren't round. The list goes on. So I moved to an intermediate learner book called Mad about Macarons! Here is what I have learned:

Additional things I had to buy:
- medium sieve (Williams Sonoma does not sell one with large enough holes to work. I had to go to Sur La Table and get this strange looking thing. A big short cylindrical metal thing with a wire mesh attached to one side. It cost about $40)
- a hand spatula that is flat on one end and round on the other (again, only could find at Sur La Table. It cost $4)
- a digital scale (I got it at Williams Sonoma. I have a spring weighted scale but that is in ounces. This book is all in grams. The digital scale really helped on that end. Think I paid $50)
- bought a bigger Wilton frosting bag to put the shell batter in

Things I stopped doing (that I had to do with the other book)
- stopped having to put egg white powder in to take care of humidity problems. yay!
- stopped having to worry about how I mix the batter
- stopped having to put salt in the egg mix
- stopped having to refrigerate my leftover almond meal and then put it in the oven pre-mixing to get the humidity out. Thank God!

What is cool about this book:
* it firmly recommends you sift your sugars, powdered sugar (which she calls icing sugar by the way), almond meal, cocoa powder if using, etc). I like it!
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Format: Hardcover Verified Purchase
When I went to Paris in 2009 I fell in love with macarons. Unfortunately finding them in the States is not that easy. When I found out that you could make them at home I tried, and trust me it was a mess. Some of the other books out there are not as exact!! Jill goes into just the right amount of detail. Just finished my first batch from the book, they turned out perfect!! If you are looking to try making macarons at home Mad about Macarons is the way to go!!
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By AJ on February 11, 2012
Format: Hardcover Verified Purchase
I bought this because my wife challenged me to make her Macarons. I have almost no baking experience (other than the pilsbury cake mixes) and I kept hearing from everyone how Macarons are impossible and that it takes 10 or more tries until something decent comes out.
So I did the sensible thing and cruised amazon for the right instructions. Based on the reviews, this book seemed to be it.

Well, it is! My first batch produced nice macarons. Nothing you could sell at a shop, but true macarons.
My second batch was better. My third made me think I'm the world's expert macaron expert. Well, I'm probably not, but it's a nice thought.

Key points:
- The recipe is foolproof. If I can do it, everybody can. Seriously.
- Measurements have to be exact. This is not a feature of this book, it's true for Macarons in general (google it)
- The most difficult part was finding the American equivalent of the British ingredients. I now know where to find it (on their facebook page and here on the amazon reviews). Don't try to substitute unless you know what you're doing; almost all of the ingredients can be found in your local safeway or ordered on amazon.
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Format: Hardcover Verified Purchase
This is a beautiful book that has super easy instructions for the first time Macaron maker. It give great details, a product information list in the back and delicious recipes from the sweet to the savory! Perfect for making this delightful treat.
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Format: Hardcover Verified Purchase
*UPDATE* February 16, 2012

My second batch made using this book turned out unmistakeably PERFECT. I whipped my egg whites better (as they should have been in the first place. I underestimated how much time it took to whip 150g of egg whites) to create a thicker batter which was necessary. I baked at 325F for 11 minutes and the result was just outstanding.

*JANUARY REVIEW*

I don't remember the first time I ever saw a Macaron. I didn't even taste one until a few weeks ago (and it was just a shell), but I'd been hunting for a good macaron book for awhile. After reading the reviews raving about this book, I decided to purchase it. And I was not disappointed!!

Like some people, I was a little startled about all the metric measurements. Already having a food scale ($10 at Kohl's), I didn't see it as being a problem. And it's very easy to do a quick google search for conversation calculators!! I can't imagine giving this book a bad review because it uses the metric system. Macarons are a french dessert, there's no reason why this book should be specifically catering to Americans. The author also notes that ingredients are listed in grams because some measurements may be too small to measure in cups.

Some of the ingredients were hard to find, but knowing your grocery store really helped. Castor sugar (note: NOT the same at icing/confectioner's sugar) can be found at Wegmans, while Almond flour and custard powder (used for a lot of the fillings) can be found at almost any grocery store. I had to make a few investments like sieves, scrapers, etc. but the outcome was completely worth it!

With my very first batch I was so excited (like others) to see feet when I opened the oven!!
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