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Les Petits Macarons: Colorful French Confections to Make at Home Hardcover – October 4, 2011

4.4 out of 5 stars 230 customer reviews

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Editorial Reviews

Review

Susan G. Purdy,  author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too
“I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable  flavor. A must for serious bakers.” 

Nick Malgieri, author of Bake! and The Modern Baker
“Kathryn and Anne have put together a great collection of Parisian macarons, today’s top must-have sweet indulgence.”

Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with  your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."

About the Author

Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in New Jersey.
 
Anne E. McBride is the co-author of three books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.

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Product Details

  • Hardcover: 270 pages
  • Publisher: Running Press; 9.4.2011 edition (October 4, 2011)
  • Language: English
  • ISBN-10: 0762442581
  • ISBN-13: 978-0762442584
  • Product Dimensions: 1 x 7.2 x 7.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (230 customer reviews)
  • Amazon Best Sellers Rank: #7,489 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I tried baking macarons in the past with internet recipe. They didn't look great, and I felt the recipe called for too much sugar. Thanks to this book I know there was too much sugar and why they didn't look great (troubleshooting section). So far I've tried the book's Italian and french meringue techniques. Both came out great, but I do prefer Italian. I did not like the sizes offered (1 or 2 inch) and created 1.5" macarons by following baking directions for the largest and cutting the final baking time in half. Few prior reviewers mentioned the cost of ingredients, but considering these babies cost a minimum of $2.50/each at a patisserie... Yes, nut flours are expensive and recipes call for a lot of egg whites. I have been using my scale to measure the ingredients and found that using large eggs you need less egg white than the recipe calls for. I do refuse to spend money on flavor compounds recommended by the authors so to make fruit flavored macarons I have been using freeze dried fruit powders by following the espresso recipe and replacing coffee with fruit powders. You can add a little more than 1 tbsp, just don't go overboard and enjoy!
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Format: Kindle Edition Verified Purchase
I've been making macarons for a few months now with OK results. I recently purchased this book which uses a completely different macaron method than I'm used to. (See my review for Mad About Macarons for another great book.) I was definitely hesitant to try especially because of some of the poor reviews. A few things I'd like to points out:

*Many bakers are not used to combining the sugar with the egg whites before beginning to whip them. I know I'm not. But the whites still whipped and I got a nice firm meringue. I didn't notice any difference adding the sugar first vs as the whites' foamy stage.

*Not all macaron bakers let their batter set before putting them in the oven. This book has you dry the batter out in the oven for 15 minutes at 200 degrees to dry out the batter, accomplishing the same setting affect to achieve feet. It works.

*The troubleshooting guide is outstanding. It's helpful for the methods used in this book as well as for any macaron making method. The only thing that rattles my brain is that one macaron symptom can mean many things (i.e. air pockets can be too much air in batter, too high oven temp or too low oven temp). But that doesn't mean the guide is useless. Like baking anything, trial and error is how things eventually come out perfect.

*The book does not state to not age the egg whites. It is always stressed. It contains an alternate method for baking if you're just that impatient that you don't have time to age them. And it clearly states that your results will not be as good as if the whites are aged.

My macarons always look amazing. Using the method in this book was no exception.
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Format: Kindle Edition Verified Purchase
This book is AMAZING!! Simply AMAZING!! So I had tried 6 times making the macarons, but I had never got it right. I had thought buying this book would have been another mistake, BUT it proved me wrong. I tried making French macarons today, and they came out perfect!!! 98% of them looked like the store-bought ones and the taste was divine! I LOVE this book because the measurements were written in both cup/Tablespoon, and grams, so I didn't have to purchase a scale just for making macarons!! And also the Trouble-shooting section at the end of the book was really detailed and helpful. Overall, this book is totally worth the money!
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By CAC on September 29, 2011
Format: Hardcover Verified Purchase
I just received this book in the mail, after pre-ordering it prior to publication, and I am thrilled. I couldn't wait to try the recipes.

I love macarons,and I have purchased several books on the subject, but this one is by far the best. Although it has several amazing recipes (such as the key lime with marshmallow fluff -- YUM!), it also offer endless variations on shells and fillings. Fillings include ice milks for frozen treats, jams and pate de fruit, ganache, and buttercream. Shells include variations in nuts, flavors, and colors -- even savory recipes such as a maple bacon bourbon filling. You are limited only by your own imagination in flavor combinations. And BONUS -- you get really wonderful recipes that are excellent all on their own for jams, ice milks, and buttercream.

The troubleshooting chapter at the end of the book, complete with thumbnail visuals, is especially helpful. I spotted several of my own mistakes in this chapter, and I now have the guidance to correct them.

If you have unsuccessfully tried to make macarons in the past, or if you are an experienced macaron maker, this book would be great for either the novice or the expert (and everyone in between). The directions are very detailed, the recipes are professionally written in language that is easy to follow, and the book is beautifully designed. I also love the fact that measurements are listed by both quantity and weight. The recipes range from simple combinations to complex presentations.

I'm so glad I purchased it.
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