Les Petits Macarons: Colorful French Confections to Make at Home

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Price
$12.82
By
Running Press

General Information

Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.  Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.

Details

Author
Kathryn Gordon
Anne E. McBride
Binding
Hardcover
EAN
9780762442584
ISBN
0762442581
Label
Running Press
Manufacturer
Running Press
Publisher
Running Press
Studio
Running Press
Title
Les Petits Macarons: Colorful French Confections to Make at Home
SKU
ACOUK_book_usedgood_0762442581
Item Height
1 inches
Item Length
7.1 inches
Item Weight
1.65 pounds
Item Width
7.3 inches
Languages - Original Language
English
Languages - Published
English
NumberOfItems
1
NumberOfPages
270
Package Height
1.5 inches
Package Length
7.1 inches
Package Weight
1.6 pounds
Package Width
7.1 inches
ProductGroup
Book
ProductTypeName
ABIS_BOOK
PublicationDate
2011-10-04

Latest reviews

Writing
3.00 star(s)
Illustration
5.00 star(s)
Usefullnes
3.00 star(s)
Pros: Compact size, explains meringues and the benefits of each type, beautiful, low cost
Cons: Pretty simple, could use more explination
I got this book from my cousin for my birthday. I had been on a major macaron kick at the time and was just about to start into my schooling. I was shocked at how small the book was considering my typical baking books were textbooks like On Baking or Professional Baking so this one really stood out on the shelf.

The book is laid out pretty good with some explination of what you are looking for texture wise with your meringue, how to get your almond flour to a good texture, etc. The book goes in depth about the different types of meringue and how to determine which one you might want to use. As a novice this was all ground breaking information for me.

I can say this without a shadow of a doubt though. As an amateur this book was amazing, I found it to really help me in a lot of regards. As somebody who has since finished my culinary training, this book is nothing more then a coffee table addition for friends and family to look at on the odd event that I am actually home or awake and hosting something.

Comments

Hi,
I just want to share this information. My wife is not using the cane sugar for her macarons. She is using an organic non residue coconut sugar. It is a lot healthier than cane sugar. She got it in Amazon. It is 1:1 serving with the cane sugar. I think the brand is 35 Coco Sugar. She tried other brands, but unfortunately there are some dark spots on her macarons after she baked it.
 
If you need tips and tricks in making macarons, please pm me.
 
Thanks 
 
Thanks
 

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