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Macarons: Authentic French Cookie Recipes from the Macaron Cafe, by Cecile Cannone
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PRAISE FOR AUTHOR CECILE CANNONE’S MACARONS:“Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.†― The New York Times “Rival those in Paris.†― Zagat “Addictive.†― Time Out New YorkCuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:♥Step-by-step instructions for baking perfect shells♥Simple tricks for making smooth, melt-in-your-mouth fillings♥Decorating tips for dazzling, artistic cookies♥Delectable flavors from chocolate and espresso to lemon and pistachio
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Product details
Paperback: 144 pages
Publisher: Ulysses Press (December 13, 2010)
Language: English
ISBN-10: 1569758204
ISBN-13: 978-1569758205
Product Dimensions:
6.2 x 0.5 x 6.5 inches
Shipping Weight: 2.4 ounces (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
102 customer reviews
Amazon Best Sellers Rank:
#159,379 in Books (See Top 100 in Books)
I have two Macaron books, this one and the one by Hisako Ogita. I like to make bullet points:* Hisako's book looked slightly complicated. I've been baking for 25 years but never did a macaron. I knew they were harder than my usual cupcake so for some reason Hisako's book made me not try it right away. This book is VERY small, but in a good way. First, you can read the whole thing in 10 minutes to learn how to make a macaron. Second, it's easy to understand what she is telling you to do. Third, her pictures of her bakery look nice.* She tells you how to make a basic French or Italian macaron shell. No frills. Good for a beginner macaronist like me. Essential. However, since it has no frills, I'm glad I have Hisako's book because Hisako actually tells you how to flavor a shell. Even with no extra flavor, the basic shell is crazy tasty though! Let me repeat, good for a beginner first time macarooner!* What I don't like: 1. she calls for 2.5" circles. I made templates. Puzzled when I couldn't get the large number of macaron shells on a half sheet like she said, I pressed on. I believe this is a typo in the book. My macarons were HUGE. I like big cookies so it wasn't a big deal, but frankly, I think 1.5" is too small, 2" is just right, and 2.5" is too big. My husband found a true to scale picture of her macarons from her cafe and they are 2" in size...(three fingers thick). Hisako's are 2.5 cm large, so did she get her units wrong since she is French? I don't know. Her oven timing and temperatures were perfect for my extra large 2.5 " macarons though. 2. I added too much egg white powder since I live in Houston Tx. Perhaps, adding how much you should put in based on relative humidity would be helpful? That sounded nerdy. I think I will accept the blame for this oops :P 3. Other reviewers are right: she does not tell you how to decorate the macarons as nicely as she does. Nuts :( 4. I made my macarons pink with a dark chocolate ganache. It was VERY tasty. However, my ganache did not solidify in 30 minutes like she says it would. I had to pop it in the fridge. She also never mentions to double boil it. I prefer double boiling (putting it in a glass bowl over a pot of semi-boiling water) because it doesn't burn the milk or chocolate. That's just me. I was surprised she didn't mention that trick. It does taste extremely good though :) 5. Over and over she says use a Pastry 8 tip. I have the Ateco complete large round tip set and the Wiltons like 60+ tip pack. I don't have a number 8! Anyways, for a 2.5 " circle, I had to use my biggest tip. I don't know if others had that problem. 6. NEW ADDITION TO REVIEW: Just made macarons again with 2" circles. Oven baking time was way too high this time. I think 9 minutes works better but I can't say for sure because I kept lowering my time with each batch. I made the chocolate orange ganache. I believe the recipe is OFF. I put in the recommended 1 tsp of orange extract and 1 orange peel zested and my macarons now have a bitter initial taste to them that I hate. I'm quite unhappy with today's batch :(. I'm guessing it's best to use 1/4 a teaspoon of extract to be safe. 2" macarons are better :)I'm adding a picture to my review of my first attempt at macarons. Check it out. Hope this was helpful.I'm very glad I bought the book, even with the "flaws". Who knows if it was her book or me... It's still a wonderful beginner macaroner book.ANOTHER NEW ADDITION TO REVIEW (7/17/2011)* Hey guys, I found a book that tops this one for a basic recipe. With Macarons I could never get the cookie perfect. I suggest trying Mad About Macarons! for your after-beginner book. It still took me 5 tries to get the cookie perfect but I just did it today. The book is by Jill Colonna. I mix recipes from the Macarons book with this book, for fillings and stuff. But for the cookie part, I use this new book. The ingredient ratios are different, you need a few more tools, but it tells you how to get perfect macaron circles and I no longer get cracks or oil stains or burnt shells! I'll write a sep review for that book so please see that. THANKS!
Okay, 5 stars for the recipes, but macarons are one of the hardest pastry items to make. Have not successfully made one to this day. All fall flat or the batter doesn't turn out right, definitely a difficult process. Book is great and filled with wonderful recipes, not going to give it one star because I can't make one...lol. If you're up for the challenge, this is a great book for you.
I bought this as a gift for a friend who already makes delicious macarons. The pictures are beautiful. The instructions are clear and I'd order one for myself, but I've vastly reduced my sugar intake and these would be way too tempting! When I visit NYC, I head to Cafe Macarons to enjoy these most perfect cookies along with their delicious teas from Paris!
I have tasted awesome authentic french macarons and what I make is pretty much dead on. The problem is that I have stuck to my simple and quick vanilla shells and chocolate ganache. I need more than this so I thought this book would help. I was a little dissappointed as there are no extra secrets or tips for the shells and the fillings are mostly "americanized" rather than the authentic and unique french ones I have had.Pros:Both shell recipesNice photosA good number of filling recipesRecipe for creme brulee (use the yolks!)Cons:Nothing on flavoring the shellsNo unique or exotic filling recipesNot always the clearest of instructionsNo information on the decorative appealIn my opinion, the shells are too big. I make mine 1/1.5", just like the ones I had from France. The size of the book is not a big deal really. I don't know why people complain about this. The recipes are what really matter and I actually appreciate a book that doesn't take up a lot of space in my kitchen and on my book rack.Overall a good book for someone who is interested in learning. For someone looking to take their current macarons to the next level, just Ok.
A nice short book. It fell short in providing very few variations. There is basically only one "flavor" of macaron. It would've been helpful to show how to make a cocoa flavor and other flavor of macaron.
II was looking for a better recipe for the shells after the recipe in another book didn't turn out well. This book doesn't offer any variations on the shell, just the fillings! They share tons of photos of beautiful macarons, but don't give you any clues on how to get the different shells- such a bummer!
I bought this book a year ago, and I have made 3 batches of macarons, the third came out perfect!! The book has very simple recipes and the first part answers all your doubts about the art of making this "gems".A suggestion: they are much better the next day. Just wait and you will be fully reward.
I learned how to make macarons just like how they are at stores because of this book.I had a few mistakes but learned after 2-3 tries by taking notes on steps.Its still my go-to-book up to now.
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