Les Petits Macarons: Colorful French Confections to Make at Home

( 1 )

Overview

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, ...

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Les Petits Macarons: Colorful French Confections to Make at Home

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Overview

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.

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Editorial Reviews

From the Publisher

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."

Library Journal
Baking instructor Gordon and McBride (Chocolate Epiphany) present a lengthier and more versatile macaron cookbook than other recently published titles on these popular French treats (see "Making Macarons," LJ 7/11). They include four meringue methods with pictorial instructions, sweet and savory recipes that list metric and U.S. standard measurements, and an exhaustive troubleshooting guide with helpful photos of failed attempts. Intermediate to advanced bakers looking for lively flavor combinations will love the variety here (e.g., Popcorn Pastry Cream, Anise Ice Milk, Foie Gras with Black Currant Gastrique, and Maple-Bacon-Bourbon). Serious macaron enthusiasts should invest in Pierre Hermé's Macarons.
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Product Details

  • ISBN-13: 9780762442584
  • Publisher: Running Press Book Publishers
  • Publication date: 10/4/2011
  • Pages: 270
  • Sales rank: 92,542
  • Product dimensions: 7.26 (w) x 7.32 (h) x 0.96 (d)

Meet 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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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted July 5, 2013

    This is a great book with a lot of great recipes. The only reaso

    This is a great book with a lot of great recipes. The only reason I didn't give it 5 stars is because nowhere in the book does it include the "rest time" for the cookies to develop their outter hard shell like I did in a baking class. So what happened? Volcanoes! Practically all of my shells exploded out the top. I recommend to anyone....buy this book! But please, let the shells sit on the counter for up to an hour before baking (they should feel slightly tacky) and then simply bake at 325 for around 11 mins. Enjoy!

    2 out of 3 people found this review helpful.

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