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Macaron
     

Macaron

by Alison Thompson
 

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Be seduced by the bite-sized joy of macarons. Here, pastry chef Alison Thompson shares 35 recipes for unique and utterly luscious macarons. Following her straightforward, step-by-step instructions—and with a mouth-wateringly decadent image of each macaron to inspire you—you'll soon be baking these delectable morsels like a professional. Delicately

Overview


Be seduced by the bite-sized joy of macarons. Here, pastry chef Alison Thompson shares 35 recipes for unique and utterly luscious macarons. Following her straightforward, step-by-step instructions—and with a mouth-wateringly decadent image of each macaron to inspire you—you'll soon be baking these delectable morsels like a professional. Delicately crisp on the outside and luxuriously rich in the middle, macarons are the favorite sweet of France, where they were created by Pierre Desfontaines at the beginning of the 20th century. Until recently seldom enjoyed outside of France, they can now be found in cafes, restaurants, and at weddings around the world. Macaron, with its easy and inspired recipes, shows you all you need to create these delights at home. Eating a macaron is an ecstasy-inducing experience, as anyone who has tried one can attest: first you bite through a crisp, shell-like exterior to a slightly chewy almond-meringue biscuit, and finally reach the explosion of flavor carried by the buttercream or ganache filling. When it comes to indulgence, nothing can compare. Here, pastry chef Alison Thompson shares 35 recipes for unique and utterly luscious macarons. Following her straightforward, step-by-step instructions, you'll soon be baking these delectable morsels like a professional.

Product Details

ISBN-13:
9780143204206
Publisher:
Penguin Publishing Group
Publication date:
06/01/2011
Pages:
92
Product dimensions:
8.60(w) x 7.80(h) x 0.50(d)

Meet the Author


Alison Thompson has 15 years experience as a professional chef and pastry chef. Alison has worked with the world's finest pastry chefs in Melbourne and London, and has spent time at the famed Little Venice Cake Company in the UK. She has traveled throughout Europe, carrying out extensive research into the origins and evolution of various cakes, pastries, and desserts—including an unforgettable week in Paris sampling macarons from the city's top patisseries. She is the founder and head pastry chef of Alison Louise Designer Cakes, a wedding and special occasion cake business.

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