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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.”
Time Out New York
Cuter 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
|Product dimensions:||5.90(w) x 5.90(h) x 0.40(d)|
About the Author
Cecile Cannone was born and raised in Paris and is well-known for her baking skills. She opened the first Macaron Café in 2007 in New York City and recently opened a second location in New York to meet increasing demand. Cecile still bakes macarons everyday and enjoys coming up with new flavors.
Most Helpful Customer Reviews
The instructions for the shells itself are foolproof!!!! But the some of the buttercreams were less than desirable. Although I can always buy some preserves and use them as fillings!
This book is very good and helpful.:)
I am giving this book a 5 star as well to counter the review below. I cannot believe someone would give a low rating on a book just because its a Pre-order! What doesn't that person get about "Pre-order"? Can't ship something they do not have yet. Notice the publish date: 12/14/2010.
To counter the last review, I'm giving this a 5 star - note - it is not yet published which is why it can't be shipped. I will order when available.
Next time, call a pastry chef! “Macarons” is a lovely little surprise. Ulysses Press consistently tucks fun cookbooks into this little gift-sized impulse buy format. With beautiful pictures and detailed instructions, the book presents to a very high level. On the other hand, as you can see by my headline, the next time I want traditional, French-style macarons I will gladly pay a professional baker or pastry chef to make them for me. It will be worth it! I use puff pastry in my kitchen, bake breads from scratch and even craft an impressive Pot de Crème. Despite my years-earned skills, this little book does not earn a permanent place on my shelf. My taste-testers all loved the results. So don’t get me wrong, we had very tasty cookies. And they looked nothing like the desired results. Here’s what I learned: • If a recipe comes with pages of troubleshooting, I won’t make it at home • When I have hard time finding the correct equipment at the local restaurant supply store, leave it to the real pros (the correct pastry tip was trickier than expected) • Some recipes do not pay off for me in the time vs. money equation That said, other qualities of the book are wonderful. The Rose and Lavender Buttercream recipes literally stunned people to silence. I heard comments such as “You’re a goddess” and “Incredibly elegant” from the people at the meeting who noshed on the cookies as if they hadn’t eaten in days. My favorite part of the book however, was kind of a side-bar recipe. The Lavender Buttercream recipe contained instructions for making your own Lavender Water. Most stores carry rosewater these days. If nothing else you can find an ethnic market that sells this product. As a serious lavender fanatic I loved having these instructions. Although it calls for fresh stems of lavender, I used culinary lavender buds. It will be a few months before fresh is back in season here in Northern California. Here’s how to make your own according to Celine Cannone. Lavender Water Rinse several fresh lavender stems. Pour boiling water over them in a bowl. Steep for 5 minutes. Strain. For any lavender lover you’ll find many uses for the resulting infusion. Cosmetic recipes that call for rose water…use this instead! Maybe even brine chicken in it for a twist on an herbs de provence flavor. Whether you decide to tackle the industrial task of producing your own Macarons, do consider infusing “plain” frosting with rose or lavender water next time you’re looking for a fresh flavor idea. During gloomy winter it’s like a breath of spring to brighten your palate and day.