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Secrets of Macarons, by José Maréchal
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Equips the reader with the skills to master nine classic flavors,�then create their own signature macarons�
Now a worldwide symbol of sweet indulgence, macarons seduce the senses with their delicate crunch and velvet filling, and in this book, French chef Jos� Mar�chal discloses the secrets of making these little treats. Using the tips and techniques provided, readers will master the nine basic flavors: plain, vanilla, chocolate, pistachio, strawberry, raspberry, lemon, caramel, and coffee. Building upon the basics of this crisp yet tender, sweet, cooks will go on to customize them with fresh fruit, colored sugar, painting the shells, using gold leaf, and more. Recipes include dual measurements.
- Sales Rank: #471770 in Books
- Published on: 2012-06-01
- Original language: English
- Number of items: 1
- Dimensions: .60" h x 5.60" w x 7.70" l, .70 pounds
- Binding: Hardcover
- 112 pages
About the Author
Jos� Mar�chal is a French p�tissier who runs Caf� Noir in Paris and the author of Irresistible Macaroons.
Most helpful customer reviews
10 of 14 people found the following review helpful.
Wow!!
By Millie
I have bought several books on making Macarons and this one is one of my favorites. I love the recipes and the pictures are breathtaking. Love it!
0 of 0 people found the following review helpful.
The most balanced Macaron book yet
By rathwulf
Quite interesting book, explains the basics from Almond Meal to Egg Whites and provides a interesting viewpoint. One thing he omits but you must understand and take advantage of is the use of a copper bowl to whisk the egg whites. Also has basics for several recipes based in meringue: Italian, French, and macaron evolution from Amareti to Macarons de Nancy.
The only thing I would object is that it doesnt explain in detail macaronage for french meringue: ribbon stage, form an fluid 8, tip must dissapear within 10 seconds of dropping the batter.
And for Italian Meringue slow ribbon, tip must dissapear within 15 seconds.
But this are things I prefer to view in a video, still great book and great take on such a classic dessert.
0 of 0 people found the following review helpful.
With this info success is no secret.
By S. Harris
Wonderfully explicit with technique details.
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