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Product Description
Product Description
"I Love Macarons" is a step-by-step guide to making macarons, with photographs that accompany each step. Macarons are increasing in popularity, as more and more bakeries offer them in the US, Europe, and Japan. The white, pink, yellow, green, and various other color combinations, and their round, domelike shape make macarons charming. The sweet, crispy texture of the puffs and the thick cream between them add a rich harmony to this delicate pastry. It is the type of pastry that makes you so happy when you receive it as a gift that you are bound to say, 'Wow, how cute they are!'. The author of "I Love Macarons" has created recipes for making superb macarons at home. After going through many trials - such as trying to figure out how to make the pied (the little foot of the macaron) or how not to crack the pastries - she came up with recipes that anyone can make. Using ordinary equipment and utensils for preparing the ingredients, such as simple cookware and a regular oven, anyone can give the recipes a try.
About the Author
Hisako Ogita studied the art of patisserie at the Ecole Culinaire Kunitachi Tsuji Institute of Pattiserie in Japan after graduating from the university. She worked for a French pastry chef, Chandon, in Tokyo for two years and then became an assistant to cuisine researcher Hiroko Ishihara, while enhancing her baking skills at another bakery in Tokyo. After her marriage, she lived in Nagoya for eight years and then moved to her present home in Musashino city, Tokyo. She has written Book of Roll Cakes and Confectionery So Deliciously Made with a Hand Mixer, both published by Shufu-to-Seikatsusha.
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Customer Reviews
Most Helpful Customer Reviews
65 of 66 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
A lovely book. I give it 5 stars for the illustrated step-by-step instructions - very necessary when it comes to making macarons for the first time. The technique is vital and these photographs were indispensable. The troubleshooting tips are excellent, and the photographs tempting and beautiful. Great ideas for fillings and flavourings and a section of recipes with ideas to use up egg yolks.
Where it could have been improved is in the detail and description. For example we are told making macarons with French meringue and Italian meringue give different texture - but not told how they differ. Some of the instructions sound like they have been badly translated. For further macaron-making tips I have consulted internet blogs who have elaborated on some of the more cryptic of the instructions in this book.
That criticism aside, this is a very welcome book with recipes that work in the home - more so as all other books on the subject seem to be in French!
Edit:
After using the recipes in this book several times and after trying some alternatives I have come to edit my review - and it's a little less glowing. I think the recommended temperature might be too high - though it may of course be my oven - but the macarons always seems to be overcooked. The method also seems overcomplex - a fault with most macarons recipes - e.g.: using two trays, turning tray to redistribute heat, covering them if the insides are cooking slower that the outside ... would all these not indicate the temperature is too high? None of it is necessary. Is there some pastry chef's conspiracy to keep things seeming difficult so these remain an expensive item?
I have since tried another person's slightly different method and lower temperature and the macarons are perfect every time.
I still think this is a very useful book but am not convinced that this is the easiest way to make macarons. I would definitely still recommend it though. It has wonderful buttercream and ganache recipes. It has some great tips for the beginner. The design is stunning - so simple but beautiful. And the troubleshooting page is very useful too. A good effort.
Where it could have been improved is in the detail and description. For example we are told making macarons with French meringue and Italian meringue give different texture - but not told how they differ. Some of the instructions sound like they have been badly translated. For further macaron-making tips I have consulted internet blogs who have elaborated on some of the more cryptic of the instructions in this book.
That criticism aside, this is a very welcome book with recipes that work in the home - more so as all other books on the subject seem to be in French!
Edit:
After using the recipes in this book several times and after trying some alternatives I have come to edit my review - and it's a little less glowing. I think the recommended temperature might be too high - though it may of course be my oven - but the macarons always seems to be overcooked. The method also seems overcomplex - a fault with most macarons recipes - e.g.: using two trays, turning tray to redistribute heat, covering them if the insides are cooking slower that the outside ... would all these not indicate the temperature is too high? None of it is necessary. Is there some pastry chef's conspiracy to keep things seeming difficult so these remain an expensive item?
I have since tried another person's slightly different method and lower temperature and the macarons are perfect every time.
I still think this is a very useful book but am not convinced that this is the easiest way to make macarons. I would definitely still recommend it though. It has wonderful buttercream and ganache recipes. It has some great tips for the beginner. The design is stunning - so simple but beautiful. And the troubleshooting page is very useful too. A good effort.
24 of 26 people found the following review helpful
Format:Paperback
Although it's slim, I Love Macarons is such a treat: from its beautiful visual style to the detailed step-by-step basic recipes and variations, it contains everything you need to learn and then master the art of making macarons. The first section explains how to create traditional or Italian style-meringue macarons, then gives instructions for making butter cream, fruit curd, caramel, ganache and custard fillings. All these basics are then expanded upon with suggested flavourings for both fillings and macarons, added dry or wet, followed by ideas of how to combine the two (how about a green tea macaron with bean-jam filling? yum!). With a trouble-shooting section to help perfect your technique, gift-wrapping suggestions and even recipes to use up all those left-over egg yolks, I Love Macarons is a small but comprehensive and attractive book for anyone who loves making homemade treats. It's also great to see a Japanese recipe book available in English - I hope this one sells really well, so that a few more are translated!
3 of 3 people found the following review helpful
Format:Paperback
I was bought this book as a gift and although it is very pretty, there is a fatal mistake in the cooking temperature for the recipe for macaroons. At first I thought this was my oven, and bought an oven thermometer and tried numerous batches, but it is just wrong when it says 190 degrees. Try cooking them at about 150-160 degrees and they'll be fine.
I want to think this is a mistake, perhaps in translation, but it is wrong in both farenheit and celsius. And its pretty shoddy that for a book which has one basic recipe, the recipe is so badly wrong. Other than that the recipe is fine, though not excellent, and the flavourings etc are lovely for inspiration. Really buy this as an art book, not a baking book.
I want to think this is a mistake, perhaps in translation, but it is wrong in both farenheit and celsius. And its pretty shoddy that for a book which has one basic recipe, the recipe is so badly wrong. Other than that the recipe is fine, though not excellent, and the flavourings etc are lovely for inspiration. Really buy this as an art book, not a baking book.
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Most Recent Customer Reviews
Error on page 32
The recipe for the chocolate macaroon contains a basic mathematical error. All the other recipes state that one and a half cups of sugar is equivalent to 150 gms. I.e. Read more
Published 8 months ago by JRI
A beautiful book
This is a beautiful book with easy to follow instructions, although the oven temperature is too high, and is well illustrated with each step having an accompanying photograph. Read more
Published 10 months ago by Too many books
I DO Love Macaroons
I've just been given this as pressie and I LOVE IT. Part art book, part cookbook and soooo inspiring. On my way to the kitchen right now!!!
Published 12 months ago by Jo Black
Good and thorough instructions with helpful photos
A very good recipe book with recipes for basic macarons and ones with many different flavors. Recipes well explained with good photos of different parts of the process.
Published 18 months ago by n
Just a little too hot!
This book has given me successful macaroons! I am a fan of books that are done by japanese. They're really careful and have neat images. Read more
Published 18 months ago by yanfaith90
Manky Macaroons
This book reflects an obsessional appproach to macaroon making. It advocates an entirely unhelpful method which prolongs and complicates the process no end. Read more
Published 20 months ago by Sarah Mary
Awesome
Absolutely wonderful, get it! It's very clear and helpful, beautifully set out and easy to follow - better than the five or so other books on the subject I have, most notably Sucre... Read more
Published 21 months ago by Maximoon
Pretty book but the recipes don't work!!!
This book arrive 3days ago and I made my 1st attemp making macarons at home today...
I used the exact ingredients & followed the exact steps and the batter turned out... Read more
I used the exact ingredients & followed the exact steps and the batter turned out... Read more
Published 23 months ago by H. Chou
Great book with great results
This little book is packed full of great recipies for these trendy little cakes. The recipes work....and work well! Read more
Published on 24 May 2010 by Campbell
Great book overall
This book contained the recipes for a lot of different flavoured macarons and different flavoured fillings. Read more
Published on 9 April 2010 by Ms. L. Trinh
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