"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.
I Love Macarons
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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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Most Helpful Customer Reviews
67 of 69 people found the following review helpful
By prawncracker
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
By dawkins
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!
16 of 18 people found the following review helpful
By Florrie
Format:Paperback
I have been baking for four years and have tried various macaron recipes, but still find this book very useful and inspiring. It summarises all the basic and most important steps of making macarons---the batter(french meringue and italian meringue), the filling(butter cream, custard cream, ganache,lemon curd...), the combination, and even how to use the leftover egg yolks to make other tasty desserts---in a very clear way with lots of pictures. Particularly it lists small recipes of various flavours, so you can easily make a lot of combinations. For example, you can simply make a large amount of standard butter cream, separate it into 3 or 4 batches, then add different flavours according to the recipes, thus create more combinations in one time. For me it's especially useful when I need to make a colorful macaron mix gift box!
Overall this book is in typical Japanese style: concise, precise and delicate. What a surprise that such a thin book can contain so much useful contents. I strongly recommend it to beginner and intermediate level bakers. But if you are looking for very innovative and avant-garde macaron ideas, this book would be a bit too simple.
Overall this book is in typical Japanese style: concise, precise and delicate. What a surprise that such a thin book can contain so much useful contents. I strongly recommend it to beginner and intermediate level bakers. But if you are looking for very innovative and avant-garde macaron ideas, this book would be a bit too simple.
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3.9 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
Improved my macaroon making!
Easy to understand, helpful tips and hints. Great if you want to improve your skills or learn new ones. The flavour combinations are interesting.
Published 4 months ago by Mrs Amy Selina Ashton
5.0 out of 5 stars
Great for ideas
Having made macaroons before using recipes from 'Macaroons: 30 Recipes for Perfect Bite-size Treats' I found this macaroon recipe much more reliable, with the macaroons rising well... Read more
Published 7 months ago by Emma
4.0 out of 5 stars
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 20 months ago by JRI
4.0 out of 5 stars
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 22 months ago by Too many books
5.0 out of 5 stars
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 24 months ago by Jo Black
5.0 out of 5 stars
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 on 4 Dec 2010 by n
4.0 out of 5 stars
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 on 28 Nov 2010 by yanfaith90
1.0 out of 5 stars
Buy this as an art book, not a cooking book. Wrong temperature in...
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. Read more
Published on 16 Nov 2010 by P
1.0 out of 5 stars
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 on 6 Oct 2010 by Sarah Mary
5.0 out of 5 stars
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 on 9 Aug 2010 by Maximoon
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