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Les Petits Macarons [Hardcover]

Gordon , McBride
4.3 out of 5 stars  See all reviews (7 customer reviews)
RRP: 10.99
Price: 7.69 & FREE Delivery in the UK on orders over 10. Details
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Book Description

22 Sep 2011
Macarons, the stuff of bakers' candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods-French, Swiss, and Italian-plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pate de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.

Frequently Bought Together

Les Petits Macarons + Silicone Macaron macaroon Baking Sheet Mat Muffin DIY Chocolate Cookie Mould Mode + Secrets of Macarons
Price For All Three: 20.27

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Product details

  • Hardcover: 228 pages
  • Publisher: Running Press (22 Sep 2011)
  • Language: English
  • ISBN-10: 0762442581
  • ISBN-13: 978-0762442584
  • Product Dimensions: 18 x 18.5 x 2.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 276,875 in Books (See Top 100 in Books)

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Product Description


Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too "I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers." Nick Malgieri, author of Bake! and The Modern Baker "Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence." Anil Rohira, World Pastry Champion "This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."

About the Author

Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in New Jersey. Anne E. McBride is the co-author of three books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.

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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
5.0 out of 5 stars Sublime! 8 May 2014
By Amjam66
Format:Hardcover|Verified Purchase
What an amazing book!
Fabulous ideas for flavour combos and written by down to earth Macaron loving professionals.

A beautiful book I will read time and time again
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Format:Hardcover|Verified Purchase
I purchased this book a month a go based on the rave reviews this book got on Amazon. Finally had the time to try a recipe today and it was a complete failure. Let me preface by saying I have made macarons before with very good results but decided to get a book that offered a variety of flavor combinations.

My major issue with the book is that the cup vs grams conversion is off! For example the recipe says to use 1 tablespoon or 5 grams of egg white protein. THOSE AREN'T THE SAME MEASUREMENTS! I ended up following the US measurements to stay consistent and followed the rest of the recipe to the letter. The end result are macarons with no feet and cracked shells.

The book does offer some interesting ideas but the recipes and method is far from satisfactory. I've had better results with recipes from a blog - which is free! What a waste of time and money.
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2 of 3 people found the following review helpful
By Gus
Format:Hardcover|Verified Purchase
I have a seriously large library of cookbooks and this is certainly the best one in my opinion. One single subject but investigated from every single angle and extraordinary passion. Little tips such as ageing your eggs to increase the protein concentration, and how to turn you wrist to avoid leaving a tail on the top of the macaroon are just amazing. Highly recommended.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Inspirational! 8 Oct 2013
Format:Hardcover|Verified Purchase
A book to pore over! Options for different methods, and good troubleshooting section. Inventive flavour combinations also, can't wait to try some of them. Highly recommended.
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