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Macarons: 144 Paperback – 6 Jan 2011


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Product details

  • Paperback: 128 pages
  • Publisher: Ulysses Press (6 Jan 2011)
  • Language: English
  • ISBN-10: 1569758204
  • ISBN-13: 978-1569758205
  • Product Dimensions: 1.3 x 15.9 x 16.5 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 678,359 in Books (See Top 100 in Books)

More About the Author

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Product Description

Review

"(I)f you're interested in offering these dainty treats, which also double as a sweet choice for gluten-free shoppers, this book from Cecile Cannone of the MacarOn café in New York is a good entry point." --British Baker

"This book from acclaimed pastry chef Cecile Cannone, founder of the MacarOn cafe in New York, shares her expert secrets for making these delicious French cookies, showing you exactly how to make perfect shells, simple tricks for smooth, melt in the mouth flavoured fillings and dazzling decorating tips." --All That Women Want

About the Author

Cecile Cannone was born and raised in Paris and is well known for her baking skills. She openined the first MacarOn Cafe in 2007 in New York City and recently opened a second location there to meet increasing demand.

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11 of 11 people found the following review helpful By Simon Tavener VINE VOICE on 29 Jan 2011
Format: Paperback Verified Purchase
I selected this book without having been able to 'Look Inside' and I fear that I have made the wrong choice of book. Macarons are one of the hottest topics in baking and there is definitely a knack to getting them to work.

The first main section is dedicated to two recipes for the shells. Lots of tips and tricks but not enough content in terms of how to vary the flavour of your macaron shell.

The second section is more successful with a reasonable range of ganache and buttercream filling suggestions.

However this slim volume is not quite the comprehensive guide that it appeared to be at first glance.

I guess my quest for the perfect macaron book is going to take a while longer.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 75 reviews
141 of 147 people found the following review helpful
Small But Essential 19 Dec 2010
By A. Ko - Published on Amazon.com
Format: Paperback Verified Purchase
I have two Macaron books, this one and the one by Hisako Ogita. I like to make bullet points:

* Hisako's book looked slightly complicated. I've been baking for 25 years but never did a macaron. I knew they were harder than my usual cupcake so for some reason Hisako's book made me not try it right away. This book is VERY small, but in a good way. First, you can read the whole thing in 10 minutes to learn how to make a macaron. Second, it's easy to understand what she is telling you to do. Third, her pictures of her bakery look nice.

* She tells you how to make a basic French or Italian macaron shell. No frills. Good for a beginner macaronist like me. Essential. However, since it has no frills, I'm glad I have Hisako's book because Hisako actually tells you how to flavor a shell. Even with no extra flavor, the basic shell is crazy tasty though! Let me repeat, good for a beginner first time macarooner!

* What I don't like:
1. she calls for 2.5" circles. I made templates. Puzzled when I couldn't get the large number of macaron shells on a half sheet like she said, I pressed on. I believe this is a typo in the book. My macarons were HUGE. I like big cookies so it wasn't a big deal, but frankly, I think 1.5" is too small, 2" is just right, and 2.5" is too big. My husband found a true to scale picture of her macarons from her cafe and they are 2" in size...(three fingers thick). Hisako's are 2.5 cm large, so did she get her units wrong since she is French? I don't know. Her oven timing and temperatures were perfect for my extra large 2.5 " macarons though.
2. I added too much egg white powder since I live in Houston Tx. Perhaps, adding how much you should put in based on relative humidity would be helpful? That sounded nerdy. I think I will accept the blame for this oops :P
3. Other reviewers are right: she does not tell you how to decorate the macarons as nicely as she does. Nuts :(
4. I made my macarons pink with a dark chocolate ganache. It was VERY tasty. However, my ganache did not solidify in 30 minutes like she says it would. I had to pop it in the fridge. She also never mentions to double boil it. I prefer double boiling (putting it in a glass bowl over a pot of semi-boiling water) because it doesn't burn the milk or chocolate. That's just me. I was surprised she didn't mention that trick. It does taste extremely good though :)
5. Over and over she says use a Pastry 8 tip. I have the Ateco complete large round tip set and the Wiltons like 60+ tip pack. I don't have a number 8! Anyways, for a 2.5 " circle, I had to use my biggest tip. I don't know if others had that problem.
6. NEW ADDITION TO REVIEW: Just made macarons again with 2" circles. Oven baking time was way too high this time. I think 9 minutes works better but I can't say for sure because I kept lowering my time with each batch. I made the chocolate orange ganache. I believe the recipe is OFF. I put in the recommended 1 tsp of orange extract and 1 orange peel zested and my macarons now have a bitter initial taste to them that I hate. I'm quite unhappy with today's batch :(. I'm guessing it's best to use 1/4 a teaspoon of extract to be safe. 2" macarons are better :)

I'm adding a picture to my review of my first attempt at macarons. Check it out. Hope this was helpful.

I'm very glad I bought the book, even with the "flaws". Who knows if it was her book or me... It's still a wonderful beginner macaroner book.

ANOTHER NEW ADDITION TO REVIEW (7/17/2011)
* Hey guys, I found a book that tops this one for a basic recipe. With Macarons I could never get the cookie perfect. I suggest trying Mad About Macarons! for your after-beginner book. It still took me 5 tries to get the cookie perfect but I just did it today. The book is by Jill Colonna. I mix recipes from the Macarons book with this book, for fillings and stuff. But for the cookie part, I use this new book. The ingredient ratios are different, you need a few more tools, but it tells you how to get perfect macaron circles and I no longer get cracks or oil stains or burnt shells! I'll write a sep review for that book so please see that. THANKS!
40 of 44 people found the following review helpful
Recipes require some adjustments 29 Dec 2010
By Sarie - Published on Amazon.com
Format: Paperback Verified Purchase
Over the last month I have perfected the french meringue macarons. I think the ratio that is used for the french meringue is incorrect and needs to be more like 1.2/2.35 grams almonds/sugar for every gram egg white. I also use a hand mixer or whisk as it is much easier to see the meringue and ensure you do not over beat the mixture.
I would also recommend that you invest in a copper bowl. I have the Mauviel Copper 10-Inch Bowl with Ring which I bought on amazon when it was on special. Also I recommend a lower heat for the french macaron say 290F for 16 minutes.

Although I feel there are issues with the meringue recipe I certainly enjoyed experimenting with the different buttercreams and ganache that are in the book. That being said there are some issues with these recipes. For example with the ganache I recommend that you don't heat the chocolate but rather the cream and pour it over the room temperature chocolate. Also go easy on any of the essence or oils! Put in a drop or two, then mix, then taste and then a few more if needed.

The book itself has some wonderful ideas and beautiful clear pictures. The different buttercreams and ganache are yummy, but the macaron shell recipes need some fine tuning.
26 of 30 people found the following review helpful
Good Creams, Bad Cookies!! 21 May 2011
By choppa - Published on Amazon.com
Format: Paperback Verified Purchase
I have made macarons several times with various recipes and just have absolutely no idea how so many other reviewers have successfully made macarons with this book. Despite my misgivings upon initially reading through them, I decided to go ahead and try the recipes exactly as written. I'm a glutton for punishment and just love wasting endless hours in the kitchen and tossing loads of money out the window for almond flour.

The size of the cookies is huge if piped at 2 1/2 inches and the measurements are definitely off for the recipe. All the numbers are just plain wrong. However, if you do decide to pipe them that large for whatever reason, just know you will have to increase the baking time immensely.
Also, the #8 tip is totally non-existent and, if it were, would not be the correct tip as it is much too small. Something in the range of of #11, around ½ inch, is actually what you're looking for.

It seems other people are a lot more forgiving than me because, despite the inaccuracies some have given the book a pretty decent rating. Personally if I'm spending my money on something thats sole purpose is to give me directions, especially in regard to something like macarons which must be exactly, perfectly done, I at least expect accurate measurements. If I have to totally re-write the thing than what is the purpose of buying the book in the first place?

I feel very badly for those who have never made a macaron and used this book. The book itself is cheap enough but, money aside, these cookies are difficult enough to pull off without having to bumble through poorly written recipes. For macarons, you really need to start with a good recipe so you can focus on your technique. This book makes that impossible and just sets one up for failure. I can imagine a few becoming completely discouraged after trying these recipes, blaming it on their own technique and thinking they would never be able to make a good macaron. Not true!! Please believe me...if you are having problems with making macarons using this book, it is not you! Find another recipe and keep trying! Once you get it, you will be on a roll!
I'm hoping this review will save some the ego blow, time and trouble. I mean, I love a challenge and consider myself to be a fairly expert level baker....but baking should be fun after all, not so frustrating that you want to blow up the oven at the end of the day!!

If it's just a matter of the conversions being done wrong than that is very sloppy publishing and I would be livid about my recipe being so horribly misrepresented if I was the author. I would give it one star but, as the creams are good, tacked another one on.

The book is cute, there are a few good tips (although not really explained as thoroughly as I think they should be) and the creams are nice. However, I would sincerely recommend another book, or even to just find a good recipe on the internet. There are many very good ones. I'm sure the Macaron Café makes wonderful cookies but they don't make a good book.
21 of 24 people found the following review helpful
Cute Litte Book 15 Dec 2010
By k8inut - Published on Amazon.com
Format: Paperback Verified Purchase
The book begins with a short overview of the ingredients and equipment used in the recipes. Then, it moves on to the shells. There is a recipe for a French meringue and an Italian meringue shell. Both of the shell recipes are spread over a few pages, and several of the steps in the shell recipes are pictured. The ingredients in the recipes are listed both by weight and by volume. There is also a problem and solution section.

The second chapter has fillings. There is a chocolate ganache filling recipe and a buttercream filling recipe, each with about 10 flavor variations. The other main filling recipe is for a homemade jam filling.

The third chapter consists of three main decoration ideas: macaron lollipos, tower of macarons, and sugar decorations for macarons. There are many, many colorful pictures throughout the book, though the book is quite small (about the size of a baby board book). The type in the book appears to be about an eleven or twelve point font.

Just a couple notes - there are some designs pictured on the macarons, but there are no explanations as to how to acheive those designs, which is too bad. Also, all of the recipes call for piping the shells and the fillings with a pastry bag and a #8 tip.
14 of 16 people found the following review helpful
Easy & Delicious 14 Dec 2010
By Jenny Country - Published on Amazon.com
Format: Paperback
Not only am I French, but I am Parisian, meaning outstanding macarons are a constant part of my quest for gourmet food. For this very reason, I have been a loyal customer to Macaron Cafe for years, enjoying every time I can a bite of their rainbow.

I couldn't believe it when I heard Cecile would launch a book with her very own recipes. I mean, now I could have a piece of paradise at home! I am not a good cook (as I said, I'm French, but I'm Parisian), and the perspective of cooking macarons in my tiny kitchen was kind of a challenge... But I tried anyway, meticulously following Cecile's pieces of advice.

My conclusion? Cecile managed the impossible: have you making the most DELICIOUS macarons in the EASIEST WAY! The recipes are very clear, the tips go straight to the point, the pictures make it even more simple to understand, and the result is AMAZING!! I baked my favorite flavors first: the rose macaron and the dark chocolate macaron. My husband was the first to try this first batch and he says they are the best macarons he has ever eaten. I know he loves me very much, but I still believe him. ;-)

Anyway, be ready to impress your family and friends with Cecile's recipes. Either with your own macarons, or just with this cute little book that makes the perfect gift for Christmas! And for this price?? That's the best holiday deal ever!!

My next production: the chocolate / ginger macaron tower!
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