Given that the macaron craze started in France, a French book on macarons seems a worth exploring. Yes, it is only useful if you are proficient with the language (or are prepared to spend a long time with a dictionary working everything out) but this is an inspirational little volume.
There is one base recipe for the shells - using the hot sugar syrup technique. Now this is not for everyone but things are well demonstrated so you can explore this technique with some confidence.
Where this book surpasses expectations is in the flavour combinations he brings together. There are some lovely traditional ideas as well but it is the more unusual recipes that make it something special.
I would never have thought of combining Foie Gras and speculoos biscuits as a filling for macarons - but now I want to eat one. And that is only just the start.
The one that really makes my mouth water is the 'macarons poires caramel chiboust' - a larger than average shell filled with caramel scented pears and creme patissiere... heaven on a plate!
This is not the book for everyone - but for someone wanting some inspiration for new combinations and to take their patisserie to the next level, it is worth considering.
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