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Macarons Hardcover – 19 Sep 2011

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Product details

  • Hardcover: 208 pages
  • Publisher: Grub Street; Tra edition (19 Sept. 2011)
  • Language: English
  • ISBN-10: 1908117230
  • ISBN-13: 978-1908117236
  • Product Dimensions: 2.5 x 21.6 x 27.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Bestsellers Rank: 32,607 in Books (See Top 100 in Books)

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Review

As close as you can get to having the man himself standing over you, whispering words of encouragement. This tome is a great addition to any collection of cook books. --Toby Stuart, head chef, Roux at Parliament Square

One thing's for sure, no other book need ever be written on macarons ever again. --Restaurant Magazine

'His new book showcases the tasty treats in all their glory with recipes and mouthwatering images.' --France Magazine

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

I adore the photos which leap out of the page and demand attention. Pierre Herme is at the top of his art, his macarons are in a league of their own. --Oxford Times

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

89 of 92 people found the following review helpful By Bonny Appetit on 29 Feb. 2012
Format: Hardcover Verified Purchase
Pages 13-23 are invaluable as they provide a step-by-step guide to making macarons which are tricky little beasts to get right. Although even here there are some details I take issue with, first Pierre doesn't tell you what size nozzle to pipe with (it's a plain 1cm diameter that you need) and I dispute cooking the macarons at 180 in a fan oven, 150 is enough or they're in danger of colouring (I teach people to make macarons so I know a bit about it). The rest of the book is great for inspiration, beautiful photos and imaginative flavours. But Pierre does this professionally so quantities are bonkers, every recipe make 72 macarons which is a bit much for the average baker, so you have to halve everything. Pierre also uses very high quality products that are hard to find like Valrhona Manjari couverture chocolate, La Viette sweet butter from Charentes, dried jasmine petals - you get the picture. So some of the basic guides are good but the rest of the book is inspirational rather than practical.
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5 of 5 people found the following review helpful By Peter Abatan on 20 Sept. 2012
Format: Hardcover Verified Purchase
Having used this book for almost 3 years, there are few things to bear in mind. I found using 300g ground almonds, 300g icing sugar and 300g caster sugar produced too much quantity of the same colour, so I tend to use the same quantity and split into 2. Do not use less than the 110g egg white called for to mix the colouring otherwise the batter will be too stiff and you will not have a smooth surface, plus your shell will all have peaks, which makes your macarons a nuisance to stack. If you use this book a lot, I think it is good to deviate from the recipes, to see the results that are produced. It all helps to produce the perfect macarons. For example instead of the 180c that pierre recommends, I bake all mine at 160c for 11 minutes and they turn out perfect.

I love what Pierre Herme has done with this book. I am not sure that the aim is to copy what he has done, but to get you thinking on how to create your own Macarons, try to copy Pierre and you will be frustrated because many of the ingredients are not easy to come by. My first batch of Macarons I made were Coconut Macarons which involved using Coconut natural extract in the shell and Coconut oil and more coconut extract in the filing. It was divine for my first trial.

I bought my ground almonds from Sainsbury's and it was not finely grounded, after sifting the almonds only 100g of the 200g was finely grounded. In the end I decided it will be a waste to throw 100g away and that had an impact on the presentation of the shell. It was not smooth at all, but it tasted good. I now buy my ground almond from Costco, as it is more finely grounded, and comes in a 1.36Kg bag. Waitrose's quality is also good, but is quite expensive.

The book is inspirational and highly recommended for anyone who is patient and skilled to produce these delicate munchies.
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7 of 7 people found the following review helpful By D. Wood on 9 Oct. 2013
Format: Hardcover Verified Purchase
The French version may be accurate but the English version is littered with very obvious mistakes. Recipe lists where the ingredients don't match the procedures, missing essential parts from the procedures, cooking temperatures that are wrong etc. If you follow the the recipes blindly you will be very upset with the results. The writer needs to get a better French/English translator or a decent proof reader.
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14 of 15 people found the following review helpful By Minh on 30 Oct. 2011
Format: Hardcover Verified Purchase
A beautiful book
I have many macaron cook books but this is by far the best of them all
very simple details explaination how to cook perfect macarons with many unusual flavors
Highly recommended for macaron addicted.
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18 of 20 people found the following review helpful By cph on 7 April 2012
Format: Hardcover Verified Purchase
A comprehensive and authoritative guide full of imaginative recipes. The detailed step-by-step guides are excellent. The only thing that stopped this getting 5 stars is some sloppy proof-reading that means the recipes need to be studied with care. For example, on p69 in the second last paragraph the instruction should be to blend the peach (not apricot) flesh. On p133 the ingredient "3g gelatine leaves (for leaves weighing 2g each)" is ambiguous as to whether 3 x 2g or 1.5 x 2g leaves are required. Sometimes ingredients are listed which do not appear in the instructions. These are only occasional minor errors but a shame that an excellent book has been slightly let down by poor proofing.
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15 of 17 people found the following review helpful By Florrie on 18 Oct. 2011
Format: Hardcover
As an amateur artisan baker I have many books written by Pierre Herme. In my opinion this book is his best as it covers both the technical side and athestic (artistic) side of macaron-making, while his other books (PH10, Plaisirs sucrés, Chocolate Desserts, Le Larousse de...) are more artistic and not technically clear about details of each step in pastry-making. Although I've had other macaron books, this one still is an outstanding source of inspiration and technical guide. A must-read for Macaron lovers.
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12 of 14 people found the following review helpful By SL on 13 April 2012
Format: Hardcover Verified Purchase
Tried a few recipes and macarons looked and tasted as they do when you buy them in Pierre Herme shops. Detailed instructions, and useful pointers, unlike many other macaron books. Macaron flavours unique and different, sometimes very different (caviar, gherkin, truffle, even ketchup). A great book and certainly the best macaron book out there.

On the negative. the section on suppliers is pretty appalling however and could have been better researched; many I tried to track down either are based abroad and do not do any form of mail order, or deal with trade only (so what on earth is the point of including them?). Few (I daresay not a single person) will notice the difference between rose water from an obscure producer/supplier versus supermarket bought equivalents that are readily available, once you have diluted it all out and baked it in the oven. Meanwhile, there is very poor (or typically no) sourcing information for things that are harder to get hold of (e.g. food grade titanium oxide, from a reputable supplier). A few recipes also call for things you will probably struggle to source even in Paris (e.g. butter from specific districts in France), though these can be readily substituted. Perhaps these issues can be amended for future editions?

Word of advice also on the recipes; the amount of colouring appears to refer to fairly concentrated gel colours. Using UK supermarket brands of food colouring necessitates a rough doubling of the amount to achieve the characteristic vibrant PIerre Herme macaron.
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