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Secrets of Macarons Hardcover – 7 Mar 2011


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Product details

  • Hardcover: 112 pages
  • Publisher: Murdoch Books (7 Mar 2011)
  • Language: English
  • ISBN-10: 1742661289
  • ISBN-13: 978-1742661285
  • Product Dimensions: 19.6 x 14.2 x 1.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: 39,852 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

José Maréchal has a passion for cooking and the traditional art of pâtisserie. At the age of 32, after a career working in many prestigious establishments, he is chef and partner at Café Noir, in Paris' 20th Arrondissement.

Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

30 of 30 people found the following review helpful By Simon Dean on 20 Mar 2011
Format: Hardcover Verified Purchase
This is a beautifully produced little volume, which is only about a centimetre thick and little bigger than a paperback novel, yet manages to cram in everything there is to know about making macarons. The embossed silver title and the artistic cover photograph indicate that you are in for a treat before you even open the book. Inside, the photographs, which appear on every page, are stunning. The book is split into two equal halves; the first half deals with ingredients and techniques, while the second part describes classic macaron recipes. The book's thoroughness is apparent right from the very first section on "the almond", three pages of pertinent facts plus detailed answers to questions such as "Can I use whole almonds and grind them myself?" (Yes). Every aspect of technique is described and illustrated in detail, including both french and italian meringue recipes. The section on making different ganache bases (with dark, milk, or white chocolate, or fruit coulis) alone is worth the price of the book to me.

The second half gives detailed recipes for nine classic macaron flavours such as raspberry, pistachio, and chocolate, as well as some interesting variations. All are illustrated with photographs to make your mouth water. The basic (italian) macaron method is repeated word by word for each recipe. This can seem a bit unnecessary, but it does save you from having to flip back to the techniques section to check the tricky details. One criticism is that the text is printed in a tiny font. In fact there is so much information on each page that I suspect the original book was larger and has been shrunk down for this Murdoch edition. That's right, Murdoch Books Pty Limited produced this.
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8 of 8 people found the following review helpful By Sally W on 27 May 2011
Format: Hardcover
This is a nice little volume with good all round information about the ingredients and methods for making macarons. It has well laid out pages and attractive photos. But, as the previous reviewer mentioned, apart from 6 'speciality' recipes at the back the other 9 recipes are identical in ingredients (apart from food colouring), method and assembly. The only real difference in these 9 rercipes, apart from colour, comes in the filling.
That said, I am still happy I bought this book, but it could have saved on a few pages and repetition.
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4 of 4 people found the following review helpful By Djv Yeates on 13 Jun 2012
Format: Hardcover Verified Purchase
I have bought several books, been on a course, read all the online recipes and blogs, and this little book is the best. If only it had been the first! Making good macarons is a science, and the author discusses everything scientifically, from the constitution of eggs and almonds, to why some utensils work better than others. If you want to make great macarons, buy this book and STICK TO THE INSTRUCTIONS EXACTLY, and you will achieve it.
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4 of 4 people found the following review helpful By Gattemelata on 30 Jun 2011
Format: Hardcover
Love this book - small and gorgeous. Beautiful, elegant, understated photography. As others have commented, the basic recipe is repeated rather more often than needed, but that doesn't bother me (it's mainly the italian, sugar syrup recipe (which I've yet to try), with less information on the french dry recipe). It has a good section on the ingredients (nutritional value and how they work in the recipes). Some nice ideas for decorating and some interesting alternatives (walnuts, hazelnuts etc) at the back.
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3 of 3 people found the following review helpful By Green Beans on 14 Jan 2013
Format: Hardcover Verified Purchase
I was a bit disappointed by this book. There are a few pages written on each of the ingredients which go into making macarons; eggs, sugar, ground almonds, etc. and mixed in amongst this are the steps you need to follow to make a macaron. There are then separate recipes for each of the seven classic macaron flavours, which as someone else commented are near identical. The trouble is the recipe is not written up in sufficient detail to follow so you have to go back to read through the relevant step against each ingedient. Nowhere in this book is there presented a continous step-by-step guide to making a macaron instead you will find yourself flicking backwards and forwards though the book. I'd reccommend looking elsewhere, in fact you might as well just look at the Mary Berry recipe from the Great British bake off on the BBC recipe web-site, it's free and considierably easier to follow.
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3 of 3 people found the following review helpful By Z. Majid on 5 Jun 2011
Format: Hardcover
I was most impressed with this book. I have bought so many macaron baking books and this one outdoes most of them! It provides information around the science of making macarons and is easy to follow. The instructions are good, and the ideas are also really good. Plus the book gives both the Italian and French meringue recipes. Only thing I could say is that the font is tiny and could have done with being larger!
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6 of 7 people found the following review helpful By Big Sam on 2 May 2012
Format: Hardcover
I have made macarons several times now with varying degrees of success. I had previously been put off the Pierre Hermes method because it sounded too complex. On a whim, after a failed batch of macks, I bought this book after reading about it on a food blog... and I'm so glad I did.

The book is wonderfully laid out with the first 50 or so pages detailing each ingredient and technique involved in the process of making perfect macarons. I agree with other reviewers that the standard macaron recipe perhaps appears a little too often over the next 40 pages however it's nice not to have to flick back through to find it after you've decided on your flavour combination.

Last night I made my first batch using its "secrets" and they are far and away the best I have ever made. They are so smooth and perfectly rounded as they stand on their beautifully risen feet. I've bought worse from a shop. I didn't even have to follow the recipe like a pedant, in fact I combined a few steps to save a bit of time and they still came out like a dream.

In short if you have made macarons with varying success, or just want to make them in the future, then buy this book. It's not even what you would pay for 6 of the little beauties.
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