Macarons

This book is great. I hear people comment that why does the recipes say to leave a small amount of the egg in but not stir and that it must be a typo.it's not a typo. There's a reason for this. When you leave a small portion of the whites unbeaten even to the paste portion (Italian or French methods) the final product gives more of a glossy shine on the cookie which is one of it's famous characteristics. So if you want to learn Macarons than learn from the best. The pictures are beautiful full page pictures of the final product. The recipes are clear and easy. Macarons are a tough cookie for any first timers. I did two classes before I understood the cookie and the two methods Italian and French methods. This books uses both. The choclate is French and others are Italian. Ifyou follow exactly the recipes they are great results. If you want the traditional Macarons this book is great,ifyou want some fancier more adventurous ones than its is it as well. The only bad comment i have is that there's a section of the more adventurous Macarons with some ingredients I d t know to much about and I am advance baker, not 2 year qualified but I know pastry well. It's a stunning book and a must for anyone who loves the chef or the Macarons. It's a wonderful gift or a wonderful recipe book. If you've never baked before or not good sit I would not recommend it since the Macarons is a cookie that you have to know the stages it goes through similar to bread, you can trust bake there's how do you know when it's ready. Still a great book. Also I would recommend it to any food photographers or stylists on knowing that's considered latest. These pictures are stunning simple. I've tied 3 recipes and followed them directly with successful results over and over with the same three.

The technique is spelled out in great detail and my results have been fantastic. Most recipes I've seen elsewhere are just too sweet and these are not. The people I work with like this book very much! I've made the Eden (really turned out beautiful!), the intense chocolate w/ the nibs, and pistachio. I intend to give macarons for Christmas this year so practice, practice, practice. The President of the company I work for told me she gets Pierre's macarons when she is in France and that I nailed the chocolate so that's something. I've been using Callebaut though and Lindt for the 100%. I'm not sweating the authenticity - go with what you got. Also colors I already have a huge supply of gels so that's what I use. Fun Fun Fun!

I really loved this book, the recipes are awesome and have worked well (the recipes I have made anyway). The instructions are thorough and have some fun flavors. Earl Grey & Milk Chocolate Macarons and Azur Macarons (chocolate & yuzu combo) are so yummy! It's not very beginner-friendly. Some of the techniques, recommended ingredients and utensils are more advanced on many if not all of the recipes and do require prior knowledge/experience. I purchased this as an ebook and no longer have my kindle so was reading it using the kindle app. Unfortunately, at least for the iphone 8S Plus, it doesn't work very well. The sentences are laid on top of each other on almost every page. This is why I gave a 4 star review vs 5. So, I highly suggest only purchasing if you have a kindle or don't mind bringing your computer into your kitchen.

I bought this book eventhough I know how to make french macarons already. I just want to add it on my collections. I truly love this book, great pictures and really have good filling recipes. Anyway, I can understand why the others gave it a bad reviews. For you to actually learn how to make proper macarons, either watch a step by step video (has to be very detail), or take a class (which I did). There's some major technique details that you have to learn, and reading a recipe online or books are not going to help. Even when I took the class, I wasted 3 batches when I did it on my own. And if you are seriously wants to learn, invest on a scale. U.S. measurements aren't going to cut it. You need to measure in grams to get an accurate results. And from experience, Italian meringue method is better than French or Swiss meringue method.. And I agree with "Carmen Adorno". This is a very delicate cookie so "Repetition" is the key. I always take orders from my friends because it gives me practice.

It took me a long time to get up the courage to tackle the art of macaron making. The methods here and flavor profiles are the real deal and yes, they are expensive to make. But the results make the complicated process and the price worth it. If your goal is trying to create some of the best macarons you'll ever eat, share, or sell, this book will get you there. As other reviewers have noted, the description of making the Italian meringue is vague in the recipes, but the introductory section of the book explains in painstaking step-by-step photos how to make each element and what it should look like. Adjustments may need to be made depending on your ingredients and environment. The recipes for the fillings alone (which of course are the best part of the macaron), is worth the price of the book. Some favorites macarons from the book include Bitter Chocolate, Americano (grapefruit), Lemon, Coffee, Salted-Butter Caramel, Infinitely Chocolate and Infinitely Vanilla.

Testo in inglese, seccante per una come me alla quale l'italiano basta e avanza. Però in tal caso vale la pena riprendere il dizionario, necessario solo per qualche voce.Per chi veramente ha a cuore imparare a fare in modo impeccabile i macarons, questo è il manuale che deve assolutamente concedersi.I procedimenti per fare come si deve macarons, ganache e farciture alternative sono meticolosamente descritti e illustrati. Se non disponete dei famosi tappetini in silicone (comprateli, diventa tutto più veloce...) avrete modo di vedere come fare il tutto da sè. L'autore fa riferimento alla provenienza di certe materie prime.Ciò non toglie che potete usare le mandorle in polvere e il burro del supermercato sotto casa e un cioccolato diverso dal Valrhona(quest'ultimo però ve lo consiglio, ne vale la pena e potete acquistarlo su [...] risparmiando sulle spese di spedizione).Sarà un po' difficoltoso reperire per es. l'essenza di rosa ad un uso alimentare tuttavia è un ingrediente a cui si può rinunciare.Insomma che siate professionisti o meno, se volete imparare a fare i macarons, questo libro fa al caso vostro.E se la cosa dovesse successivamente intrigarvi, troverete tante idee per colori e abbinamenti audaci e c'è anche la possibilità di sconfinare sul salato. I macarons per tradizione sono colorati e potete consultare il sito [...] per acquistare ottimi coloranti in polvere assolutamente naturali.Insomma motivi per scoraggiarvi dinanzi a questo libro che è veramente professionale, non ne avete.Compratelo o regalatelo, ne sarete orgogliosi!Le foto poi sono grandi, invitanti e ben fatte, sognerete un po', dopo vi dovrete impegnare ma il risultato sarà esaltante! Mi sono trovata stra bene per tutto: grazie amazon !

I found this book to be very informative on how to make macarons as well as provide many ideas, some more on the exotic end, on what to fill them with. Don't be deterred from buying this book thinking it's too exotic since the classics are also included. In the end macarons are about expressing your individuality and your personal taste, Pierre Herme is an inspiration and will trigger you to have your own ideas on what to fill them with. I highly recommend buying this book if you are serious about your macarons.

Das Buch habe ich meinem Mann zum Valentinstag gekauft, da er ein großer Freund ausgefeilter Küche ist. Weil er sich auch schon einige Male an die Kunst des Macaron-Backens herangetraut hat und natürlich überhaupt nicht zufrieden war mit den Ergebnissen, habe ich ihm das Buch von Pierre Hermé bestellt. Das Buch ist, genauso wie die Macarons, die vorgestellt werden, wirklich hochklassig. Nicht zuletzt aufgrund der wunderschönen Macaron-Fotos. Mal sehen, ob er mit den Beschreibungen für die Zubereitung der Macarons etwas anfangen kann. Selbst wenn nicht, das Buch ist einfach ein Augenschmaus.

Compré este libro porque los macarons me habían decepcionado múltiples veces. Daba igual si los compraba en tiendas o los hacía yo misma. Fue una grata sorpresa que, tras horas en la cocina, el producto final ofrecido por este libro de recetas era magnífico. Delicioso, equilibrado, adictivo. Me alegro de haberlo adquirido. Sustituí algunos de los ingredientes más extraños por otros más asequibles y aún así pude seguir la receta sin incidentes.

Muy completo, es la biblia del macarrón