Download Ebook Les Petits Macarons: Colorful French Confections to Make at Home, by Kathryn Gordon Anne E. McBride
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Les Petits Macarons: Colorful French Confections to Make at Home, by Kathryn Gordon Anne E. McBride
Download Ebook Les Petits Macarons: Colorful French Confections to Make at Home, by Kathryn Gordon Anne E. McBride
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Review
"Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence."―Nick Malgieri, author of Bake! and The Modern Baker"I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers."―Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."―Anil Rohira, World Pastry Champion
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About the Author
Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in Brooklyn, NY. Anne E. McBride is the co-author of six books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.
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Product details
Hardcover: 270 pages
Publisher: Running Press Adult; 37335th edition (October 4, 2011)
Language: English
ISBN-10: 0762442581
ISBN-13: 978-0762442584
Product Dimensions:
7.2 x 1 x 7.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
378 customer reviews
Amazon Best Sellers Rank:
#4,813 in Books (See Top 100 in Books)
I have recently developed a passion--a fairly expensive passion--for French Macarons. We have lovely French Bakeries in my area and I indulge occasionally and buy pretty little assortments to take as hostess gifts to dinners (my wine skills selection are atrocious). But the time has come that I have to learn to make them and none of the recipe clippings I had gathered over the years or a little booklet I had purchased somewhere gave me anything but a list of instructions.On my own, I knew 3 things:1. They aren't as easy as you would think from looking at them and;2. The ingredients--while simple and few--are expensive, hard to find locally (so add shipping charges to the expense) and;3. Given the above, it's the kind of project you can't just dive into with a smile and a prayer.I'm delighted with this little book. Sure, it has more varieties and options than my local French Bakery, but just about any book dedicated to one subject will do that. The strength of it is how well it explains the structure of the macaron, why and how all the ingredients work together and what can make them fail. This is the information I needed to know. The other sources gave me amounts, times, temperatures. They told me the number of eggs; they didn't tell me that the eggs should be several days old and how to compensate for humid weather. All the little details that make a difference are provided to give you confidence.As a bonus, the book has very clearly explained recipes, lots of beautiful photography, useful close-ups, more options than I'll ever need (including some non-dessert fillings), and even a trouble-shooting section (with pictures) in the back to diagnose a problem.My initial trial came out great. I made the plain vanilla ones to start and filled it with fleur-de-sel caramel using Kathryn's modified French method. (Swiss and Italian are also explained). It was an easy project to start with and, although my piping consistency skills need refining, the taste side was flawless. I'm considering using the raspberry macarons as shower favors for my niece's baby shower (the pink will be perfect!)Without the slightest hesitation, I very highly recommend this book. I doubt you'll ever need another.
I figured if I can make macarons, I can make anything. So I set off to find a book that can guide me in the right course and subsequently landed on this book. Suffice to say, it took me 3 tries to get the picture perfect macarons. Come to think of it, the steps to make macarons isn't all that difficult. It's the amount of time and prep work that goes into making macarons is what costly, and I can see why these little bastards cost $2.25 each at the bakery. The book gives you direction on how to make three different type of meringue: French, Italian and Swiss. I used the Italian method in all the macarons I've made with great success. It provides measurements for ingredients in volume and in mass, which I think is great. In addition, the book has a plethora of recipes that you can pick and choose or even experiment around with! If you're looking to bake macarons and have no idea where to start like myself, start with this book. Understand that it may take several trials for you to hit the "sweet spot" that allow you to start cranking the picture perfect macarons! It took me three times, i.e. not under/over folding batter, playing with the heat adjustment in our oven, etc.
I bought the book because of the other reviews listed but quickly became disappointed. I'm an admitted novice macaron maker, and so I tried Kathryn's easy shell recipe to start off with. The instructions didn't include whipping the egg whites or making meringue and that is where the recipe failed in my opinion. The batch I made wasn't smooth and the shells weren't shaped like they are in the cover picture. I am a long time baker and followed the directions for setup, baking and piping, exactly. After my failed attempt, I went to the pinterest and found another recipe from the Joy of Baking and made those instead - those came out perfect like they were from a bakery. Also, there is too much back and forth between the pages to get a cohesive recipe all in one place. The organization of the book leaves a lot to be desired. Also, most of the specs on quantity assume you make 1 inch shells. That is not the standard size of most macarons - they are at least 2 inches. I think I'm going to return the book and get a different one that's easier to follow and has all the instructions on one or two pages for each recipe.
This book is AMAZING!! Simply AMAZING!! So I had tried 6 times making the macarons, but I had never got it right. I had thought buying this book would have been another mistake, BUT it proved me wrong. I tried making French macarons today, and they came out perfect!!! 98% of them looked like the store-bought ones and the taste was divine! I LOVE this book because the measurements were written in both cup/Tablespoon, and grams, so I didn't have to purchase a scale just for making macarons!! And also the Trouble-shooting section at the end of the book was really detailed and helpful. Overall, this book is totally worth the money!
I went to Paris about a year ago and got a little obsessed with macarons. I’m trying to do more constructive things with my time (napping and Netflix are still large parts of my life lol) so I decided I wanted to learn to make macarons to share with family and friends, and to add to my baking repertoire. I’m about 30 pages in and this book is just lovely. Everything is explained clearly, they give you very well-rounded information and they have a great list of resources and websites to find everything to make all the different macaron flavors. As a teacher I notice when people can really communicate well, and I think this writing does that. The pictures are beautiful and I think the shape of the book is unique, and will stay open while following a recipe. This was an adorable purchase, and I look forward to making my first batch!
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