Product Description

Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers until now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.

Product Details

• Amazon Sales Rank: #536 in Books
• Published on: 2009-11-11
• Original language: English
• Number of items: 1
• Binding: Paperback
• 80 pages

Features

• ISBN13: 9780811868716
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Hisako Ogita is a Japanese pastry chef and author of 3 cookbooks on French pastry.

Customer Reviews

Finally, a GREAT book on Macarons!
The first time I had a macaron in Paris, I knew I was addicted... This book is an excellant weapon to have in your macaron arsenal.

Hisako does a great job walking you through the method of preparation with these challenging but full of flavor cookies. All kitchen tools you will need are explained. Troubleshooting techniques as well. She explains the two different types of batter for preparing the shell, which is impossible to find on the internet. The methods are easily written for the baking beginner to follow and understand. Detailed info on the flavoring agents, ingredients (props for using organic powdered sugar (many do not realize the importance of this).

Once you have mastered the macaron shell and all the flavor options, you will move on to the cream filling. There are many types of creams, curds, custards, and ganche recipes. Detailed enough so they are easy to follow without overkill. The pictures are prefect.

The book will wrap up (pun intended) with gift wrapping ideas for the macarons. If you have been to Paris then you know what I mean. Parisans take their macarons very serious.

Last, (I will have to say is genious also because you never see this in a cookbook), she gives you recipes to make addional items with the leftover egg yolks. (Remember macarons are powdered sugar, ground almond, egg whites.) From creams, puddings, brulee, to ice cream. I thought that was a nice touch to have in a book.

The content is detailed, not overwhelming, straight forard for the new baker and in depth enough for the macaron connoisseur.

I highly recommend this book you are have the desire to bake these at home and learn about macarons. Great value for the price!

**I would like to add on after baking a few macarons, pay close attention to the fact that you are using a 375 oven with DOUBLE baking sheets, that is not traditional but yeilds great results and gives you some "room for error" or adj if needed towards the end of baking. GLTA!

Best teaching aide for making macarons
I was very impressed with the authors ability to translate making macarons into an easy and fun cooking project. The pictures are very helpful and the recipes are great! This is a must book for any serious amateur dessert maker!

As Delicious as They are Adorable
I agree with S. Williams. A macaron recipe in and of itself hardly warrants an entire book so this little volume has been rather "padded out" with notes, photos, etc. Keep that in mind if you intend to buy. However, if it's macarons you want, this is certainly a good find, as well as darlingly orchestrated. Most of the book consists of minimalist photography and flavor variations. Having tasted about a dozen flavors so far, I can certainly attest to the importance of including them in the book. I could not recommend the Matcha, but otherwise I have yet to try one that was anything less than delightful.