Secrets of Macarons Hardcover – June 1, 2012

Quite interesting book, explains the basics from Almond Meal to Egg Whites and provides a interesting viewpoint. One thing he omits but you must understand and take advantage of is the use of a copper bowl to whisk the egg whites. Also has basics for several recipes based in meringue: Italian, French, and macaron evolution from Amareti to Macarons de Nancy.The only thing I would object is that it doesnt explain in detail macaronage for french meringue: ribbon stage, form an fluid 8, tip must dissapear within 10 seconds of dropping the batter.And for Italian Meringue slow ribbon, tip must dissapear within 15 seconds.But this are things I prefer to view in a video, still great book and great take on such a classic dessert.

I've been using the uncooked eggwhite (french) recipe and it's the best I've tried so far. Best looking cookies I've had yet. I plan on trying the Italian method this weekend. So far I love this book. It's very helpful

This little book offers great information with several recipes. Recommend!Love all of the book.

Recipes ok but u can find as good online. The portions are way off. Each cookie recipe includes a filling recipe, which renders 2-3 times more than u can use for the accompanying cookies.

The recipes are on point. So much better than other macaron books I have read.

Great recipes, but almost entirely (like all but 3) require you to make Italian meringue. If you are familiar with making French macarons, you can probably modify the recipes.

I love my Christmas present it has been so helpful my macaron look amazing and come out each time now .

Recipes are easy to follow and organized very nicely. This book goes into detail about differences in the quality and kinds of ingredients you would potentially use. Simple yet very informative at the same time.

I have had my copy of this book for a number of years and am now back to buy another for a family member. This book is excellent in explaining how to bake a successful macarons. It explains clearly and in depth the role of each ingredient and then explains carefully the method for each recipe. In order to be successful when baking macarons it is IMPERATIVE to read the book carefully and then to follow the recipes EXACTLY. I have read some of the one star reviews for this book and frankly they are bizarre. One complains that the ganache is too runny - well, of course it is when first made but you have to allow for it to set! Read the book - it tells you this. Someone else complains it is elitist. No, it is not; there is nothing especially technically difficult when making macarons but you MUST FOLLOW THE RECIPE EXACTLY hence the focus of the book. There is lots that can go wrong when making macarons and ultimately experience is key. Follow this book PRECISELY and practice. You will get perfect macarons in the end.

Received item in good condition,thank you very much seller.

Of all the macaron books I've bought, this is one of the best.

Bin noch am Ausprobieren, aber ich kann bisher nur gute Ergebnisse vorweisen. Sehr lecker und vielfältig. Meine Freunde und Bekannten waren begeistert.

Después de varios intentos con los macarons, lo conseguí con este pequeño manual. Muy práctico y con cantidad de imágenes. Básicamente explica como hacer ese postre con el método del merengue italiano, es decir echando un almíbar caliente al merengue recién montado. El libro es muy claro.Otro buen ejemplar con muchos ejemplos es  Les Petits Macarons: Colorful French Confections to Make at Home Con cualquiera de los dos puedes dominar la técnica, si no te salen vuelve a intentarlo de nuevo.Super recomendables cualquiera de los dos títulos. Les Petits Macarons: Colorful French Confections to Make at Home