Friday, 15 April 2016

48. Secrets of Macarons by Jose Marechal


BOOK REVIEW: Secrets of Macarons by José Maréchal

Pastel-coloured, almost too-pretty-to-eat macarons are a common sight in a bakery’s window display or the shelves of a well-stocked pastry cafe. Introduced to France from Italy in the 16th century by Catherine de’ Medici, the macaron was originally a form of pasta.

Now a worldwide symbol of dainty indulgence, the macaron seduces taste buds and practically invites itself onto our plates. This small round biscuit, crisp and tender at the same time, has transcended generations and is more in-vogue than ever.

In a thorough approach to this subject, the author tries to offer some tips and tricks, an analysis of what can go wrong, and a considered selection of the necessary equipment and ingredients. Every step is explained simply, to maximize your chances of success.


Macarons, c est la vie! 

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