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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