I Love MacaronsCute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with teaor wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakersuntil 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. |
Contents
PREFACE | 9 |
PART 1 MAKING MACARON BATTER | 19 |
PART 2 MAKING THE CREAM FILLING | 39 |
PART 3 COMBINING ASSORTED PUFFS AND CREAMS | 55 |
PART 4 GIFT WRAPPING IDEAS FOR MACARONS | 67 |
PART 5 EASYTOMAKE DESSERTS USING LEFTOVER EGG YOLKS | 74 |
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1.8 ounces/5o grams 3.4 ounces/100 milliliters almond meal almond powder 11/2 bake the macarons baking mats baking sheet black tea bowl and add butter cream caramel cream centimeters in diameter chestnut cream cookies cool cornstarch cup 3 ounces/85 Custard Cream cute egg whites egg yolks FLAVORING INGREDIENTS food coloring Framboise raspberry Ganache Grand Marnier granulated sugar ground almonds hand mixer hazelnut heat heat-resistant Italian meringue Jam Cream lemon curd macaron batter MACARON PASTRY macaron puffs macaronnage Matcha medium microwave oven minutes mixing bowl mixture back Orange ounce/3O ounce/5 ounces/85 grams pastry bag pastry flour Pistachio plastic wrap Pointer powder 11/2 cups powdered sugar Praline Cream prepared in step puffs and creams Put the egg recipes refrigerator room temperature scoop smooth spatula speed squeeze stir strainer syrup tablespoons 1.8 ounces/50 taste teaspoon tl'lC tray unsalted butter UTENsILs vanilla bean vanilla extract Water—Flavored Cream whipping cream whisk