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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1.7 ounces/50 milliliters 3.4 ounces/100 milliliters 32 tablespoons 1.8 almond meal almond powder 1½ bake the macarons baking mats baking sheet black tea bowl and add butter cream Caramel Cream chestnut cream chocolate coconut cool Cream 32 tablespoons Cream Caramel Cream Lemon 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 heat heat-resistant Italian meringue Jam Cream 32 lemon curd macaron batter MACARON PASTRY macaron puffs macaronnage Matcha microwave oven milk ounce/5 ounces/150 grams pastry bag pastry flour Pistachio plastic wrap Pointer powder 1½ cups powder 2/3 cup powdered sugar PUFFS AND CREAMS purée Put the egg recipes red bean paste refrigerator room temperature scoop spatula squeeze strainer sweet syrup tablespoons 1 ounce/30 tablespoons 1.8 ounces/50 taste teaspoon thick trays unsalted butter vanilla extract Water-Flavored Cream whipping cream whisk