Macarons: Authentic French Cookie Recipes from the Macaron Cafe

Front Cover
Ulysses Press, Dec 14, 2010 - Cooking - 144 pages
PRAISE FOR AUTHOR CECILE CANNONE’S MACARONS:

"Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”

-- The New York Times

"Rival those in Paris.”

-- Zagat

"Addictive.”

-- Time Out New York

Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:



*Step-by-step instructions for baking perfect shells

*Simple tricks for making smooth, melt-in-your-mouth fillings

*Decorating tips for dazzling, artistic cookies

*Delectable flavors from chocolate and espresso to lemon and pistachio

 

What people are saying - Write a review

baking cookies

User Review  - twinkle2eyes - Overstock.com

This little book is full of different macarons and filling recipes. I also like the trouble shooting and recommended equipment sections. I am ready to start baking. Read full review

Contents

Ingredients
15
The Shells
23
Italian meringue macarons
37
Problems and solutions
43
Fillings Dark
51
Buttercream
68
Lavender buttercream 81 Chestnut buttercream 85 Applecinnamon buttercream 86 Pumpkincinnamon buttercream 89 Gingerbread buttercream 90 E...
100
Macaron lollipops 106 Tower of macarons 109 Sugar decorations for macarons 111 Appendix
115
Conversions
123
I
127
Copyright

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About the author (2010)


Cecile Cannone was born and raised in Paris is well-known for her baking skills. She opened the first MacarOn Café in 2007 in New York City and recently opened a second location in New York to meet increasing demand. Cecile still bakes macarons everyday and enjoys coming up with new flavors.

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