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Macaron
Be seduced by the bite-sized joy of macarons
Delicately crisp on the outside and luxuriously rich in the middle, macarons are the favourite sweet of France, where they were created by Pierre Desfontaines at the beginning of the twentieth century. Until recently seldom enjoyed outside of France, they can now be found in cafes, restaurants and at weddings around the world. Macaron , with its easy and inspired recipes, shows you all you need to create these delights at home.
Eating a macaron is an ecstasy-inducing experience, as anyone who has tried one can first you bite through a crisp, shell-like exterior to a slightly chewy almond-meringue biscuit, and finally reach the explosion of flavour carried by the buttercream or ganache filling. When it comes to indulgence, nothing can compare.
Here, pastry chef Alison Thompson shares 35 recipes for unique and utterly luscious macarons. Following her straightforward, step-by-step instructions – and with a mouth-wateringly decadent image of each macaron to inspire you – you'll soon be baking these delectable morsels like a professional.
Delicately crisp on the outside and luxuriously rich in the middle, macarons are the favourite sweet of France, where they were created by Pierre Desfontaines at the beginning of the twentieth century. Until recently seldom enjoyed outside of France, they can now be found in cafes, restaurants and at weddings around the world. Macaron , with its easy and inspired recipes, shows you all you need to create these delights at home.
Eating a macaron is an ecstasy-inducing experience, as anyone who has tried one can first you bite through a crisp, shell-like exterior to a slightly chewy almond-meringue biscuit, and finally reach the explosion of flavour carried by the buttercream or ganache filling. When it comes to indulgence, nothing can compare.
Here, pastry chef Alison Thompson shares 35 recipes for unique and utterly luscious macarons. Following her straightforward, step-by-step instructions – and with a mouth-wateringly decadent image of each macaron to inspire you – you'll soon be baking these delectable morsels like a professional.
- GenresCookbooks
92 pages, Paperback
First published May 1, 2010
9 people want to read
About the author
Alison Thompson
36 books2 followersAlison Thompson is a professional chef and pastry chef who has worked with the world's finest pastry chefs in Melbourne and London, and has spent time at London's famed Little Venice Cake Company. Alison is the founder and head pastry chef of Alison Louise Designer Cakes just outside Melbourne, Australia.
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Displaying 1 - 3 of 3 reviews
January 28, 2019
“Macaron” by Alison Thompson
I don’t do reviews of cook books.
I don’t read cook books
I don’t cook
I can’t stand the weirdness of eating a macaron
So what the hell am I doing writing a review for a book on macarons (I’ve since been told to stop saying ‘macaroons’)?
Well, I stopped for a coffee at “Le Café Telephonique” in Taihape, New Zealand. This book was on the shelf. Pretty cover (is retro making a comeback?). And I started to read. Read the whole thing.
Who would have guessed you could manufacturer 35 different kinds? Saffron, Lavender, Lychee, and of course some sadist joker just had to create a peanut butter macaron.
After a dozen recipes there becomes a trend, most are simple variations of the key flavour.
What I do appreciate is how much skill and patience is required to make a quality macaron. Respect.
….
I don’t do reviews of cook books.
I don’t read cook books
I don’t cook
I can’t stand the weirdness of eating a macaron
So what the hell am I doing writing a review for a book on macarons (I’ve since been told to stop saying ‘macaroons’)?
Well, I stopped for a coffee at “Le Café Telephonique” in Taihape, New Zealand. This book was on the shelf. Pretty cover (is retro making a comeback?). And I started to read. Read the whole thing.
Who would have guessed you could manufacturer 35 different kinds? Saffron, Lavender, Lychee, and of course some sadist joker just had to create a peanut butter macaron.
After a dozen recipes there becomes a trend, most are simple variations of the key flavour.
What I do appreciate is how much skill and patience is required to make a quality macaron. Respect.
….
December 23, 2020
I am the proud owner of loads of macaron books and have made thousands in the last 9 years. Of all the books I own, I have to say this has the best selection of filling recipes of them all.
Thank you, Alison, for creating such deliciousness.
Thank you, Alison, for creating such deliciousness.
January 18, 2012
Got this for Christmas, can't wait to try some of the recipes. It's a very in-depth book with some really interesting and original flavour suggestions.
Displaying 1 - 3 of 3 reviews