Macaron Magic

by Jialin Tian, Yabin Yu (Photographer)

Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements―temperature, moisture, and viscosity―to produce the perfect result every time. The book also introduces the important concept of “quasi-meringue” in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special to an exotic tropical paradise, from the land of coffee and tea to the morning bazaar, from an array of nutty transformations to a sweet-and-savory wonderland, with the final chapter dedicated to holiday celebrations. Macaron Magic includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine’s Day, Fourth of July, and Christmas. Each recipe is accompanied by a beautifully photographed picture of the finished macaron.

Genres: Cooking, Cookbooks

116 pages, Paperback

First published August 1, 2011

Reviews

[Gregorio Santiago · Rating 2 out of 5]

Not super helpful

I was really excited for this book, but it was a big letdown. In one of the recipes I tried out, I had to make caramel but it was a fail. I looked up other caramel recipes and found that you need to put in butter and heavy cream. Maybe this would be better suited for people who have lots of experience because some of the recipes say stuff like "make apple puree" and I had to look up a separate recipe for it. Disappointing.