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Macarons: 50 Exquisite Recipes, Shown in 200 Beautiful Photographs
Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. Mowie Kay shows how to create professional-looking macarons in your own kitchen with his sensational new book, from classic recipes such as vanilla and espresso to original ideas such as strawberry and balsamic, salted caramel, and macadamia and champagne.
This title features 50 exquisite recipes, that are shown in 200 beautiful photographs. You can create professional-looking macarons in your own kitchen with this sensational new book. It offers a comprehensive introduction that covers all the basics to get you started, including an overview of ingredients, equipment and techniques. 50 recipes cover all the classics, such as pistachio, lemon, rose and chocolate, as well as plenty of innovative recipes, such as salted caramel, raspberry and white chocolate, macadamia and champagne, and peanut butter and jelly. Clear step-by-step instructions and inspiring photography make it easy to achieve success. It is packed with tips and variations to help you make the most out of every recipe. Nutritional notes are included throughout. Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. They usually adorn the window displays of French bakeries, but with this book you can create these stunning morsels at home. Mowie Kay has developed 50 recipes that are suitable for every occasion. They come in a delightful array of vibrant and pastel shades, and make use of a wide range of ingredients. You can try classic recipes, such as vanilla or espresso macarons, or opt for something new, such as strawberry and balsamic vinegar macarons. With over 200 glorious photographs, including a picture of every finished dish, this is the perfect addition to every baker's bookshelf.
• Create professional-looking macarons in your own
kitchen with this sensational new book
• A comprehensive introduction covers all the basics to
get you started, including an overview of ingredients,
equipment and techniques
• 50 recipes cover all the classics, such as pistachio,
lemon, rose and chocolate, as well as plenty of
innovative recipes, such as salted caramel, raspberry and
white chocolate, macadamia and champagne, and
peanut butter and jelly
• Clear step-by-step instructions and inspiring
photography make it easy to achieve success
• Packed with tips and variations to help you make the
most out of every recipe
• Nutritional notes are included throughout
This title features 50 exquisite recipes, that are shown in 200 beautiful photographs. You can create professional-looking macarons in your own kitchen with this sensational new book. It offers a comprehensive introduction that covers all the basics to get you started, including an overview of ingredients, equipment and techniques. 50 recipes cover all the classics, such as pistachio, lemon, rose and chocolate, as well as plenty of innovative recipes, such as salted caramel, raspberry and white chocolate, macadamia and champagne, and peanut butter and jelly. Clear step-by-step instructions and inspiring photography make it easy to achieve success. It is packed with tips and variations to help you make the most out of every recipe. Nutritional notes are included throughout. Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. They usually adorn the window displays of French bakeries, but with this book you can create these stunning morsels at home. Mowie Kay has developed 50 recipes that are suitable for every occasion. They come in a delightful array of vibrant and pastel shades, and make use of a wide range of ingredients. You can try classic recipes, such as vanilla or espresso macarons, or opt for something new, such as strawberry and balsamic vinegar macarons. With over 200 glorious photographs, including a picture of every finished dish, this is the perfect addition to every baker's bookshelf.
• Create professional-looking macarons in your own
kitchen with this sensational new book
• A comprehensive introduction covers all the basics to
get you started, including an overview of ingredients,
equipment and techniques
• 50 recipes cover all the classics, such as pistachio,
lemon, rose and chocolate, as well as plenty of
innovative recipes, such as salted caramel, raspberry and
white chocolate, macadamia and champagne, and
peanut butter and jelly
• Clear step-by-step instructions and inspiring
photography make it easy to achieve success
• Packed with tips and variations to help you make the
most out of every recipe
• Nutritional notes are included throughout
128 pages, Hardcover
First published June 16, 2013
4 people want to read
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Displaying 1 of 1 review
August 2, 2014
I recently reviewed Mowie Kay’s Easy To Make Doughnuts, and one of the things that I was most taken by was the beautiful photographs within. Kay has not disappointed with this book either. There is already something distinctly pretty about macarons, and in the hands of a skilled photographer and baker like Kay, they look stunning.
I have always been a little intimidated by macarons. I have always been under the impression that they are tricky and difficult, but the instructions in this book are laid out clearly and precisely, which I found helped take the fear away.
There are 50 variations of macarons in this collection, starting off with the basic vanilla, lemon or chocolate and advancing to more complex flavour combinations such as Wasabi and Raspberry.
The first few chapters cover the things you need to know before you start, which is great for a beginner. Lots of tips regarding technique and equipment as well as a good explanation of the ingredients. The recipes themselves are broken into 5 chapters: Classic, Caramel Chocolate & Coffee, Fruity, Nuts Seeds & Spices, and Deliciously Different. This is followed by a handy index so you can always find the recipe you are looking for
If the lure of the macarons themselves is not enough to tempt you to make them, then the photos will. There are a staggering 200 photographs in this book. All of them beautifully composed and dressed. The macarons look delicate and mouth-wateringly delicious.
The recipes are easy enough to follow, and there is always the instructional chapters at the beginning should you need a reminder of any terminology. Once you have had a go at a couple, you realise that they are reasonably similar. The author has cleverly stuck to the same quantities of egg whites, sugar, ground almonds etc and with each recipe, your skills are improved.
My first attempt wasn’t great, but I think that was more to do with my oven and it’s inconsistent temperatures than the recipe. Also, my ground almonds weren’t fine enough. The author’s suggestion of grinding them finer in a coffee grinder/mill are wise words, so take note.
If, like me, you have always been hesitant at trying macarons, then this book is a must as it will guide you through.
I have always been a little intimidated by macarons. I have always been under the impression that they are tricky and difficult, but the instructions in this book are laid out clearly and precisely, which I found helped take the fear away.
There are 50 variations of macarons in this collection, starting off with the basic vanilla, lemon or chocolate and advancing to more complex flavour combinations such as Wasabi and Raspberry.
The first few chapters cover the things you need to know before you start, which is great for a beginner. Lots of tips regarding technique and equipment as well as a good explanation of the ingredients. The recipes themselves are broken into 5 chapters: Classic, Caramel Chocolate & Coffee, Fruity, Nuts Seeds & Spices, and Deliciously Different. This is followed by a handy index so you can always find the recipe you are looking for
If the lure of the macarons themselves is not enough to tempt you to make them, then the photos will. There are a staggering 200 photographs in this book. All of them beautifully composed and dressed. The macarons look delicate and mouth-wateringly delicious.
The recipes are easy enough to follow, and there is always the instructional chapters at the beginning should you need a reminder of any terminology. Once you have had a go at a couple, you realise that they are reasonably similar. The author has cleverly stuck to the same quantities of egg whites, sugar, ground almonds etc and with each recipe, your skills are improved.
My first attempt wasn’t great, but I think that was more to do with my oven and it’s inconsistent temperatures than the recipe. Also, my ground almonds weren’t fine enough. The author’s suggestion of grinding them finer in a coffee grinder/mill are wise words, so take note.
If, like me, you have always been hesitant at trying macarons, then this book is a must as it will guide you through.
Displaying 1 of 1 review