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Macarons
"The macaron bible that we have all waited for . . . filled with imagination, creativity and wonder" by the universally acknowledged king of French pastry (Cooking by the Book).
With shops in Tokyo, Paris and London, Pierre Herme has taken the world by storm and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of their own.
Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings have become a holy grail for cookery fanatics and there are even food blogs dedicated to them.
Like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this universal bestseller. There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step-by-step photo-illustrated instructions for making shells and fillings.
All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.
With shops in Tokyo, Paris and London, Pierre Herme has taken the world by storm and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of their own.
Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings have become a holy grail for cookery fanatics and there are even food blogs dedicated to them.
Like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this universal bestseller. There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step-by-step photo-illustrated instructions for making shells and fillings.
All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.
208 pages, Kindle Edition
First published January 1, 2008
119 people are currently reading
585 people want to read
About the author
Pierre Hermé
85 books27 followersHeir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.
Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.
As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.
As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
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Displaying 1 - 14 of 14 reviews
December 10, 2018
Even as a pastry chef, I have to admit that I was a little bit scared to even start making macarons...
But, I went all in for it, and how glad I am that I finally did! :) Describing it in my 8 years old daughter's words: "Mummy, you're finally a real pastry chef!" :'D
Once mastered basic macaron recipe, I was looking for more flavor combinations, for something different, and also for tips how to improve my macaron making skills. Pierre's book is all that I was looking for and more!
You'll be "walked through" the stages of creating that perfect macaron shell, you'll learn about the tools and equipment you'll need and then the macaron (world) is your oyster! ;)
This particular cookbook gave me a lot of ideas how to simply decorate the macaron shells, how to introduce the flavor into the shell itself, and also how to make the macaron filling more exciting - by adding texture to buttercream in the form of jellies, various crisps, gels etc.
Yes, this book might be a little bit daunting for the inexperience/new baker, but give it a go and you might be surprised!
For those more experienced/confident in their baking skills, as well as professional chefs - this will be a great reference book with lots of new ideas and tips!
But, I went all in for it, and how glad I am that I finally did! :) Describing it in my 8 years old daughter's words: "Mummy, you're finally a real pastry chef!" :'D
Once mastered basic macaron recipe, I was looking for more flavor combinations, for something different, and also for tips how to improve my macaron making skills. Pierre's book is all that I was looking for and more!
You'll be "walked through" the stages of creating that perfect macaron shell, you'll learn about the tools and equipment you'll need and then the macaron (world) is your oyster! ;)
This particular cookbook gave me a lot of ideas how to simply decorate the macaron shells, how to introduce the flavor into the shell itself, and also how to make the macaron filling more exciting - by adding texture to buttercream in the form of jellies, various crisps, gels etc.
Yes, this book might be a little bit daunting for the inexperience/new baker, but give it a go and you might be surprised!
For those more experienced/confident in their baking skills, as well as professional chefs - this will be a great reference book with lots of new ideas and tips!
October 9, 2011
A beautiful book with comprehensive instructions and lots of inspirational ideas for flavour combinations. A must have book for the serious baker with an appreciation for modern French patisserie.
August 19, 2017
Superb !!!
November 4, 2017
I am just astounded by the range and the level of details in this book.
June 29, 2019
5 Stars!
Awesome & beautiful book! He explains things really well & the pic's are beautiful! I give this book 5 star's!
Awesome & beautiful book! He explains things really well & the pic's are beautiful! I give this book 5 star's!
Read
January 28, 2021I really, when I decided to mark this as currently reading, thought there would be more to read. It was mostly repeated recipe directions.
March 7, 2015
This book is perfect for someone who's enthusiastic about making macarons. Like most things, it helps to have had some experience with them before trying some of these recipes, since a lot of them have somewhat exotic ingredients. But really, the steps that Pierre Hermé provides are pretty in-depth and easy to follow, which is exactly what I was looking for. They tell you precisely what to know and what to do.
As far as the design and content go, it's a beautiful book with nice, vibrant pictures. There are 50 recipes and they're all so unique; they all sound really delicious.
Bottom line is: this is an excellent book and if you're interested in making macarons, it's a great buy.
As far as the design and content go, it's a beautiful book with nice, vibrant pictures. There are 50 recipes and they're all so unique; they all sound really delicious.
Bottom line is: this is an excellent book and if you're interested in making macarons, it's a great buy.
February 26, 2013
I love the recipes in this book and his technique is by far the most superior of the ones I tried. It can be tricky finding some of the ingredients (not to mention expensive) but well worth it for the end product. However, as with all pastries and desserts, there is not much room for improvisation or personal touches. Follow the recipe to a tee and you will get good results.
October 9, 2012
Love it
October 20, 2012
La référence en terme de macarons. Un livre aux photos magnifiques et gourmandes.
January 8, 2013
This is the real deal. Amateurs need not apply! perfect for my GF friends!
July 24, 2013
A great masterclass from the master of macarons.
Being Pierre Hermé his recipes can be complex, but always amazing.
Being Pierre Hermé his recipes can be complex, but always amazing.
August 10, 2016
The pictures alone make this book worth it. The thing with Macarons is they are so temperamental but these recipes are amazing.
June 23, 2016
seems to be the gold standard for macarons. excellent pics.
Displaying 1 - 14 of 14 reviews