PDF Ebook Mad About Macarons!: Make Macarons Like the French, by Jill Colonna

PDF Ebook Mad About Macarons!: Make Macarons Like the French, by Jill Colonna

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Mad About Macarons!: Make Macarons Like the French, by Jill Colonna

PDF Ebook Mad About Macarons!: Make Macarons Like the French, by Jill Colonna

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Review

A work of meringue-sandwiched brilliance (Paris Patisseries)"At last a dedicated Macaron book where the recipes actually work.This book not only provides a range of inspiring flavours to try and suggestions on service, but has a faultless basic recipe that is easy to follow and explains the secret method of macronnage. Follow the timings and you won t go wrong. --Sucre CoeurA bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David LebovitzA bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David Lebovitz

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From the Back Cover

The Parisian macaron is the stylishly light French confection tipped to be the new cupcake. The art of making macarons is highly respected in France-and they can be a challenge for the beginner-but the process is made fun and easy in this colorful new book. Learn how to make all the classic flavors, and some dazzlingly unusual ones too. Jill guides you simply and precisely through each step, and reveals some of her secrets so that you too can make macarons like the French.

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Product details

Hardcover: 128 pages

Publisher: Waverley Books Ltd; 1 edition (December 15, 2010)

Language: English

ISBN-10: 9781849340410

ISBN-13: 978-1849340410

ASIN: 1849340412

Product Dimensions:

7.7 x 0.7 x 9.3 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

116 customer reviews

Amazon Best Sellers Rank:

#312,458 in Books (See Top 100 in Books)

I read some reviews that stated that this book does not really give much more flavored shells but that is expecting too much for a cookie shell that only has four ingredients: egg whites, confectioner's sugar, almond flour and granulated sugar. To bakers who are familiar with making macarons particularly the French method, there are really not that many shell flavors that you can vary since the flavor is in the filling. The gift from this book is Jill Colonna's expertise in the French method as well as the proportions in her basic recipe which just works. Macarons from her recipes are the most delicious and scrumptious macarons you will ever taste. That is, after filling them with your desired filling and maturing them at least overnight in the fridge. This was a great topic of our posts thread in my Facebook group that is dedicated to the many quirks and frustrations of making the perfect macaron. I highly recommend this book if you have been searching for the right recipe and method.

I'm going to admit I was skeptical. I've mastered the Italian method but couldn't master the French method. Every batch would turn out hollow and I couldn't figure out why. I've tried different recipes, different temperatures, different baking times, purchased an oven, thermometer, etc, and nothing worked. I tried her recipe (I divided her measurements in half), put my Kitchenaid mixer 2 mins ea on 4, 6 & 8 and baked them for 13 mins at 325 and NO HOLLOWS! They were perfect! I couldn't believe it. I think what the key was was not folding in the meringue which prevented me from over working the batter.

I've made at least 15 batches macarons from various recipes and none would turn out correctly. Once I tried Jill Colonna's method of just mix the hell out of the batter and then fold it towards the end to achieve the right consistency - my macarons came out perfect. I've made 8 batches of macarons using this method with great success each time. I won't be going back to the gently folding the batter until it looks like molten lava method. The flavor combinattions are great. There's a section just for chocolate! What I liked best is that at the end of the book Jill gives you an egg equivalent chart for any amount of leftover egg whites you have. This is a great resource. Her macarons are not as sweet as the other recipes also.I highly recommend this book for anyone is starting to make macarons. It takes the frustration out of trying to make macarons. No more flubbed shells with this method!

*UPDATE* February 16, 2012My second batch made using this book turned out unmistakeably PERFECT. I whipped my egg whites better (as they should have been in the first place. I underestimated how much time it took to whip 150g of egg whites) to create a thicker batter which was necessary. I baked at 325F for 11 minutes and the result was just outstanding.*JANUARY REVIEW*I don't remember the first time I ever saw a Macaron. I didn't even taste one until a few weeks ago (and it was just a shell), but I'd been hunting for a good macaron book for awhile. After reading the reviews raving about this book, I decided to purchase it. And I was not disappointed!!Like some people, I was a little startled about all the metric measurements. Already having a food scale ($10 at Kohl's), I didn't see it as being a problem. And it's very easy to do a quick google search for conversation calculators!! I can't imagine giving this book a bad review because it uses the metric system. Macarons are a french dessert, there's no reason why this book should be specifically catering to Americans. The author also notes that ingredients are listed in grams because some measurements may be too small to measure in cups.Some of the ingredients were hard to find, but knowing your grocery store really helped. Castor sugar (note: NOT the same at icing/confectioner's sugar) can be found at Wegmans, while Almond flour and custard powder (used for a lot of the fillings) can be found at almost any grocery store. I had to make a few investments like sieves, scrapers, etc. but the outcome was completely worth it!With my very first batch I was so excited (like others) to see feet when I opened the oven!! I do not think I whipped my egg whites well enough, and I had to adjust my oven temperature to 325F (as opposed to the 320F/160C stated in the book) for the third cookie sheet. I was not surprised because the author mentioned that without a convection oven the temperature may have needed to be higher. My first two cookie sheets had gooey shells and were odd shaped because my cookie sheets were warped and made the batter run. I think my batter was also a little bit too thin as well. But after the temperature adjust I had some really beautiful macarons...on my FIRST try!!! I only ended up with 12 sandwiches total (out of about 30) but trial and error was really easy with this book. Everything was simple, spelled out, and had great photographs for comparison. The first filling I made was the lemon filling and it came out delicious and was super simple to make.I do not regret buying this book for any reason. While my first batch wasn't absolutely perfect, I was amazed at what I was able to do!! This is definitely the book you want to buy if you want to make your own parisian macarons. Out of all the other books on the market, this one has the best reviews and the greatest success stories. I would recommend this book to any baker. While the ingredients and supply list can be a little intimidating, the process of making macarons was a breeze. With only 12 successful macarons I am not discouraged; I am inspired and excited to try more. Jill Colonna has really hit it big with her passion for macarons, and will quickly turn any baking novice into a brilliant french pastry chef!!

I bought this book because I had tasted some delicious macaroons in Washington, DC. After researching in the internet and reading several blogs I decided to buy this book and hope for the best. Well, I am not dissapointed!!! I had already a small scale that I use to measure food portions and calories, so switching to metric was no issue. I carefully measured all the ingredients such as the author described, mixed the resulting batter as described for no more than five minutes and got the "ribbon" effect she speaks about. The most difficult part was the piping and only because I chose a tip with too big of an opening. Do leave enough room between the circles because they do spread out a bit. This discouraged me a bit as I thought perhaps the batter was too thin. I let them sit for 30 minutes on the counter while pre-heating the oven to 320F/160C - I followed her instructions and set the timer to 8 minutes to check on the cookies and almost fainted when I opened the oven door and my macaroons had feet!!! They had risen beautifully! I baked them for another two minutes and voila! Done! Made a guava mousse to fill them up. They are currently in the fridge in a tight sealed container to cure overnight. I highly recommend this book! It has really interesting flavor mixes for all types of occasions. Just follow the instructions snd you will have perfect macaroons to impress your family and friends alike!

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Mad About Macarons!: Make Macarons Like the French, by Jill Colonna PDF

Mad About Macarons!: Make Macarons Like the French, by Jill Colonna PDF

Mad About Macarons!: Make Macarons Like the French, by Jill Colonna PDF

Mad About Macarons!: Make Macarons Like the French, by Jill Colonna PDF