Macarons by Pierre Hermé

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: ground almonds; icing sugar; egg whites; cochineal; caster sugar; mineral water; crème fraîche; dark couverture chocolate; butter; cacao pâte
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Notes about Recipes in this book

  • Raspberry macaron

    • EmilyR on May 24, 2018

      This 32 step process takes some careful planning and attention to detail, but it is worth the effort. In total it took me about 4 hours. The shells are reasonably basic. They take a lot of attention, but the flavor comes mainly from the filling. It stated it would make 72 macarons, but mine came closer to 40 with an abundance of preserves left over. I would reduce the sugar in the filling so it's less cloyingly sweet. While it's not a trip to Paris or Pierre Hermé's, they are still excellent and fun to make.

  • Lemon macaron

    • stef on December 05, 2015

      Oh my, the lemon filling is the star. Lots of work but extra special

  • Rose macaron

    • metacritic on January 08, 2022

      A phenomenal and demanding recipe that yields macarons every bit as good as those he sells in Paris.

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  • ISBN 10 1908117230
  • ISBN 13 9781908117236
  • Linked ISBNs
  • Published Sep 19 2011
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, 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 its own. Macarons are the aristocrats of pastry; these brightly coloured, 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. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Hermé's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 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 for: 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. Anyone interested in making macarons will find Pierre Hermé's the best book in print.


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