Macarons by Pierre Hermé

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    • 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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    • Ingredients: ground almonds; icing sugar; egg whites; caster sugar; mineral water; eggs; egg yolks; butter; rose essence; rose syrup; red food colouring
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Dessert; Cooking ahead; French
    • Ingredients: ground almonds; ground hazelnuts; icing sugar; egg whites; caster sugar; mineral water; hazelnuts; vanilla pods; butter
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    • Ingredients: ground almonds; icing sugar; egg whites; titanium dioxide; blue food colouring; red food colouring; caster sugar; mineral water; white couverture chocolate; blackcurrants; redcurrants
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    • Ingredients: ground almonds; icing sugar; egg whites; coffee extract; yellow food colouring; red food colouring; caster sugar; mineral water; crème fraîche; butter
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    • Ingredients: ground almonds; icing sugar; egg whites; yellow food colouring; green food colouring; caster sugar; mineral water; crème fraîche; white couverture chocolate; pistachio paste; bitter almond essence
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    • Ingredients: ground almonds; icing sugar; egg whites; coffee extract; caster sugar; mineral water; crème fraîche; white couverture chocolate; ground coffee
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: raspberries; caster sugar; powdered pectin; ground almonds; icing sugar; egg whites; mineral water; red food colouring
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: ground almonds; icing sugar; egg whites; yellow food colouring; caster sugar; mineral water; eggs; lemons; butter
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    • Ingredients: ground almonds; icing sugar; cacao paste; chestnut purée; egg whites; red food colouring; caster sugar; mineral water; chestnut paste; butter; aged rhum agricole; marrons glacés
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: dark chocolate; fleur de sel; cacao paste; ground almonds; icing sugar; egg whites; red food colouring; caster sugar; mineral water; crème fraîche; dark couverture chocolate; cocoa nibs
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    • Ingredients: ground almonds; icing sugar; egg whites; yellow food colouring; red food colouring; caster sugar; mineral water; rhubarb; ground cloves; Mara des bois strawberries; gelatine leaves; eggs; passion fruit; butter
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    • Ingredients: ground almonds; icing sugar; egg whites; caster sugar; mineral water; saffron; crème fraîche; white couverture chocolate; white peaches; yellow food colouring; red food colouring; semi-dried apricots (UK)
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    • Ingredients: raspberries; caster sugar; gelatine leaves; ground almonds; icing sugar; egg whites; mineral water; white couverture chocolate; lychees in syrup; crème fraîche; rose essence; red food colouring
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: ground almonds; icing sugar; egg whites; vanilla pods; caster sugar; mineral water; crème fraîche; Tahitian vanilla pods; white couverture chocolate
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    • Ingredients: ground almonds; icing sugar; egg whites; caster sugar; mineral water; passion fruit; cocoa powder; yellow food colouring; red food colouring; milk chocolate
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    • Ingredients: raspberries; caster sugar; gelatine leaves; ground almonds; icing sugar; egg whites; yellow food colouring; green food colouring; mineral water; red food colouring; crème fraîche; white couverture chocolate; pistachio paste
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: white couverture chocolate; crème fraîche; matcha; ground almonds; icing sugar; egg whites; cacao paste; coffee extract; red food colouring; caster sugar; mineral water; marrons glacés; butter; chestnut purée; chestnut paste; aged rhum agricole
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: dark chocolate; fleur de sel; cacao paste; ground almonds; icing sugar; egg whites; red food colouring; caster sugar; mineral water; coffee extract; yellow food colouring; crème fraîche; dark couverture chocolate; cocoa powder
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    • Ingredients: ground almonds; icing sugar; egg whites; caster sugar; mineral water; crème fraîche; Ceylon cinnamon; white couverture chocolate; pistachio paste; black cherries in kirsch; red food colouring
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    • Ingredients: passion fruit; orange marmalade; mineral water; caster sugar; gelatine leaves; ground almonds; icing sugar; egg whites; titanium dioxide; yellow food colouring; red food colouring; eggs; butter; cream cheese
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    • Ingredients: ground almonds; icing sugar; egg whites; caster sugar; mineral water; coffee extract; green food colouring; white couverture chocolate; crème fraîche; vanilla pods; olive oil; green olives
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    • Ingredients: grapefruits; caster sugar; whole star anise; Sarawak pepper; vanilla pods; lemons; ground almonds; icing sugar; egg whites; cochineal; yellow food colouring; red food colouring; mineral water; oranges; Campari; white couverture chocolate
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: blackcurrants; caster sugar; ground almonds; icing sugar; egg whites; mineral water; crème fraîche; white couverture chocolate; violet essence; violet food colouring; titanium dioxide
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: ground almonds; icing sugar; egg whites; cochineal; coffee extract; caster sugar; mineral water; bananas; lemons; passion fruit; crème fraîche; milk couverture chocolate; crystallized ginger; almonds; cacao paste; yellow food colouring
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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

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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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