Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon and Anne E. McBride

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  • Mint macaron shells

    • Jane on February 05, 2018

      This is my go-to macaron recipe - I make the Italian meringue version. Though I bake for 11 mins at 325 rather than their temp and time (theirs make a drier macaron, I like them gooey). I sandwich them with the mint-choc filling in the book. A wonderful looking and tasting dessert that always gets praise.

  • Rose-raspberry filling

    • Jane on April 16, 2018

      I made this filling for a raspberry macaron though I skipped the rose flavor compound element. Apart from that I followed the recipe exactly but it was too liquid to fill the macarons. I tried chilling it for over an hour, but still too runny. I ended up adding confectioner's sugar until it was thick enough to spread and hold the sandwich without oozing out. I liked the flavor so I will try it again with adjustments.

  • Chocolate-mint filling

    • Jane on February 05, 2018

      This is the filling I always use for mint macarons. I use all dark chocolate (Valrhona Manjari 64%) rather than a mix of dark and milk. I love that fresh mint leaves are used rather than peppermint oil - it gives a lovely fresh element.

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  • ISBN 10 0762442581
  • ISBN 13 9780762442584
  • Linked ISBNs
  • Published Sep 22 2011
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press,U.S.

Publishers Text

This title offers easy to follow, beautifully illustrated recipes for making delicious sweet and savoury macarons. This is a delightful cookbook for the masses, catering to the newest baking craze: the macaron, a meringue-based sweet with two colourful almond-flour cookies sandwiching a creamy, fruit-based, or chocolaty filling. No need to spend lots of money on melt-on-your-tongue traditional French cookies! Each recipe is designed with home cooks in mind: three meringue variations - plus, one groundbreaking Easiest French-Style shell recipe - guarantee bakery-quality confections made in your own kitchen. Flavours range from pistachio to dark chocolate to savory shells like parsley. The book includes full-colour photos throughout.

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