Macaron is a cookie. Macaroni is a pasta!
Review of the book by Annie Rigg, Photography by Kate Whitaker:
"Macarons: Chic & Delicious French Treats"
Published in 2011 by Ryland Peters & Small.
There are suggested suppliers for food coloring and the flavor extracts used in the macaron filling.
Very clear instructions with plenty of detail for novice macaron cookie bakers.
The recipes have two parts: the making of the macaron "shell", or sponge cookie; and the filling.
Photos of each recipe clearly depict the appearance of the finished macaron shells and fillings.
The book is divided into three basic chapters: fruits, sweets, and nuts.
The book focuses on the macaron baking process itself, not really the decorating of the macarons. Refer to cupcake books for more creative decorating ideas.
The book has a macaron recipe base that you can modify for your own ingredients.
No comments:
Post a Comment