I Love Macarons

By Hisako Ogita

“Beautiful photos that will make you drool. You’ll learn through all the step-by-step recipes and photos how to make your own taste of Paris at home.” —Make: Magazine

Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they’re traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers—until now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.

“For those up for the challenge, Ogita’s book is the best possible preparation . . . Ogita’s love of macaroons comes across as magnificently sincere, as does her belief that perfection is within the reach of anyone with a mixer and a pastry bag.” —Boston.com

“The recipes themselves are inspired, such as pistachio with bitter ganache filling and purple yam with chestnut cream, and there are lots of photos of the macaron making process, which is undoubtedly helpful for beginners.” —Fearless Fresh

“Her book is the best because of the research and quality that it reflects on each page. She has refined the techniques for the home cook, and has majestically documented and photographed the steps to making a perfect macaroon.” —Cooking by the Book

“A small, focused book by a Japanese pastry chef that fills a twee and tiny niche: French macarons.” —The New York Times

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jan 18, 2013
• ISBN: 9781452123806

Book preview

Part 1

MAKING MACARON BATTER

There are two methods for making macaron batter, and each produces a different texture. The most common method is to make meringue first and then mix it with almond powder. The other method is to mix Italian meringue and almond powder. This book also presents two methods for coloring and flavoring the batter. One method calls for adding the colors or flavors to the almond powder; the other method is to add them to the meringue.

MAJOR INGREDIENTS FOR MAKING MACARON BATTER

You will need ground almonds, powdered sugar, and flavorings that do not contain cornstarch. Pay attention to the ingredients on the package when you buy powdered flavorings because the powder that contains cornstarch does not work well for making the macaron batter.

Egg whites

Bring eggs to room temperature. Eggs at room temperature beat up better than an egg that you crack open right from the refrigerator. It is fine to use frozen egg whites after thawing them.

Ground almonds or almond flour or meal

You can buy almond meal or flour at many supermarkets or mail-order sources. Be sure to store almond flour in the freezer, as it goes rancid quickly. You can also buy whole or sliced almonds and grind them finely for an excellent effect.