I Love Macarons - detail
I Love Macarons Reviews
| 275 of 288 people found the following review helpful  Recipe Adjustments Required, By This review is from: I Love Macarons (Paperback) Overall, I really like the look of this book and purchased six of them, one for myself and five others for friends. But, for a book that is dedicated solely to the creation of the macaron, the French Meringue recipe will not yield successful macarons. After many many batches attempting to recreate the results shown in the book, I finally went in search of help on the internet and discovered this site: [...].Helen Dujardin is 100% french, and in my opinion the US-based macaron guru. With her assistance, I have been able to correct the French Meringue recipe in I Love Macarons. There is a great deal of essential information missing from the book. For example, the amount of egg white needed is 90 gr, definitely DO NOT use three large eggs as even medium eggs will yield more white than needed. And, the eggs must first be aged. To age them, they need to be out of their shells, separated from the yolks and left to stand uncovered for a couple of days at room temperature in... Read more 69 of 74 people found the following review helpful  Finally, a GREAT book on Macarons!, By Amazon Verified Purchase This review is from: I Love Macarons (Paperback) The first time I had a macaron in Paris, I knew I was addicted... This book is an excellant weapon to have in your macaron arsenal.Hisako does a great job walking you through the method of preparation with these challenging but full of flavor cookies. All kitchen tools you will need are explained. Troubleshooting techniques as well. She explains the two different types of batter for preparing the shell, which is impossible to find on the internet. The methods are easily written for the baking beginner to follow and understand. Detailed info on the flavoring agents, ingredients (props for using organic powdered sugar (many do not realize the importance of this). Once you have mastered the macaron shell and all the flavor options, you will move on to the cream filling. There are many types of creams, curds, custards, and ganche recipes. Detailed enough so they are easy to follow without overkill. The pictures are prefect. The book will wrap up... Read more 13 of 13 people found the following review helpful Beautiful book, terrible translation, By contraversion (San Francisco, CA) - See all my reviews This review is from: I Love Macarons (Paperback) I noticed that a lot of the reviews come from people who haven't tried using the recipe yet, and I just made my first batch using the French meringue technique and thought I'd throw in my 2 cents:As written, it didn't work in my kitchen. Good-tasting, but it cracked and no pied. I had initially thought that the technique described or baking temperatures suggested were off. If you look on pg 28, she slides the baking pan in a Japanese-style oven that looks like a giant toaster oven. Surely a larger American-style oven would require different directions? However, I noticed that David Lebovitz's recipe is nearly identical in procedure, down to the 375 degree oven, but is different in ingredient proportions. (It's posted here: [...]) Is it possible the ingredients that one could obtain in Japan are of slightly different proportion and composition? Maybe they have smaller eggs in Japan? It's hard to say. The frequent typos, as other reviewers have... Read more |
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