Macarons
Learn to make pastry chef Cecile Cannone's delectable macarons that Zagat says, "rival those in Paris," and the New York Times calls, “feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”
Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:- Step-by-step instructions for baking perfect shells
- Simple tricks for making smooth, melt-in-your-mouth fillings
- Decorating tips for dazzling, artistic cookies
- Delectable flavors, from chocolate and espresso to lemon and pistachio
Be careful. . . “Addictive.”—Time Out New York
Cecile Cannone was born and raised in Paris and is well-known for her baking skills. She opened the first Macaron Café in 2007 in New York City and recently opened a second location in New York to meet increasing demand. Cecile still bakes macarons everyday and enjoys coming up with new flavors.
Publisher: Ulysses Press
Publication Date: December 13, 2010
ISBN-10: 1569758204
ISBN-13: 9781569758205
Dimensions: 6 x 6 inches
Print Length: 144 pages
Rights Available: Worldwide
Cooking / Courses & Dishes / Cookies
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