About this book
For the first time, the macaron recipes from this most celebrated French patissier are published in English. There are 200 pages of recipes and beautiful food photography, as well as instructions for making shells and fillings.
Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. This title presents macaron recipes, including dark chocolate, praline, coffee, and pistachio.