Macarons by Pierre Herme

Pierre Hermé is generally recognized as the ruler of French cake with shops in Tokyo, Paris and London. He is the awesome, has even been portrayed as a couturier of baked good. This is a man at the highest point of his specialty and there is no doubt his macarons are in a class.

Macarons are the blue-bloods of baked good; these splendidly shaded, little meringues, gently sandwiched along with gooey fillings, have become a sacred goal for cookery aficionados and there are even food online journals committed to them.

Like Pierre Hermé's celebrated macarons, it would be hard for any macaron book to outperform this one and in fact the hardback release has been an all inclusive blockbuster (still on paper 978-1-908117-23-6). There are 208 pages of plans and excellent food photography, and in light of the fact that making macarons is generally about method, instead of simply a standard formula, perusers will like the 32-bit by bit photograph delineated guidelines for making shells and fillings.

All the works of art are here like dull chocolate, praline, espresso, and pistachio, however others include the more irregular macarons that Hermé is evenhandedly celebrated for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with enthusiasm organic product, orange and cream cheddar, Mandarin and pink pepper, dark truffles, balsamic vinegar just as a brilliant green macaron loaded up with new mint.

I really loved this book, the recipes are awesome and have worked well (the recipes I have made anyway). The instructions are thorough and have some fun flavors. Earl Grey & Milk Chocolate Macarons and Azur Macarons (chocolate & yuzu combo) are so yummy! It's not very beginner-friendly. Some of the techniques, recommended ingredients and utensils are more advanced on many if not all of the recipes and do require prior knowledge/experience. --Nichole

I tried many methods to make this elusive cookies and every time I was disappointed with the results. This is the most comprehensive and well written treatise on the process, with excellent recipes and tips. I've been fortunate to visit his boutiques and eaten his Macarons and I can attest to the accuracy of his recipes in contrast. Not in vain Mr Hermé is called “the Dior of desserts”, “the Picasso of pastry-making”. --Elias D.

big success on the very first batch. And 3 more after that :) in love with all recipes. even most of them are expensive and kinda hard to find in regular store, little twist ingredient still gave me a lot of strong build and lovely looking macarons. and finally, i found macarons shell recipe that is not too sweet. it just right to satisfy your sweet tooth, and you absolutely can taste all the flavor even nutty taste from the shell. i love it. --Lou

Macarons by Pierre Herme