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I Love Macarons

I Love Macarons

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I Love Macarons

evaluări:
4.5/5 (10 evaluări)
Lungime:
195 pages
35 minutes
Lansat:
Jan 18, 2013
ISBN:
9781452123806
Format:
Carte

Nota editorului

Cutest cookies…

This beautifully photographed book celebrating France’s cutest cookies is just like a macaron: adorable to look at, delicious once you dig in.

Descriere

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.
Lansat:
Jan 18, 2013
ISBN:
9781452123806
Format:
Carte

Despre autor

Hisako Ogita is a Japanese pastry chef and author of 3 cookbooks on French pastry.

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I Love Macarons - Hisako Ogita

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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.

Powdered sugar

Use pure powdered sugar or sugar that contains oligosaccharide. Just as with almond powder, avoid using powdered sugar that contains cornstarch because it may cause the pastry to

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  • (5/5)
    the attention to detail the author has put into this subject
  • (5/5)

    1 person found this helpful

    I'm a macaron novice, so I found this book's simple approach really refreshing and not intimidating. I'd already tried a recipe from another book and it did not go well-but using this book I was able to get decent looking macarons on the first go! (Tip: go with the silicone baking mat. They held their shape much better). However, baking beginners beware: this book does expect you to know certain stages of the process by sight (when the meringue is stiff/glossy enough, when the macaron batter is the proper consistency, when caramel is done, etc...). If you're the kind of person who needs extremely detailed instructions, or you haven't done much baking before, you may need a supplement to this. Happy baking!

    1 person found this helpful