Mar 2, 2012
Macarons have been made by pastry chefs for centuries but in the last few years this delicate yet tricky French pastry has been experiencing a comeback and another wave of fame outside Europe. Its long history goes back to the 8th century Arabic pistachio traders via Italy, of the Middle-Ages to the present day culinary Mecca, France.
I [love] Macarons describes the detailed procedures of the two basic types of macaron shells, together with infinite varieties of batter flavors. What makes this cookbook stand out among other macaron cookbooks are the detailed instructions, color images of