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Mad About Macarons: Make Macarons Like the French (Anglais) Relié – 20 septembre 2010

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Descriptions du produit

Revue de presse

A bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it's likely you'll love this book. --www.davidlebovitz.com

A work of meringue-sandwiched brilliance www.parispatisseries.com At last a dedicated Macaron book where the recipes actually work.This book not only provides a range of inspiring flavours to try and suggestions on service, but has a faultless basic recipe that is easy to follow and explains the secret method of macronnage. Follow the timings and you won't go wrong. --Sucré Coeur

A work of meringue-sandwiched brilliance www.parispatisseries.com At last a dedicated Macaron book where the recipes actually work.This book not only provides a range of inspiring flavours to try and suggestions on service, but has a faultless basic recipe that is easy to follow and explains the secret method of macronnage. Follow the timings and you won't go wrong. --Sucré Coeur

Présentation de l'éditeur

A work of meringue-sandwiched brilliance The Parisian Macaron (or Macaroon) is the stylishly light French confection tipped to be the new cupcake and finally hitting the glossies outside France. www.madaboutmacarons.com The art of making macarons is highly respected in France, as it requires precision and technique to create its delicate airy meringue-based shell with a moist centre of fragrant custard cream or chocolate ganache. (An electronic scale is strongly recommended for measuring the ingredients.) Macarons can be a challenge for the beginner, but the process is made much easier and fun in this colourful new book from Jill Colonna. She guides you precisely through each step in making perfect Parisian macarons and explains simply and clearly her secrets so you can also make macarons like the French. Starting with classic macaron flavours such as rose, pistachio, chocolate, lemon and vanilla, she then encourages you to be creative with her inspiring chocolate combinations such as pistachio-wasabi and others with a British twist. Dazzle guests with macarons as a basis for chic desserts. Or amaze them with Jill's latest creation of the lightest, sugar-reduced, hot and spicy Tikka Mac'sala or Thai green curry macarons which are sensational either before or during dinner. Jill has created a recipe for a nut-free macaron, a treat for those with nut allergies. Suggested wines and speciality teas are suggested for each macaron recipe, along with presentation ideas for weddings, children's parties, gifts plus many other tips. You will discover that making Parisian macarons can be the most gratifying and addictive of life's little luxuries to make at home yourself.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x9d8fe204) étoiles sur 5 84 commentaires
94 internautes sur 94 ont trouvé ce commentaire utile 
HASH(0x9c219cb4) étoiles sur 5 No more flubbed macaron shells! 11 janvier 2011
Par Babs54 - Publié sur Amazon.com
Format: Relié Achat vérifié
I've made at least 15 batches macarons from various recipes and none would turn out correctly. Once I tried Jill Colonna's method of just mix the hell out of the batter and then fold it towards the end to achieve the right consistency - my macarons came out perfect. I've made 8 batches of macarons using this method with great success each time. I won't be going back to the gently folding the batter until it looks like molten lava method. The flavor combinattions are great. There's a section just for chocolate! What I liked best is that at the end of the book Jill gives you an egg equivalent chart for any amount of leftover egg whites you have. This is a great resource. Her macarons are not as sweet as the other recipes also.

I highly recommend this book for anyone is starting to make macarons. It takes the frustration out of trying to make macarons. No more flubbed shells with this method!
82 internautes sur 85 ont trouvé ce commentaire utile 
HASH(0x9c219f00) étoiles sur 5 Buy It Just for the Basic Recipe...It's a MUST! 17 juillet 2011
Par A. Ko - Publié sur Amazon.com
Format: Relié Achat vérifié
I initially bought Macarons by Cecile Cannone. Please see my review for that book. Although the taste was wonderful, the presentation was off. My shells would never look perfect. The feet would never be perfect across all batches. They weren't round. The list goes on. So I moved to an intermediate learner book called Mad about Macarons! Here is what I have learned:

Additional things I had to buy:
- medium sieve (Williams Sonoma does not sell one with large enough holes to work. I had to go to Sur La Table and get this strange looking thing. A big short cylindrical metal thing with a wire mesh attached to one side. It cost about $40)
- a hand spatula that is flat on one end and round on the other (again, only could find at Sur La Table. It cost $4)
- a digital scale (I got it at Williams Sonoma. I have a spring weighted scale but that is in ounces. This book is all in grams. The digital scale really helped on that end. Think I paid $50)
- bought a bigger Wilton frosting bag to put the shell batter in

Things I stopped doing (that I had to do with the other book)
- stopped having to put egg white powder in to take care of humidity problems. yay!
- stopped having to worry about how I mix the batter
- stopped having to put salt in the egg mix
- stopped having to refrigerate my leftover almond meal and then put it in the oven pre-mixing to get the humidity out. Thank God!

What is cool about this book:
* it firmly recommends you sift your sugars, powdered sugar (which she calls icing sugar by the way), almond meal, cocoa powder if using, etc). I like it! I throw out my big almond chunks and although I had some initial heart ache about wasting expensive stuff, it really makes the mix look so soft when you are dry mixing it with your whisk!
* in this book it states you can mix the liquid and dry mix together crazily and not worry about it. I was so scared of how to mix my batter before, I kind of like this method. Don't over mix though...I saw oil stains in my shells last time I did that.
* tells you how to get perfect round macarons. Follow what it says. Let your tip rest on the cookie sheet and then put pressure on to build a circle. It really works! Do this at a 45 degree angle. Previously, I was doing a 90 degree angle and my shells were uncontrollable and not perfectly circle. Totally bugged me!
* I like my new tools. They make everything easier. Love the hand spatula. Love the strange looking strainer. Love Love Love!
* No need to open the oven sporadically to let the humidity out.
* The recipe is better for the shell. I no longer have oil stains or cracked shells. My feet are perfect. I do not have to use two cookie sheets at once either (one to insulate the other). How do I do this? 1. my oven temp has to be at 300 degrees NO convection. The fan burns my shells on the side the airflow is going. 2. Cook for 10 minutes. Perfect.

What I kind of don't like about this book:
- where the heck do I get things like custard powder? It's in one of the recipes...still no clue how to find that easily. I think some other ingredients might be like this as well.
- it doesn't have a troubleshooting section like the Macarons book has. Hence, I'm glad I bought both.
- I would say that these recipes seem more like european desired flavors and the Macarons book is more the american flavor style. What I mean by that is the Macarons book has more things like chocolate coffee flavor, salty caramel on chocolate, etc. the flavors in this book seem more "exotic" but I haven't tried anything crazy yet because I needed to perfect my shells first.

It took me about five batches to get the shell perfect with this book, but I never could do that with the other. I got frustrated. So now I use this one for shells but I mix recipes with the other. I'm glad I bought both. I would say this one is an absolute must if you want your shells to not only taste perfect, but look perfect for giving.

Hope this helps!
45 internautes sur 48 ont trouvé ce commentaire utile 
HASH(0x9c219ec4) étoiles sur 5 The Best Macaron Book..... 11 janvier 2011
Par Elizabeth Halko - Publié sur Amazon.com
Format: Relié Achat vérifié
When I went to Paris in 2009 I fell in love with macarons. Unfortunately finding them in the States is not that easy. When I found out that you could make them at home I tried, and trust me it was a mess. Some of the other books out there are not as exact!! Jill goes into just the right amount of detail. Just finished my first batch from the book, they turned out perfect!! If you are looking to try making macarons at home Mad about Macarons is the way to go!!
25 internautes sur 27 ont trouvé ce commentaire utile 
HASH(0x9c2211d4) étoiles sur 5 This is THE book 11 février 2012
Par AJ - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this because my wife challenged me to make her Macarons. I have almost no baking experience (other than the pilsbury cake mixes) and I kept hearing from everyone how Macarons are impossible and that it takes 10 or more tries until something decent comes out.
So I did the sensible thing and cruised amazon for the right instructions. Based on the reviews, this book seemed to be it.

Well, it is! My first batch produced nice macarons. Nothing you could sell at a shop, but true macarons.
My second batch was better. My third made me think I'm the world's expert macaron expert. Well, I'm probably not, but it's a nice thought.

Key points:
- The recipe is foolproof. If I can do it, everybody can. Seriously.
- Measurements have to be exact. This is not a feature of this book, it's true for Macarons in general (google it)
- The most difficult part was finding the American equivalent of the British ingredients. I now know where to find it (on their facebook page and here on the amazon reviews). Don't try to substitute unless you know what you're doing; almost all of the ingredients can be found in your local safeway or ordered on amazon.
24 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x9c221234) étoiles sur 5 mad about macarons 14 janvier 2011
Par Christina balch - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book that has super easy instructions for the first time Macaron maker. It give great details, a product information list in the back and delicious recipes from the sweet to the savory! Perfect for making this delightful treat.
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