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Macarons (Englisch) Gebundene Ausgabe – 1. November 2010


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Produktinformation

  • Gebundene Ausgabe: 64 Seiten
  • Verlag: M Q Publications (1. November 2010)
  • Sprache: Englisch
  • ISBN-10: 1846013836
  • ISBN-13: 978-1846013836
  • Vom Hersteller empfohlenes Alter: 0 Monate und älter
  • Größe und/oder Gewicht: 21 x 1,3 x 21 cm
  • Durchschnittliche Kundenbewertung: 3.5 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 124.013 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Über den Autor und weitere Mitwirkende

A graduate of l'Ecole des Beaux-Arts in Toulouse, Berengere Abraham has worked as a home economist on numerous French magazines including Femina, Regal and has authored books on local cuisine of Provence, Brittany and Alsace, Mes petits plats pour bebe allergiques and Intense chocolat.

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0 von 2 Kunden fanden die folgende Rezension hilfreich Von Valencise am 10. August 2012
Format: Gebundene Ausgabe Verifizierter Kauf
Das ist eines von mehreren Rezeptbüchern, die ich mir gekauft habe um endlich einmal perfekte Macarons zu erzielen. Es sind viele hilfreiche Tips drinnen, auch welche die ich noch nicht kannte
aber die Biester gelingen mal und mal nicht. Es liegt wahrscheinlich am Ofen.
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1 von 12 Kunden fanden die folgende Rezension hilfreich Von editha am 29. Dezember 2011
Format: Gebundene Ausgabe
Habe bisher leider noch nicht eine einzige Macaron gegessen, aber sie sehen himmlisch, zart, verführerisch aus.
Nur schade, dass nicht auf Anhieb zu erkennen ist, dass es sich um ein englischsprachiges Exemplar handelt.
Man sollte eben doch den ganzen Text lesen. Es war ein Geschenk, da die Beschenkte der englischen Sprache mächtig ist,
behalten wir das Buch.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 22 Rezensionen
91 von 94 Kunden fanden die folgende Rezension hilfreich
Macarons- they are within your reach! 6. April 2011
Von Patti - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Like many others I have also caught macaron fever!If you read the myriad of blog postings about making macaron, you know that they can be a little tricky. I have tried several different recipes, and both the french and italian methods, producing an "OK" product but not what I was aiming for. Since this book appeared on my doorstep, that is no more! I am producing beautiful, tasty little gems with a nice foot. Berengere makes it easier!

At the very beginning of the book is a photo tutorial showing the steps of the process (Berengere uses the French method). This was a tremendous help to me, with clear instruction and great photos. After the tutorial, there are plenty of recipes for different macaron. What I found really great was that the recipes are in very small batches, making about 15 macaron (sandwiched). Using only about 1/4 cup of almond meal was nice because so many other recipes called for much more almond flour, and if you had a flop, it was expensive! Making the batches in this size is nice because you can make macaron every day if you keep egg whites at hand. It is also convenient because with this size, you can make the recipe with a hand mixer instead of a stand mixer.

Each recipe includes the shell, most unflavored but some with flavoring, and a filling. All of his fillings are either ganaches or confitures, no buttercreams. So far, I have made fig and orange flower, caramel, chocolate, and lemon. Today will be apple spice. There are 28 recipes in all, and there is a beautiful photo to accompany each one. Each recipe I have tried has been a hit with family and friends. Since purchasing this book, I feel much more confident making macaron, and you can too!
25 von 25 Kunden fanden die folgende Rezension hilfreich
Fundamental issues with the basic macaron recipe 15. September 2011
Von A. Bright - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Every recipe in this book follows the same basic macaron recipe. The only alteration is the addition of flavorings. Many of the flavor combinations are intriguing which is why I didn't just give this book 1 star.

There seems to be fundamental issue with the basic recipe in this book. I tried this basic formula three times word-for-word and found the batter to be too runny every single time. Once I compared the recipe to other basic recipes, I found that the ratios of wet to dry ingredients was off. This one uses very little almond meal and powdered sugar with quite a bit of egg white.

I then ordered another book from Amazon (Mad About Macarons!: Make Macarons Like the French) and found that the basic recipe was excellent - it worked perfectly on the very first try! Mad About Macarons also has a supplemental section containing recipes that make use of the otherwise wasted egg yolks. I would strongly recommend purchasing that book instead to save yourself from the frustration I experienced.
30 von 34 Kunden fanden die folgende Rezension hilfreich
Très Délicieux! Very delicious! 7. April 2011
Von Elizabeth DeRoos - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Love this little gem of a book. The directions are spot on (more about that later). Crisp photos and directions for all of the macarons on pages 6-7.

The lemon, pistachio, rose, coffee, fig and orange, chcolat (Je raffole de chocolat) were easy to make and looked as lovely when done as in the book. Alas, he has so many flavours per Le nombre de saveurs est infini.

Just wish the publisher had noted where the average person could get items like bitter almond extract, rose water,orange flower water, violet food and violet essence and colouring. Since I knew how to make my own pistachio paste I was ok, but not everyone knows how to this or even where to buy ready made pistachio paste. And I am near enough to San Francisco that I have had no problem finding the other unique items, but not everyone is as fortunate.

Having said this, there are enough excellent recipes that do not call for hard to find items that I highly recommend this book. French macarons are crisp, light and the fillings heavenly. Not at all like the sticky coconut macaroons one finds here in the states.

Très Délicieux! Very delicious!
5 von 5 Kunden fanden die folgende Rezension hilfreich
Bad Basic Recipe 30. März 2012
Von Melissa_Lynne - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
The basic recipe given in this book is faulty. I made three batches and all three batters were too runny. They're also tiny little batches, so don't expect to make any significant number of macarons with these recipes. I left them out for an hour to get a skin on top, there wasn't a skin. Two hours, no skin. Three hours, no skin. Put them in the oven, no feet and they weren't cooked through. Could barely even get them off the parchment. I have never run into these problems making macarons before.

My suggestion is to find a blog with some good macaron recipes like Tartelette ([...]) or find a different book because this recipe just doesn't work out.
6 von 7 Kunden fanden die folgende Rezension hilfreich
Unleash our inner pastry chef! 12. März 2012
Von NyiNya - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Making these little confections is so easy, I hope everyone will give them -- and this book -- a try! Macarons look impressive as all get out and the taste is exquisite, but Berengere Abraham takes all the mystery out of creating these delightful confections.

These are not the delicious but much stodgier coconut macaroons most of us know and love. These are lighter and much more delicate and made with almond flour or almond meal and egg whites, with a sweet filling. The flavor is like marzipan and the texture is soft and airy, like a caky meringue. They're put together like tiny sandwiches, but any relationship to the Oreo Cookie is delusional. The book offers easy to follow recipes for macarons and for about a two dozen different fillings. Of those that I've tried, the fig-orange filling will drop you to your knees, it's that good. The pistachio and lemon are also exquisite, and the coffee and apple spice versions will comfort a bruised heart and make it better. Best of all, the fillings are all the real thing. Jammy confiture concoctions or rich, creamy ganaches. No greasy buttercream nonsense.

First of all, Abraham gives us a no nonsense tutorial with lots of pictures illustrating every step. The insructions are clear and make the process pretty much foolproof. Just follow the directions and you won't go wrong.

But the real key is this: do not let the egg whites push you around. They are not mysterious or complicated. If you whip them, they do what they're supposed to do. One reviewer claims that her egg whites "wept" and sagged. This is an eggwhite that has lost respect for you. Don't be timid, don't stop in mid-whip. Don't think about it. Just whip. But do try to avoid rainy days. For some reason, egg whites get extra power to be contrary on damp days.

It's like souffles. If you are afraid to make a souffle, you can't make a souffle. Approach boldly or don't begin. I made my first souffle when I was about 20 years old and had never tasted one. I didn't know it was impossible to make a souffle without a souffle dish, or in an oven with a temperamental thermometer. With Mrs. Rombauer to guide me, I had nothing to fear. In my ignorance, I was fearless and successful. I can still make a souffle when I'm too busy or not in the mood for anything complicated...a tribute to my unending and undefeated ignorance. And, by the way, beyond the souffle juju, I'm not much of a cook. When I say I'm "fixing dinner," it means I did something to break it first.

I hope a lot of half-ambitious cooks will take the giant step of attempting Macarons. They are like no other cookie or confection and are pretty much unknown in the US -- everyone is still crazy over cupcakes. Believe me, macarons are better and they are no more difficult to make. Just whip your eggwhites into submission and you're home free.) Cooking is therapeutic. When the world is too much with us, it's nice to retreat into the kitchen and focus insane amounts of attention and time creating a dessert you could pick up at the bakery. The house smells warm and comforting, you feel like you've accomplished something (and you have), and you get to eat as many as you want because nobody is looking and if somebody is looking, lie and say you just made two dozen. No one has to know about the other twelve. Before you know it, you've distracted yourself from whatever was bugging you in the first place. Cheaper than therapy and you can share 'em with friends.

By the way, if you are stuck for ideas about what to do with all those leftover yolks...
1. Put one into the doggy's dinner. A nice protein boost and it will make his coat shiny.
2. Make some home made mayonnaise...another easy dish that has a high and totally unwarranted fear factor. Or whip up a hollandaise for dinner tonight and turn the broccoli into something humans will want to eat. The Joy of Cooking has foolproof and easy recipes for both.
3. Use one on your hair after shampooing. The protein is a natural volumizer and it adds tons of shine. Rinse really, really well.
4. Beat the yolk with a fork until it's a little foamy, add a little olive oil, maybe 1/2 teaspoon, 1/2 teaspoon of cinnamon, and enough oatmeal to make a paste; put it on your face and leave it there for 30 minutes, then rinse with warm water. You have given yourself a clarifying/moisturizing masque treatment that's going to do you just as much good as one you spend a fortune on at the spa. The cinnamon will stimulate circulation and do all that "cell rebuilding" stuff your expensive lotions claim to do. Put some cucumber slices on your eyes and drink cucumber water to complete the illusion of a spa visit.
5. Go out, party like there's no tomorrow, come home, go to sleep and get up with one massive hangover, the kind where you wake up with something stuck to your face and it turns out to be the floor. Drink a big glass of fizzy water. Seltzer, Club Soda, Pellegrino, whatever, just so long as it has sodium and bubbles. Now beat one of those yolks into a half-glass of tomato juice, fill the glass with beer. Drink. Or drop the egg yolk into a McDonald's Vanilla Milk Shake(it has to be McDonalds and it has to be Vanilla...all those artificial flavors and petrochemical derivatives are essential). No kidding, try either one. The results are amazing. It almost makes the hangover worth while because you feel so good when it stops.
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