Facebook Twitter Pinterest <Einbetten>
  • Alle Preisangaben inkl. USt
Nur noch 4 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.
Les Petits Macarons: Colo... ist in Ihrem Einkaufwagen hinzugefügt worden

Um Adressen zu sehen, bitte
Bitte tragen Sie eine deutsche PLZ ein.
+ EUR 3,00 Versandkosten
Gebraucht: Wie neu | Details
Verkauft von ---SuperBookDeals---
Zustand: Gebraucht: Wie neu
Kommentar: 100% Geld zurueck Garantie. Zustand Wie neu. Schneller Versand, erlauben sie bitte 8 bis 18 Tage fuer Lieferung. Ueber 1,000,000 zufriedene Kunden. Wir bieten Kundenbetreuung in Deutsch.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Hörprobe Wird gespielt... Angehalten   Sie hören eine Hörprobe des Audible Hörbuch-Downloads.
Mehr erfahren
Alle 3 Bilder anzeigen

Les Petits Macarons: Colorful French Confections to Make at Home (Englisch) Gebundene Ausgabe – 4. Oktober 2011

4,5 von 5 Sternen
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Stern
4,5 von 5 Sternen 288 Kundenrezensionen auf Amazon.com

Alle 2 Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Neu ab Gebraucht ab
Kindle Edition
"Bitte wiederholen"
Gebundene Ausgabe
"Bitte wiederholen"
EUR 14,99
EUR 9,09 EUR 12,07
59 neu ab EUR 9,09 8 gebraucht ab EUR 12,07
click to open popover

Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.

  • Apple
  • Android
  • Windows Phone

Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.




Susan G. Purdy,  author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too
“I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable  flavor. A must for serious bakers.” 

Nick Malgieri, author of Bake! and The Modern Baker
“Kathryn and Anne have put together a great collection of Parisian macarons, today’s top must-have sweet indulgence.”

Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with  your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."

Über den Autor und weitere Mitwirkende

Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in New Jersey.
Anne E. McBride is the co-author of three books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.


Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Stern

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta) (Kann Kundenrezensionen aus dem "Early Reviewer Rewards"-Programm beinhalten)

Amazon.com: 4.5 von 5 Sternen 288 Rezensionen
105 von 111 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen PERFECT BOOK! 9. Dezember 2014
Von lanatran2020 - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
This book is AMAZING!! Simply AMAZING!! So I had tried 6 times making the macarons, but I had never got it right. I had thought buying this book would have been another mistake, BUT it proved me wrong. I tried making French macarons today, and they came out perfect!!! 98% of them looked like the store-bought ones and the taste was divine! I LOVE this book because the measurements were written in both cup/Tablespoon, and grams, so I didn't have to purchase a scale just for making macarons!! And also the Trouble-shooting section at the end of the book was really detailed and helpful. Overall, this book is totally worth the money!
112 von 118 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great Recipes 12. März 2012
Von Mags - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I tried baking macarons in the past with internet recipe. They didn't look great, and I felt the recipe called for too much sugar. Thanks to this book I know there was too much sugar and why they didn't look great (troubleshooting section). So far I've tried the book's Italian and french meringue techniques. Both came out great, but I do prefer Italian. I did not like the sizes offered (1 or 2 inch) and created 1.5" macarons by following baking directions for the largest and cutting the final baking time in half. Few prior reviewers mentioned the cost of ingredients, but considering these babies cost a minimum of $2.50/each at a patisserie... Yes, nut flours are expensive and recipes call for a lot of egg whites. I have been using my scale to measure the ingredients and found that using large eggs you need less egg white than the recipe calls for. I do refuse to spend money on flavor compounds recommended by the authors so to make fruit flavored macarons I have been using freeze dried fruit powders by following the espresso recipe and replacing coffee with fruit powders. You can add a little more than 1 tbsp, just don't go overboard and enjoy!
17 von 18 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Loved this book from beginning to end 6. November 2015
Von Lissa - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Loved this book from beginning to end! Lots of fantastic flavor combos and recipes. Great for someone starting of to someone who has been making macarons for a while. Beautiful pictures and helpful tips
86 von 91 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A Good Resource 17. Mai 2012
Von Miss Stefanie - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I've been making macarons for a few months now with OK results. I recently purchased this book which uses a completely different macaron method than I'm used to. (See my review for Mad About Macarons for another great book.) I was definitely hesitant to try especially because of some of the poor reviews. A few things I'd like to points out:

*Many bakers are not used to combining the sugar with the egg whites before beginning to whip them. I know I'm not. But the whites still whipped and I got a nice firm meringue. I didn't notice any difference adding the sugar first vs as the whites' foamy stage.

*Not all macaron bakers let their batter set before putting them in the oven. This book has you dry the batter out in the oven for 15 minutes at 200 degrees to dry out the batter, accomplishing the same setting affect to achieve feet. It works.

*The troubleshooting guide is outstanding. It's helpful for the methods used in this book as well as for any macaron making method. The only thing that rattles my brain is that one macaron symptom can mean many things (i.e. air pockets can be too much air in batter, too high oven temp or too low oven temp). But that doesn't mean the guide is useless. Like baking anything, trial and error is how things eventually come out perfect.

*The book does not state to not age the egg whites. It is always stressed. It contains an alternate method for baking if you're just that impatient that you don't have time to age them. And it clearly states that your results will not be as good as if the whites are aged.

My macarons always look amazing. Using the method in this book was no exception. My only problems I've had with macarons are hollow shells, using both this method and Jill Calonna's method (Mad About Macarons). This is not the fault of either book. It is going to take more experience on my part to get them absolutely perfect. And hollow shells by no means says that my macs are inedible. The video on Le Petits Macarons website is a must-watch. You really get to see what consistency your batter should be and how to slam down your baking sheets to release and excess air in the batter. Who doesn't love making noise and slamming baking sheets in frustration?

I gave this book 4 stars because I am not a fan of it's layout. I have to flip to different sections for recipes, baking instructions, piping instructions, etc. It's good how everything was put together in sections, but it was complicated going back to the different sections as the clock was ticking during making, macaronage, etc. But all of the important information is included in the book.

Overall it is a good book and an extremely useful resource for any macaron recipe you may try. But for the traditionalist, this may not be the best book with it's alternative recipes and methods.
1 von 1 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen The way book designed is the worst. You constantly have to go from one page ... 16. Juni 2017
Von Anngel - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Person who created this book have never used a cook book before. The way book designed is the worst. You constantly have to go from one page to another. For example you are on page 50 for chocolate macarons it would tell you go to page 19 for shells recipe, go to page 100 for filling recipe. Once you on page 19, it would tell you go to page 10 for baking instructions. How hard was it to print one full recipe on one page, so user would not have to flip back and forth 5 times trying to make one batch of macarons???
Baked twice using their baking instructions and macarons didn't work out, used recipe from the book but just took baking temperature and time from the internet and it worked out just fine.
Do not waste your time and money on this book. Go to youtube and you will fine 100 tips and recipes for baking macarons.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.

Ähnliche Artikel finden