Ebook Download , by Lisa Maliga
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, by Lisa Maliga
Ebook Download , by Lisa Maliga
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Product details
File Size: 4555 KB
Print Length: 136 pages
Publication Date: November 1, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01M8QIIWI
Text-to-Speech:
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Amazon Best Sellers Rank:
#279,538 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The writer has spent a great deal of time researching and experimenting on baking these little cookies that taste ohl so good. I have decided that it is not for me as I live in a small town where all the ingredients would not be available all the time. The expensive of getting top quality ingredients and the equipment needed is beyond my budget and my time available to learn to make them as well as she does. There are many helpful hints throughout the book that will be helpful in other baking. Her writing is good and she describes the procedures in a clear easy to follow manner.
Baking French Macarons: A Beginner's GuideStarts out with authors failures and what they learned from the first time they made them.Lots of tips and next chapter is about the equipment you will need. It's a very involved and detailed process.List of ingredients and resource list as some will be hard to find on your grocery shelves.Fillings are also detailed in another chapter. Other works by the author are highlighted at the end.
The text reads more like a blog post than a book. Shell “recipes†are really the same list of ingredients and instructions (ad nauseum) with different colorants added. The “book†would have benefitted from providing the ingredient list and instructions once, followed by a list of colorants and their quantities. Author discusses the necessity of precision when baking and provides weights of ingredients, except egg whites. The shell recipe specifies “three.†Who ever met individual eggs having the exact same quantities of whites? Doesn’t precision require a specific ratio of meringue to dry ingredients? On that note, the sugar:almond flour weight ratio is off, yielding shells that are WAY too sweet. The recipe uses a sugar:almond flour ratio of 2:1. The majority of French Patisserie books use something called TPT (tant pour tant), or a sugar:almond flour ratio of 1:1. Not to be outdone on sweetness level by the shells, the filling recipes are based on American Buttercream- the frosting everyone scrapes off their cake before eating it. After suffering tooth pain tasting the blastingly sweet shells, I didn’t bother trying the fillings. I thought this “book†might help improve technique, but it doesn’t. It has the same list of old-wives tales tips & tricks easily found elsewhere (many of which have been debunked via side-by-side experiments). My recommendation would be to stick to classic books on French Patisserie.
I do not quite agree that this is for beginners. These cookies require a delicate touch and real accuracy. Practice helps. It was delicious...the practice that is. Also, when I got the hang of it, it was REALLY good.
This book is perfect for someone who has never made macarons. Which is me! I know it will be a great help. Gives all sorts of advice and lots of hints. Great book. Recipes look very good also.
The detail is great - exactly what a novice macaroniere (yes I made that up!) needs to know, without being boring or obscure. I appreciated the way each separate section was presented, and the inclination to healthy products wherever possible. I'm inspired and encouraged.
Great basic book. Especially if you are just starting out. Good filling recipes and tips for the shells. I would recommend it. I still love the BRAVE TART (Stella) recipe and tips (her blog) but this one is good.
This book is perfect for the person who always wanted to conquer the art of the macaron but never dared. Simply written and nice pictures.
I was so glad to find that these treats can be baked at home as they are very expensive in bakeries.
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