Mad about Macarons!

July 1, 2011

The wordiest of the bunch, this book will appeal to travel and food readers as well as bakers. Scottish-born Colonna writes extensively about her experience moving to France and searching for her place amid its culture, language, and cuisine. By revealing her own early uncertainties and ultimate successes, she makes macaron recipes approachable for apprehensive bakers. Introductions and detailed explanations of techniques are also helpful. However, the book's busy, text-heavy aesthetic makes it less visually appealing than other recent macaron cookbooks. Uniquely, there is a section devoted to savory macarons (e.g., Thai Green Curry Macarons).

Copyright 2011 Library Journal, LLC Used with permission.

May 1, 2011

Scottish transplant shares the joy of Parisian patisseries with a glossy guide to the macaron.

Not to be confused with the mini-coconut haystack some may refer to as a "macaroon," the gerbet, or Parisian macaron, is the star of Colonna's debut cookbook. Macarons are known for their smooth "rounds" (airy meringue tops and bottoms), their ruffled trim, known as the "foot," and their light filling, "macaronnage." The author provides detailed and precise steps for readers looking to tackle everything from traditional flavors, like Chocolate-Hazelnut, to more unusual and exhilarating combinations like Pistachio-White Chocolate-Wasabi or Prune-Armagnac-Orange. Those looking to step even further outside the box should head to the "Mad Macs," where they'll find instructions for Bloody Mary and Tikka Marsala macarons. Readers will need an electronic digital scale, because measurements for macaron making are ultra-meticulous, and Colonna's instructions are in metric. Suggested wine and tea pairings for each recipe are also a nice touch, as are the author's suggestions for how to use all those pesky egg yolks you've discarded when creating your egg-white-only macaron masterpieces.

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