Synopses & Reviews
Despite perennial interest in French macarons, as well as other unique dessert subjects like cake pops and whoopie pies, this is the first book that celebrates traditional macaroons. But these are nothing like the old-fashioned macaroons you may remember. Famous for his flavors of Danny Macaroons like salted caramel, Baileys, and red velvet, Dan Cohen offersand#160;macaroons for a new generation with nostalgic appeal for people who grew up on them. This unique cookbook is sure to delight anyone who loves to bake, butand#160;one special thing about macaroons is that theyand#8217;re naturally gluten-free, made mostly with shredded coconut, sweetened condensed milk, and egg whites,and#160;plus whatever flavors you can imagine. This is great news to people who can no longer eat many desserts like cookies, cakes, and pies. Almost all of theand#160;fifty recipes are shown in beautiful photographs, and though making macaroons can hardly be any easier, there are step-by-step technique photos for first-timers.
Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with teaor wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakersuntil now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.
Coconut macaroons updated for a new generation with flavors like Red Velvet, Salted Caramel, and more.
About the Author
DAN COHEN founded New York City's premier macaroon company, Danny Macaroons, in 2010. These delicious coconut treats have been featured in Food and Wine magazine, the New York Post, Huffington Post, and Daily Candy.