Stylish, picture-perfect and delicious, macarons are the ultimate in pretty sweet treats. Adaptable to any colour scheme or flavouring, these delicate little fancies make the perfect gift or centrepiece for a smart afternoon tea. This gorgeous book gives you step-by-step instructions on how to master the basic macaron recipe so that you always get a crisp exterior, chewy cookie, and flavoursome filling. Flavours to enjoy include salted caramel, pistachio, lemon, cappuccino, cherry and chocolate, malted milk chocolate, and raspberry and passion fruit. Once mastered, you can try your hand at the beautiful decorated macarons, from pandas to flowers, caterpillars to Chinese lanterns, bumble bees to tennis balls, these stunning and playful designs will delight and thrill at any occasion.

Auteur

Annie Rigg is a freelance food stylist and writer who has worked on numerous books and bestselling magazines. In another life she cooked for world-famous acts on tour, such as Tom Jones, Paul McCartney, Pink Floyd, and The Rolling Stones. She has written a number of books for RPS, including Fabulous Brownies, Decorating Cakes & Cookies, and Magical Animal Cakes.

Award-winning chef Loretta Liu grew up in Singapore, where in the kitchens of the legendary Raffles Hotel, she was schooled in classical French cooking by the likes of Pierre Gagnaire and Alain Ducasse. On moving to the UK, Loretta became a chef and teacher at Raymond Blanc's Le Manoir Aux Quat' Saisons, and later taught at Jean Christopher Novelli's cookery school. In 2010, she started a business that supplied macarons to customers such as Harvey Nichols and Michelin-starred restaurants, including Jason Atherton's Pollen Street Social. For RPS she has written Supercute Macarons and Dim Sum.

Texte du rabat

Sixty recipes for simply decorated French macarons, with instructions on how to master the basic recipe before moving on to more ambitious bakes.

Résumé
Step-by-step instruction and more than 65 recipes for simple and decorated French macarons.