A Taste of Paris for Today’s Paris in July!
Sweet Macarons, now available for the first time in English.
Mercotte, lives in Savoy, France, near Chambery.
A self-taught French baker, Mercotte started her blog in May 2005. Since then her recipes have received rave reviews and her blog has become a must read for anyone wanting to make macarons at home.
In June 2011, Novoceram named Mercotte as one of its top three
*Length: pb 80 pgsPhotos: Sigrid Verbert Published: April 17, 2012Publisher: Taunton Press*
A patisserie resource intended for at home bakers, Sweet Macarons,is sure to inspire a love of creativity in baking this confection!The photos alone are works of art.The flavour combinations unique.The book is unconventional in layout of recipes, with ingredientsappearing as paragraph listings. Modifying suggestions are includedas is a level of difficulty marker for each recipe and conversion chart at book’s end.Thorough in presentation, Mercotte details step by step methodsin preparation and handy tips that are sure to increase confidenceas she sets out to demystify the creation of these sweets.In fact, the order of presentation is to first learn the art of making meringues, piping, and working with almond and nutmeat meal.Detailed instructions and descriptive explanationsprovide thorough understanding of basic processes involvedin order to develop required skills.Specialized equipment list of requirements another important inclusion.*The section on macaron fillings is where creativity reigns.Varying colours and flavours,varieties include ganache, buttercream, praline, allowing for unique macaron flavour combinations.25 different macarons with endless possibilities~Vanilla Cardamom, Apricot, Salted Butter Caramel,Creme Brulee, florals, teas, spices, fruits…Imagination in creation is inspired.Practicing the basics as provided will increase proficiency for the novice.Exploring the variations will inspire the accomplished macaron maker.Enjoying the photos will delight any foodie!*
*Appreciation to publisher for providing ecopy for reading and review without cost or compensation.*At Thyme for Tea, Paris in July host, Tamara, interviews French Chef
Didier Quemener [Chef Q @FoodMeParis] Great French cooking tips and delish recipes for Roasted Wild Salmon Fillets, Ratatouille + Meatballs, and Quick Chocolate Mousse [without eggs!]*Thanks for being part of PARIS in JULY by visiting today!Merci ! A` bientot! *