If you regularly read my blog (and if you don’t: why not?!?!), you might know that this year I started teaching macaron making at The Essential Ingredient. It’s been a fantastic and rewarding experience (especially when I get sent pictures of finished macarons from former students) and I look forward to more classes next year. One question I get asked frequently is “What macaron book do you recommend?” I’ve probably bought all the books on macarons ever published. I have even bought two macaron books written in French (Christophe Felder and Pierre Herme) to learn as much as I can (on a few occassions I have even translated a few recipes). With the craze of macarons in the year or so, a number of books in English have also been published. None of them I have been completely happy with.
That is of course until last week, when, by some happy accident (meaning I went to the bookstore without intending to buy anything) I found Jose Marechal’s Secrets of Macarons.