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.
Jose Marechal is the chef and owner of Café Noir in Paris. He has also authored another book entitled Verrines.
Without a doubt, this is the one book that I would recommend anyone to buy if you’re serious about learning macarons. While the book is tiny (in size), it’s packed with information that I have learned only through years of tears, trial and error.
The book is set out in three main parts
This section also covers basic ingredients for macaron fillings: chocolate, butter (for buttercreams and crème mousseline) and fruit fillings.
Finally, this section ends with a number of answers to questions that many of us macaron makers have asked in the past. (Why are my shells flat? How do you store and keep macarons?)
The second section covers Classic Macarons Recipes and how you can pair them with a number of fillings. For example, there is a basic Vanilla Macaron recipe but a selection of three fillings (butter cream, chantilly cream with mascarpone and crème mousseline). Marechal’s preferred technique is the Italian method and he presents recipes for other classic flavours such as pistachio, chocolate, caramel, strawberry and lemon to name a few.
The last chapter covers Specialty Macarons. Here you will find a recipe for the French method (uncooked sugar shell), Macarons de Nancy, amaretti, walnut, and honey for example.
Do I think that if you have never made macarons in your life this book will guarantee you a successful first batch? Honestly, probably not as I haven’t met anyone who has made a first batch successfully – but please feel free to prove me wrong. Plus nothing beats a proper class (my macaron classes start in February 2011 hint hint!) But it will give you a much better understanding as to why things are done a certain way and certainly cut down on your failure rate. In fact, once you get the hang of macaron making, you’ll realize how easy it was in the first place.
I fell in love with Donna Hay’s latest Strawberry and Vanilla Macaron trifle and I decided to test the book’s recipe for plain macarons. I noticed the proportions to be very similar to the Italian Method that I currently use and I was happy with the result. For the filling, I whipped 250 grams cream until soft peaks and added 75 grams caster sugar and beat until stiff peaks. I used this to fill the macaron shells and found it to be a quick way which worked well in the trifle. I also made individual trifle portions rather then serving in a big bowl. I suggest instead of cranberry juice, you might want to also try strawberry flavoured instant gelatine instead.
Overall, this book is well thought out, comprehensive and the small enough to get through in one sitting (yes, probably just like a batch of macarons). Even if you think you know everything about macarons, it’s a handy resource to have and sure beats reading every single article on the internet. Plus, at 20 bucks, I promise, it’s a steal. I’m glad I bought it but just one question to the author: Where was this book four years ago when I first set out on my macaron making? 🙂
Basic Macaron Recipe
Jose Marechal: Secrets of Macarons
- 200 grams ground almonds
- 200 grams icing sugar
- 75 ml water
- 200 grams caster sugar
- 2 x 80 grams egg whites
- 1 vanilla bean
- White Colouring (Optional)
- Process then carefully sift the ground almonds and icing sugar (this is called tant pour tant). Set aside.
- In a saucepan, bring the water and caster sugar to the boil. Without stirring, make sure the temperature of the resulting syrup doesn’t go above 115c.
- Gently beat 80 grams egg whites to soft peaks, then increase the speed of the beater when the temperature of the syrup passes 105c. When the syrup reaches 115c remove the saucepan from the heat and pour the syrup in a thin stream into the beaten egg whites. Continue to beat the meringue for about 10 minutes, so that it cools.
- Combine the tant pour tant and the remaining unbeaten egg whites, making a smooth almond paste.
- Scrape the vanilla bean and incorporate a few vanilla seeds into the almond paste, then add the colouring (if desired).
- Using a flexible spatula, incorporate about a third of the merinque into the almond paste to loosen the mixture a little, then add the rest of the meringue, working the batter carefully.
- Fill a piping bag fitten with an 8 mm nozzle with the batter. Attach a sheet of baking paper to each baking tray, placing small dots of batter in each corner. Pipe out small, regular and well placed rounds, each about the size of a walnut. Lightly tap the bottom of the trays and allow the macarons to form a crust at room temperature for 30 minutes.
- Preheat the oven to 150c.
- Bake in the oven for 14 minutes. When you take them out, carefully place the baking paper on dampened benchtop: the shells will be easier to remove. (Me here – I just left them to cool on the baking tray. I have found if the macarons are cooked through there is no need to dampen the baking paper.
Donna Hay’s Strawberry and Vanilla Macaron Trifle
The trifle can be served individually or in a large trifle bowl.
- 16 pieces plain macarons
- 1 tablespoon vanilla extract
- 500 ml cream, whipped
- 250 grams strawberries, halved
For the Jelly
- 2 1/2 teaspoons gelatine powder
- 750 ml cranberry juice
- 110 grams caster sugar
- 500 grams strawberries, halved
- To make the strawberry jelly, place the gelatine and ½ cup (125ml) cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining cranberry juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.
- Arrange the strawberries in the base of a 4 litre-capacity bowl and pour over the jelly mixture. Refrigerate for 2–3 hours until set. To assemble, arrange the macarons on the jelly. Fold the vanilla extract through the cream and layer over the macarons. Top with strawberries to serve. Serves 6–8.
Secrets of Macarons Published by Murdoch Books RRP $19.95
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This book is utterly incredible! I did the unimaginable and followed the recipe word for word and *gasp* got the most perfect macarons first go. Having never made them before and being a good but slapdash cook this was amazing. My partner gave me the book as a gift, however he has definitely reaped the rewards. Thanks for the post!
Hi Trissa. I did your class last month which was fantastic. I made a chocolate macaron tower for my daughter’s birthday. She now wants the recipe for the macarons.
I can’t find it anywhere on your site and it’s a bit long to type up. Do you have it somewhere online?
Oh wow this book looks incredible! I went to try to order it, but everywhere in the USA says it is out of print. : ( Do you happen to know of any candy floss/cotton candy macaron recipes?
@Jen – have you tried Book Depository? They may have it there… they usually have a good selection. Candy floss or cotton candy macarons – unfortunately I don’t but sounds like it could be a great combination!
I concur, this is one awesome book. BTW, love your blog – only just discovered it:)
Yeheey! Trissa, finally found this beautiful informative book after searching about a dozen or so bookshops here in Brissy. It’s worth it… so much information..definitely will read this tonight before I go to sleep=) Thanks so much for recommending this great book=)
I’ll make sure to buy this book so that I can improve my macaron making skills. Thanks!
i made macarons for the first time today! i didn’t get “feet” but they tasted DELICIOUS! i’ll be using the recipe you posted next time & hopefully i get feet!
I’ve just decided my Christmas gift to myself! I have a plan of learning to make macarons over the Christmas holidays and your post arrived right on time! Thanks for the beautiful suggestion and post!
Shouldn’t have read this just before dinner, now I want to go straight to dessert! That’s a great twist on the old trifle. The colour contrast is beautiful.
Your version of this dessert looks amazing Trissa. I never buy Donna Hay Mag, but was enticed when I saw that wonderment on the cover! I was thinking of trying to make for Christmas, but have NEVER made macarons- so don’t know if I should undertake such a crazy idea for the first time.
Just out of interest, if I don’t get time to grab the book before next week- how long do macarons last for, in your experience?
@Hi! Just emailed you – you can freeze macarons in an airtight container for a few weeks and then the day before you need them just place them in the fridge – then a few hours before you need them take them out and bring them to room temperature. Good luck!
my husband says i could have this as one of my christmas gift…….lol
i always enter the bookstore with no intention of buying anything, but that rarely transpires. 🙂 this dessert is among the most elegant and lovely that i’ve ever seen!
I concur, this is one awesome book. BTW, love your blog – only just discovered it:)
I am stepping out the door as I write this note to go to a local bookstore and buy Donna Hay’s book. Lovely photographs, Trissa. As always.
I’ve only ever attempted to make macarons once, and I used your recipe in the past, AND IT WORKS! You are such a great teacher (even though I’ve never been to your EI classes) Trissa!
What a beautiful book – and a bargain at $20. This is also such a beautiful trifle – who can resist vanilla and strawberry on ne dreamy confection? Mmmmm ….
You seriously are the Goddess of Macaron.
sounds like a great book for all aspiring macaron bakers – or for my case, to place on my bookshelf to make me look smarter coz I’m just hopeless at baking hehe your macaron trifles are so pretty!
Triss you always make such stunning desserts!! love love love it! … and i totally want that book for xmas ..another one to add to the long list of wants lol!
that looks like a fabulous book and that trifle has captured my heart! hey dude are you coming to the sydney food bloggers picnic on sat?
I must… must…must…. TRY making macaroons…
Sigh…what a lovely looking book and not even that expensive, but I just checked and Amazon here doesn’t have it. If only I lived in Australia :). And of course there’s that Donna Hay obsession that I have. You do it great justice with your lovely presentation of this trifle :).
That book looks ideal, such a good price for such a good book! And when I saw Donna Hay’s trifle on the magazine cover, I thought of you – well, as I do that anytime I see a macaron these days 🙂
Its on my bucket list to really nail Macarons, sounds like a) I need to book in for one of your workshops & b) buy this book….., Check! Its on the bucket list. Thanks Trissa 🙂
You should be expecting a very very question-ny email from me. If there’s anything that scares me the most is macaron making.
Thanks for recommending the book!! Just placed order for it. But I’ll need to wait a pretty long time for it to arrive..
The book looks informative with great styling too. But I’m happy with the technique you taught me! 😉
I will definitely search for this book…it’s late night shopping tomorrow=)
Ooooh what became of my previous comment? I think it got eaten up. I think you are very very talented Triss… these are S T U N N I N G!!
I’ve just ordered both his books…the one with verrines & the mac book. So happy to find them in our store online! Thank you Triss!
S T U N N I N G!!! I still fumble and fall with macs, but I think what you do is by far outstanding! This post is a celebration…wow!
Now that is my idea of yum! Just can’t beat Donna Hay ;0)
wow! this is so adorable. really lovely. i want one!! 🙂
First the dessert – this looks absolutely incredible Trissa. Love the pure and contrasting colors and macaron trifle is a genius idea. I might steal that for Christmas dessert!
The book looks quite interesting and enjoyed reading the review. Would love to get my hands on a copy!
I just received my copy of donna hay magazine yesterday, so then i see You have already made one of my favorites!! Ofcourse i forgot For à minute that you are à little closer to Australia then me…lol…
But it looks sooo good!! And thanks too for the tip on that book! Looks awesome!
Surprisingly, my first attempt at making these pretty jewels was a success, and I never looked back since…(right onto the mac wagon I come!)
I saw the Donna Hay book at the bookstore the other day and when I saw your picture on Foodgawker..I was like “hey that looks familiar!” 🙂 Lovely trifle, I bet it taste just as good. I’m now thinking “where can I get hold of a copy of that Jose Marechal book…”
@Chelle – I stand corrected again! Almost Bourdain said the same thing!
I must buy this book. I am so afraid about failure of macarons that I have not even tried. Also the Donna Hay trifle is so creative. I’ve never seen a macaron served that way. What a nice surprise.
Fantastic review! Thank you! I believe I saw both of these when I was in Paris in French. Is that possible. I am so glad they are in English. I want them both and am googling to find where to buy them, now!
🙂
Valerie
The dessert looks fantastic – but, I would NEVER put a macaroon in a trifle after all that work!
🙂
I recently purchased Secret’s of Macarons in preparation for my first attempt making them over the holidays. I thought the book was fantastic when I flicked through, but I am even happier to know that it endorsed by an experienced macaron maker such as yourself 🙂
The macaron trifle looks delicious! Yum, I could go for one now.
Gorgeous! Now how about making your own macaron guide book? Incidentally, there’s a comp running on my blog…
Oooh, have you ever considered (or perhaps you have already – I apologise if so!) teaching a macaron class in Canberra? What I wouldn’t give to be taught by your masterful self 😉
Also, as someone who’s never been that keen on traditional English trifles, I’d be all over these gorgeous individual macarons ones. Perfectly summery, too!
I love books but I agree with Peter it was really fun learning from you. Your method has always workied for me. I will however buy this book. Its cheap and looks like it could teach me a few more tricks.
saw this book while looking for cupcakes in dymocks….i must return!
Your trifle is simply stunning! And your macaron sheer perfection 🙂
I need to get one of these books. Will be baking these babies soon. My first!
Hey Trissa, I bought this book on the weekend too! isn’t it great?
Im trying to arm myself with as much knowledge as possible for my first attempt at making Macarons this week 🙂 I have no great expectations as to how my first batch will turn out, so i might even save myself the horror and wait until after your first class in the new year.
Also, you’ll probably understand my excitement – i just found out that while I am in Hong Kong for Holidays, there will be a Laduree pop up shop – so i can definitely get my fix there! hooray!
Love Jose Marechal’s books.. I have got a few and the one on Verrines.. a great book.
Your dessert is very elegant looking, I love it!
Trissa, thanks for your book review. Too bad, I can’t attend your class. But armed with this excellent cookbook, I feel I’m ready to try out my first batch of macarons.
The parfait looks wonderful. I have to keep my eye out on the book next time im n the book store.
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i’m buying the book!! 🙂
Oooo fantastic! Thanks for the book recommendation! So going to have to get myself a copy of it now. It looks really good. Thanks Trissa!
First of all, this is the first time i’ve ever seen a trifle I wanted to eat. I hate trifle, but this looks so cool!
Second: I really think I need this book. I wonder if it holds the secret for me. I am definitely going to look into this, thanks for pointing me in this direction.
*kisses* HH
What a great sounding book. Love the colours of the truffle. Saw it on the cover of DH mag. Love your mini version better.
P/S You had met someone who has made a first batch successfully – Me! lol
@Ellie – you are always proving me wrong! Yes now I remember!
I still think your way of makingf macarons is the best! I had so much fun learning with you…now this trifle looks promising. Very Xmas-sy don’t you think?
Wow! I might have to get this book…macarons are my favorite!