Macarons

Macarons, by Annie Rigg and Loretta Liu, offers clear, step-by-step instruction and more than 65 recipes for simple and decorated French macarons- the ultimate in pretty sweet treats. Adaptable to any color scheme or flavoring, these delicate little fancies make the perfect gift or centerpiece 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 flavorsome filling. Flavors 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, bagels to tennis balls, these stunning and playful designs will delight and thrill at any occasion. Co-author and 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.
Macarons by Annie Rigg and Loretta Liu. Published by Simon & Schuster. Hardcover. 144 pages.