Macarons by Bérengère Abraham

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Macarons are all the current rage, and this beautiful collection of tried-and-tested recipes allows even first-time macaron makers to try their hand at these luscious delicacies.

This stunning collection of recipes adds a touch of magic to the macaron. From the subtle flavors of the perfect raspberry or lemon macaron to more adventurous combinations of violet and white chocolate or rhubarb and red currant, this book includes 28 recipes for these dainty and delicious treats.

With a set of foolproof step-by-step instructions, accompanied by gorgeous, inspiring photography, this wonderful collection will ensure that even the novice chef can master the perfect macaron for any occasion.

About Bérengère Abraham

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Bérengère Abraham is a graduate of l'Ecole des Beaux-Arts in Toulouse and has worked as a home economist for numerous French magazines. The author of several books on local cuisine, he has also written Mes Petits Plats pour Bébés Allergiques and Intense Chocolat.
Published April 18, 2011 by Spruce. 64 pages
Genres: Cooking. Non-fiction

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New York Journal of Books

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Next in line are macarons from Nancy in eastern France, where 17th century Carmelites, Les Soeurs Macarons (the Macaron Sisters), fabricated them.

Apr 18 2011 | Read Full Review of Macarons

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