Macaron Magic Paperback – June 9, 2021

After reading many comments for many choices of macaron cookbooks and perusing our local library collection, I decided on this one. I'm so pleased with this book that I decided to write a review, even though there are already several helpful evaluations. Her approach to recipe development is a meticulous one, which is a great benefit to those of us who depend on accuracy and thorough instruction. My first attempt didn't result in photo-perfect macarons but they were delicious.Each chapter and recipe begins with a short introduction that gives interesting tidbits of background information or the source of a recipe's inspiration. One macaron shell recipe is the base for all flavors. I like that she uses just granulated sugar; many recipes call for powdered sugar. I particularly like being able to use fresh almonds instead of having to locate almond flour (at about triple the price). Some consumers may wish to see the option of an uncooked meringue shell, but she explains why she uses Italian meringue. For those who prefer the uncooked version, you could use a recipe from that well known internet recipe site, then use this cookbook for the fabulous fillings. Her fillings run the entire culinary spectrum--such variety shows imagination and creativity. You'll find white and dark chocolate ganache, Swiss meringue buttercream, French buttercream, Italian buttercream, jam (not the super sweet ones we buy in a jar), Champagne jelly, and cream cheese fillings. One filling incorporates the native American cranberry, another uses tropical guava, still another borrows exotic cardamom from India. One filling is even infused with that elixir of the Asian gods, jasmine tea. You can travel the world without leaving your kitchen.Another strength of the book is that she addresses the whys and wherefores, the scientific underpinnings of the macaron concept (in easily understandable terms). This book is so good that I feel like I should buy one for our public library. She even has instruction videos on her website that are especially helpful for visual learners. Xièxiè, Jialin.

I really enjoyed the scientific writing style of the book - the instructions are clear (beautiful pictures too) and explain exactly why this method works to increase success despite variances in temperature and humidity. The flavours are very interesting as well.I can also confirm that the recipe for macaron shells really does work perfectly without any resting time despite hot and humid weather! Highly recommend the book!She also has a website (macaron magic.com) which has a useful YouTube video on making macaron shells as well.

Not often do you find such a wonderful book, full of very tasty recipes, that is so well photographed.Whether you make classics like pistachio, meyer lemon, and bitter almond & amaretto or delve into the tasty adventure of something like Maple Bacon, you will be very happy with this book. The recipes are easy to follow and produce wonderful results. I also found the visual nature of the macron lends itself very well to this book. The simple shapes and colors come together in a visually appeallling book that only whets the appetite for the recipes that follow. Great book. Can't wait to try more of the recipes!

This recipes on this book are so amazing, completed with many lovely pictures and i really appreciate how the author show the way to make basic macaroon but sadly there's no direction to make macaroon's pattern like they shown on the pictures.

I was really excited for this book, but it was a big letdown. In one of the recipes I tried out, I had to make caramel but it was a fail. I looked up other caramel recipes and found that you need to put in butter and heavy cream. Maybe this would be better suited for people who have lots of experience because some of the recipes say stuff like "make apple puree" and I had to look up a separate recipe for it. Disappointing.

Between the library and book purchases I read through 15+ macaroon recipe books. This is by far the most technically and thoroughly presented. It could be that the author is an engineer and that I'm an engineer so she's speaking my language, but it takes all of the "mystery" out of the process and presents it in a step by step fashion with ACTUAL PICTURES for every step. Also, her recipes are unique and interesting. It's worth the investment to own this book as a reference, even if you are a seasoned baker.

This is my 3rd or 4th macaron recipe book - it's got a modern "you can do it style", which is good.There's a bit of hype, from my POV, in message that the author did tons of research and came up with her own recipe, that's fool-proof. It's a good recipe, and the addition of a small amount of powdered eggwhites does probably make it more consistent than others, but other than that, it's a classic macaron shell recipe you can find almost anywhere, with the ratios almost 1:1 with what Pierre Herme uses (again, other than the powdered egg whites). The biggest problem beginners have (like a friend of mine who's starting with this book) is in the folding the batter to the right consistency (she calls the right consistency a "quasi" meringue, while classic terms call the process of getting that consistency "macaronage").Overall - a good starting point, a good recipe, and it can work for anyone, but... It can take a while to learn what the proper consistency looks like, if the shells are ready for baking yet, and then time / temp in your oven for getting baking the shells just right.

This book is not only filled with really great information and tips for making the perfect mararon, the photographs are mesmerizing! I keep it on my coffee table for others to enjoy as well. The author has taken the baking of these French delights to a whole new level and I am inspired to try each an every recipe. The bottom line is that in making these treats, it is important to practice until you get it perfect for your situation (oven performance, altitude, etc.), but once you do, they are something you will be proud of!

Fun book for Macaron lovers, lots of tips and instruction on having a macaron party.

Bin noch am Ausprobieren, aber ich kann bisher nur gute Ergebnisse vorweisen. Sehr lecker und vielfältig. Meine Freunde und Bekannten waren begeistert

Jialin Tian's book is a detailed and well written book about how to make macarons in both the traditional flavors and the more exotic ones. It is wonderfully illustrated with lots of pictures which both serve a practical use at the same time as being a delight for the eyes. This is a book for a beginner and an intermediate wanting to take their macaron making to the next level. Jilian Tian demonstrates through her text a deep and sincere love of the art of macraon making and this attitude is contagious. Through her exploration of macarons one understands that the macaron is a medium with which an artist can work. Macarons are so much more than taste and technique, it is art. For everyone wanting a book which give both the basic technique and a book to just look into for inspiration, this is your book.

Great recipe book for those who are already quite familiar with macarons, but also great for beginners. The method for each recipe is clear, concise and well set out. I've been looking for a macaron recipe book that uses the Italian meringue method for a while and finally found one that was well worth it.Has a really wide range of recipes, some more unusual as well as the more popular macaron flavours. Includes heaps of pictures just in case you get lost and the macarons themselves are not overly sweet (unlike some others).

Amazing book!!! She is súper talent I have all her books, that's how good she is.Recipes easy to follow