Kepler's 2020 Project in the News:
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Macaron lovers unite! All of your preconceived fears about making these colorful, fragrant and butter cream filled darlings are a kitchen nightmare of the past. I remember my first Parisian Macaron; they were nestled (and smuggled) in the loveliest pale sage colored box, the words Ladurée etched across the center. I opened the box to a symphony of hues, perfumes and flavors. Very gently, one by one they were devoured. First came, Chocolate, Vanille, Cassis, Violette, Framboise, then Rose, Caramel and Citron. Ms. Ogita has translated the basic making of Macarons in an accessible and visual way. There are step-by-step photographs of what you will need, in what quantities, flavorings, colors and even drink pairings for your finished Macarons. This book is essential for the novice and even experienced Macaron baker. Note: Because it is not mentioned in this book, and I care deeply and want you to come away with perfect Macarons: remember to age your egg whites at least 3-5 days in an air tight container at room temperature if you’d like your cookies to form their feet.
Penelope B. |
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