{Book Review} The Macaroon Bible

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I was very excited when I saw The Macaroon Bible. I feel the humble macaroon has been overlooked in recent years in favor of the French Macaron. These two desserts may share nearly the same name but they couldn’t be more different. The macaroon is made of a coconut, egg white and condensed milk base and the French macaron is made from egg whites and ground almonds. Both desserts are undeniably delicious but you don’t need a Phd from Harvard to master the art of macaroon making (I’m not bitter that I stink at making macaroons at all…).

Pumpkin Spice Macaroons

The Macaroon Bible has a very simple and easy to follow layout. An introduction, which includes the story on how Danny got his business up and running and the funny story of how he named his business. There are a few pages that go over the tips and techniques on making macaroons and the chapter with all the recipes. The book is adorable with macaroon doodles throughout and a fun playful vibe overall. There are plenty of pictures and even a few step by step photos to get you up and running on making the macaroon base.

Salted Caramel Macaroons

As Danny states in the book, macaroons are a great canvas. The simple coconut is a great base for adding other flavors and incorporating other ideas. I made two recipes so far, Pumpkin Spice Macaroons and Salted Caramel Macaroons, and they were delicious! Macaroons are also great for freezing. There are a lot of chocolate, boozy and nutty recipes to keep you going in this book.

This is a great book for bakers of all levels and those that want to have a little fun in the kitchen. I’d suggest investing in a kitchen scale so you can measure your condensed milk. It’s a lot easier to pour it right into your mixing bowl than into a measuring cup.

I received a copy to review. This post contains affiliate links.

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