Macarons

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Are they cakes or are they cookies? It doesnt matter! Everyone loves macarons, with their fluffy ganache cream and crunchy meringue tops. From its beginnings in a Parisian patisserie in 1862, when two meringue biscuits were placed on top of a ganache filling, the macaron has become a teatime favorite world-wide. Go wild with flavors and choices of fillings. A macaron will fulfill every cooks fantasy. Most of all they will always melt in your mouth. Francis van Arkel takes a simple macaron and turns each one into a delight. With easy to understand recipes and a little practice, you will find yourself creating these delights for your teatime guests. Choose from macarons with Fruit, Herbs Spices, Savory, Alcohol, Coffee, Chocolate, Nuts Tea flavorings. CONTENTS 6 Foreword 8 Introduction 14 Macarons with fruit 16 Strawberry rhubarb 18 Green apple raisins 20 Roses lychee 22 Pineapple 24 Banana 26 Tropical fruit 28 Blueberries 30 Macarons with herbs and spices 32 Szechuan satsuma 34 Lavender chocolate 36 Mint olive oil 38 Speculoos 40 Fennel aniseed 42 Thyme honey 44 Liquorice 46 Macarons with alcohol 48 Vodka lemon 50 Sambuca coffee beans 52 Blue Curaao or Flgel 54 Amaretto almond 56 Grand Marnier orange 58 Port figs 60 Banyuls chocolate 62 Macarons with chocolate, nuts, coffee and tea 64 Banoffee 66 Pistachios 68 White chocolate cherries 70 Latte macchiato 72 Macadamia nuts 74 Chocolate hazelnut praline 76 Green tea 78 Tasty macarons 80 Tomato basil 82 Rocket, pine nuts Parmesan 84 Beetroot biological foie gras 86 Saffron scampi cream 88 Wakame trout cream 90 Lemongrass coconut chicken cream 92 Squid mussels 94 Index