--- product_id: 1703686 title: "Mad About Macarons: Make Macarons Like the French" price: "6900 som" currency: KGS in_stock: true reviews_count: 9 url: https://www.desertcart.kg/products/1703686-mad-about-macarons-make-macarons-like-the-french store_origin: KG region: Kyrgyzstan --- # Mad About Macarons: Make Macarons Like the French **Price:** 6900 som **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Mad About Macarons: Make Macarons Like the French - **How much does it cost?** 6900 som with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/1703686-mad-about-macarons-make-macarons-like-the-french) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Mad About Macarons: Make Macarons Like the French [Colonna, Jill] on desertcart.com. *FREE* shipping on qualifying offers. Mad About Macarons: Make Macarons Like the French Review: Simply Delightful - *UPDATE* February 16, 2012 My second batch made using this book turned out unmistakeably PERFECT. I whipped my egg whites better (as they should have been in the first place. I underestimated how much time it took to whip 150g of egg whites) to create a thicker batter which was necessary. I baked at 325F for 11 minutes and the result was just outstanding. *JANUARY REVIEW* I don't remember the first time I ever saw a Macaron. I didn't even taste one until a few weeks ago (and it was just a shell), but I'd been hunting for a good macaron book for awhile. After reading the reviews raving about this book, I decided to purchase it. And I was not disappointed!! Like some people, I was a little startled about all the metric measurements. Already having a food scale ($10 at Kohl's), I didn't see it as being a problem. And it's very easy to do a quick google search for conversation calculators!! I can't imagine giving this book a bad review because it uses the metric system. Macarons are a french dessert, there's no reason why this book should be specifically catering to Americans. The author also notes that ingredients are listed in grams because some measurements may be too small to measure in cups. Some of the ingredients were hard to find, but knowing your grocery store really helped. Castor sugar (note: NOT the same at icing/confectioner's sugar) can be found at Wegmans, while Almond flour and custard powder (used for a lot of the fillings) can be found at almost any grocery store. I had to make a few investments like sieves, scrapers, etc. but the outcome was completely worth it! With my very first batch I was so excited (like others) to see feet when I opened the oven!! I do not think I whipped my egg whites well enough, and I had to adjust my oven temperature to 325F (as opposed to the 320F/160C stated in the book) for the third cookie sheet. I was not surprised because the author mentioned that without a convection oven the temperature may have needed to be higher. My first two cookie sheets had gooey shells and were odd shaped because my cookie sheets were warped and made the batter run. I think my batter was also a little bit too thin as well. But after the temperature adjust I had some really beautiful macarons...on my FIRST try!!! I only ended up with 12 sandwiches total (out of about 30) but trial and error was really easy with this book. Everything was simple, spelled out, and had great photographs for comparison. The first filling I made was the lemon filling and it came out delicious and was super simple to make. I do not regret buying this book for any reason. While my first batch wasn't absolutely perfect, I was amazed at what I was able to do!! This is definitely the book you want to buy if you want to make your own parisian macarons. Out of all the other books on the market, this one has the best reviews and the greatest success stories. I would recommend this book to any baker. While the ingredients and supply list can be a little intimidating, the process of making macarons was a breeze. With only 12 successful macarons I am not discouraged; I am inspired and excited to try more. Jill Colonna has really hit it big with her passion for macarons, and will quickly turn any baking novice into a brilliant french pastry chef!! Review: SO awesome! I'm a careful baker and always follow recipes ... - I'm really impressed with this book! SO awesome! I'm a careful baker and always follow recipes to the letter for the first run, so I'm not one of those people who makes 50 alterations and then attributes the result to recipe I started with. Truthfully, I didn't expect my first attempt at macarons to turn out very well after reading so much about how difficult they are for amateur bakers and how precise every little detail has to be in order for them to work. I did take great care with weighing the ingredients and I used only very high quality ingredients. My first attempt (the dark chocolate, btw) was utterly amazing! The best macarons I, or my family and friends, had ever tasted! I cannot wait to make more. You should know going in that baking macarons is not a fast and easy process, though I'm sure it gets much more so with practice. It is time consuming and labor intensive, but I think the result is well worth the effort. This is a great book with very clear instructions--even if you don't really know what you're doing going in, and delicious recipes. I'd recommend to anyone! ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | 1849340412 | | Best Sellers Rank | #1,746,488 in Books ( See Top 100 in Books ) #488 in Confectionary Desserts #617 in Pastry Baking (Books) #654 in French Cooking, Food & Wine | | Customer Reviews | 4.4 4.4 out of 5 stars (437) | | Dimensions | 7.75 x 0.75 x 9.5 inches | | Edition | 1st | | Grade level | 7 - 9 | | ISBN-10 | 9781849340410 | | ISBN-13 | 978-1849340410 | | Item Weight | 2.31 pounds | | Language | English | | Print length | 128 pages | | Publication date | December 15, 2010 | | Publisher | Waverley Books Ltd | ## Images ![Mad About Macarons: Make Macarons Like the French - Image 1](https://m.media-amazon.com/images/I/81DAKAjC0LL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Simply Delightful *by M***E on January 13, 2012* *UPDATE* February 16, 2012 My second batch made using this book turned out unmistakeably PERFECT. I whipped my egg whites better (as they should have been in the first place. I underestimated how much time it took to whip 150g of egg whites) to create a thicker batter which was necessary. I baked at 325F for 11 minutes and the result was just outstanding. *JANUARY REVIEW* I don't remember the first time I ever saw a Macaron. I didn't even taste one until a few weeks ago (and it was just a shell), but I'd been hunting for a good macaron book for awhile. After reading the reviews raving about this book, I decided to purchase it. And I was not disappointed!! Like some people, I was a little startled about all the metric measurements. Already having a food scale ($10 at Kohl's), I didn't see it as being a problem. And it's very easy to do a quick google search for conversation calculators!! I can't imagine giving this book a bad review because it uses the metric system. Macarons are a french dessert, there's no reason why this book should be specifically catering to Americans. The author also notes that ingredients are listed in grams because some measurements may be too small to measure in cups. Some of the ingredients were hard to find, but knowing your grocery store really helped. Castor sugar (note: NOT the same at icing/confectioner's sugar) can be found at Wegmans, while Almond flour and custard powder (used for a lot of the fillings) can be found at almost any grocery store. I had to make a few investments like sieves, scrapers, etc. but the outcome was completely worth it! With my very first batch I was so excited (like others) to see feet when I opened the oven!! I do not think I whipped my egg whites well enough, and I had to adjust my oven temperature to 325F (as opposed to the 320F/160C stated in the book) for the third cookie sheet. I was not surprised because the author mentioned that without a convection oven the temperature may have needed to be higher. My first two cookie sheets had gooey shells and were odd shaped because my cookie sheets were warped and made the batter run. I think my batter was also a little bit too thin as well. But after the temperature adjust I had some really beautiful macarons...on my FIRST try!!! I only ended up with 12 sandwiches total (out of about 30) but trial and error was really easy with this book. Everything was simple, spelled out, and had great photographs for comparison. The first filling I made was the lemon filling and it came out delicious and was super simple to make. I do not regret buying this book for any reason. While my first batch wasn't absolutely perfect, I was amazed at what I was able to do!! This is definitely the book you want to buy if you want to make your own parisian macarons. Out of all the other books on the market, this one has the best reviews and the greatest success stories. I would recommend this book to any baker. While the ingredients and supply list can be a little intimidating, the process of making macarons was a breeze. With only 12 successful macarons I am not discouraged; I am inspired and excited to try more. Jill Colonna has really hit it big with her passion for macarons, and will quickly turn any baking novice into a brilliant french pastry chef!! ### ⭐⭐⭐⭐⭐ SO awesome! I'm a careful baker and always follow recipes ... *by L***. on April 11, 2016* I'm really impressed with this book! SO awesome! I'm a careful baker and always follow recipes to the letter for the first run, so I'm not one of those people who makes 50 alterations and then attributes the result to recipe I started with. Truthfully, I didn't expect my first attempt at macarons to turn out very well after reading so much about how difficult they are for amateur bakers and how precise every little detail has to be in order for them to work. I did take great care with weighing the ingredients and I used only very high quality ingredients. My first attempt (the dark chocolate, btw) was utterly amazing! The best macarons I, or my family and friends, had ever tasted! I cannot wait to make more. You should know going in that baking macarons is not a fast and easy process, though I'm sure it gets much more so with practice. It is time consuming and labor intensive, but I think the result is well worth the effort. This is a great book with very clear instructions--even if you don't really know what you're doing going in, and delicious recipes. I'd recommend to anyone! ### ⭐⭐⭐ Interesting approach *by R***F on June 19, 2013* It is a good overall book for people who want to start baking macarons. Nothing new here, but good basic pointers nevertheless. The ideas for yolks are spot, a great addition to macaron making as you usually find yourself with lots of yolks (I use to throw them out, now I do creme brullee). The flavor combos are very interesting and with a flair of nce creativity. It only covers macaron making through the french meringue method, after the basic recipe its a collection of interesting flavor combinations. Anyhow good overall book for begginers. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.kg/products/1703686-mad-about-macarons-make-macarons-like-the-french](https://www.desertcart.kg/products/1703686-mad-about-macarons-make-macarons-like-the-french) --- *Product available on Desertcart Kyrgyzstan* *Store origin: KG* *Last updated: 2026-05-08*