About the Book
Kathryn Gordon and Anne E. McBride

October 4, 2011

Running Press

All About Macarons
The Four Main Ingredients
Tips and Tricks
Base Recipes
Sweet Shells
Savory Shells
Ganache Fillings
Creamy Fillings 
Caramel Fillings
Frozen Fillings
Fruit-Based Fillings
Favorite American Classics
Savory Fillings
For Less-Than-Perfect Macarons
If you need help with your macaron baking skills, first we ask you to read the unique and detailed Troubleshooting chapter of our book, with helpful colored photos.  If you still need help, please contact Kathryn

Need Help Baking Macarons?
Click on the links below:
Photo Credit:  Steve Legato
Strawberry Macarons with Strawberry-Guava Pate de Fruit
Photo Credit:  Steve Legato
Espresso Macarons with Caramel Fleur de Sel Filling
Read What the Critics are Saying!

The Wall Street Journal described the book as the most "comprehensive and inspiring" on macarons (in any language !)

You may be familiar with sweet macaron shells, which are predominately almond.  In Les Petits Macarons, we teach you the magical way to make the smooth, domed shell in a variety of other nuts (including coconut).  We also include a variety of savory fillings, using a slightly less sweet shell.  With tricks and tips Kathryn has learnt from top international pastry chefs, you will learn a variety of reliable techniques to make these illusive, beautiful and delicious treats.  So throw a party, start with a savory macaron amuse bouche, progress to delicious desserts, and even give you guests a lovely gift box upon departure.
Photo Credit:  Steve Legato
Kathryn Removing Baked Cocoa Shells (tops with Cocoa Nibs)
Photo Credit:  Steve Legato
Les Petits Macarons Book Cover
We will be demonstrating techniques from the book, hosting macaron tastings and conducting book signings throughout the fall, winter and spring.  Check here for our schedule to see when we are visiting you

If you are a bookstore and want ordering information, please connect here