irresistible macaroons

José Maréchal. Hardcover. English. First edition. Simon & Schuster UK, 2010. Secondhand. 73pp. Here is a clearly explained, beautifully decorated guide to making the most fashionable treat around. Darlings of the pastry world, the macaroon has a long and elegant history. At any given moment there are sophisticated Parisiennes drinking tea and nibbling on a macaron on the Champs Élysées. No French pâtisserie can exist without a selection of mouthwatering, colourful macaroons. These melt-in-the-mouth fruity, nutty, or creamy confections have been served in French palaces and chic salons for more than 300 years. Now, with this collection of more than 30 recipes, —some of which can prepared in less than 30 minutes, —cooks can learn how to make these fabulously decadent smooth almond meringues, sandwiched together with a rich ganache. From basic vanilla, chocolate, lime, honey, or salted caramel, the macaroons then get fancier: blackcurrant and white chocolate, liquorice and violet, and pineapple and saffron, culminating in a stunning macaroon pyramid.