Macaron

A dedicated exploration of the French macaron by Pierre Hermé, widely regarded as one of the foremost pâtissiers in the world, this volume presents more than 60 recipes ranging from classic flavors such as vanilla and chocolate to Hermé's signature inventions, including unconventional combinations like wasabi cream with strawberry and hazelnut with asparagus. The book is technique-driven and richly illustrated, aimed at serious home bakers and pastry enthusiasts who wish to master the art of macaron-making at a high level. The hardcover edition includes a removable step-by-step technique guide, making the professional methods documented throughout more accessible to dedicated practitioners.