Before I start this review, here is an informative graphic, just so that we are all on the same page.

I recently reviewed Mowie Kay’s Easy To Make Doughnuts, and one of the things that I was most taken by was the beautiful photographs within. Kay has not disappointed with this book either. There is already something distinctly pretty about macarons, and in the hands of a skilled photographer and baker like Kay, they look stunning.

I have always been a little intimidated by macarons. I have always been under the impression that they are tricky and difficult, but the instructions in this book are laid out clearly and precisely, which I found helped take the fear away.

There are 50 variations of macarons in this collection, starting off with the basic vanilla, lemon or chocolate and advancing to more complex flavour combinations such as Wasabi and Raspberry.

The first few chapters cover the things you need to know before you start, which is great for a beginner. Lots of tips regarding technique and equipment as well as a good explanation of the ingredients. The recipes themselves are broken into 5 chapters: Classic, Caramel Chocolate & Coffee, Fruity, Nuts Seeds & Spices, and Deliciously Different. This is followed by a handy index so you can always find the recipe you are looking for

If the lure of the macarons themselves is not enough to tempt you to make them, then the photos will. There are a staggering 200 photographs in this book. All of them beautifully composed and dressed. The macarons look delicate and mouth-wateringly delicious.

The recipes are easy enough to follow, and there is always the instructional chapters at the beginning should you need a reminder of any terminology. Once you have had a go at a couple, you realise that they are reasonably similar. The author has cleverly stuck to the same quantities of egg whites, sugar, ground almonds etc and with each recipe, your skills are improved.

My first attempt wasn’t great, but I think that was more to do with my oven and it’s inconsistent temperatures than the recipe. Also, my ground almonds weren’t fine enough. The author’s suggestion of grinding them finer in a coffee grinder/mill are wise words, so take note.

If, like me, you have always been hesitant at trying macarons, then this book is a must as it will guide you through.

This book is available now from Aquamarine