--- product_id: 1703686 title: "Mad About Macarons: Make Macarons Like the French" price: "RM198" currency: MYR in_stock: true reviews_count: 13 url: https://www.desertcart.com.my/products/1703686-mad-about-macarons-make-macarons-like-the-french store_origin: MY region: Malaysia --- # Mad About Macarons: Make Macarons Like the French **Price:** RM198 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Mad About Macarons: Make Macarons Like the French - **How much does it cost?** RM198 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.my](https://www.desertcart.com.my/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 Guides readers through each step in making perfect Parisian macarons every time. 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: Buy It Just for the Basic Recipe...It's a MUST! - I initially bought Macarons by Cecile Cannone. Please see my review for that book. Although the taste was wonderful, the presentation was off. My shells would never look perfect. The feet would never be perfect across all batches. They weren't round. The list goes on. So I moved to an intermediate learner book called Mad about Macarons! Here is what I have learned: Additional things I had to buy: - medium sieve (Williams Sonoma does not sell one with large enough holes to work. I had to go to Sur La Table and get this strange looking thing. A big short cylindrical metal thing with a wire mesh attached to one side. It cost about $40) - a hand spatula that is flat on one end and round on the other (again, only could find at Sur La Table. It cost $4) - a digital scale (I got it at Williams Sonoma. I have a spring weighted scale but that is in ounces. This book is all in grams. The digital scale really helped on that end. Think I paid $50) - bought a bigger Wilton frosting bag to put the shell batter in Things I stopped doing (that I had to do with the other book) - stopped having to put egg white powder in to take care of humidity problems. yay! - stopped having to worry about how I mix the batter - stopped having to put salt in the egg mix - stopped having to refrigerate my leftover almond meal and then put it in the oven pre-mixing to get the humidity out. Thank God! What is cool about this book: * it firmly recommends you sift your sugars, powdered sugar (which she calls icing sugar by the way), almond meal, cocoa powder if using, etc). I like it! I throw out my big almond chunks and although I had some initial heart ache about wasting expensive stuff, it really makes the mix look so soft when you are dry mixing it with your whisk! * in this book it states you can mix the liquid and dry mix together crazily and not worry about it. I was so scared of how to mix my batter before, I kind of like this method. Don't over mix though...I saw oil stains in my shells last time I did that. * tells you how to get perfect round macarons. Follow what it says. Let your tip rest on the cookie sheet and then put pressure on to build a circle. It really works! Do this at a 45 degree angle. Previously, I was doing a 90 degree angle and my shells were uncontrollable and not perfectly circle. Totally bugged me! * I like my new tools. They make everything easier. Love the hand spatula. Love the strange looking strainer. Love Love Love! * No need to open the oven sporadically to let the humidity out. * The recipe is better for the shell. I no longer have oil stains or cracked shells. My feet are perfect. I do not have to use two cookie sheets at once either (one to insulate the other). How do I do this? 1. my oven temp has to be at 300 degrees NO convection. The fan burns my shells on the side the airflow is going. 2. Cook for 10 minutes. Perfect. What I kind of don't like about this book: - where the heck do I get things like custard powder? It's in one of the recipes...still no clue how to find that easily. I think some other ingredients might be like this as well. - it doesn't have a troubleshooting section like the Macarons book has. Hence, I'm glad I bought both. - I would say that these recipes seem more like european desired flavors and the Macarons book is more the american flavor style. What I mean by that is the Macarons book has more things like chocolate coffee flavor, salty caramel on chocolate, etc. the flavors in this book seem more "exotic" but I haven't tried anything crazy yet because I needed to perfect my shells first. It took me about five batches to get the shell perfect with this book, but I never could do that with the other. I got frustrated. So now I use this one for shells but I mix recipes with the other. I'm glad I bought both. I would say this one is an absolute must if you want your shells to not only taste perfect, but look perfect for giving. Hope this helps! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #631,467 in Books ( See Top 100 in Books ) #251 in Confectionary Desserts #369 in French Cooking, Food & Wine #377 in Pastry Baking (Books) | | Customer Reviews | 4.4 out of 5 stars 436 Reviews | ## Images ![Mad About Macarons: Make Macarons Like the French - Image 1](https://m.media-amazon.com/images/I/81DAKAjC0LL.jpg) ## Available Options This product comes in different **Media Format** options. ## 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!! ### ⭐⭐⭐⭐⭐ Buy It Just for the Basic Recipe...It's a MUST! *by A***O on July 17, 2011* I initially bought Macarons by Cecile Cannone. Please see my review for that book. Although the taste was wonderful, the presentation was off. My shells would never look perfect. The feet would never be perfect across all batches. They weren't round. The list goes on. So I moved to an intermediate learner book called Mad about Macarons! Here is what I have learned: Additional things I had to buy: - medium sieve (Williams Sonoma does not sell one with large enough holes to work. I had to go to Sur La Table and get this strange looking thing. A big short cylindrical metal thing with a wire mesh attached to one side. It cost about $40) - a hand spatula that is flat on one end and round on the other (again, only could find at Sur La Table. It cost $4) - a digital scale (I got it at Williams Sonoma. I have a spring weighted scale but that is in ounces. This book is all in grams. The digital scale really helped on that end. Think I paid $50) - bought a bigger Wilton frosting bag to put the shell batter in Things I stopped doing (that I had to do with the other book) - stopped having to put egg white powder in to take care of humidity problems. yay! - stopped having to worry about how I mix the batter - stopped having to put salt in the egg mix - stopped having to refrigerate my leftover almond meal and then put it in the oven pre-mixing to get the humidity out. Thank God! What is cool about this book: * it firmly recommends you sift your sugars, powdered sugar (which she calls icing sugar by the way), almond meal, cocoa powder if using, etc). I like it! I throw out my big almond chunks and although I had some initial heart ache about wasting expensive stuff, it really makes the mix look so soft when you are dry mixing it with your whisk! * in this book it states you can mix the liquid and dry mix together crazily and not worry about it. I was so scared of how to mix my batter before, I kind of like this method. Don't over mix though...I saw oil stains in my shells last time I did that. * tells you how to get perfect round macarons. Follow what it says. Let your tip rest on the cookie sheet and then put pressure on to build a circle. It really works! Do this at a 45 degree angle. Previously, I was doing a 90 degree angle and my shells were uncontrollable and not perfectly circle. Totally bugged me! * I like my new tools. They make everything easier. Love the hand spatula. Love the strange looking strainer. Love Love Love! * No need to open the oven sporadically to let the humidity out. * The recipe is better for the shell. I no longer have oil stains or cracked shells. My feet are perfect. I do not have to use two cookie sheets at once either (one to insulate the other). How do I do this? 1. my oven temp has to be at 300 degrees NO convection. The fan burns my shells on the side the airflow is going. 2. Cook for 10 minutes. Perfect. What I kind of don't like about this book: - where the heck do I get things like custard powder? It's in one of the recipes...still no clue how to find that easily. I think some other ingredients might be like this as well. - it doesn't have a troubleshooting section like the Macarons book has. Hence, I'm glad I bought both. - I would say that these recipes seem more like european desired flavors and the Macarons book is more the american flavor style. What I mean by that is the Macarons book has more things like chocolate coffee flavor, salty caramel on chocolate, etc. the flavors in this book seem more "exotic" but I haven't tried anything crazy yet because I needed to perfect my shells first. It took me about five batches to get the shell perfect with this book, but I never could do that with the other. I got frustrated. So now I use this one for shells but I mix recipes with the other. I'm glad I bought both. I would say this one is an absolute must if you want your shells to not only taste perfect, but look perfect for giving. Hope this helps! ### ⭐⭐⭐ 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.com.my/products/1703686-mad-about-macarons-make-macarons-like-the-french](https://www.desertcart.com.my/products/1703686-mad-about-macarons-make-macarons-like-the-french) --- *Product available on Desertcart Malaysia* *Store origin: MY* *Last updated: 2026-09-04*