Hello Tony! For the moment, it is only available to order on this website and on amazon.com; and of course in book store in Hong Kong and a few other countries in Asia. Thanks! :)
Hi chef,
I love your book Never Skip Dessert! The recipes and illustrations are very inspiring indeed. I have recently tried your macaroon recipe, but I found the product is way too sweet (without any fillings) and also having a problem of a cracking crust on the side of the macaroons. The baking temperature and time suggested in the recipe is 180c for 15 minutes, but my macaroons starts cracking and having a brown burnt colour in the bottom after 8 minutes of baking.
are the macaroons supposed to be that sweet? Is there any way to prevent this cracking situation from happening? I am looking forward to your advice.
Thank you.
Vivian
http://gregoiremichaud.com Gregoire Michaud
Hi Vivian, thank you so much for your kind comment regarding the book.
I tried as much as I could to let everyone know about the printing error. Before printing, the blueprint of the book is going back and forth between designer, translator, editor and me and as much as I tried to correct typos, there would be some new ones coming somewhere else!
We use this recipe everyday to make our macaron and it’s a fabulous one. I am very sorry about wasting your ingredients and time and hope you will give it another try!! :)
Thanks,
Gregoire
Vivian
Hi Chef,
I have tried the revised recipe, it worked out great! In fact, I substituted 10g of icing sugar with 4tbsp of cocoa powder to make it chocolate flavour. I also sandwiched the macaroons with strawberry buttercream too =) They were delicious!But I have a few question regarding to the recipe…1) When you put colouring into the batter, what form of colouring do you put in?? Is it a thick, gel like coloring??2) After you piped your macaroons, do you let them air dry a bit before you put them into the oven?? I heard some people let them dry out a bit, so that a crust would form on top which can prevent cracking happens during baking. Is that a necessary step??
Sorry for asking so many questions…I would really appreciate to hear your advice =)
Thanks,
Vivian
http://gregoiremichaud.com Gregoire Michaud
Awesome! I am so glad it worked out for you!
The coloring we use is in powder form and we pass it through a sieve. We actually add the coloring powder together with the sugar for the whipped egg whites and not after. We’ve found that liposoluble colors work better than hydrosoluble colors.
Our recipe don’t require drying, we bake it right away and it works nicely. You are right, some recipe require drying but not ours. :)
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