I Love Macarons - Tapa blanda

I Love Macarons is a step-by-step guide to making macarons, with accompanying photographs. Hisako Ogita offers up recipes for making superb macarons at home. After going through many trials - such as trying to figure out how to make the pied (the little foot of the macaron) or how not to crack the pastries - she came up with recipes that anyone can make. Using ordinary equipment and utensils for preparing the ingredients, such as simple cookware and a regular oven, anyone can give the recipes a try.

Hisako Ogita studied the art of patisserie at the Ecole Culinaire Kunitachi Tsuji Institute of Pattiserie in Japan after graduating from the university. She worked for a French pastry chef, Chandon, in Tokyo for two years and then became an assistant to cuisine researcher Hiroko Ishihara, while enhancing her baking skills at another bakery in Tokyo. She has written Book of Roll Cakes and Confectionery So Deliciously Made with a Hand Mixer, both published by Shufu-to-Seikatsusha.