Macarons by Pierre Hermé – Now in English

Ever since I featured a macaron recipe a few years back, readers inquired have about Macarons by Pierre Hermé, the book where the recipe was adapted from. At the time, the book was only available in French. But when I was in New York recently, browsing through the cookbook collection at Kitchen Arts and Letters, I honed in on the English-version of the book, which has finally been released.

So to those who have asked whether the book is available in English, I can now say that yes, it’s here! Inside are recipes from everything like the classics, from bittersweet chocolate to coffee. His signatures are in there as well, such as Arabesque (apricot-pistachio) and apple-salted butter caramel. Finishing off the book are Les exceptions, such as foie gras-chocolate, grapefruit-wasabi, and white truffle-hazelnut, which oddly, is one of my favorites. In the two hundred pages of recipes, each macaron is accompanied by a full-color photograph of the finished cookie.

But the real nugget of the book begins right at the beginning, where his macaron-making secrets are revealed, accompanied by step-by-step photos of the process.


Macarons by Pierre Hermé is available at:

Kitchen Arts and Letters (New York City)

Omnivore Books (San Francisco)

Amazon


Note: If you do purchase it from an online vendor, or through a third-party via an online vendor, you may wish to verify that it is indeed the English-language edition.



Related Links

Making French Macarons

I Love Macarons!

Pierre Hermé’s Ketchup Macarons

French Chocolate Macaron Recipe

55 comments

  • Thanks for the tip! I wouldn’t let my husband return home from a recent business trip to Paris without some Pierre Herme macarons :)
    But, seriously, how tricky are they to make?

    Thanks for the great blog, btw. I often read, but have never commented before.

  • Shannon: Macarons aren’t all that difficult but as I tell people, making them is more about technique than a recipe. Unlike recipes for things like brownies and cakes, which are often lists of ingredients that get put together using standard, well-known methods, there are techniques involved in macaron-making that require knowing how much to mix the batter (and when to stop!), and how to prepare the ingredients correctly. These are well-addressed in this book, with photographs to accompany the master technique presented at the beginning which work well.

    (And thanks…glad you like the blog!)

  • Yay! Now I don’t have to wait for my next trip to Paris or for Pierre Herme to come stateside like Laduree! Merci!

  • That’s excellent news I shall be ordering a copy immediately. I have been addicted ever since I first came across the wonderful recipe on this blog. The tips were really helpful and made what I would have assumed to be ardouous task into one that was quite enjoyable and delicious!

  • My longtime dream is to master macarons…one day I’ll get there. Thanks for the info David!

  • Mine has shipped from Amazon UK. I had it pre-ordered for months! So looking forward to that.

    Not sure if I commented about this before, but I could not stop reading your Sweet Life in Paris. Such a fun read David.

  • Ah ha!
    I’ve only seen the Japanese version here at Kinakuniya
    At last!! though nothing will help me – I’d rather munch.

  • got to have it! thanks for info.

  • Thank you for sharing this link. I’ve made vanilla, chocolate and orange ones but I’ve really been wanting to increase the different types of flavors that I make. Fingers are crossed that there’s a Strawberry one in this book…

  • Thanks for the tip, I simply love macarons, so delicious. When looking at the photo I deeply regret not living around Paris at the moment (would be even easier just buying some, but I see, it’s time to make some on my own)

  • Thanks for the update! The book looks like a great addition to any baker’s library.

  • I stumbled on Pierre Herme shop on my first day in Paris this summer. My life was never the same once I inhaled the 4 macarons neatly packed in the cellophane. I have Ogita’s book on macaron making, and I do intend to make some this fall together with some tarts because it is fine time that I conquer my fear of pastry crust and macarons. Thank you letting us know about this book, I didn’t even know it existed.
    I love reading your blog, thank you for showing us glimpses of your tasteful Parisian life.

  • Mmmm I love macaroons, and these are gorgeous. Just seeing the picture gives me a craving for them.

    I have had some great macaroons in the past (at a food event I blogged about here: http://epicureanbliss.com/2011/05/04/a-taste-of-spring/) but never French ones…. I can’t wait to revisit Paris and try some for myself!

  • Hahaha – of course now that my husband tracked down the French version last Christmas it is now available in English. C’est la vie. My French reading skills have increased exponentially! Besides, I’m more interested in the fillings than the shells at this point…

  • Great news. I used to have to wait for a trip to Paris to stock up on PH’s macarons on rue Bonaparte but can now get them from his shop in London. Though still a visit to Paris is not complete without a trip to rue Bonaparte. Here’s my piece on the London shop in case anyone hasn’t found it yet http://saffron-strands.blogspot.com/2010/12/macaron-musings.html

  • You know I’ve never had one of those kinds of macarons, I’ve only had the Jewish coconut kind.

  • I just tried to order from Amazon and Kitchen Arts & Letters but neither of them have it in stock. (Maybe they ran out of what stock they had already?) It will be available at the end of the month. Thank you for the heads up. You also reminded me that I needed to order Laduree: The Sweet Recipes in English too! Early Christmas gifts for me :)

  • Bought the book in French last time I was in Paris, and you’re right, the step-by-step master recipe section is invaluable. I never had much luck with macarons until I switched to Herme’s Italian meringue method. But my skills at reading french are pretty basic, so I’m eager to get an English copy. The other place I found very helpful for mastering macarons, was the videos that accompany Gisele Prado Bullock’s book, Sugarbaby. A demonstration of the macronage stage of the process clearly showed what consistancy the batter needs to be folded to. Thanks for the heads-up about the book. Cheers from the Antipodes, Karen

  • Just checked Amazon (both US and UK) and it’s not available, except through other dealers. Then checked Amazon France, and it’s there, in English or French. Cheers, Karen

  • WOW. This looks amazing. I think it’s time for me to invest the $25 already, and pick up a kitchen scale. I’ve tried a total of 9 batches of macarons, all without a scale, and have failed miserably at each one. Haha, tales of a starving (and stubborn) student trying to save money but also bake luxury pastries! Anyway, thanks for this post David!

  • Here’s the Amazon UK Link, the Euro price is significantly more than the British Pounds price. http://www.amazon.co.uk/exec/obidos/ASIN/1908117230/davidleboviswebs

  • I have the French language version and admit that it’s more like a coffee table book than a recipe book. I have tried a couple of his recipes and yes, indeed, it’s all about technique but more than that, this book is beautifully photographed. Thanks for the heads up on the English language version – I know many people who have been waiting on this! PS: how was the peas and mint macaron?

  • In between all else that goes on, I’ve been in a macaron reverie ever since I found your post on the subject. I’ve made them with modest success, but truthfully, they are one dessert I prefer to buy because you can get such amazing different types. In my next life, I plan to come back as a much better baker, complete with proper equipment and the imagination to make crazy macaron variations at home in my spare time.

  • Oh, how inspiring. I loved these – they were little bite of heaven. I tell everyone travelling to Paris to stop be and try some – and then they can die. :) Toronto is attempting to make produce good ones, but they always fall short.

    Your blog is fantastic by the way. Thanks for sharing.

  • Thank you so much for posting this. I’ve been in contact with Grub Street for over a year and they told me it would be out in September. I keep checking on Amazon but haven’t seen it. Although it looks like it will be shipped through another carrier. Can’t wait to order it, now to decide which route to go through. Thanks for the heads up.

  • In my next life, I’m coming back as a macaron. Wait a minute, that’s not quite right, is it? At last it arrived in English since seen it on a few French friends’ coffee tables. You definitely need good digital scales to make macarons. That’s it: La vie est un macaron.

  • you certaintly got around while you were in nyc……thought you were here to relax!

  • Vicki: I did contact Omnivore the other day and the owner said they had the book in stock. There are also some third-party vendors who have copies as well online at Amazon. Kitchen Arts and Letters may have copies left, but if not, either they or Omnivore will most likely be happy to order a copy for you.

    Jane: It’s so close .. and it’s a great store, hard to resist!

  • I bought the French copy as a parting gift to myself when I studied abroad in Europe a few years ago. It remains my most interesting cookbook that doubles as a gorgeous coffee table book! I also love the white truffle hazelnut…there’s something incredibly sultry about that flavor combo. Looking forward to making the arabesque sometime soon, I hope!

  • I just talked to Kitchen Arts and they said it just arrived at JFK and they will have it this week. I’ll try Omnivore. Very excited, I’ve been waiting for this for a year since I can’t read French.

  • I can’t tell you how many times and how many recipes I’ve tried and although they all looked great, they only tasted OK. I thought I was over it, but now you’ve got me wanting to give it one more try….. we’ll see.

  • Ordering on Amazon now! Yay, FINALLY!

  • Wow, who ever made those, they look perfectly beautiful enough to eat. Yum, yum.

  • You’re so right about macarons being technique driven. If you don’t respect something like the drying time they turn out like little pancakes. Like Colette says in Ratatouille, “follow the recipe!”
    Your post made me laugh because you reminded me of the time I spent hours at Kitchen Arts and Letters and bought “Desserts by Pierre Hermé” (co-written with Dorie Greenspan) which I love, along with 5 other cookbooks that I just HAD to have and maxed out my VISA. Very embarrassing but so worth it!

  • David, Thanks for the info. Your own recipe for chocolate macarons worked fine for me. I followed all your directions and everything turned out perfect! I have the original version of PH’s book but i think your method is much easier and i like the fact that it makes smaller batches as I sometimes can’t eat all of it myself.

  • My hubby and I went to Paris for our 1 year wedding anniversary and made the necessary stop at Pierre Herme. Unfortunately, the girl in front of us in line took the last Ispahan (so sad), but we grabbed a bag of macarons and they were so delicious! The book looks great, I’ve never tried making macarons before…maybe one day I will.

  • I have been in search of a great book for Macarons and I trust your word that this would be the book. I just purchased my copy from Amazon. Thanks so much!

  • on david’s pizza recipe, when you form the dough on parchment paper, add the toppings and put into the oven on your hot pan…do you slide the pizza off the parchment paper or put the paper in the oven as well?
    thank you for your help

  • !!!!!!!! Thank you, David! I’d given up hope of ever seeing a translated version!

  • And 5 minutes later, its bought and 1 week away from my hot little hands. Thanks so much!

  • I should ask you to bring me a box to Sydney next weekend!
    Much looking forward to seeing you:-)

  • Thanks for the tip. Don’t have to go all the way to Paris now, not that that’s a chore… I’m sure I’ll come up with another excuse to go.

  • My goodness. What I went through to get a copy of that elusive book in French- at a reasonable price!
    Amazon.fr vendors would not even ship it within Europe, so I had to track down a distant cousin in Paris who agreed to receive the book and forward it to me!!!!

    It is a beautiful book, though.

    David- the regular ones I made successfully right away but I have struggled with those chocolate ones for months. No matter how I mixed, what temp the oven…. Finally found a recipe from Tartlette blog that worked for me. She uses a higher proportion of powdered sugar and that seemed to do it for me.

    Thanks so much for posting- I already know who will be getting a copy from me this holiday season :-)
    Sarah

  • I just wanted to ask what you think of Pierre Hermé’s chocolate and passion fruit macaron. I love the sweet and acid passion fruit with the just-right bittersweetness of the chocolate. Haven’t tried anything better than that at Pierre Hermé….yet.

  • I got the English copy of this book from book depository and I’m loving it! :D

  • Although I am partial to Jill Colonna’s Mad About Macarons (it was so detailed and foolproof that I was able to achieve satisfactory results the first time!), I just might have to check this out. The flavor combinations sound so inventive.

  • That is awesome! Was thinking of buying the French one, but because I’d have to run to the dictionary so often I didn’t. Do you think this will also be available at his stores in Paris? Also, I just got back from your post Les Jars – do you know where I can find Weck canning jars at a good rate here in Paris? Thanks, David.

  • Fantastic! Can’t wait to swoon over the photos, drool over the flavor combinations and work on the recipes. My very stubborn boss (who actually knows very little about baking for a person who OWNS a bakery) makes us use her own terrible recipe for macarons so I have to be content to make the good ones in my own kitchen (fingers crossed that I’ll be successful when trying my hand at Hermes’ recipes)!
    Thank you for sharing! Loveandadore your blog.

  • I’m so excited to get this book! We made a special trip to Pierre Hermes when we were in Paris and I was in LOVE! I’ve yet to attempt making these, and we live at an altitude of 8,500 feet. Altitude tends to influence so many recipes that I’m a bit nervous!

  • This post could not have come at a better time. I’ve been on the hunt for a perfect macaron recipe and I hear Pierre Hermé are the crème de la crème. Any advice for a macaron novice?

  • Looks fantastic… we just returned from a trip to Japan and had macarons at Sakai’s restaurant that were out of this world… inspired me to try and make them one day! Now I have a plan…

  • Thank you so much for sharing the news!!!

  • I am very excited to hear about this because I am currently living in Paris and truly think that Pierre Herme’s macarons are the best overall. The cookie itself is so smooth on top and so crunchy while still melting in your mouth that I think they make any other macaron look somewhat humdrum in comparison (well as humdrum as a macaron can look). I’ve made plenty of macaron both at home and in pastry school and I understand how hard it can be to make a perfect one, and to me Pierre Herme’s macaron is the perfect macaron and what I strive for!

  • oh i can’t wait to get this! making macarons is so rewarding. i started with that i heart macarons book, and it was great for beginners. i can’t wait to see how his technique differs and to try some new flavors.

  • oh my gosh, those macarons look beautiful and delish. That book is def. eye candy.