Learn to make pastry chef Cecile Cannone's delectable macarons that Zagat says, "rival those in Paris," and the New York Times calls, “feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”

Cuter than a cupcake and more delicious, the adorable macaron is tr�s en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:

• Step-by-step instructions for baking perfect shells
• Simple tricks for making smooth, melt-in-your-mouth fillings
• Decorating tips for dazzling, artistic cookies
• Delectable flavors from chocolate and espresso to lemon and pistachio

Be careful. . . “Addictive.” — Time Out New York

About the Author

Cecile Cannone is a French-born pastry chef, food writer, and owner of the Macaron Caf�. She has made a name for herself in the culinary world of New York City. She enjoys sharing her expertise with home bakers and professionals alike.

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