InNacarons.
BROWNIES, CUPCAKES
COOKIES | F
| Contenido a
IvtroouccioN 6
carons, 8+ Browns, 10+ Cupcabes, 12+ Cookies, 12 + Una fest pe le
sentido, 14
MACARONS, DESDE FRANCIA CON AMOR 6
Bocado de violetas 18 + Besos de albaricoque, 20 * Deicias de
weolate, 22 + Dulce sorpresa, 24+ Fruro del deserto, 26 « Frutos del
bosque, 28+ Fucsia msigco, 30+ Fusién mukicolory vain, 32 +
Golosina de nube rosa, 34 + Goloso café, 36 + Icio ce pstacho, 38 =
Irresistible tentacién, 40 + Jugesa mora, 42+ Lhwvis de chocolate, 44»
| Macarans eon corazdin, 46 + Macarons tricelor 48 » Merengue de
+ Pasion porlas castaas, 52+ Paraiso de rubes, 54+
Sabrosas avellanas, 56» Suavidad de fresa, $8
BROWNIES, IRRESISTIBLE TENTACION 60
Alena dan, 62 « Brownie integral, 64 « Con tes pisos, 66+
Corazsn blanco, 68 + Cubo de albariceque, 70 + Hilo de chocolat, 72
+ Delicados trgngulos. 74 + Lazo nave, 76 * Muffn-bowie, 78+
‘Onzas de cacao, 80 + Sabroso toque de almendras, 82 «Tavtaleta de
| fresa, 84
| (CUPCAKES, JovAS DE LA REPOSTERIA 86
| Azul pimaveral, 88 + Bizcocho de aniversario, 0 + Cestitas de
fondant, 92+ Cristal plateados, 94 « Diversiin en color 96 + Fiesta
| con cerezas, 98+ Fes y maripasas, 100 + Ganache 102
+ Banderines golosos, 104 + Mortehsias de ensuefo, 106 + Huerto de
Pascua, 108 «Jardin de rosas. IQ + Juego de volantes, 112 Lisa de
Menudos corazones, IIB + Nidos
flores, 1M + Legs la primavera
de café y vainila, 120 «
‘Coonies Con CORAZON a2
‘Adviento con engitre, 24 + Christmas cakes, 126 « Duleisima geatina
128 + Esponjosos bolitos, 130 + Galltasrakangan, 122 + Galetitas chic,
134 + Galetitas de melaza, 136 + Gallas en plata, 138 + Galleutas
‘enlazadss, 140 + Gafetias verde bosque. 142 + Liuvia do confeti, 144+
Muesli estrelado, 146+ Pajantos de café, 148» Pascun de colores, 150+
| Pastas danesas 152+ Pastas de corain, 158 » Sabor rstco, 196
| =
| noice b€ amenicanismos 158
“Téronvos USUALES ” 159
INoICE DE RECETAS. 160 Macarons
Raia ga
El origen de este dulce es incerto, pero la mayoria
de los autores lo sitda en Italia, habiendo pasado a
Francia de la mano de Catalina de Méshicis en el
siglo xv1. Sise sabe con certeza que durante la
Edad Media lega a este pais y que, a partic de
entonees,suffe diversas transformaciones hasta
convertirse en lo que hoy conocemos por ese
nombre: Los macarons se preparan con clara de
hueve, azticary almendra molida, fo que les da
uns textura crujente por fuera y blanda y
‘cremosa por dentro. Al principio constaban de
una sola cara en la que se embadufnaba alguna
crema o ganaché y en la década de 1830 sclian
servirse de dos en dos, junto a mermeladas,
lcores y especias,
El macaron de dos caras con un relleno en el
centro fue inventado en una confiteriaparisna, la
casa Ladurée. Ahi también se utiizaban
ccolorantes para dar los pastelitos un color
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