Biscuits and Confectionery

Macarons are the most technical preparation in all of dry patisserie, and the most sensitive to their surroundings: humidity, temperature and resting decide the outcome before the oven has any say. This volume starts there, deliberately.Five chapters: macarons, madeleines and financiers, fine biscuits, confectionery and sweets, dry pastries and petits fours. Once past the first chapter, the rest runs downhill.