Abstract:
Macarons Math, Science, and Art, provides you with an unusual, though scientifically sound combination of ingredients and techniques for the perfect macarons—ruffled feet, smooth tops, and no-hollow discs.

This must-have book pulls out all the stops in developing a stable and low-moisture macaron batter by incorporating uncommon practices such as the use of tapioca starch, whipping the meringue for 16 minutes, a baking stone, nested baking pans, a cracked-open oven door, and a small fan.

The book also shows you how to manipulate your resources and environment to ensure the best success in testing or creating a new recipe.