Sixty recipes for simply decorated French macarons, with instructions on how to master the basic recipe before moving on to more ambitious bakes.
Annie Rigg is a freelance food stylist and writer who has worked on numerous books and bestselling magazines. In another life she cooked for world-famous acts on tour, such as Tom Jones, Paul McCartney, Pink Floyd, and The Rolling Stones. She has written a number of books for RPS, including Fabulous Brownies, Decorating Cakes & Cookies, and Magical Animal Cakes.
Award-winning chef Loretta Liu grew up in Singapore, where in the kitchens of the legendary Raffles Hotel, she was schooled in classical French cooking by the likes of Pierre Gagnaire and Alain Ducasse. On moving to the UK, Loretta became a chef and teacher at Raymond Blanc's Le Manoir Aux Quat' Saisons, and later taught at Jean Christopher Novelli's cookery school. In 2010, she started a business that supplied macarons to customers such as Harvey Nichols and Michelin-starred restaurants, including Jason Atherton's Pollen Street Social. For RPS she has written Supercute Macarons and Dim Sum.
