Pierre Hermé is a fourth generation chef, now universally acknowledged as the King of French Pastry, with shops in Tokyo, Paris and London. His book Macarons (Grub Street Press, £25) is one of those glorious hardbacks that is so beautifully illustrated it makes for compulsive reading.

As making macarons is mostly about technique, rather than just a standard recipe, readers will greatly appreciate the 32 step-by-step photo-illustrated instructions for making both shells and fillings.

The recipes are so detailed that space does not permit me to place one in this space, instead here are some of Pierre Hermé’s hints that will help you make a perfect macaron.

TOP TIPS: Use your colourings sparingly.

To flatten out the points that appear having piped the shells on a baking tray, lift up the baking tray and rap it gently on the work surface that is covered with a kitchen towel.

Once you have piped out the macaron shells on the baking tray covered with baking parchment, leave them to settle for 30 minutes, or until a skin forms on the surface.

The shells should not change colour during cooking, so it is important to get the temperature right. As oven temperatures vary a great deal, an oven thermometer can establish you have reached the correct temperature.

When the shells have cooked, slide the parchment on to the work surface. This is important, as they will go on cooking if you leave them on the tray. Allow the shells to cool on the baking parchment, then remove them carefully, laying them flat-side up on another parchment paper.

When filled hold them in the refrigerator for 24 hours, removing them two hours before eating at room temperature.