The first time I had a French macaron was in Paris at Ladurée and what a magical experience it was. I wasn’t too sure what I was eating, but all I knew was that it was sweet (überly sweet, in fact), ...

In patisseries across France, delicate sandwich cookies in every color of the rainbow take their place beside elegant eclairs, tarts and other works of pastry art. French macarons -- not to be ...

To prepare macarons, it is preferable that the egg whites are "aged," which means separated from the yolks a day before and stored in the fridge, in a bowl covered with cling film with slits, to let ...