Snowed in and hibernating this January? Time to perfect your skills with these perfect project recipes, like homemade pasta, ...

Macarons are notoriously finicky to bake. But you won't want to miss the simple step that makes the difference between frilly feet and, well, not that.

W hen it comes to French desserts, you can’t get more classic than a macaron. Featuring crisp, shiny shells sandwiching a ...

For this recipe you will need silicone paper, a sugar thermometer, an electric whisk and a piping bag fitted with a 7mm plain nozzle. For the macarons, preheat the oven to 140C/120C Fan/Gas 1.

During their research and development processes, Finia inspected every macaron recipe she could get her hands on from the most famous of books to the world's most established producers.

A cabinet full of products on the side of a road, trusting people not to steal everything in it may seem naïve in today’s ...

Macarons are tricky. There’s no getting around it, but it’s what makes them special. This Italian meringue technique helps to stabilise the sugar and egg white to give you a fighting chance.

They were often called 1-2-3-4 or number cakes because recipes called for 1 cup of butter ... hand-laminated croissants, bread and French macarons. The Cake Lady Bakes was opened by Staci Dunn in ...

We caught up with chef Pooja Dhingra ahead of The Power Play by Masters of Marriott Bonvoy at The Ritz Carlton, Bangalore to talk about her journey mastering th ...

Julie Hutton, owner and baker of Reve Patisserie, has made a name for herself in Santa Barbara’s pastry scene with her ...

Arielle made macarons that resembled lambs, and filled them with a mango pastry cream. She created a farm habitat, using brown sugar for dirt, and made a lemon cream cheese frosting to balance the ...