The macarons have the classic crisp shell over an interior that’s chewy like a brownie, heavily flavored with cinnamon, for ...

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

It all began when Kara Zummer took Wilton classes with her father to learn how to decorate cakes in high school. “I’ve always ...

If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to ...

For the macarons, preheat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with silicone paper and draw 12 well-spaced circles, each 4.5cm/1¾in in diameter, onto each sheet of paper.

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