Two months ago, I wrote about coconut macaroons, the wonderfully gooey and crispy confection that can be made with egg whites, sugar and coconut. Last weekend, I made macarons with only one “o” — a ...

The first time I made macarons, I was 14. My family was on vacation in Paris, and we spent an entire day tucked away in an ...

Ethereal to the tongue, bright and pleasing to the eye, the dainty Parisian pastries known as macarons are tiny bites of luxury. Made of little more than almonds, egg whites and sugar, often dyed to a ...

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 ...

Laissez les bon temps rouler with these melt-in-your-mouth Mardi Gras macarons filled with a light and airy lemon buttercream. Macarons are not to be confused with macaroons, which are dense, chewy ...