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.

Hakka chef Pang Kok Keong has reworked the ancient delicacy in his Singapore kitchen for a new generation of healthy eaters.

Arielle Yang, who is a sixth grade student at the Waterford School in Sandy, Utah, is one of 12 bakers competing on Food ...

Hotel buffets offer plenty of variety for dining, but there are better and worse ways to approach them. Here's what you ...

Sweet and speedy staff are happy to serve up one of over a dozen flavours of drip coffee that are kept fresh and piping hot throughout ... Fresh fruit cups, macarons, crepes, and all sorts of ...

They pipe the filling in ... The trickiest thing to bake for Gill is Macarons, which she described as ‘temperamental’. Gill’s favourite part of working in the bakery?

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

Flick the piping tip to stop. Tap the baking sheets to bring air bubbles to the surface and pop them with a toothpick. Let the macarons rest for an hour. Preheat the oven to 290 °F and bake the ...