The key to macaron-making lies in the texture of the cookie itself. Smooth tops, perfect air bubbles, and a crisp exterior ...

The first step in making macarons is to whip a very firm meringue, which creates a stable base.Then, you mix in your dry ingredients using a folding motion, in a process called macaronage, which ...

The idea to slap some filling between two traditional macarons back in France is often attributed to Paris-based pastry chef Pierre Desfontaines circa 1930, though it’s possible that another ...