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Hazelnut Apricot Macarons

Serious Eats Carrie Vasios Mullins Post a comment

Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling. More

Macarons de San Francisco

Serious Eats Emma Kobolakis 5 comments

Decidedly different from those fussy, multicolored cake-cookies that seem to have taken over bakeries, these Macarons from La Boulange: Cafe Cooking at Home are nutty, sweet, and light, owing to a mix of hazelnut and almond meal, egg whites, and sugar. And that's it. More

Francois Payard's Pumpkin Macarons

Serious Eats Carrie Vasios Mullins 3 comments

In this autumn recipe from Francois Payard, classic macaron shells are filled with a spiced pumpkin ganache. More

French Macarons

Serious Eats Lauren Weisenthal 5 comments

Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred. This recipe is for plain, basic shells, which have a sweet almond flavor on their own, but largely take on the flavor of your chosen filling. More

Cook the Book: Pistachio Macarons

Serious Eats Caroline Russock 8 comments

My experience with French macarons is sadly limited. Sure there were a few wonderful ones in France and a handful of lesser-good versions from New York bakeries, but all in all, I haven't eaten more than two dozen in my life. More

Almond Macarons

Serious Eats Erin Zimmer 3 comments

How to Make Macarons

Serious Eats Robyn Lee 33 comments

I'm ashamed to admit that while I have eaten many macarons, I've never made them on my own. Thankfully, plenty of other people much more skilled in the culinary arts than I am have bravely attempted to make macarons in their home kitchens and have shared their results. More

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