The macarons are best eaten after they have been stored in the fridge for at least a few hours and then brought back to room temperature. makes 1. To make macaron shells, preheat oven to 160°C. Cut a ...

Making macarons (French-style macaroons) is easier than it looks. Having the right equipment is important, as is attention to detail and a little practice. 1. Line oven trays with baking paper marked ...

There are many types of French macarons, but the ones that most people think of are the pretty, pastel-coloured confections sandwiched together with a sweet filling. The perfect macaron is one that is ...

Recipe by Marianne Stewart, pastry chef at Bake With Maria Ganache 150g white chocolate, chopped into small pieces 20g sour cream 70g double cream ½ tsp glucose ½ vanilla pod, empty (optional) ...

When it comes to Mother's Day, most people take the easy route: take mum out for a meal and/or shower her with chocolates and flowers. I'm proposing something that takes a little more time and effort: ...