Pain d'épices is a classic French gingerbread, mainly made of honey. Made in advance, it tastes best a few days' later thanks to the honey.| Mad about Macarons
For those of you who love all things pink. From pink macarons for baby showers, pink October or just wanting to know what flavours there are.| Mad about Macarons
Why it's essential to bake using digital kitchen scales for consistently successful results plus a Terraillon macaron scale review.| Mad about Macarons
Make this easy raspberry macaron filling with white chocolate ganache and fresh fruit - no syrups, just pure flavour. Rose is optional.| Mad about Macarons
Salted caramel macarons with a thick caramel filling between French macaron shells. Excerpt from my patisserie recipe book, Teatime in Paris.| Mad about Macarons