Petit par sa taille, mais grand par son goût ! Chaque année, le 20 mars, les pâtissiers fêtent la Journée du macaron partout en France et dans d’autres pays du monde. Initiée par Pierre Hermé, cette ...

Tamisez les poudres d'amandes et de noisettes, le sucre glace et le cacao en poudre. Réservez ce mélange. Dans une casserole à fond épais, mélangez le sucre et l'eau et faites chauffer. Plongez le ...

Corinne Marcheix reçoit en direct le chef pâtissier Pierre Hermé, pour revisiter la recette des macarons. Cuisiner Revisité émission animée par @corinnemarcheix27 mercredi de 10h à 11h. À tout moment, ...

Hippity-hop, here comes the Easter Bunny! But this year the dapper Monsieur Lapin (French for "rabbit") has dumped the colorful jelly beans and hard-cooked eggs and filled his basket instead with ...

Francois Payard created the special treat for Macaron Day on March 20. — -- First there was the cronut and now there's the macaron donut. The "macaronut" is famed pastry chef Francois Payard's ...

Tamisez la poudre d’amandes et le sucre glace au dessus d’une feuille de papier sulfurisé. Mélangez-les et réservez dans un saladier. Étape 2 : la cuisson Dans une casserole, cuire l’eau avec les 150 ...

Is there any pastry chef as renowned and universally admired as Pierre Hermé? The legendary Picasso of Pastry, also known as the King of the Modern Patisserie, is now collaborating with Häagen-Dazs on ...

Three years ago, pastry chef Yohann Le Bescond set out looking for a job anywhere that wasn’t in France. He had lived and worked in the country all his life and wanted a change. A job posting on a ...

Looking for a showy dessert cookie for a party, well look no further. French macaroons are actually very easy to make and the fillings are as varied as your imagination. 1) Sift the almond meal and ...

Macaron Parlour on St. Mark’s Place in New York City is rolling out Cheetos macarons just in time for Halloween. It features a Cheetos-infused white chocolate ganache and is finished off with a ...

Supansa Banker, executive chef at 2South Food and Wine Bar, carefully pipes macaron batter onto a Silpat macaron mat. Photo by Teresa J. Farney Hippity-hop, here comes the Easter Bunny! But this year ...