Macaroons serve as a perfect blank canvas. While unadorned mounds of coconut, sugar and egg whites are pretty spectacular on their own, it’s the variations that get me jazzed.

Note: Home-baked macaroons made with freshly ground nuts are far more enticing and delicious than packaged ones. To keep them moist, use this trick I learned at La Varenne cooking school in Paris ...

1. Set the oven at 350 degrees. Line 2 unrimmed baking sheets with parchment paper. 2. In a microwave-safe bowl, place the chocolate. Heat for 20 seconds, stir, and heat 20 seconds more, or until ...