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) Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 2) Whisk the condensed milk, egg white, vanilla, orange extract and salt in a medium bowl until well ...

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 ...

A Jayne Sutton recipe adapted from "Cookies Unlimited," by Nick Malgieri (Harper Collins, 2000), these macaroons are made richer by the use of whole eggs.

Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 ...