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 ...

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 ...