h, Le Macaron! This sweet little masterpiece from France is a serious pain in the-you-know-where to make for many pastry enthusiasts - heck - even some trained chefs have been known to throw the whole batches to trash! But hey - don’t worry, with this step by step recipe, you'll be able to ace it every time!

rozen dessert” Now – that’s a nice thought, right? Did you think of an ice cream? I did! The supermarket freezer loaded with different brands and flavors of ice cream, or a local ice cream shop with window display full of freshly made artisan ice cream! Mhm, that image is certainly worth a thousand spoons…sorry – words! I’m so distracted now that only a hefty dosage of frozen delight can repair my train of thoughts, and I think I have just the thing in my freezer! Chocolate, half a gallon of course! O.K! Now I can talk about frozen desserts until brain freeze hits me!

s it is often the case in the history of sweetness, the origin and/or the inventor of some delicacy that is widely popular today is - unknown. Same goes for caramel.

ave you ever tasted an éclair or glazed petit four? Of course you did! Do you remember that thick, shiny, sweet paste on the top, which was probably the same color and taste like the inside of the pastries? That is fondant icing!

dmit, are you one of those people who toss their freshly prepared shortcrust pastry in the tart mold and then press it in with your fingers? Are you?! Well, don't get me wrong – I'm not saying that you won't make some sort of tart that way, but… ]]>