W hen it comes to French desserts, you can’t get more classic than a macaron. Featuring crisp, shiny shells sandwiching a ...

This easy-to-follow recipe doesn't require a sugar thermometer but it does show you how to take your first steps on your macaron journey. Blend the ground almonds and icing sugar in a food ...

Gently fold in the remaining meringue – you will end up with a smooth mixture that will be easy to pipe. Spoon the macaron mixture into a piping bag fitted with a 7mm plain nozzle. Secure the ...

Gently stir in the icing sugar and almond mixture. 3. Use a piping bag with a nozzle, fill with the macaron mixture. Place the silicon mate or a paper template onto a baking sheet. Pipe small rounds ...