François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients. Beautiful ...

These macaroons are crisp on the outside and tender on the inside, with a chocolate-dipped base for a little Valentine’s Day ...

Cookbook author Jason Schreiber made a Coconut Apricot Macaroon Cake and talked about why he is out to shatter the misconceptions about fruitcake. Fruit Cake: Recipes for the Curious Baker is ...

These festive treats are perfect for the Jewish holiday. As Passover begins, Breads Bakery shared three traditional treats from its menu to recreate three of its flourless confections in your home ...

Line the sides and base of the tin. Preheat the oven to 180°C. To make the cake, cream the butter, add the caster sugar and beat until light and fluffy. Whisk the eggs and egg yolk and add gradually, ...

Preheat the oven to 170C/150C fan/gas 3 and butter the base of a 20cm loose-bottom cake tin about 5cm-6cm deep. Using an electric whisk, whiz the egg whites and light muscovado sugar together in a ...

Who isn’t looking for a departure from boxed cake mix? New York City cookbook author Jake Cohen promises gooey chocolate decadence with these “Kosher for Passover” brownies. The recipe, featured in ...

Often called a macaron rustique or macaron à l’ancienne, these cookies are different from the colorful macarons de pâtissier that have become wildly popular in the last few years. They have a higher ...