Ahh, the macaron. So beautiful, and fragile, like a Faberge Egg. And so elusive, it is. Or is it? The day I learned how to make them, the chef gave me a demonstration, and then I made them on my own. They came out well. No drama. And since they were on our daily petit […]
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I had a career going in advertising when one day I got the crazy idea to start over and become a pastry chef. Now I'll show you what I learned working in fine dining restaurants all over NYC right here with step-by-step photos. So grab your rolling pin and join in.
