Macaron Tips & Techniques

I have been studying the various techniques on how to create these dainty little cookies from France, called “macarons.” Macarons should not be confused with the other cookie by the same name, but different spelling . . . “macaroons”, a coconut filled condensed milk Italian cookie. The French macaron is a light and airy cookie,…

Heavy vs. Whipping Cream- Which is Best?

Have you noticed that there are different types of cream at the grocery store? There are three types from which to choose: *Pasteurized Heavy Cream – Offers a lush velvety texture and great flavor. *Ultra-Pasteurized Heavy Cream – A super thick texture, lacks a bit in flavor. *Ultra-Pasteurized Whipping Cream – Lighter, an airy texture,…

Citrus Lemon Tart with Easy Tart Pan Removal Tip

In Arizona, it’s almost time for our gorgeous aromatic citrus trees (including lemons, limes, oranges and grapefruit) to begin producing. You can smell the luscious scent of their leaves in the air now. One of my favorite desserts to make once the citrus comes fully into season is a lemon tart. The sweet, cookie-stye crumbly…