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 ...

This is not your average flourless cake. It's also not the chocolate-dipped coconut macaroons that have historically graced Passover seders. It's a gluten-free and dairy-free hybrid of the two. Which ...

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, ...

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 ...

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 ...