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desserts

recipes

Chocolate Earl Grey Macarons

They’re an untraditional pair, but Earl Grey’s subtle citrus notes really enliven the deep flavor of chocolate.
September 2008
recipes

Grapefruit Macarons

High-quality grapefruit marmalade is a handy shortcut for the gooey filling in these macarons.
September 2008
recipes

Chocolate-Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart a chic take on chocolate.
September 2008
recipes

Coconut Passion-Fruit Macarons

Passion-fruit curd and grated coconut add some tropical magic to these chewy delights.
September 2008
recipes

Pistachio-Cardamom Macarons

Contemporary Paris chefs use a lot of Persian flavors like cardamom, apricot, and pistachio, which we used here to modernize the classic macaron.
September 2008
recipes

Profiteroles with Coffee Ice Cream and Chocolate Sauce

Leave it to the French to come up with the classiest way of doing an ice cream sundae.
March 2008
diary of a foodie

Gourmet's Diary of a Foodie: The World of Sweet

Sweet doesn’t necessarily just mean dessert—it is a basic flavor element in all types of food in cultures around the world.
02.09.08
diary of a foodie

Gourmet's Diary of a Foodie: Just Desserts

Join us as we take a look at some of the world’s culinary masters of confection in action.

01.15.08
recipes

Brioche

January 2008
recipes

Raspberry Chocolate French Macarons

Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate.
December 2006
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