Baking instructor Nancy Burgeson shows us how to make homemade macarons for beginners.


3 large egg whites at room temperature (100 grams)
¼ tsp cream of tartar
Pinch of salt
¼ cup granulated sugar
2 cups powdered sugar (fluff and measure)
1 cup almond flour
1 tsp flavoring (your choice)

In a large mixing bowl place room temperature egg whites, mix until frothy.

Add cream of tartar and the pinch of salt.

Slowly beat in 1/4 cup granulated sugar beating until soft peaks form.

Add flavoring of your choice and continue to beat until very stiff peaks form.

In another bowl sift together powdered sugar and flour.  Discard any large lumps.

Add about 1/3 of the flour mixture to the egg white mixture and fold in gently.

Add the remaining flour and keep folding until all is well blended.  This will take some

time to incorporate (about 65-75 strokes).  Mixture is ready when it looks like flowing

lava or can form a steady ribbon or figure eight when lifted and dropped into bowl.

Fill a piping bag with a number 12 decorating tip.  Pipe onto prepared surface.

Now release the air bubbles by dropping pan several times on counter top.

Set aside to dry for 30-35 minutes until skin forms.

Bake at 300 degrees for 20 minutes.  Do not allow to brown.

Age baked cookies in refrigerator for 2-3 days, filled or unfilled.

Makes about 30 cookies


¼ cup salted butter
¾ cup powdered sugar
1 cup fresh raspberries worked through a sieve to extract 3 tbsp of juice

Cream butter and powdered sugar together until somewhat fluffy.  Blend in raspberry juice.


1 8-ounce package of cream cheese, softened
½ cup lemon curd

Beat together until well combined

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