Cream cheese, a sneaky bit of baking powder, and a simple folding technique make this pie crust infallible. The filling is a standard frangipane, a French almond cream used in all manner of fancy ...
Most professional bakers and cookbook authors, including Jeffrey Larsen of “Gluten-Free Baking at Home” and Aran Goyoaga of “Cannelle et Vanille ... But macarons and dacquoise (meringue-based cakes) ...