so good.. magazine – The magazine of the haute pâtisserie

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.More info

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

The calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France. More info

The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info

Marie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.More info

What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info