These little cakes are firm enough to dip into the chocolate fondue. Cut into halves to encourage one dip, one bite.
Melted chocolate transforms classic madeleines into a truly exquisite treat. For the best texture, enjoy them the same day they're made.
Known as kourabiedes, these melt-in-your-mouth cookies boast an icing sugar coating which makes them resemble little snowballs.
These darlings of every French pastry shop are worth the effort and fuss for which they are famous. For best results, make them when the weather is clear and dry to avoid soft or sticky macarons.
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
"I came up with this recipe when I needed a rice dish to go with an Easter ham," says Elizabeth.
