Hold the bag straight up to pipe the macarons, hovering the tip about half an inch above the circle's center. Keep squeezing the bag until the batter evenly flushes out to the edge of the circle.
Eitan Bernath’s fluffy, spiced sufganiyot are fried to golden brown, rolled in cinnamon sugar, and filled with a cardamom-spiced pastry cream. Recipes published by Food & Wine are rigorously ...