F&W's Seton Rossini runs the gorgeous dessert blog Pixel Whisk. Here, she uses our recipes to make beautifully festive Easter pastries.
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“Remember to fold in the meringue to the almond flour mixture. If you overmix, the macarons will deflate,” notes Seton. Separate the mix equally into three small bowls and tint with red, blue and yellow food coloring.