Blue Corn Macarons are elegant and a great choice for an edible gift to give to hostesses and families alike during the holidays. These little sandwich cookies have a light, airy cookie with a sweet vanilla bean ganache between them. You’ll notice these cookies have a bit of a blue hue due to the addition of blue cornmeal for a satisfying and sweet crunch. If you’ve always wanted to make macarons but were worried about the complicated process, we break down this recipe to ensure complete understanding for all levels of bakers. That way you can bask in your finish product while feeling like a successful baker.

What is Blue Cornmeal?

Blue cornmeal is a type of cornmeal made from blue corn, a variety of maize with a distinctive blue kernel. It is often used in traditional Mexican and Southwestern cuisine. Blue cornmeal has a slightly nutty flavor and a coarser texture than yellow cornmeal. It is a good source of fiber, protein, and essential nutrients. And yes, it will add a tint of blue to whatever you’re creating.

Blue Corn Macarons

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• Author: Chainé Peña
• Yield: 2 dozen 1x

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Description

Who knew blue cornmeal in a cookie could be so good?

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Ingredients

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For the Macaronage:

• 130 g confectioners’ sugar
• 140 g finely ground almond flour
• 100 g of egg whites at room temperature
• 90 g granulated sugar
• 1/4 tsp cream of tartar
• 25 g finely ground blue cornmeal

For the Vanilla Bean Ganache:

• 200 g good quality white chocolate
• 100 ml heavy whipping cream, to be heated
• 190 ml heavy whipping cream, cold
• 1 tbsp vanilla bean paste (you can substitute vanilla extract but paste is best)

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Instructions

For the Macaronage:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Meanwhile, in a stand mixer, whip egg whites to just foamy. Add 1/2 of the granulated sugar and all the cream of tartar. Whip another minute, then add remaining sugar. Whip to soft peaks.
3. In a large mixing bowl, start to fold 1/2 of the dry sifted mixture to the meringue. Once incorporated, add the blue cornmeal. Fold until batter stretches easily into ribbons and can create a figure 8 without breaking. Don’t overmix or cookies will spread too much. Undermix and your cookies will crack.
4. Fill a piping bag with a round tip. Chainé recommends a large 2A. Arrange silicon baking mats on a pair of baking sheets. You can purchase Silpat mats with a classic macaron size template; this will help you create a consistent size. Pipe macarons onto baking mats.
5. Dry for 20 minutes. Meanwhile, preheat oven to 275 degrees.
6. Bake for 10 minutes, rotate pans from front to back and top to bottom baking racks, and bake a final 10 to 12 minutes. Cookies are done when you gently push a shell and it doesn’t move.
7. Allow macarons to cool fully before filling.

For the Vanilla Bean Ganache:

1. Heat chocolate and 100 ml of cream in a bain marie until melted and fully combined. Use a spatula, rather than a whisk here, to avoid incorporating air while mixing. Take the pan off the heat and mix in the cold cream and vanilla. Chill overnight.
2. Whip with a stand or handheld mixer until the ganache is stiff and pipeable. Spoon mixture into a piping bag with a round tip.
3. Fill half of the macarons and top with the remaining macarons. Store in an airtight container for up to 4 days.

Recipe by Chainé Peña / Styling by Julia Platt Leonard / Photography by Tira Howard

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Chef Selina Progar, one of Pittsburgh’s finest pastry chefs, shared her favorite pie crust recipe and dishes deep about pie with TABLE readers.

Pie crust recipe aside, I was not always a “Pie Master.” About 10 years before I went to culinary school, my friend and I decided to make a pumpkin pie out of a real pumpkin and bake it inside a pumpkin. We looked through cookbooks to learn how to roast the pumpkin. That part went well, but we made a huge mess in the process of pureeing it because all we had was a hand mixer.

We added all of our ingredients (or thought we did) in unmeasured amounts, poured the totality back into the pumpkin, and put it in the oven to bake. Over three hours later, the pie was still fully liquid. I think we forgot the eggs, but I have no idea because we didn’t measure anything. We ended up just spooning it over ice cream and eating it out of a bowl.

I have since gotten a lot better at making pies and baking in general. It’s what I do for a living, and I love it. I’m happy to share my best pie crust recipe with you, as well as three delicious pie recipes.  

6 Tips for the Making the Best Pie Crust Recipe

1. Roll it out ¼-inch thick.
2. Keep it cold, by taking it in and out of the fridge and working in small batches.
3. Use lots of flour and use 2 pastry brushes – one for flour dusting, one for egg wash.
4. Do not overwork the dough, and if you need to form the scraps back together, allow it   to fully chill before reworking it.
5. Buy fun cookie cutters and pastry rollers.
6. Egg wash to help the dough stick to itself and create a glossy golden brown appearance.

Pie Crust Recipe

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• Author: Selina Progar

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Description

The only pie crust recipe you’ll ever need!

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Ingredients

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• 4 sticks butter, cold
• 4 cups AP flour
• 1 tsp salt
• 8 fluid oz water, cold

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Instructions

1. Cut butter into small cubes, and place in the fridge for 30 minutes. Once the butter is cold, add to the flour and salt, and mix by hand or with the paddle attachment of a mixer in first speed.
2. Mix until the butter is incorporated, and about the size of peas. Add the cold water, and continue to mix just until together. Form into a square, and wrap in plastic wrap and chill for at least 4 hours, preferably overnight.
3. When rolling out, use plenty of flour, but keep a pastry brush handy to brush off excess.
4. Place ½ the dough on a floured table and using a rolling pin, roll in all directions evenly until it’s about a ¼ of an inch thick.
5. Lay down pie pan and cut a circle two inches larger than your pan.
6. Place this piece of dough in the bottom of your pie pan, then slightly pull the dough up the sides of your dish all the way to the edges.
7. Place back in fridge for 30 minutes.
8. Place desired filling in the pie.

How to Make a Lattice Top

Create a lattice using your remaining pie dough! Roll out the dough evenly. Using a pizza cutter, or a fluted pastry wheel cut 1-inch strips of dough, straight and neat. At this point you can cut and use strips or braid or twist for a more elaborate crust. Place the strips back in the fridge for 15 minutes. Dust off the excess flour.

Remove your pie crust recipe from the fridge, and fill with desired filling. Remove strips from fridge. Lay strips vertical over filling with 1 inch in between each piece. Fold back pieces 1, 3, 5, and 7 (if applicable). Lay one piece horizontally over pieces 2, 4, 6. Fold pieces 1, 3, 5, and 7 back over the horizontal piece. Fold back towards you pieces 2, 4, and 6. Lay a second horizontal piece over 1, 3, 5, and 7. Repeat until you have a fully weaved pie.

Crimp the edges and pinch off any excess dough. Brush the pie dough with egg wash to create a golden crust. Follow these steps, and my best pie crust recipe is sure to become yours, too.

Try your new skills on Selina’s recipes for a Blueberry Maple Pie or Bourbon Honey Purple Potato Pie.

Story by Selina Progar
Photography and Styling by BurkleHagen

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Blueberries can be canned or frozen during summer, and used in the fall as a reminder of summer time. Its traditional appeal makes it a hit at every table it appears on.

What is the History of the Blueberry Pie in America?

Blueberry pie holds a cherished place in American culinary history, rooted in both Indigenous food traditions and early colonial cooking. Long before settlers arrived, Native peoples of North America gathered wild blueberries, using them fresh or dried in dishes like pemmican. These berries, prized for their deep flavor and nutrition, later found their way into European-style baking when colonists adapted familiar pie-making techniques to local ingredients.

By the 18th and 19th centuries, blueberry pie became a regional favorite in New England, where wild blueberries thrived in rocky, acidic soils. Recipes began appearing in cookbooks, often alongside other berry pies like raspberry and currant. The development of commercial canning and the rise of cultivated blueberries in the early 20th century helped the dessert spread nationally. Blueberry pie’s convenience, color, and tangy-sweet balance made it a summertime staple.

Today, blueberry pie is more than a dessert—it’s a symbol of seasonal abundance and American identity. In fact, it is the official state dessert of Maine, where wild blueberries still flourish. With its buttery crust and jewel-toned filling, blueberry pie connects the country’s agricultural heritage with timeless comfort food traditions, remaining as beloved on modern tables as it was centuries ago.

Chef Selina Progar shows us how to make her own Blueberry Pie recipe. Her addition of maple syrup to the filling recalls the berry’s New England roots while also adding the perfect dose of sweetness. Be sure to grab her homemade pie crust recipe to complete your masterpiece.

Blueberry Maple Pie

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• Author: Selina Progar

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Description

A sweeter blueberry pie.

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Ingredients

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• Homemade Pie Crust
• ¼ cup of flour
• 2 tsp lemon juice
• ½ tsp cinnamon
• ½ pure maple syrup
• ½ tbsp maple extract
• Pinch of salt
• 5 cups blueberries, fresh, frozen, or preserved

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Instructions

1. Mix together flour, lemon juice, cinnamon, maple syrup, maple extract, and salt in a large bowl.
2. Fold in blueberries. Set aside until pie dough is ready.
3. Bake at 375 degrees until the crust is golden and the blueberries are bubbling.

Story by Selina Progar
Photography and Styling by BurkleHagen

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The biscochito, that spicy, anise-flavored cookie brought to New Mexico by the early Spaniards, is center stage at just about every celebration in the state from wedding receptions to baptisms, and especially during the holiday season.  

Similar to shortbread or butter cookies, biscochitos have their own unique flavor, thanks to crushed anise seeds and hints of orange and cinnamon.  

The History of Biscochitos and New Mexico 

It’s no wonder that in 1979, New Mexico made the biscochito its official state cookie, making New Mexico the first state to have an official state cookie. Clearly, New Mexico has its priorities straight, recognizing these cinnamon sugar-topped treats that practically melt in your mouth.  

Yes, you can find biscochitos for sale in grocery stores and bakeries but ask any local and they’ll tell you the cookies are easy to make. If you’re lucky, they’ll even share their family recipe, often passed down from their grandmother or favorite tia (auntie). 

The secret tip, and don’t try to get around it, is LARD! You can substitute butter but they just won’t taste the same. For an authentic New Mexico biscochito, lard is key. (You’ll find it in the baking aisle, near the cooking oils and shortening.)  

Dealing with the Dough

Biscochito dough is not like many other cookie dough. It’s more like pie crust dough. After mixing all the ingredients together, you will have a crumbly mixture. Dig in with your hands, working the dough into a ball, and keep at it until you have all the loose dough and flour pieces incorporated. 

Refrigerate the dough, then separate into three balls, and roll out on a lightly floured surface. If it still feels crumbly, work the dough a little more. The lard requires kneading. It will be worth it. You’ll see!  

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Traditional Biscochitos

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• Author: Cyndy Tanner
• Yield: 3 Dozen 1x

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Description

Try making this New Mexico state cookie at home!

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Ingredients

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• 3 cups all-purpose flour 
• 1 1/2 tsp baking powder 
• 1/2 tsp salt 
• 3 tsp crushed anise seed 
• Zest of one orange 
• 1 1/4 cups lard 
• 3/4 cups sugar 
• 1 large egg 
• 1 tsp pure vanilla extract 
• 1 cup sugar 
• 2 tsp ground cinnamon 

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Instructions

1. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest. 
2. In a separate large bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine.  
3. Gradually beat in the flour mixture and stop as soon as mixture is combined. The dough will be crumbly and resemble pie crust dough. 
4. Using your hands, work the dough into a ball, like you would when making a pie crust, incorporating all the loose pieces of flour mixture. Wrap in plastic and refrigerate the dough for 30 minutes. 
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for the topping. 
6. Take the chilled dough and separate it into three balls, roughly the same size. Take one dough ball at a time and work it into your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together – the lard needs a little extra help. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
7. Cut out cookies using a circle or star shaped cutter. 
8. Place cookies on a lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to overcook!). Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). While they are on the pan, sprinkle them with some of the cinnamon and sugar mixture. When they’ve cooled for 10 minutes, you can then carefully dunk them into the sugar mixture, place on cookie rack until completely cooled.  

Story by Cyndy Tanner / Photography by Tira Howard

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This Campari Olive Oil Cake is inspired by a recipe from Melissa Clark (one of our food heroes!) which we found online at The New York Times. We use a combination of blood oranges, grapefruit and lime for our citrus hit but feel free to mix and match. Steeping a bay leaf in the milk adds herbal and slightly floral notes to the cake.   

Tips for Using Alcohol in Baking

Alcohol can add depth and complexity to baked goods, enhancing both flavor and texture. When using alcohol in baking, it’s important to choose the right type for your recipe. For example, strong spirits like rum or whiskey can add a bold flavor, while lighter alcohols like brandy or orange liqueur can provide a more subtle note. In this case, we use Campari for its touch of citrus and its bitter flavor. Keep in mind that alcohol evaporates during baking, so you may need to add slightly more than the recipe calls for to achieve the desired flavor. Lastly, you want to consider the alcohol content when choosing a recipe, as higher alcohol content can affect the texture and moisture of your baked goods.

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Campari Olive Oil Cake

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• Author: Julia Platt Leonard, Adapted from Melissa Clark

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Description

We’re sure you’ve had Campari in your drinks but what about your cake?

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Ingredients

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• 1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan. 
• 2 cups all-purpose flour 
• 1 2⁄3 cup granulated sugar 
• 1 tsp fine sea salt 
• 1 tsp baking powder 
• 1⁄2 tsp baking soda 
• 2⁄3 cup whole milk 
• 1 bay leaf 
• 2⁄3 cup mild olive oil 
• 3 large eggs 
• 1⁄3 cup Campari 
• 1 tbsp grated grapefruit zest 
• 1 tbsp grated blood orange zest 
• 1 tsp grated lime zest 
• 1⁄4 cup fresh grapefruit juice 
• 2 tbsp fresh blood orange juice 
• 1 tbsp fresh lime juice 
• Whipped crème fraiche, whipped cream or powdered sugar, to finish 

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Instructions

1. Preheat oven to 350 degrees. 
2. Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.  
3. In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.  
4. In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside. 
5. In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan. 
6. Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean. 
7. Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.  
8. Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.