Stuffed Artichoke Bottoms

The French Macaron

Our Managing Editor, Ellen Stafford, interviews Sweet ReMarks Columnist Keli Marks about the famous French cookie.

Macarons from Bakery 28 include the Honey Bee, Toasted White Chocolate with Salted Carmel center, Mint Chocolate Chip, Almond and more!



Egg whites, sugar, and almond flour are the essential ingredients in this exquisite treat. However, simple the ingredients may be, it takes experience to create perfection as Pastry Chef Keli Marks explains in the video below.








The Interview



12 macarons: the perfect hostess gift or the perfect gift for yourself!


Click here to see more of Keli Marks’ creations & recipes


Interview, photos, and video by Ellen Stafford

Music by Owl_Glance from Pixabay



Pastry Chef Keli Marks

Pastry Chef Keli Marks is a graduate of the Culinary Institute of America in Hyde Park, NY. She received a full year education at the French Pastry School in Chicago, IL in exchange for being the very first assistant to Jacquy Pfeiffer & Sebastien Canonne, MOF when they opened the school in 1996.

Keli has been on the Food Network on three separate occasions: Sugar Rush, Romance Novel Cake Challenge and The Holiday Baking Championships. In addition, she was on the Chicago chapter’s board for Les Dames d’Escoffier from 2009 – 2011 and was a guest pastry chef at the famed James Beard House in NYC in 2013.

As the pastry chef owner of Bakery 28, she incorporates local ingredients from farmers within the Carolinas and promises to only use natural ingredients.



The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent, its publisher or its staff.


Use the Connect Buttons below to connect to this featured business!