Italian meringue is made by beating egg whites until they reach soft, fluffy peaks, then slowly streaming in boiling sugar and beating the mixture until it is thick and glossy. A basic meringue, also known as a French meringue, is made by beating granulated sugar into egg whites until the …
Last year, I was fortunate enough to be a judge at the American Pie Council‘s Crisco National Pie Championship in Florida. I got to taste dozens of pies and helped pick out the best in show. I would have done it again for their 2011 contest, but …
I don’t usually trot out a big plate of brownies for dessert on a special occasion (although occasionally one will slip in there!), but brownies can be the basis for a fabulous and elegant dessert: Baked Alaska. Baked Alaska is a dessert that consists of a brownie base topped with …
If you like meringue, but you’ve never had a pavlova, you’re missing out. Pavlovasare sweet meringues that are baked until crisp on the outside and marshmallowy on the inside. There is some debated over when the recipe was first developed, and whether it was in Australia or New Zealand, …
I definately admire Gale Gand, the ever-so-talented pastry chef and owner of Chicago’s Tru Restaurant. Her books, including Butter, Sugar, Flour, Eggs
I have decided that we need to talk about egg whites. Their chief purpose, in baking, is to lend structure to baked goods. They also add liquid to a recipe, but I’m not going to deal with that right now. Because of the unique properties of egg whites, they alone can be …
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