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Entries tagged with 'meringues'

Cookie Monster: Espresso Meringues

Sweets Carrie Vasios Mullins Post a comment

These light and airy cookies are a perfect sweet for when you want a bite that won't weigh you down. In fact the rich coffee flavor might just spur you on. More

Mushroom Meringues

Serious Eats Lauren Weisenthal 2 comments

Mushroom meringues are usually associated with the traditional French dessert Bûche de Noël, but I like to make them on their own as a creative, delicious, and gluten-free addition to cookie plates during the holidays. This recipe comes from Maida Heatter's Book of Great Desserts. More

Cakespy's Halloween: Meringue Skulls

Sweets cakespy Post a comment

These ghoulish meringues are simple to make, but even more fun to serve: personalize your skulls with funny faces to add some sweet charm to your Halloween fete. More

Meringue Skulls

Serious Eats cakespy Post a comment

These ghoulish meringues are simple to make, but even more fun to serve: personalize your skulls with funny faces to add some sweet charm to your Halloween fete. More

Cakespy: Eton Mess

Sweets cakespy Post a comment

Sort of like the love child of Pavlova and Trifle, this confection, consisting of crushed meringue cookies, freshly whipped cream and sugar-coated berries (usually strawberries) takes its name from the venerable Eton College, where it is traditionally served at the school's annual cricket game against Winchester College. More

Eton Mess

Serious Eats cakespy Post a comment

Sort of like the love child of Pavlova and Trifle, this confection, consisting of crushed meringue cookies, freshly whipped cream and sugar-coated berries (usually strawberries) takes its name from the venerable Eton College, where it is traditionally served at the school's annual cricket game against Winchester College. More

Cookie Monster: Coconut Meringues

Sweets Carrie Vasios Mullins 3 comments

When I eat these meringues, I feel like a Big Friendly Giant pulling down sugar spun marshmallow clouds from the sky. I clasp a coconut cumulus in my meaty giant's hands, then pop it into my mouth while laughing, "Ah ha ha, you silly clouds! Ah ha ha, you taste so good!" Just me? More

Sweet Technique: How To Make French Meringue

Sweets Lauren Weisenthal 2 comments

French meringue is one of the most simple, yet mysterious elements in the world of pastry. It consists of only four ingredients; egg whites, sugar, acid, and salt. These ingredients alone may seem unremarkable, but when combined together with the most critical element, forceful whipping, they become a marvel of chemistry and confection. More

Chocolate Chip Meringue Cookies

Serious Eats Lauren Weisenthal 2 comments

I once thought that I didn't like meringue cookies. The ones from the store always reminded me of styrofoam and never had enough flavor to be worth my time. Then, in culinary school, I started messing around with chocolate left over from a molding lesson and some unused egg whites and I wound up with a meringue cookie to die for. They have a great texture and deep chocolate flavor—plus, they're gluten-free! More

Bake the Book: Amaretti

Serious Eats Caroline Russock 3 comments

The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract. More

David Lebovitz's Lime-Marshmallow Pie

Serious Eats Caroline Russock 3 comments

Lemon meringue pie was one of my favorite childhood desserts, and seeing all of those gloriously tall, peaked pies in diner display cases inspired me to try out this Lime-Marshmallow Pie from Ready for Dessert by David Lebovitz. Judging by the photo that accompanied the recipe in the book, this pie looked like a challenge. Was there any way I could replicate the lovely swirls and peaks in my home kitchen? More

Technique of the Week: How to Beat Egg Whites

Sweets Kumiko Mitarai 7 comments

This slideshow will take you through the process of achieving perfectly beaten egg whites, from the whole egg to stiff peaks. More

Mixed Berry Pavlova

Serious Eats Kumiko Mitarai 1 comment

Cook the Book: Meringue Kisses

Serious Eats Caroline Russock 1 comment

[Flickr: freakgirl] In my experience we all tend to fill up during the savory part of the holiday meal, leaving the sweet meal-enders barely touched. In an effort to cope with this dessert neglect I purpose offering a cookie plate... More

Photo of the Day: Meringuesm

Erin Zimmer 3 comments

Photograph from cooklocal on Flickr Meringuesm may not be a word, technically, but it really should be. How else would you define the wispy peaks and valleys made of whipped egg whites and powdered sugar? Don't you just want to poke it? Related Success with Meringue! [Talk] Dorie Greenspan's Creamiest Lime Cream Meringue Pie Sherry Yard's Flourless Chocolate Cake with Meringue Topping... More

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