A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses.
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This light and fluffy Italian meringue buttercream is slightly sweet and extremely workable.
Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent dessert. For gluten-free just omit the malt.
Nearly a dozen eggs make up the filling and topping for this The Gramercy Tavern Cookbook lemon meringue pie. This yields a custardy, yolky-sweet core and clouds of fluffy meringue. It's the perfect palate cleanser for heavy holiday suppers.
A giant version of the campfire classic. Say It With Cake sandwiches whipped ganache and Swiss meringue between layers of white cake.
Pavlovas are classically served with sour passion fruit or kiwi to offset the sweetness of meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème anglaise and drizzled with just-warm caramel sauce.
The yin and yang of chocolate and vanilla are united in several mediums under Le Dome. La Boulange: Cafe Cooking at Home combines chocolate and vanilla creme, chocolate shavings, meringue cookies and whipped cream; an assortment of textures making a delicious dessert.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
Cappuccino cupcakes with a cappuccino meringue topping.
A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time.
If you like sticky sweet all-American flavors, this is the dessert for you. It's a little bit of work to put together but it will definitely impress and it makes a great birthday cake.
To those Key Lime Pie purists out there, I'm sorry, this recipe is probably not for you. For everyone else, adding a little hint of coriander to key lime pie adds a delightful dimension of flavor that's worth trying the next time you've got little key limes in your possession.
Almond crunchies are a cross between biscotti and meringue cookies, flavored with aniseed and cardamom. Thick, whipped egg whites give them an addictively crunchy, chewy texture that shatters and melts in your mouth.
There's something special about having your very own dessert. Larger than petits fours, but just as precious, the surprising layer of madeleine cake push these tarts past pleasant and towards perfection.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon.
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.
Crisp-shelled, marshmallow-chewy meringues are layered with lightly sweetened butter into a cloudy white cake that's an unexpected surprise.
Banana. Caramel. Pudding. Need I say more? This massive pudding from Baked Elements: Our 10 Favorite Ingredients is as soft and welcoming as your warmest blanket. The rich caramel and banana flavors are just as comforting.
This dessert is versatile. With sweet potato ice cream, it takes on a Thanksgiving personality. With dark chocolate, coconut, banana, or lemon ice cream, it feels like dessert à la Route 66: chocolate silk, coconut cream, banana cream, or lemon meringue pies. With Roasted Strawberry & Buttermilk Ice Cream, made with the addition of a teaspoon of rose water or a drop of essential oil, if you like, it becomes an elegant spring offering.