It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE. If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing...
I didn’t even know there was such a thing as meringue powder before this project, but basically it is an egg-white substitute used in place of whipping up fresh eggs. Normally, I’m not a fan of substitute convenience products but since this was the first time I was making this cake ...
When you’re ready to serve, slide on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate so that you get curls rather than rubble and sprinkle on top. Alternatively du...
As many hotels do in Japan, they gave us pajamas to wear. Mike had me take a photo of him standing outside our tiny room 906. The pants were a bit short! We had dinner Tuesday night at a place at Tokyo Station. We had no idea what we were getting and to be honest, it wasn...
This is the best and the simplest meringue recipe you can come across. Once you master making this classic meringue, the sky is the limit on how you can use it, from dollops and pavlova bases to lemon meringue tarts. INGREDIENTS: 4 large egg whites… ...
Combine the meringue powder and water in the large bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until they're combined, then sift in the powdered sugar and beat on low until the sugar is moistened. Add the corn syrup and extract, and beat them in. Turn ...
Best place to eat: Macaroons Laduree, Paris The original M Ladurée opened his bakery on the rue Royale in 1862. In 1930 his grandson invented the double-decker macaroon – two shells of the meringue-like pastry held together by creamy ganache filling. Ladurée has produced the definitive macar...