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Meringue

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NEWS
November 2, 2012 | By Noelle Carter
Essentially a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes. Use it as a topping, gracing lemon or key lime pies, or maybe spread it over a cake as a classic seven-minute frosting. It can be used as a leavener, added to cake batters (angel food, chiffon and other sponge cakes) to lighten the crumb, give lift to souffles, or used to lighten custard and cream fillings. Bake it as a dessert element (a vacherin or hard meringue container)
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NEWS
September 19, 2013 | By Mary Forgione, Daily Deal and Travel Blogger
Bake a little, eat a little and learn a lot about food, wine and French pastries in a class for English speakers offered by Paris-based Le Foodist. Participants learn the basics of authentic pastry skills in baking sessions that are part storytelling, part tasting and part technique. Sweet Stories at Le Foodist starts with the task of preparing pate-a-choux, the pastry used in eclairs, cream-puffs and the like. From there, it's making pastries, then sitting down to a tea to sample the creations.
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FOOD
September 6, 2000 | BARBARA HANSEN
Only in Los Angeles would the delicate Thai sweets khanom beuang get renamed Thai tacos. These khanom (a Thai word for sweets) are indeed shaped like tacos, but their crisp shells are made with rice flour and the fillings are as far removed from taco meats as Thailand is from Mexico.
FOOD
June 18, 2013
  Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 20 fresh kumquats 1 large cherimoya (about 1 pound) 1 cup whipping cream 1 1/2 teaspoons powdered sugar 3 tablespoons sugar, divided 2 tablespoons corn syrup 2 egg whites Pinch of cream of tartar 1. The day before you plan to make the semifreddo, zest the kumquats using a box grater or microplane.
NEWS
August 15, 2012 | By S. Irene Virbila, Restaurant Critic
Yesterday I had some friends coming over for dinner. I had a tree full of Mexican limes. In the usual way of things, I'd make a no-fail dessert: key lime pie, cool and refreshing in this weather. But that morning, poking around my computer, I came across a recipe I'd saved from pastry chef and Paris-based raconteur David Lebovitz's blog " Living the Sweet Life in Paris ": lime meringue tart. I decided to try that instead, something to take me out of my comfort zone. Basically, it's a lime curd filling made with butter, eggs, lime juice, lime zest and sugar with a billowy meringue topping.
FOOD
October 16, 2002 | Cindy Dorn, Times Staff Writer
Dear SOS: My mother used to make a dessert consisting of five or six layers of meringue (baked and dried for two days) and mocha or chocolate buttercream frosting. The meringue absorbed the buttercream for a day and the result was a delicious, decadent, chewy and crunchy cake. Would you have the recipe? Barbery Byfield Los Angeles Dear Barbery: We think you may be looking for a dacquoise recipe. This one is "delicious, decadent, chewy and crunchy," but it has three layers of meringue.
FOOD
March 31, 1996 | NICK MALGIERI, Malgieri is a cooking school instructor in New York City and author "How to Bake" (HarperCollins: 1995)
Easter and Passover used to be the first feasts after a long winter of deprivation. Supermarkets today ensure abundance year-round, but that doesn't mean we have to give up the feast. And what better way to end a festive meal than with a great dessert? These offerings are classics. Pavlova, named for the famous Russian dancer, was allegedly created by an Australian chef in honor of the ballerina's visit Down Under. This recipe comes from my friend Kyra Effren of Dallas.
FOOD
June 18, 2013
  Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 20 fresh kumquats 1 large cherimoya (about 1 pound) 1 cup whipping cream 1 1/2 teaspoons powdered sugar 3 tablespoons sugar, divided 2 tablespoons corn syrup 2 egg whites Pinch of cream of tartar 1. The day before you plan to make the semifreddo, zest the kumquats using a box grater or microplane.
MAGAZINE
February 6, 2000 | Amelia Saltsman
I love pavlova because it was my daughter's favorite childhood dessert. I had been introduced to this Australian national treasure--a crisp, chewy meringue piled high with fruit and whipped cream--by a friend from Down Under. The snowy leaps and dips of the light-as-air meringue evoked the grace and tulle of its namesake, Anna Pavlova, famed ballerina of the early 20th century. Perhaps in a secret wish to transmit a dancer's poise to my child, I made the dessert for her second birthday.
OPINION
February 28, 1999
Re "Rescuing the Authentic," Opinion, Feb. 21: One of my fondest memories as a child (and sister of the little girl featured in the photo) was a visit to Farmer's Market. The smells, sights and sounds delight me as much now as they did 40 or so years ago, and it is a favorite meeting spot for me and my 19-year-old daughter, who is a student at USC. I would be happy if they didn't change a thing! DIANE MORTER Fullerton As a child, my mother would take me for an afternoon at the Farmer's Market.
NEWS
November 2, 2012 | By Noelle Carter
Essentially a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes. Use it as a topping, gracing lemon or key lime pies, or maybe spread it over a cake as a classic seven-minute frosting. It can be used as a leavener, added to cake batters (angel food, chiffon and other sponge cakes) to lighten the crumb, give lift to souffles, or used to lighten custard and cream fillings. Bake it as a dessert element (a vacherin or hard meringue container)
NEWS
August 15, 2012 | By S. Irene Virbila, Restaurant Critic
Yesterday I had some friends coming over for dinner. I had a tree full of Mexican limes. In the usual way of things, I'd make a no-fail dessert: key lime pie, cool and refreshing in this weather. But that morning, poking around my computer, I came across a recipe I'd saved from pastry chef and Paris-based raconteur David Lebovitz's blog " Living the Sweet Life in Paris ": lime meringue tart. I decided to try that instead, something to take me out of my comfort zone. Basically, it's a lime curd filling made with butter, eggs, lime juice, lime zest and sugar with a billowy meringue topping.
ENTERTAINMENT
October 7, 2011 | By Gary Goldstein
Like the lemon meringue pies it so prominently features, director S.J. Clarkson's highly enjoyable, 1960s-set memory piece, "Toast," is by turns sweet and tart, airy and rich and, above all, a thoroughly irresistible confection. Adapted by Lee Hall (writer of "Billy Elliot," to which it bears comparison) from the memoir by British food writer, journalist and TV host Nigel Slater, the title refers to Slater's kitchen-challenged mother's one foolproof recipe; the go-to dish that regularly followed her home-cooked disasters, which were often of the boiled-in-their-own-can variety.
FOOD
September 17, 2008
Coconut meringues Total time: 25 minutes, plus baking time Servings: Makes about 2 1/2 dozen Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Desiccated (finely shredded unsweetened) coconut is generally available at cooking and baking stores as well as at select Indian markets. This recipe may be made the day before assembling the coconut coupes. 2 egg whites 1/3 cup plus 4 3/4 teaspoons sugar 3/4 cup plus 1 tablespoon powdered sugar, sifted 1 1/2 teaspoons desiccated coconut 1. Heat the oven to 175 degrees.
FOOD
March 19, 2008
Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane. You will have leftover orange sherbet; reserve for another use. 3 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar 1/4 teaspoon vanilla 1/2 teaspoon lemon juice 1 cup finely chopped blanched hazelnuts 1 pint orange sherbet Powdered sugar 1. Heat the oven to 225 degrees.
FOOD
March 19, 2008 | Denise Martin and Donna Deane, Special to The Times
SOFT and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes, even as cookie-like crumbles that lend crunch to all sorts of pastry-chef creations. It's made of modest ingredients -- stiffly beaten egg whites and sugar at its most basic -- and with seemingly endless variations it changes shape, volume and texture, bending to the will of its maker.
NEWS
January 1, 1987 | MARY LOU LOPER, Times Staff Writer
Maude and Dick Ferry turned on the Christmas glow in their Carol Dudman-decorated mansion. The best of friends were sitting about the red and green chintzes and plaids and ogling Sue Campoy's hot brie and the shrimp in dill and tarragon--not to mention the warm fruitcakes.
NEWS
September 6, 1993 | ANN CONWAY
Chef Hans Loschl isn't sweating the grilled scallops with tomato confit , the field salad with Champagne vinaigrette or the veal medallions with black pepper cider sauce he will whip up for South Coast Repertory's 30th anniversary gala at the Westin South Coast Plaza on Sept. 18. But the "meringue trio" dessert has him shaking in his toque. It's a complicated concoction--1,500 wisps of meringue created in a trio of shapes, then filled with three ingredients.
FOOD
January 9, 2008 | Noelle Carter, Times Staff Writer
Dear SOS: I had the best lemon meringue pie at Nick & Stef's in downtown L.A. and wondered if you might be able to get the recipe. The lemon filling had something other than the standard pudding mixture, and the meringue tasted more like marshmallow cream and was about 3 inches high. Unbelievably good. Kris Drummond Los Angeles Dear Kris: This isn't your standard lemon meringue pie.
FOOD
October 16, 2002 | Cindy Dorn, Times Staff Writer
Dear SOS: My mother used to make a dessert consisting of five or six layers of meringue (baked and dried for two days) and mocha or chocolate buttercream frosting. The meringue absorbed the buttercream for a day and the result was a delicious, decadent, chewy and crunchy cake. Would you have the recipe? Barbery Byfield Los Angeles Dear Barbery: We think you may be looking for a dacquoise recipe. This one is "delicious, decadent, chewy and crunchy," but it has three layers of meringue.
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