November 2, 2012 |
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)
August 15, 2012 |
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.
October 7, 2011 |
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.
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.
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.
March 19, 2008 |
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.