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The recipe also calls for an unusual topping: meringue. The egg white and sugar mixture is piped on top, much like whipped cream and then gets toasted in the oven or with a culinary torch to give ...
The trick to making the fluffy meringue topping is cooking it on the stovetop before whipping it—it's called a Swiss meringue and it's perfect for lemon meringue pie. Get the Lemon Meringue Pie ...
French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites. Italian meringue was invented by the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in ...
The bakers are challenged in the technical bake to make a dacquoise which consists of three layers; coiled meringue, coffee custard and a hazelnut praline top, to be done in 2 + ⁄ 3 hours. For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free, to be completed ...
"These 3-ingredient peanut butter cookies are one of my favorite cookies to make," says recipe creator heather. "They are the only peanut butter cookies my family will eat!
Recipes for Daube Provençal (Provençal beef stew with olives, thyme, and cabernet), and traditional meringue cookies. Featuring an Equipment Corner covering pastry bags and a Science Desk segment exploring the twin stabilizers sugar and cornstarch.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.