Swiss meringue and temperature
I’m on an ongoing quest for the perfect meringue—I sort of have a thing for egg whites, as you may remember. This time, we put the fluffy white stuff on top of cupcakes and cover it in more chocolate for…
Hi-hat cupcakes
Reason number 73 why my recent “business trip” to Portland won in every way: my sister and I made cupcakes. Giant, ridiculous cupcakes with heaping mounds of meringue and so many forms of chocolate and perfectly sleek shells. We devoured…
Homemade ladyfingers and tiramisu
On the ninth day of Christmas, my true love gave to me Nine ladies dancing, eight maids-a-milking, seven swans-a-swimming, six geese-a-laying Five golden rings Four calling birds, three French hens, two turtledoves, and a partridge in a pear tree Tiramisu,…
Yellow cupcakes with peanut butter cream cheese frosting and chocolate ganache
Egg whites are back! To finish out the series I started before I took that whole gluten and dairy break, I’ve got one more piece of the science and a home-run recipe for you. To learn more about how egg…
Marshmallow fluff and Baileys s’mores tart
This is the third installment in a series all about egg whites. To catch up on how egg foams work and make chocolate-hazelnut meringues, go here. For more on the role of acid in egg foams and a recipe for…
Blood orange pavlova
It’s egg whites time! We’re doing a series on this versatile and pretty scientifically amazing ingredient. If you missed the first post, go here to read about why you can whip eggs into billowy peaks and to get the recipe…
Chocolate hazelnut meringues
Good morning, students, and welcome to the first day of Egg Whites 101. Didn’t realize you’d gone back to school? Don’t worry, I’ll give you plenty of warning before the midterm. Plus, this is the kind of class with lots…
