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…
Toasted marshmallow chocolate cream pie
I know that Pi Day was Saturday and I totally missed the boat, but this was moving weekend. There was a large truck and many heavy boxes and so many cows through all of Ohio, and the pictures of this…
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…
