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slideshows how to master meringue
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This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls.
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Juicy fruit, a pillowy cloud of cream, and shards of crisp meringue come together for the tastiest Eton mess you will ever make.
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This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.
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Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look.
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This silky, stable frosting smooths beautifully over cake and can take any number of flavorings, from vanilla to chocolate to espresso.
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To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.
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You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.
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Velvety dollops of whipped cream top an extra-crisp, delicate meringue shell for the perfect range of textures.
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Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
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