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A cappuccino wouldn’t be the drink it is without a foamy milk layer on top. The same goes for a latte, macchiato and many other fancy ‘coffee shop drinks’. It changes them from a simple cup of coffee into something…
A lot of recipes for cakes call for eggs. In a pound cake, they even make up about a quarter of the recipe. But, what if you don’t have eggs on hand, or can’t or don’t want to eat eggs?…
The first time you read a recipe for a chiffon cake, you might be a little stumped. Do I really need to cool this cake upside down? Why on earth would I do so? And do I really need to…
A good chocolate mousse is smooth, airy, chocolatey, and melts in your mouth. It definitely isn’t gritty, watery, dense, or even clumpy. Making chocolate mousse is all about creating that light foamy texture, without having it collapse on you. And…
A lot of cake recipes rely on eggs, or parts of an egg to succeed. Without them, the cake might not set or rise. Or the batter, or the final cake itself, turns out dry. But, if you design a…
Wondering what that luscious, bright white, glossy, foamy topping is on top of your pastry? Chances are, it’s an Italian meringue, made by whipping egg whites and mixing in a hot sugar syrup. Italian meringue is a very stable type…
Semifreddo, a frozen light, and airy dessert is a great example of using the power of eggs and cream to hold onto air. With just three simple ingredients: eggs, sugar and cream, you can make a delightful dessert. But having…
Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They are pretty different in texture. A popsicle is hard, a scoop of vanilla ice cream is softer and can be scooped, a semifreddo is even…
If made well, it can have a pristine white color and be light and fluffy. But, nougat is probably one of the more daunting candies to make. Luckily, a little bit of practice can make perfect, especially if you:
You may not want to admit it, but isn’t roasting marshmallows just as must fun for adults as it is for kids. Isn’t it delightful to see the marshmallows shiver, sweat, turn brown, hopefully without burning or falling in the…
Press into a marshmallow. And let it go. What happens? It should have bounced right back up, thanks to some great teamwork of a mere three ingredients: sugars, gelatin, and possibly egg whites. Egg whites make marshmallows light and airy.…
Not happy how your French meringue turned out? Make it crisper by extending the baking time, add more sugar to make it denser, or consider experimenting with stabilizers. There are several ways you can tweak a French meringue to make…