Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent but light textured dessert. For gluten-free just omit the malt.
'meringue' on Serious Eats
With some desserts, it isn't necessary to reinvent the wheel. The Gramercy Tavern Cookbook sticks with a classic, using gobs of yolks and several lemons' worth of zest and juice to make a pie that owes its flavor to an excellent balance of citrus, egg, and sugar. And the crust couldn't be simpler; this is one of those pies you can be proud to say you've made from scratch.
You want to bake, you over-achiever you, and none of this cookie or brownie business. That's for bake sales and office parties. You want a showstopper. Can I suggest pavlova? Here are a few reasons why.
Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème and drizzled with just-warm caramel sauce.
Chocolate, vanilla, coconut, and meringue all come together to make these dome from La Boulange Cookbook: Cafe Cooking at Home
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder.
Making ice cream. Cooking up a pot de creme, pudding, or mousse. These are just some of the baking culprits that will leave you with extra egg whites. But don't throw them out! Many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. More ideas right this way.
To those Key Lime Pie purists out there, I'm sorry, this recipe is probably not for you. For everyone else, adding a little hint of coriander to key lime pie adds a delightful dimension of flavor that's worth trying the next time you've got little key limes in your possession.
Almond crunchies from The Back in the Day Bakery Cookbook are a cross between biscotti and meringue cookies, flavored with aniseed and cardamom. Thickly whipped eggs give them an addictively crunchy, chewy texture that shatters and melts in your mouth.
These highly delightful lemon tarts from The Bouchon Bakery cookbook let everyone at the table have their own dessert. Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer and tart lemon filling combine texture and taste in a marvelous way.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. The same buttery crust is filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, making it a moderate and elegant way to enjoy the bright flavor of Meyer lemon.
Crisp-shelled, marshmallow-chewy meringues are layered with lightly sweetened butter into a cloudy white cake that's an unexpected surprise.
The pillowy interior of these cupcakes is revealed when the meringue tops are gently sawed off. The hollows of the cupcakes are then filled with Nutella and sliced strawberries.
When it comes to citrus in meringue pies, why do lemons always get the limelight? I put other flavors to the test and discovered that using oranges instead puts a great new spin on the old classic. Oranges make for a less acidic custard filling that plays equally well with a creamy, light meringue, without all the pucker of their yellow cousins.
The reason this French dessert is surfacing here under a Spanish alias is that islas flotantes are a served in many homes and restaurants around Latin America. The construction is the same as in their land of provenance: small mounds of feathery meringues float swanlike in a still, chilled pool of crème anglaise threaded with amber caramel sauce.
A perky cupcake with sunny personality is the perfect mid-afternoon bite. This particular lemon meringue treat takes a cue from the classic icebox pie. The zesty cake gets a spring in its step with a vibrant lemon curd filling and a jaunty meringue bouffant with a toasty touch that mirrors the sun-kissed tan of all those pretty girls in tropical bikinis laying out by the crystalline swimming pool.
The first few holidays I spent with my in-laws, I was introduced to their sweet potato casserole, duly done up with nuts and ittty-bitty marshmallows that had bloated in the heat of the oven. The casserole dish—and I think there were two—was about the size of a rowboat that could comfortably seat four and feed 20 times that number. Never did I see more than a square inch consumed. The argument, naturally, has been to eliminate the dish altogether. But one does not contradict tradition.