Note: Prepare fruit and bake meringues up to a day in advance. You can also whip the cream a day ahead, but it tends to lose some of its volume and may need to be re-whipped. Put sugar in a 3-quart ...

Spread evenly over a sheet pan, the meringue bakes at a low temperature before resting in an turned off oven to dry out, for ...

Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of ...

For all of the sugar artistry, the showiness of elaborate frosting and gorgeous fruit, on display in a pastry kitchen, desserts are mostly about fundamentals. Basic techniques. Basic ingredients. So ...

There are so many fresh fruits in the market that making dessert can be as simple as slicing. But every now and then, you have a need for one of those that elicit a “Wow!” from guests or your family.

A deliciously summery way to enjoy this classic dessert recipe. Tropical pavlova is packed with exotic fruits and drizzled with a quick mango puree. A great way to use up leftover egg whites that will ...

Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Using a stand mixer or handheld mixer, beat the egg whites until soft peaks form, about 4 minutes ...

THE signals of summer are suddenly everywhere, like a downswell of orange blossoms filtering through a shift in the warming wind. Clamshells of ripe berries at the market, the low hum of Vin Scully’s ...

Note: Prepare fruit and bake meringues up to a day in advance. You can also whip the cream a day ahead, but it tends to lose some of its volume and may need to be re-whipped. Put sugar in a 3-quart ...