Stiff peaks and a glossy sheen are the hallmark of a good meringue mix. Whether you like them chewy or crispy, do yourself a favour and use an electric whisk There are, as we shall see, lots of dos ...

Bright citrus flavor can completely transform classic sweets into something more vibrant and refreshing. These lemon desserts ...

1. Using your smallest pot or saucepan, combine the cornstarch and water. Stirring briskly, bring to a boil until just translucent. Do not overcook. Scrape paste into a small bowl and cover. Set aside ...

The coolest and most popular type of meringue is the classic crisp-on-the-outside, spongier-in-the-centre confection. These meringues, also known as pavlova meringues are easy to make and their ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

Made with reserved chickpea liquid instead of eggs, this vegan meringue recipe is a thrifty alternative to the classic version. When you whip your pavlova together, avoid over-beating the mixture.

Some time ago, you printed a recipe for egg-white meringue. I can't find it. It is a good recipe. Thanks so much. I'd be happy to reprint it. Start with three egg whites, at room temperature. • ...

Note: This pie is best served the day it's made. After cooling thoroughly, keep it in the refrigerator. Slice with a sharp knife dipped in hot water. You can make your own superfine sugar by whirring ...