Category Archives: meringue

7B: Petits Fours Demi-Sec

Petits fours demi-sec are cookies, but they’re not quite dry. For example, madeleines are moist cookies and macarons are filled cookies. Madeleine plaques come in two formats: tinned steel or silicone. The advantage of silicone is it’s nonstick and flexible, … Continue reading

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6B: Custards and Bavarians

In this class we made fillings to go with the extra meringues we made in week 5 and turned out two cakes. The history of custards—no surprise—is long and complicated. Ancient Roman cooks recognized the binding properties of eggs; they … Continue reading

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5A: Meringues

When I think of meringue, I think of lemon meringue pie (one of my favorite foods), meringue drop cookies, and French macarons. We’ll be learning macarons at some point; in this class, we learned pretty much everything else, though. The … Continue reading

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