Buche de noel, also known as a yule log, is a traditional Christmas dessert in France, often served on Christmas Eve or after Christmas Day dinner. It's a roulade, or rolled cake, filled and iced with ...

Dacquoise is an impressive French dessert, typically made with meringue and whipped cream or buttercream. But the term also refers to a type of crisp and chewy meringue, which is made with nuts -- ...

Soft and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes, even as cookie-like crumbles that lend crunch ...

The original 'Tartine” came out in 2006, which feels like eons ago. Inspired by the San Francisco bakery of the same name, the book became an instant classic for bakers who love pretty tarts and ...

The primary ingredient in both a pavlova and a meringue is egg whites, and the two desserts actually look and taste fairly similar when they are finished. However, a meringue is crunchy throughout, ...

Few dessert flavors evoke summer freshness like lemon. To be fair, a lemon dessert is also a great break from winter spices and chocolate. Lucky for us, lemons are available year-round, so let’s ...

The meringue topping expands as this stunning cake bakes, so be careful not to spread it all the way to the edges of the cake batter to make removing the cake from the pan easier. Top with whatever ...

There are three kinds of meringue: Swiss, French and Italian. The main difference among these meringues is how the sugar is added. While each has its fans, I like working with Italian meringue because ...

The original “Tartine” came out in 2006, which feels like eons ago. Inspired by the San Francisco bakery of the same name, the book became an instant classic for bakers who love pretty tarts and ...