Without egg white foam, we also won't be able to bake a sweet meringue, which is the most important component of a Pavlova cake. What to do to keep it from dropping and make it perfectly stiff?

The white chocolate and lemon cake is a real pastry dessert. A simple recipe, but it involves three main preparations. First, ...

When ricotta pancakes are on a brunch menu, I order them with no questions asked. The creamy and airy texture is my favorite ...

Lower the mixer to medium speed and gradually add the sugar to the egg whites. Return to high speed and beat until “stiff peaks” are formed. Stiff peaks look glossy and white. You can test the ...

Set aside. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar ...

Using a mixer with the whisk attachment, whip egg whites on medium-high speed until foamy. Add sugar on low speed. Whip on high speed until stiff peaks form. In a clean bowl, whip egg yolks on ...

The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just egg whites and sugar whisked until stiff); Italian meringue, which is made ...

My first bite of gingerbread pancakes was at a French-style bistro six blocks from where I lived in San Francisco more than 25 years ago. These pancakes are still on the brunch menu at Zazie, which ...

3. In a large bowl, whip the egg whites with the vanilla, cream of tartar, and salt with mixer until medium-stiff peaks form. Gradually add the remaining 3/4 cup sugar while continuing to whip to ...