Swiss meringue buttercream might sound fancy, but it's surprisingly simple to make. Once you try it, you might never go back to powdered sugar frostings. This silky, rich treat starts with just a few ...

When it comes to refreshing, warm-weather desserts, lemon meringue pie is hard to beat. Our baking expert shares tips for ...

To make the pastry: Put the flour, sugar, and salt into a food processor and pulse a few times to mix it together. Cut the butter into cubes and add it to the flour. Process the mixture until it ...

Meringue plays well with others For all of its sweetness and airy mouthfeel, meringue on its own doesn’t contribute much taste, but it pairs brilliantly with other ingredients. Without any fat to coat ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

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 ...

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 ...

I first stumbled upon an old-fashioned blitz torte, a German layer cake traditionally filled with custard and topped with meringue, when researching recipes for my second cookbook, “The Vintage Baker.

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Pastry chefs and food artists are using meringue to create sculptural confections as light as air. Credit...By Esther Choi Supported by By Aliza Abarbanel Photographs and Video by Esther Choi A CLOUD ...