Meringue powder, a convenient substitute for raw egg whites, is a staple in recipes like royal icing and buttercream icing, ...

The origins of this decadent dessert have sparked debate for decades, but whether it’s Australian or Kiwi, it’s seen many ...

To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate. Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer.

1. Set a strainer over a bowl and place it next to the stovetop. 2. In a medium, heavy-based saucepan off the heat, combine the sugar, lemon rind and juice, egg yolks, and salt.

Perfect for warm-weather entertaining or a casual backyard treat, this make-ahead dessert comes together in minutes using ...

1 small (1 pound) lemon meringue pie (or half of a large pie) 1 pint vanilla ice cream, softened enough to mix Pinch finely ground salt Pinch cinnamon Place the pie in a large bowl. Spoon the ...

Kristyne Bouley, pastry chef at the top-rated restaurant Herbsaint, infuses heavy cream with Earl Gray tea as the topping to this scrumptious meringue dessert.Chocolate meringue with chocolate ice ...

Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment. In a medium bowl, mix the flour, baking powder and salt. In a 1-cup liquid measure, mix the ...