Technically these drop cookies don’t bake; they just dry out. To keep them as white as possible (though a bit of color doesn’t detract from their deliciousness), a pair of baking sheets are stacked, providing extra insulation for the bottoms.
Cream of tartar
Cream of tartar is found in baking powder and is used in meringues.
One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.
We turned to two old-fashioned dessert recipes—burnt sugar cake and seven-minute frosting—to come up with caramel-flavored cupcakes topped with billowy marshmallow frosting.
Resembling pale pink clouds, these meringues have a crisp shell and a chewy, berry-flavored interior. Try to pick a day with very low to no humidity to bake these nests, or the meringues will become sticky and somewhat soft. Fill with ice cream, sorbet, or fresh summer fruit.
This simple rustic cake will fill your home with the scent of almonds and lemons as it bakes. Lovely served on its own, its also delicious with a dollop of softly whipped cream and fruit preserves. This cake tastes even better the next day.
This moist cake tastes incredibly rich, but its relatively low in fat and calories. You can easily make it a day ahead.
This is the traditional icing for decorating cookies, special cakes and gingerbread houses. It dries to a smooth, beautiful matte finish. To avoid health concerns associated with uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.