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Explore 533 recipes, 4 articles, 37 videos, and more

Pink Buttercream

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Cranberry and Vanilla Pavlova

Ingredients
  • 4 large egg whites, room temperature
  • 3 1/3 cups (12 ounces) fresh cranberries
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 1/4 cup water
  • 1 teaspoon white-wine vinegar
  • 1 vanilla bean, split lengthwise
  • 1/2 cup superfine sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
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Rhubarb Meringue Pie

Other Ideas:
Dessert, Eggs, Pate sucree, Pies, Rhubarb
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Meringue Buttercream Frosting for Buttercream Flowers

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Orange Almond Cake with Swiss Meringue Buttercream

Ingredients
  • 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
  • 1 1/2 cups sifted cake flour (not self-rising), plus more for pans
  • 1 cup plus 3 tablespoons sugar
  • 6 large eggs, separated
  • Grated zest of 2 oranges
  • 2/3 cup strained, freshly squeezed orange juice
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cups finely ground blanched almonds
  • Pinch of salt
  • Swiss Meringue Buttercream
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Creamy Mascarpone Frosting

Time:35 mins
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Espresso Mousse

Time:45 mins
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Strawberry-Passion Fruit Pavlova

Time:3 hours 45 mins
Ingredients
  • 1/2 vanilla bean, cut in half lengthwise
  • 2 passion fruits
  • 6 large egg whites, room temperature
  • 12 ounces ricotta cheese (1 1/2 cups)
  • 20 strawberries, hulled and halved (about 12 ounces)
  • Pinch of cream of tartar
  • 1/4 cup granulated sugar
  • 1 1/2 cups superfine sugar
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon champagne vinegar or white-wine vinegar
  • 1 1/2 teaspoons pure vanilla extract
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Chocolate Frosting

Time:15 mins
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Rouille

Time:35 mins
Ingredients
  • 2 heads garlic, separated into cloves and peeled
  • 2 cups extra-virgin olive oil, divided
  • 2 white potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon saffron threads, crumbled
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon sweet paprika
  • 3 large egg yolks, room temperature, lightly beaten
  • Coarse salt
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