Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Basic French Macarons
Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour (it's so much easier than it seems), then adding just four other ingredients: powdered sugar, egg whites, white sugar, and any filling you please.
Diamond Apple Pie
Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and sanding sugar, yielding a beautifully patterned, jewel-like top crust. For the decorating technique, see our step-by-step photos.
Martha's Warm Chocolate Pudding Cakes
There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).
We take the guesswork out of making caramel with our foolproof microwave method. After it cools, chop and sprinkle over the cake for a sweet crunch.
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen delicate cookie rings is, this sweet stunner is surprisingly straightforward to make. The naturally gluten-free dough is made from processing almonds until finely ground, then confectioners' sugar and egg whites are added to bind it together. After an overnight rest, the dough is rolled into ropes and fitted into specialty molds. Once baked, the rings are stacked sky-high and kept in place with royal icing, which pulls double duty as both glue and garnish.