The primary ingredient in both a pavlova and a meringue is egg whites, and the two desserts actually look and taste fairly similar when they are finished. However, a meringue is crunchy throughout, ...

Stiff peaks: To get the right texture, you'll want to whip your meringue to stiff peaks. This means when you lift the whisk, ...

Delicate clouds of crisp meringues with soft centers are stunning little nests for spoonfuls of whipped cream topped with berries. New Zealanders and Australians argue endlessly over the origins of ...

Dacquoise is an impressive French dessert, typically made with meringue and whipped cream or buttercream. But the term also refers to a type of crisp and chewy meringue, which is made with nuts -- ...

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These Christmas Tree Cookies are going to be the talk of the holiday season. This meringue recipe will easily dress up a ...

Cranberries are often the only source of precious, richness-cutting acid on the Thanksgiving and Christmas dinner tables, which is why I’ve always insisted that they belong on the equally rich dessert ...

Don’t be intimidated by this marvel of food science: It’s much easier than you think to get the lofty egg whites of your dreams. Melissa Clark explains. By Melissa Clark There are few transformations ...

Physicist Helen Czerski explores the complex science behind familiar phenomena. Read more columns here. Some of my favorite desserts follow the seasons: deep apple pies in the fall, decadent chocolate ...