SPRINGFIELD, Mo. (KY3) - Egg Lady Jo Manhart stops by with a delicious whipped cream dessert made famous by a Russian ballerina from the early 1900s. PAVLOVA (recipe created in New Zealand to honor a ...
Prepare a baking sheet with parchment paper or a non-stick liner (like a Silpat). In the bowl of a stand mixer fitted with the whisk attachment, add your egg whites, vinegar and cream of tartar. Begin ...
As a baker, I relish making a Valentine’s Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn’t the biggest chocolate lover. But I ...
Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Using a stand mixer or handheld mixer, beat the egg whites until soft peaks form, about 4 minutes ...
Instructions: Preheat oven to 200 degrees. Place a sheet of parchment paper on sheet pan and draw a 9-inch circle. Turn the paper over so the circle is on reverse side. Place egg whites and salt in a ...
Pavlova—constructed with delicacy and care, yet destined by its nature to a state of sticky mayhem and dissolution—is a dessert for our times. Built upon a brittle, foamy foundation of slowly baked ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results