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Fancy French macarons are light meringue cookies made with almond meal. You can color them with pastel shades and fill them will all kinds of fillings such as buttercream, ganache, or jam.
Fancy French macarons are light meringue cookies made with almond meal. You can color them with pastel shades and fill them will all kinds of fillings such as buttercream, ganache, or jam.
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These are lower in fat than most cookies and do not last long, so be prepared to make them often!
These are lower in fat than most cookies and do not last long, so be prepared to make them often!
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One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.
Ingredients:
parmesan cheese, butter, sour cream, flour, egg yolks, egg whites, salt, cayenne pepper, chives
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These thin, buttery cookies are shaped while still hot. Use them to garnish ice cream or shape them into dessert cups.
These thin, buttery cookies are shaped while still hot. Use them to garnish ice cream or shape them into dessert cups.
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Almond cookies flavored with lemon. This is one of two recipes I have. My sister and I play around with them to try to get the best cookies possible.
Almond cookies flavored with lemon. This is one of two recipes I have. My sister and I play around with them to try to get the best cookies possible.
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This classic frosting is beaten for seven minutes in a double boiler. Due to its marshmallow-like consistency, be sure your cake is completely cooled before you frost it.
This classic frosting is beaten for seven minutes in a double boiler. Due to its marshmallow-like consistency, be sure your cake is completely cooled before you frost it.
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Traditional divinity candy ingredients are baked into a pie and topped with coconut-infused whipped topping.
Traditional divinity candy ingredients are baked into a pie and topped with coconut-infused whipped topping.
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Ground pecans, not flour, are the base for this delicious sponge cake. Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee.
Ground pecans, not flour, are the base for this delicious sponge cake. Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee.
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White divinity which I used to call divinity fudge. Absolutely "divine"! Store in an airtight container.
White divinity which I used to call divinity fudge. Absolutely "divine"! Store in an airtight container.
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You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.
You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.
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Get Myrna's Toasted Coconut-Chocolate Bars Recipe from Food Network
Get Myrna's Toasted Coconut-Chocolate Bars Recipe from Food Network
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Didier Murat sells his Vadeboncoeur nougat at Vergennes Laundry and local specialty food shops. For best results, keep the mixer with the egg whites close to the stove so you can work quickly.
Didier Murat sells his Vadeboncoeur nougat at Vergennes Laundry and local specialty food shops. For best results, keep the mixer with the egg whites close to the stove so you can work quickly.
Ingredients:
almonds, pistachios, cornstarch, confectioners sugar, sugar, honey, water, egg whites, salt