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Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
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Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.| Serious Eats
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Toasting sugar in a low oven allows it to slowly caramelize. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar.| Serious Eats