:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__05__05062014_meringueonwhip_meringue1-a9622fa832ac4734b373f4882effb6b5.jpg)
A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__Tempering-Eggs-1-4a6d169979df458483f5cda007cea912.jpg)
Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__04__20160329-angel-food-cake-vicky-wasik-20-e8e9c402472d4af7a6f2c28835fd18ba.jpg)
Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff. After that, it's simply a matter of stirring cake flour into the glossy meringue and baking the whole thing off. With this approach, you and the egg white proteins stay relaxed, making collapsed cakes and angel food anxiety a thing of the past.| Serious Eats