Devil’s Food Cake with Almond Dacquoise

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Devil's Food Cake with Almond Dacquoise
Devil’s Food cake, Chocolate Whipped Cream, Almond Dacquoise, and Buttercream create a celebration cake. The buttercream was divided into 3 portions for the ombre effect with leaf-green food coloring along with Easter egg decorations.

This cake has several components and I recommend making the Almond Dacquoise, Cake, and Chocolate Whipped Cream the day before to have ready to assemble the following day.
Recipe type: Dessert | Butter Layer Cake | Chocolate | Meringue
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers, Two Baking Sheets Pan Prep: Greased and Parchment Lined Oven Temp: 350° and 225° Storage: Covere and refrigerate

Help: Cake Hints and Tips, Blanching Almonds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Almond Dacquoise:
  • 6 ounces (about 11/8 cups) whole blanched almonds
  • 1¼ cup confectioner’s (powdered) sugar
  • 5 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¼ cup granulated sugar
Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Chocolate Whipped Cream:
  • 8 ounces bittersweet chocolate
  • 2 cups whipping (heavy) cream
  • 1 tablespoon sugar
Classic French Buttercream (Makes about 6 cups):
  • 3 large eggs, divided
  • 3 large egg yolks
  • 1½ cup granulated sugar
  • ½ cup water
  • 2½ cups (5 sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • Food Coloring (optional)
Instructions
Almond Dacquoise:
  1. Make the day before final cake assembly. Preheat oven to 225 degrees F. Line 2 large baking sheets with parchment paper. Draw one 9-inch circle onto each paper; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a small food grinder or food processor, process the blanched almonds until the almonds are finely ground. Pour almonds into a mixing bowl, add the confectioner’s sugar, and stir until well combined. Set aside.
  3. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the cream of tartar, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until almost stiff peaks form. The egg whites should look smooth, white, and shiny, not dry. Remove the bowl from the mixer.
  4. Using a large rubber spatula, gently fold the ground almond mixture into the egg whites. The almonds should be added in 3 to 4 additions.
  5. Place the meringue in a pastry bag fitted with a ½ inch plain tip. Pipe the meringue following the inside perimeter of each circle. Then fill in the circle by piping in a spiral. Use a small offset spatula to gently smooth any peaks.
  6. Bake: Bake meringues for 3 hours. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for 6 to 8 hours or overnight to cool and finish drying out.
  7. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Cake Batter:
  1. I recommend making the day before final cake assembly. Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour. Tip: Use cake strips around the pans to help ensure the cake rises evenly. Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is about 2 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
  2. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Chocolate Whipped Cream:
  1. Make the day before final cake assembly. Finely chop the chocolate into ¼-inch pieces and place in a medium-sized heatproof mixing bowl.
  2. In a small heavy saucepan over medium heat, heat the cream and sugar just to a boil. Remove from heat and immediately pour the hot cream over the chocolate. Let sit for 1 minute, and then stir slowly in a circular motion with a rubber spatula until all the chocolate is melted, 2 to 3 minutes. Let sit until cooled to room temperature. Cover tightly and refrigerate 4 to 6 hours or overnight.
  3. Once the whipped cream has chilled and ready to assemble cake, transfer to a large bowl. With an electric mixer on medium-high speed, beat until thick and stiff, 2 to 4 minutes. Use immediately or refrigerate until ready to assemble cake.
Classic French Buttercream:
  1. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear, increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be Careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  8. Buttercream should be used immediately, or refrigerate until needed.
  9. Assembly: Using a long serrated kitchen knife, split each cake into 2 horizontal layers.
  10. Place one of the cake layers on a cake plate. Using an offset spatula spread about one-fourth of the chocolate whipped cream on the layer. Place one of the almond Dacquoise rounds on top, and spread another one-fourth of the chocolate whipped cream on top of the Dacquoise, and then place another cake layer on top. Spread about 1 cup of the buttercream over the cake layer, and then repeat with another layer of cake, whipped cream, Dacquoise, whipped cream, and then place the last cake layer on top.
  11. When the layers are completed, use a long sharp serrated kitchen knife to trim off the edge of the layers to make the sides straight. Reserve any Dacquoise shavings to garnish the top of the cake.
  12. Crumb coat the cake by covering the sides and top of the cake with a thin layer of buttercream. Refrigerate the cake until the crumb coat is dried to the touch, about 20-30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  13. When the crumb coat is set, cover the sides and top of the cake with the remaining buttercream. Tip: for the ombre effect, I divided the remaining buttercream into 3 portions. Using leaf-green food coloring I tinted one portion a pale leaf green for the bottom side color, the second portion an even paler leaf green for the middle side color, and left the third portion with no added food coloring for the top side and top of cake color. I used some Dacquoise shavings to garnish the top of the cake.
  14. Refrigerate cake at least 1 hour before serving to firm up the chocolate whipped cream layers. Refrigerate leftovers.
Adapted From: Larousse on Pastry, John Wiley & Sons, New Jersey, 2012; Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983; Daley, Regan, In the Sweet Kitchen, Artisan, New York, 2001

 

 

Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes
3 layers of yellow sunshine in each luscious bite, with a bright burst of sweet-tart lemon curd sandwiched between a fresh lemon cake and Italian meringue. Add a sprinkle of confectioners’ sugar on top of the meringue before browning for a little extra crunch.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 24 to 26 Cupcakes Storage: Loosely Cover and Refrigerate

Help: Cake Hints and Tips, Making Meringue, Lemon Curd

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 4 large eggs
Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Topping:
  • 2 tablespoons confectioners' (powdered) sugar
Instructions
Lemon Curd:
  1. See recipe for Lemon Curd. Prepare lemon curd in advance, allowing two or more hours to refrigerate before using.
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and lemon juice together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 22 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high with the sugar mixture, and continue to cook the sugar mixture without stirring until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until cool, about 2 minutes.
Assembly and Topping:
  1. Spread 1 tablespoon lemon curd on the top of each cupcake.
  2. Spoon the Italian Meringue on top of the lemon curd. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  3. Change the oven temperature to broil. Place cupcakes on a baking sheet and place in the oven to brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, Lightly toast the meringue with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  4. These cupcakes are best served immediately. Cover leftovers loosely with a foil tent and Refrigerate. Do not cover with plastic wrap as condensation will form under the plastic and soften the meringue.

Strawberry Meringue Cake

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Strawberry Meringue Cake
Rich and luscious Strawberry Meringue Cake with clouds of orange flavored mascarpone cheese and whipped cream filling layered with chewy toasted pecan meringue.
Recipe type: Dessert | Meringue Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 11x17x1 Jelly Roll Pan Prep: Parchment Lined Oven Temp: 250° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Meringue:
  • 1 cup pecans, toasted
  • 1½ cups granulated sugar, divided
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 7 large egg whites
  • ½ teaspoon cream of tartar
Mascarpone Filling:
  • 16 ounces mascarpone cheese
  • 3 cups whipping (heavy) cream
  • 1 cup confectioners’ (powdered) sugar
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 3 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Strawberries:
  • About 3 cups hulled sliced fresh strawberries
  • 1 tablespoon orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Garnish:
  • About 1 cup halved fresh strawberries with stems for the top of the cake (use the prettiest berries)
Instructions
Preheat oven to 250 degrees F. Prepare 2 large baking pans, such as 11x17x1 inch Jelly Roll pans; cut a piece of parchment paper to fit the bottom of each pan. Draw two 8-inch circles on each piece of paper. Turn the paper over and secure the paper in the pans with tape.
Meringue:
  1. In a food processor or small food grinder, process the toasted pecans, ½ cup sugar, cornstarch, and salt until the pecans are finely ground. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 1 cup sugar; continue beating until stiff peaks form. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula; gently fold half of the pecan mixture into the egg whites, then fold in the remaining pecan mixture.
  3. Gently spoon the egg white mixture onto the parchment paper circles, dividing the mixture evenly between the four circles. Use a rubber spatula, offset spatula, or the back of a spoon to gently spread the meringue to the edges of each drawn circle.
  4. Bake: Bake for 1 hour, rotating the baking sheets after 30 minutes. At the end of the baking time, turn off the heat and, without opening the oven door, leave the meringues in the oven for 2 to 3 hours, or overnight to let the meringues dry and become crisp.
Mascarpone Filling:
  1. In a large mixing bowl, combine mascarpone cheese, whipping cream, confectioners’ sugar, and orange zest; use an electric mixer and beat together until mixture is smooth. Add orange liqueur and continue to beat 4 to 5 minutes or until mixture is thick and fluffy. Mascarpone filling should be used immediately, or refrigerate until needed.
Strawberries:
  1. Place the sliced strawberries in a large bowl. Sprinkle orange liqueur over the berries and stir.
Assembly:
  1. Gently lift one of the meringue circles from the parchment paper and place on a serving plate. Tip: If the meringues spread into each other, use a sharp knife to gently cut apart. If the meringue seems stuck to the paper gently slice a metal spatula or offset spatula underneath to loosen. Don’t worry if the meringue cracks, it will still taste just as good.
  2. Spread ¼ of the mascarpone filling, about 2 cups, over the top of the meringue circle. Sprinkle top of filling with 1 cup of the sliced strawberries. Repeat with the next two layers. Place the last meringue circle on top and cover with remaining mascarpone filling.
Garnish:
  1. Place halved strawberries around the top edge of the cake.
  2. Cake is best served immediately. Or refrigerate up to two hours before serving. Refrigerate leftovers.
Adapted From: Southern Living, April 2012

Raisin Walnut Meringue Pie

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Raisin Walnut Meringue Pie
Sour cream raisin pie is old fashioned, rich and spicy, and dappled all through with raisins. I’ve added walnuts and a shot of brandy, and then topped it off with a brown sugar meringue.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Blind Baked Starting Oven Temp: 425° Storage: Loosely Covered and Refrigerate

Help: Classic Pie Pastry, Making Meringue
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch single crust pie
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon coarse or turbinado sugar
Filling:
  • 2 tablespoons cornstarch
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 1½ cups sour cream
  • 1½ teaspoons freshly squeezed lemon juice
  • 1½ cups raisins
  • ½ cup walnuts, coarsely chopped
  • 2 tablespoons brandy or rum
  • 1 teaspoon pure vanilla extract
Brown Sugar Meringue:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¼ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
  5. In a small bowl, lightly beat the egg white with the water. Using a pastry brush, apply a thin coat of egg white over the entire pastry. Sprinkle the turbinado sugar over the fluted edges
  6. Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
  7. Reduce oven temperature to 375 degrees F.
Filling:
  1. In a large heavy saucepan, combine the cornstarch, sugar, cinnamon, nutmeg, cloves, and salt. Add egg yolks, sour cream, and lemon juice and stir until smooth. Stir in raisins, and cook over medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the mixture from burning, until mixture thickens & boils. Boil and stir 1 minute. Remove from heat; stir in walnuts, brandy or rum, and vanilla.
  2. Pour the hot filling into the baked pie shell. Place the pie in the heated oven to keep the filling very hot before adding the meringue.
Brown Sugar Meringue:
  1. In a medium mixing bowl, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar and vanilla; increase the mixer speed to high and beat until soft peaks form. Gradually beat in the brown sugar and granulated sugar and continue beating until stiff peaks form.
  2. Remove pie from oven. Drop tablespoons of meringue in a ring around the edge of the hot filling making sure the meringue completely touches the edge of the pie crust to prevent shrinking. Then fill in the center with remaining meringue, spreading the meringue to cover the filling completely. Gently press down on the meringue to fill in any air pockets. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  3. Bake: Return pie to oven. Bake for 15 to 20 minutes, or until most of the meringue is a golden brown. Tip: During baking, if edges of crust are getting too brown, place a ring of foil over the fluted edge, but keep the meringue uncovered.
  4. Remove pie from oven. Cool on a wire cooling rack, away from drafts to prevent the meringue from weeping.
Serving Suggestion: Meringue pies are best served as soon as cooled. Or, cool to room temperature and then refrigerate until ready to serve. Leftover pie should be loosely covered with an aluminum foil tent. Do not cover with plastic wrap as condensation will form under the plastic.

Mini Cranberry Meringue Pies

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Mini Cranberry Meringue Pies
Combine the fresh tartness of cranberries with a sweetened flaky pastry and topped off with a billowy light Italian meringue. The cranberry filling flavored with orange and just a hint of cinnamon and cloves is spectacular. These mini pies are an individual treat that everyone will rave over. The Pate Sucree pastry creates a rich and sturdy crust for the cranberry filling. Add some Sugared Cranberries when you serve these pies for a dazzling presentation.

Unlike meringue pies made with uncooked whipped egg whites, Italian Meringue has sugar syrup that is cooked and then beaten into the egg whites, producing a meringue that does not deflate, weep, or become watery at the bottom.

Making mini pies are definitely more time consuming to make than one whole pie but they make such an appealing presentation and it’s fun to eat a little pie that’s all your own. Make the pastry or baked pastry shells a day in advance to help with your time management. If desired, make into one 9" pie instead of mini pies. Either way, mini or one large pie, you will not be disappointed with this delicious dessert.
Recipe type: Dessert | Fruit Pie
Serves: 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Standard 12-Cup Muffin Pan Pastry: Pate Sucree Pastry Prep: Baked Starting Oven Temp: 425° Storage: Loosely Covered With Aluminum Foil Tent and Refrigerate

Help: Sugared Cranberries, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pate Sucree Pastry:
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 4½ teaspoons granulated sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons ice water
Cranberry Filling - first step
  • 1 cup granulated sugar
  • 1½ cups water
  • 2 cups fresh or frozen cranberries
Cranberry Filling - second step:
  • 3 tablespoons cornstarch
  • ½ cup freshly squeezed orange juice
  • 1¾ cup juice from first step
  • 1¼ cups fresh or frozen cranberries
  • ¼ cup granulated sugar
  • 1 tablespoon freshly grated orange zest
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
Italian Meringue:
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon plus 1½ teaspoons water
  • 3 large egg whites
  • ¼ plus ⅛ teaspoons cream of tartar
Instructions
Preheat oven to 425 degrees F., with the oven rack positioned in the middle of the oven.
Pate Sucree Pastry:
  1. In a large mixing bowl, combine flour, salt, and sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolk and 2 tablespoons ice water; stir to mix. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days if making in advance.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry to between a 1/16 and ⅛ thickness. Cut 12 5-inch circles, and fit into cups of a standard 12-cup muffin pan (not nonstick.) Lightly prick the bottom and sides with a fork. Chill for 15 minutes in the freezer to firm the dough and help stop pastry from shrinking. Tip: Using a 5" cookie cutter with fluted edges makes a pretty edge. Or use a plate or bowl that measures 5" to mark the pastry, and then cut out the circles with a knife or fluted pastry wheel.
  5. Line each pastry shell with parchment paper, aluminum foil, or a coffee filter (cut paper to about 5") and fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  6. Bake: Bake 15 minutes. Remove from oven and carefully remove the paper and pie weights or beans. Return to oven and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Remove pan from oven and place on a wire cooling rack to cool for 5 to 10 minutes. Remove shells from pan and place directly on wire cooling rack to let cool completely.
  7. Reduce oven temperature to 350 degrees F.
Cranberry Filling - first step:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally with a rubber spatula or wooden spoon. Remove from heat. Pour hot mixture through a fine-mesh sieve to strain out the solid pieces. Discard solids. Measure 1¾ cups of the juice to use in the second step. Add water if necessary to make 1¾ cups.
Cranberry Filling - second step:
  1. In a small bowl, combine cornstarch and orange juice. Stir until thoroughly combined. Set aside.
  2. In a medium saucepan over medium heat, combine 1¾ cups juice from first step, 1¼ cups fresh cranberries, ¼ cup sugar, orange zest, salt, cinnamon, and cloves and bring to a boil, stirring occasionally with a rubber spatula or wooden spoon. Reduce heat to medium low to bring mixture to a simmer, cook and stir constantly for 3 minutes.
  3. Gradually pour the cornstarch mixture into the filling, stirring constantly. Increase heat to medium and bring to a boil, boil and stir for 1 minute. Remove from heat and set aside while preparing the Italian Meringue.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until cool, about 2 minutes.
  4. Assembly: Set the cooled pastry shells on a large baking sheet. Spoon the cranberry mixture into the pastry shells, dividing the filling evenly. Spoon the Italian Meringue on top of the cranberry filling. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  5. Bake: Place baking sheet in oven and bake pies for 5 minutes. Change the oven temperature to broil and brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, after baking for 5 minutes, remove from oven and lightly toast the meringue with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  6. Serve pies at room temperature or refrigerate and serve chilled. Cover leftovers loosely with a foil tent and Refrigerate. Do not cover with plastic wrap as condensation will form under the plastic and soften the meringue.
Adapted From: marthastewart.com

Lemon Meringue Pie

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Lemon Meringue Pie
Lemon Meringue Pie has always been impossible for me to resist. There’s something about combining a flaky crust, a sweet and tart lemon filling, and a cloud topping of toasted meringue that tastes like a slice of heaven. Sprinkling cookie crumbs in the bottom of the pastry before adding the lemon filling will help prevent the crust from becoming soggy.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Pie Pan Pastry: Classic Pie Pastry Prep: Baked Starting Oven Temp: 425° Storage: Loosely Covered With Aluminum Foil Tent and Refrigerate

Help: Classic Pie Pastry, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch single crust pie
  • ¼ cup finely crushed ginger snaps or graham crackers
Lemon Filling:
  • 1¼ cups granulated sugar
  • 6 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups water
  • 5 large egg yolks
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons unsalted butter
Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F., with the oven rack positioned in the middle of the oven.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
  5. Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
  6. Reduce oven temperature to 350 degrees F.
Lemon Filling:
  1. In a medium heavy, nonreactive saucepan stir together sugar, cornstarch, salt, and water until smooth. Cook, stirring constantly, over medium-low heat until the mixture comes to a boil, 4 to 5 minutes. Reduce heat to low and continue cooking and stirring for 1 minute longer.
  2. In a small mixing bowl, lightly beat the egg yolks.
  3. Temper the eggs: very slowly, in small amounts, add about 1 cup of the hot sugar mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot sugar mixture, pouring back slowly while whisking the two mixtures together. Return to medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan, cook until mixture becomes a thick custard, thick enough to coat the back of the spoon, 10 to 12 minutes, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat. Add the lemon zest, lemon juice, and butter, stir until blended. Cover to keep warm and set aside while preparing meringue.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until egg whites are cool, about 2 minutes.
Assembly:
  1. Sprinkle the crushed ginger snaps or graham crackers over the bottom of the baked pastry. Pour the warm lemon filling into the pastry. Drop mounds of meringue around the edge of the pie on top of the filling. Then mound the remaining meringue in the center. Gently press down on the meringue to make sure meringue is sitting on the lemon filling, filling in any air pockets. Make sure the filling is completely covered with meringue and the meringue is touching the edges of the pastry. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  2. Bake: Place pie in the oven and bake for 5 minutes. Change the oven temperature to broil and brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place pie on a wire cooling rack to cool. Or, after baking for 5 minutes, remove from oven and lightly toast the meringue with a kitchen torch. Hold a small 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  3. Cool away from drafts for 2 to 3 hours before serving. When cool, serve at once, or refrigerate until ready to serve.

Chocolate Angel Pie

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Chocolate Angel Pie
This is a luscious chocolate pie with a meringue shell that is a bit chewy yet seems to melt in your mouth. You’ll need to allow time to bake and chill the meringue shell before adding the chocolate filling. The result is a dessert that is incredibly delicious.
Recipe type: Dessert | Cream Pie | Meringue
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pan Prep: Generously Greased Pastry: Meringue Pastry Prep: Baked and Chilled Oven Temp: 300° Storage: Cover and Refrigerate

Help: Chocolate Types, Melting Chocolate, Making Meringue
Ingredients
Meringue Pie Shell:
  • 3 large egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup walnuts, finely chopped
Filling:
  • 4 ounces German Sweet Chocolate, chopped into small pieces
  • 1½ tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream, whipped
Instructions
Preheat oven to 300 degrees F. Generously grease one 9 inch pie pan.
Meringue Pie Shell:
  1. In a medium mixing bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form. Add vanilla; continue beating, then gradually add sugar; beat until stiff peaks form. Using a large rubber spatula, gently fold in the walnuts.
  2. Spoon meringue into the pie pan, form into a nest-like shell, building up the sides of the shell to the top of the pie pan.
  3. Bake: Bake 1 hour. Remove from oven and cool on a wire cooling rack. When cool, cover and refrigerate for at least 2 hours to chill.
Filling:
  1. In a medium heavy saucepan over low heat, combine chocolate and water; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate and water in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
  2. Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream.
  3. Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.

Mini Pavlovas with Lemon and Blueberries

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Mini Pavlovas with Lemon and Blueberries
Pavlova is a stunning dessert, and I love serving mini Pavlovas so that everyone gets their own individual dessert! The flavor of Pavlova can be easily varied using different fruits; I have used blueberries since lemon and blueberries are such a wonder flavor combination.

Pavlova features crisp meringue on the outside and a soft, chewy marshmallow-like center. The vinegar and cornstarch help to contribute to the meringue texture along with refrigerating the meringues after the filling has been added. Allow 3 to 4 hours of refrigeration time with the filling in the shells to soften the inner shell to give the Pavlova its characteristic marshmallow-like center. If you want the entire meringue to be crisp you can skip the refrigerating step; however Pavlova tastes best when the edge of the meringue is crisp and the center is soft and chewy.

The Lemon Curd can be made one or two days beforehand so that it has time to refrigerate and is ready to use when you are ready to assemble the Pavlovas.
Recipe type: Dessert | Meringue Cake
Serves: 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 200° Storage: Cover and Refrigerate

Help: Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks (reserve the egg whites for the meringue)
Meringue:
  • 8 large egg whites (room temperature)
  • ¼ teaspoon freshly squeezed lemon juice
  • 1½ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons white vinegar
Sweetened Whipped Cream:
  • 1½ cups heavy (whipping) cream
  • 2 tablespoons granulated sugar
Topping:
  • 3 cups fresh blueberries
  • 3 tablespoons freshly squeezed lemon juice
  • 6 tablespoons granulated sugar
Instructions
Lemon Curd:
  1. In a medium heavy-bottomed pan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools.
Meringue:
  1. Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper. Draw 12 4-inch circles onto the paper leaving about 2 inches of space between each circle; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the lemon juice, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until stiff peaks form, taking about 8 minutes to add all of the sugar. Remove the bowl from the mixer. Place the cornstarch into a fine mesh sieve and sprinkle the cornstarch over the egg whites, then add the vinegar. Using a balloon type whisk or large rubber spatula, gently fold the cornstarch and vinegar into the egg whites.
  3. Spoon the meringue within the drawn circles and spread with the back of a spoon, creating a well in the center and the meringue higher at the rim. Or, Place the meringue in a pastry bag fitted with a ½ inch or larger plain tip. Pipe the meringue following the inside perimeter of each circle. Spoon remaining meringue within the piped rings and spread it out evenly with the back of a spoon.
  4. Bake: Bake immediately at 200 degrees for approximately 1½ hours or until the meringue feels crisp and dry and release easily from the parchment paper. Test releasing the meringues by sliding a thin metal spatula underneath to loosen them from the paper. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for several hours or overnight to cool and finish drying out.
  5. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and continue beating until thick and stiff.
Assembly:
  1. About 3 to 4 hours before serving, place the chilled lemon curd in a medium mixing bowl. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the Lemon Curd.
  2. Spoon about ⅓ cup of the Lemon Curd-Whipped Cream mixture into each meringue shell. Cover the filled meringue shells loosely with plastic wrap and refrigerate 3 to 4 hours to soften the meringue.
Topping:
  1. Place the blueberries in a medium bowl and gently mash with a fork. Add lemon juice, and sugar and stir to mix. Refrigerate at least one hour before using.
  2. When ready to serve the Pavlovas, spoon some of the blueberry mixture over the top of the lemon filling.