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Egg Whites

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Top Egg Whites Articles

Displaying items 12-22
  • Piment d’Espelette

     
    Spicy meets sweet in Ludo Lefebvre’s latest confection...
  • Test Kitchen tips: Making meringue

     
    Meringue: Essentially a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes....
  • Test Kitchen tips: Making macarons

     
    Dorie Greenspan's article in the Food section demystified the art of marcaron-making. Here are some tips for making better macarons....
  • Meringues to the rescue

     
    I’ve never made a meringue in my life. But hard-pressed for a dessert for a dinner party, I remembered the nine egg whites languishing in the fridge. Perfect opportunity to try Yotam Ottolenghi’s recipe for the giant meringues he sells......
  • From the Culinary SOS archive: Coconut macaroons

     
    Dorreth from Pasadena e-mailed me yesterday morning looking for a recipe for coconut macaroons: "I decided to try writing to you to find a recipe that was published in the LA Times food section some years ago. It was a......
  • So you want to be a Test Kitchen intern: Meet Annie Rouleau Dean

     
    Working in a newspaper's test kitchen can certainly keep you on your toes. Although you may not have the "rush" of completing hundreds of covers a night, as you might in the hot kitchen of a busy restaurant, you are......
  • Three cocktail concoctions for winter weather

     
    Here are some great cocktail recipes by your local bartenders that will warm you up during these cold winter months. Pancho Villa: Intense about the value of a quality drink, Nikki Sunseri — director of the cocktail program at the Italian restaurants...
  • Cool is the rule: Two sweet summer recipes

     
    Need a dessert for a little afternoon get-together or to top off a hot summer night? Don't sweat it. TART LEMON SORBET Total time: 10 minutes, plus chilling and freezing time Servings: Makes 1 quart Note: This recipe is from David Lebovitz. Citric acid is...
  • Recipe: Frozen blackberry souffle

    Recipe: Frozen blackberry souffle
    Frozen blackberry souffle Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Note: If the sugar crystallizes while cooking in step 3, try the step again in a clean saucepan and add one-fourth teaspoon corn syrup...
  • Recipe: Frozen peach soufflé with raspberry sauce

    Recipe: Frozen peach soufflé with raspberry sauce
    Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Raspberry sauce 3/4 pound fresh or frozen raspberries 1/3 cup sugar Juice of 1/2 lemon 1. Purée the raspberries in a food mill, discarding the seeds. The raspberries...
  • Recipe: The ultimate coconut cake

    Recipe: The ultimate coconut cake
    Dear SOS: Years ago the L.A. Times published a recipe for a wonderful six-layer coconut cake with lemon filling. F. Kaneshiro Los Angeles Dear F.: This is quite spectacular on a cake stand. Assemble the cake with the filling before you make the...