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Easy Cloud Bread
Breakfast American

Easy Cloud Bread

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
  3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
  4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
  5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Never Fail Biscuits
Breakfast

Never Fail Biscuits

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
  3. 3 Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
  4. 4 Bake in preheated oven for 10 minutes, or until golden.

By dakota kelly

Nana's Nut Bread
Breakfast

Nana's Nut Bread

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
  2. 2 Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

By MaryCatherine Bailey

Brown Sugar Biscuits
Breakfast

Brown Sugar Biscuits

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
  2. 2 In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
  3. 3 Bake in preheated oven for 15 to 20 minutes, or until golden brown.

By monstermama

Strawberry Jam Bread
Breakfast

Strawberry Jam Bread

4.5

Prep
15 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
  3. 3 Stir strawberry jam and buttermilk together; set aside.
  4. 4 Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
  5. 5 Divide batter evenly between the prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

By skuehne

Scotch Pancakes
Breakfast European

Scotch Pancakes

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl until combined. Add milk and beaten eggs; stir until batter is consistency of thick cream.
  2. 2 Heat a large nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.

By Allrecipes Member

Gluten-Free Heart-Friendly Carrot Pancakes
Breakfast

Gluten-Free Heart-Friendly Carrot Pancakes

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
  2. 2 Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
  3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
  4. 4 Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
  5. 5 Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

By ColoradoNutritionCoachorg

Delicious Pancakes
Breakfast

Delicious Pancakes

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a lightly greased griddle over medium low heat.
  2. 2 In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
  3. 3 In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
  4. 4 Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

By TARABERT

Sadie's Buttermilk Biscuits Recipe
Breakfast American

Sadie's Buttermilk Biscuits Recipe

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Whisk flour, baking powder, baking soda, cream of tartar, and salt together in a large bowl; cut in lard using a pastry blender until crumbly. Stir in buttermilk. Turn out mixture onto a floured surface; knead a few times to form a moist dough.
  3. 3 Roll out dough to 1-inch thickness; cut out biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
  4. 4 Bake in the preheated oven until tops are golden, about 12 minutes.

By PTRICK

Snickerdoodle Pancakes
Breakfast

Snickerdoodle Pancakes

4.3

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
  2. 2 Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
  3. 3 Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
  4. 4 Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  5. 5 Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

By Julie Hubert

American-Style Souffle Pancakes
Breakfast

American-Style Souffle Pancakes

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
  2. 2 Separate egg yolks and whites into 2 mixing bowls.
  3. 3 Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
  4. 4 Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
  5. 5 Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
  6. 6 Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
  7. 7 Serve pancakes on warm plates and top with the berry mixture.

By John Mitzewich

E-Z Drop Biscuits
Breakfast American

E-Z Drop Biscuits

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
  3. 3 Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

By Angela

Cast Iron Buttermilk Biscuits
Breakfast American

Cast Iron Buttermilk Biscuits

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
  2. 2 Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
  3. 3 Mix buttermilk and eggs together in a small bowl.
  4. 4 Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
  5. 5 Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
  6. 6 Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
  7. 7 Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

By Stormy1800

Fresh Alberta Biscuits
Breakfast American

Fresh Alberta Biscuits

3.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
  3. 3 Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
  4. 4 Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

By CLOVER DAVY

Grandma's Baking Powder Biscuits
Breakfast American

Grandma's Baking Powder Biscuits

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C).
  2. 2 Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

By IMACOOKY1

Vegan Gingerbread Scones
Breakfast

Vegan Gingerbread Scones

5.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
  3. 3 Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
  4. 4 Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
  5. 5 Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

By Kameron

Sourdough Scones
Breakfast European

Sourdough Scones

4.6

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, salt, cream of tartar, baking soda, sugar, and apple pie spice together in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add sourdough starter and mix by hand to form a soft dough.
  3. 3 Turn dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the prepared baking sheet about 1 inch apart. Repeat with the remaining pieces of dough. Brush the tops of scones with milk and sprinkle with coarse sugar.
  4. 4 Bake until scones begin to turn golden, 12 to 15 minutes.

By HARDINGAGGIES

Super Fluffy Gluten-Free Japanese Souffle Pancakes
Breakfast Japanese

Super Fluffy Gluten-Free Japanese Souffle Pancakes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
  2. 2 Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
  3. 3 Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
  4. 4 Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

By Edible Times

Sweet Irish Bread
Breakfast European

Sweet Irish Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
  3. 3 Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

By D Bagley

Maple-Bacon Biscuits
Breakfast American

Maple-Bacon Biscuits

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
  2. 2 Whisk flour, sugar, baking powder, cream of tartar, and salt together in a large bowl. Cut in 3/4 cup cold butter with a pastry cutter until butter is pea-sized. Add milk, 2 tablespoons maple syrup, and egg; mix until combined. Do not overmix. Dough will be sticky with visible pieces of butter.
  3. 3 Turn dough out onto a generously floured surface; sprinkle bacon pieces on top. Gently knead dough to incorporate bacon, 10 to 15 times, sprinkling with additional flour if dough is super sticky.
  4. 4 Pat dough out to a 3/4- to 1-inch thickness; cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush tops with 2 tablespoons melted butter and remaining 2 tablespoons maple syrup for extra depth.

By thedailygourmet

Meringue Cookies
Dessert French

Meringue Cookies

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat egg whites, salt, cream of tartar, and vanilla in a clean bowl until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in chocolate chips if using.
  3. 3 Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Bake in the preheated oven until just lightly browned, about 25 minutes. Cool on baking sheets.

By Pat Kersteter

Meringue Mushrooms
Dessert French

Meringue Mushrooms

4.8

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
  3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
  4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
  5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
  6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
  7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
  8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
  9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
  10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
  11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Chocolate Chip Candy Cane Meringue Cookies
Dessert French

Chocolate Chip Candy Cane Meringue Cookies

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

French Peppermint Cookies with Chocolate Ganache
Dessert French

French Peppermint Cookies with Chocolate Ganache

4.5

Prep
30 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
  2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
  3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
  4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
  5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Sans Rival
Dessert French

Sans Rival

4.3

Prep
120 min
Cook
45 min
Total
225 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
  2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
  3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
  4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
  5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
  6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN

French Chocolate Cake
Dessert French

French Chocolate Cake

4.7

Prep
35 min
Cook
45 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess.
  2. 2 Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly.
  3. 3 Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour.
  4. 4 In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
  5. 5 Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile.

By Michelle Chen

Chocolate Soufflé
Dessert French

Chocolate Soufflé

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
  3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
  4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
  5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
  6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
  7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
  8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
  9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
  10. 10 Enjoy!

By John Mitzewich

Best French Macarons
Dessert French

Best French Macarons

4.1

Prep
45 min
Cook
17 min
Total
107 min

Instructions

  1. 1 Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  2. 2 Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  3. 3 Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  4. 4 Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  5. 5 Preheat the oven to 300 degrees F (150 degrees C).
  6. 6 Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  7. 7 Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  8. 8 Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  9. 9 Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

By Smart Cookie

Mascarpone

Mascarpone

4.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Pour cream into a metal bowl and place over a pan of simmering water. Heat until warm. Stir in cream of tartar; continue to heat and stir until the temperature reaches 180 degrees F (80 degrees C). Remove from heat.
  2. 2 Line a strainer or colander with cheesecloth and place over a bowl. Paper towels also seem to work well. Pour mixture into the strainer; let drain for several hours or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

By Mike Swieton