Classic and simple, French meringue makes cloud-like cookies and desserts. With a crisp shell, and a chewy, marshmallow-like center, baked meringue is a sweet medley of
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Authorthe Sunday Baker
Originally from Maine, I started baking at Two Fat Cats Bakery in Portland before moving to Europe. I’ve lived in Barcelona, Madrid, and now I find myself in the middle of London’s Bermondsey Beer Mile.
Bienenstich: German Bee Sting Cake
Bienenstich, or Bee Sting Cake, is a classic German dessert made of a sweet yeast dough filled with creamy vanilla custard and topped with caramelized almonds.
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Gateau Nantais: French Rum Cake
Gateau Nantais is a dense almond pound cake imbibed with dark rum and topped with a thin glaze. The rich cake with its delicate sheet of
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Torta della Nonna: Italian Custard Tart
Torta della nonna, literally “grandmother’s cake,” is a rustic tart made from two simple Italian classics: pasta frolla and crema pasticcera. Lemony pastry cream is sandwiched
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Almond Macarons with Dark Chocolate Ganache
These French macarons are flavored with slightly bitter almond and filled with a rich dark chocolate ganache. They have a crisp exterior that shatters into a soft, chewy interior. While macarons are usually a tea-side treat, the chocolate almond flavor begs for a cup of coffee.
Bossche Bollen: Dutch Profiteroles
Bossche Bollen are essentially giant Dutch profiteroles filled with sweetened whipped cream and covered in a rich chocolate glaze. While they originate from Den Bosch, you
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Far Breton
Far Breton, or far aux pruneaux, is a rich, French custard studded with brandy soaked prunes. A traditional comfort during cold weather, it’s a natural companion
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