Okay, now don’t freak out, but there is mayonnaise in this cake. I know: crazy. But it takes the place of the oil in the recipe, as well as the eggs (though, yes, I do throw in one, for good measure). And the texture is so perfect, as well as the flavor, that you need to put any mayo-phobias behind you and get baking. The marshmallow frosting here is epic, but if you’re just not feeling like pulling out your stand mixer for it, I totally understand and suggest you glaze this cutie with Cream Cheese Glaze instead.
Ordinary meringue could be used for these nests, but they won’t be quite so firm, nor will they store so well. Meringue cuite is traditional because it holds its shape so well and is drier. Vary the fruit in these nests depending on the season.
If the flavors of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples, and tangy orange come together to make a dessert fit for the festive season. Make sure all your individual components have completely cooled before assembling—you don’t want to create any excess moisture in the roulade. Get ahead by preparing the apples and cream the day before, keeping them refrigerated until needed.
The first step of our tarte Tatin recipe was on the stovetop, not in the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. We prepared the caramel right in the skillet with the apples so the flavors melded and the apples were boiled in the buttery caramel sauce until they absorbed the syrup and become virtually candied. We then covered the syrup-soaked apples with an egg pastry that contained confectioners' sugar rather than granulated sugar, which can make the dough grainy. After baking our tarte Tatin recipe, we flipped the tart over, revealing concentric circles of apples glazed with golden caramel.
As I said in the introduction [of Desserts LaBelle], “Sweet Talk from Patti,” sweet potato pie is in my blood. Any and every sweet potato pie I make is compared to the OG: Chubby’s version, which was also the inspiration behind my dear friend Norma’s recipe. (It’s in my first cookbook, LaBelle Cuisine. If you don’t have the book, last time I checked the recipe was also online.) Why I can’t leave a good thing alone, I don’t know. This is my current rendition, which starts with Chubby’s pie and throws in some new tricks, too. If you have been boiling sweet potatoes for your pie, try the microwave method here. It is a lot quicker.
Among my German friends, there may be no Christmas cookie more popular than the beautiful Zimtsterne: thick and chewy star-shaped cookies topped with a drift of white meringue that shatters under your teeth. Just the mention of them never fails to elicit deep longing sighs and a faraway look in people’s eyes. Flavored only with cinnamon and the naturally toasty flavor of roasted almonds, Zimtsterne are a study in what is possible with simple ingredients and a little elbow grease. Making Zimtsterne requires some stamina. The dough is sticky, fine motor skills are required for painting on the meringue, and you need lots of counter space to let them dry overnight before baking them. But the effort is all worthwhile. There is much debate about how to bake Zimtsterne so that the cookie stays soft and chewy and the meringue as white as possible. I’ve tried every method out there, but find that drying the cookies overnight and then baking them briefly is the best way.
Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
Never underestimate the pleasures of meringue. Simple to the point of plain, meringue delivers delight with every messy bite. As neat as you may be, it’s impossible to eat a meringue without producing a pile of shards and crumbs, and that’s part of the cookie’s charm.
Remember those little mints by the door at that restaurant you like? No, not that restaurant -- the nice-but-not-NICE-nice one. This recipe is most closely related to those little post-dinner courtesy mints -- but don't think they actually taste alike. These "mints" have a smooth, buttery flavor that's somewhat reminiscent of very thick frosting. And they're not necessarily minty at all: The texture of these little crisp-then-creamy confections lends itself very well to warmer flavors like coffee, chocolate, and cinnamon, too.