Author Archives: abbydouglas

For my fifth and final recipe, I chose something pretty complicated: macarons! They are a classic example of French pattisserie — like an elevated version of a sandwich cookie. They are very well known for their light, airy texture and gem-like appearance. They have become a bit of a fad lately– with many different vibrantContinue reading “Recipe #5: Macarons!”

My fourth recipe was something I’ve never thought I would make: pavlova! I have always been a little intimidated by this dessert because I have seen so many beautiful versions from professional bakers online, and it requires some techniques that I’ve never used before. The base of the dessert (before toppings/fruit) relies almost completely onContinue reading “Recipe #4: Pavlova”

I chose crème brûlée for my third recipe because it displays a different, smoother texture of dessert. My last two recipes utilized a combination of separately prepared egg yolks and whites to achieve a fluffy volume, but crème brûlée relies on just egg yolks to make a custardy, smooth dessert. Abandoning egg whites altogether putsContinue reading “Recipe #3: Crème Brûlée”

My second recipe for my egg-based desserts project was an internet-famous phenomenon: the Richard Sax Chocolate Cloud Cake. This cake has been featured on many cooking and baking blogs, as well as in one of my favorite baking books, Genius Desserts. The recipe is well-known because it contains many of the same ingredients as aContinue reading “Recipe #2: Chocolate Cloud Cake”

I chose Chocolate Soufflé for my very first recipe because it is a classic example of French cooking and because it relies almost solely eggs for its volume and texture. With a rich chocolaty taste and airy, melt-in-your-mouth texture, Soufflé is a perfect egg-based dessert. Here is a link to the recipe I used: https://food52.com/recipes/26514-chocolate-souffleContinue reading “Recipe #1: Chocolate Soufflé”