Recipes for "french pastries"

Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.

Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.

Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.

Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

In a small saucepan, combine the sugar and water. Once the mixture resembles melted sand, place it on the stovetop over medium heat. Use a wet pastry brush to brush down any stray sugar crystals around the rim and sides of the pot.

Without stirring, bring the sugar mixture to a gentle boil and use a candy thermometer to monitor the temperature. The sugar needs to reach 240°F (115°C). This should take no longer than 6 minutes.

While the sugar comes to temperature, get to work on the egg yolks.

Add egg yolks and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the yolks over medium speed until they are a very pale yellow color and fluffy, about 5 minutes.

Once the sugar has reached 240°F (115°C), add it to the whipping egg yolks. Pour the sugar in a thin, steady stream into the bowl taking care to avoid the sides of the bowl and the whisk.

After all of the sugar has been added, increase the mixer’s speed to high and continue whipping the egg and sugar mixture until the outside of the bowl is just at room temperature.

An excellent way to test this is to place the underside of your forearm against the bottom of the bowl. If it's no longer warm, you can begin adding the butter.

Decrease the mixer's speed to medium-low, then begin adding the softened butter, a tablespoon at a time. I like to pinch the pats of butter before adding it to the bowl; this helps them blend into the egg mixture better.

Allow each portion of butter to fully incorporate into the egg-sugar mixture before adding the next piece.

The buttercream will go from very voluminous to deflated midway through adding butter. The volume will be restored once all of the butter has been added. This step should take no longer than 6 minutes.

After the butter has been added, scrape down the bowl and add the vanilla extract. Turn the mixer back up to medium-high speed and whip the buttercream for 3 additional minutes.

The buttercream should be an ivory color and will appear airy and fluffy.

Use the buttercream as desired immediately or store for 3 to 4 days in a covered container in the refrigerator.