Results tagged marshmallows from David Lebovitz

I’ve been trying to convince my French friends that yes…marshmallows do go atop sweet potatoes. But only once a year. And only on Thanksgiving. Maybe more than Americans, French people do like marshmallows. A lot. You see them in many bakeries and pastry shops, often in long strands, on display either in lengths or tied into knots, in apothecary jars. It’s a tradition that goes…

Continue reading...

Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

Continue reading...

Last year I read about a pastry chef-turned-candymaker in Los Angeles. She was becoming known around those parts for her tender caramels, blended with wisps of sel de mer (sea salt.) Inspired by the amazing CBS, caramel-beurre-salé caramels produced by the master himself, Henri LeRoux, Christine Moore’s caramels are indeed the best I’ve had in the US. A friend drove me out to the Silverlake…

Continue reading...