Since avian flu turned eggs into a luxury item, pastry chef Annie Clemmons has spent countless hours in her Maryland workshop ...

Eggs are a baking staple, and this deep dive into egg substitutes for baking will help if you’re baking for someone with ...

For the tops and bottoms, which are traditionally made with egg whites, she is using packaged liquid egg whites, which are much cheaper and easier to source. Sometimes she uses aquafaba ...

Preheat the oven to 375°F. In a small bowl, whisk the egg yolk with the milk. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a ...

Fit a pastry bag with a #6 plain round pastry tip, and set it aside. Using a mixer with the whisk attachment, whip egg whites on medium-high speed until foamy. Add sugar on low speed. Whip on high ...

Once the pastry has chilled ... a time and cover with cling film while you make the meringue. 1. Place the egg whites in a large clean bowl and start to whisk with an electric whisk.

Dust a little flour on a clean work surface and roll out the puff pastry to ... with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the ...