糕点

Los Angeles bakery Porto's is shipping their famous strudels and potato balls nationwide—and they're wildly cheap.

我一直是蛋白酥皮的忠实粉丝一个派或蛋糕，酥脆的酥皮饼干，或者（也许是有史以来最迷人的秀场甜点）。轻轻烘烤，直到外面酥脆，在内部蓬松的毛病，帕夫洛娃（Pavlova）提供了可爱的质地，更不用说甜美的棉花糖般的味道了。我经常想到春季或夏季的场合，选择用浆果和奶油顶。但是帕夫洛娃（Pavlova）也可以很好地借鉴水果和温暖的香料，使其成为假日桌子上的奇妙（且令人惊讶的）。在此食谱中，我将豆蔻添加到蛋清中，以获得深层香气和温暖而甜美的香气。我喜欢这种香料 - 与更传统的秋季香料（如肉桂，肉豆蔻或五香粉）相反，因为它更明亮，更芳香。它只是使这个帕夫洛娃感到更加特别。Grapes, pears, and pomegranate arils are the fall fruit trifecta for the topping, each offering its own shade of muted burgundy that feels just right for this time of year.If you’ve never made a pavlova, you’ll be surprised by how easy it is. It doesn’t require any special culinary skill, but it does require time—about 4 1/2 hours in the oven, minimum. You can get a little bit of a head start if you need: Bake the pavlova earlier in the day, and hold it at room temperature for a few hours in an airtight environment (wrap it in plastic wrap or, if you have a container large enough, in an airtight container). Make the whipped cream topping earlier in the day, too, and hold it in the fridge. And roast the fruit a few hours ahead and keep it at room temperature. Then assemble your gorgeous creation just before serving.One quick tip as you’re working with the egg whites. This was something I learned from a former colleague at烹饪灯，Deb Wise (aka the Dessert Goddess). She was beating egg whites one day in the test kitchen, and I commented that they were amazingly voluminous. She revealed why: You must be patient and take your time when beating the egg whites. Start at medium speed, work your way up to medium-high, and finally end at high. If you go in right away at high speed, your egg whites will not reach their full volume potential. So if you’re like me, tamp down your desire to speed things up—it won’t serve you well in the long run.