
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
A comprehensive guide to making lemon meringue tarts, demonstrating three classic meringue techniques (French, Swiss, and Italian) and how to prevent the common problem of meringue 'weeping'. Includes step-by-step instructions for each meringue, tips for success, and a final torching for the perfect finish.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Similar recipes converted from YouTube cooking videos

A comprehensive guide to making lemon meringue tarts, demonstrating three classic meringue techniques (French, Swiss, and Italian) and how to prevent the common problem of meringue 'weeping'. Includes step-by-step instructions for each meringue, tips for success, and a final torching for the perfect finish.

A deconstructed take on classic chicken cordon bleu, baked as a comforting casserole. Tender chicken strips are tossed with smoked ham, Gruyère, Dijon mustard, and a splash of cream, then topped with a buttery panko‑Parmesan crust for extra crunch. Ready in about an hour, this dish delivers the familiar flavors of cordon bleu with far less mess.

Ultra-indulgent cookies, soft inside and slightly crisp on the edges, fully chocolatey with cocoa, dark and white chocolate chunks, and hazelnut pieces. Perfect for a snack or a sweet little break.

Une quiche légère sans pâte traditionnelle, réalisée avec une base de purée de pommes de terre, du poulet, des œufs et du fromage. Environ 250 kcal par part, riche en protéines et très simple à préparer.

A light spring tart made with puff pastry, creamy ricotta, eggs and fresh peas. Perfect for a quick dinner or a lunch accompanied by a green salad.

A rich, beefy French onion soup with deeply caramelized sweet onions, sherry‑finished broth, and a melty topping of Gruyère and Gouda cheese on toasted baguette. Inspired by Joshua Weissman's YouTube tutorial.