Lemon Meringue Pie

There is no need to cry over lemon meringue pie… that is assuming none of the myriad of things which could go wrong do. There are a lot of techniques involved in a lemon meringue pie; however none of them are actually too difficult – and almost anyone who has baked before will have tried…

Italian Meringue Macarons

I feel as though I have a bit of a love-hate relationship with macarons. I love to eat them (homemade or not) but hate the effort required to make them. Seriously, have you ever sieved ground almonds for anything else? It’s a nightmare. In addition to that, I feel really guilty if I think about…

Baked Alaska

Happy birthday to you, Happy birthday to you, Happy birthday That Cooking Thing, Happy birthday to you! Hey guys, That Cooking Thing turned two years old yesterday and this post marks the third year for recipes from this blog. I just want to extend a massive ‘thank you’ to those who have been following me…

Pavlova

Pavlova is another one of those foods which has debatable origins. Both Australia and New Zealand argue that it started with them, however there does not seem to be any conclusive evidence to decide between their claims. This is primarily because the earliest recipe we have for a dessert labelled pavlova is not meringue… it’s…

Swiss Meringue

A few months ago, I did a post on making foolproof meringues. This comes as a sort of follow up because what is important about the three different types of meringue is that they are all good for specific, and different, things. I don’t tend to make meringue for any other reason than using up…

Macarons

Macarons can be the stuff of nightmares. A single streak of unmixed meringue in the batter can cause the entire batch to crack, unsieved ingredients can make the macarons go lumpy and bad luck can ruin an entire tray for even the most competent baker. That being said, if you can master the art of…