Tips and Recipe: Making Palmiers with Quick Puff Pastry

Tips and Recipe: Making Palmiers with Quick Puff Pastry

Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.

Recipe with Tips: Scottish Shortbread

Recipe with Tips: Scottish Shortbread

These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter.

Chocolate Pecan Meringues: A Special Kiss

Chocolate Pecan Meringues: A Special Kiss

Meringues have always fascinated me. What a stunning notion that you can beat air and sugar into a viscous mass of gloppy egg whites and transform it into a billowy white stiffness that bakes into something crunchy yet chewy.

Passion Fruit (Lilikoi) Shortbread Bars: The Recipe

Passion Fruit (Lilikoi) Shortbread Bars: The Recipe

These are best served cold. Store the pan of baked bars in the refrigerator and cut and dust them with powdered sugar just before serving. If you want to make lemon or lime bars, substitute either for the lilikoi juice.

Chocolate Macadamia Nut Bars

Chocolate Macadamia Nut Bars

I tasted these bars for the first time a few years ago on a visit to Hawaii’s Big Island. ¬†They have a buttery brown sugar shortbread cookie base packed with toasted macadamia nuts, a layer of caramel that bakes into the shortbread layer, and a generous topping of bittersweet chocolate.