Lemon soufflé

Butter, unsalted, cubed, room temperature	3 tablespoons +
Sugar, castor	Dusting
Egg yolks	2 large
Sugar, granulated	3 tablespoons + 1 tablespoon
Cornstarch	1 ½ tablespoons
Milk, warmed	1/3 cup
Lemon zest	1 ½ teaspoons
Lemon juice	¼ cup
Vanilla extract	1 ½ teaspoons
Egg whites, room temperature	5
Cream of tartar	½ teaspoon
Salt, kosher	Pinch
Sugar, confectioners’	Dusting

1. Preheat the oven to 375°F; ensure a rack is mounted in the center, and position a rimmed baking sheet on a rack beneath. 
2. Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke. 
3. Lightly dust each ramekin with castor sugar, shaking out the excess. 
4. Place the ramekins in the refrigerator for 5 to 10 minutes so the butter solidifies. 
5. In a mixing bowl, whisk together the yolks and 3-tablespoons sugar until the yolks have doubled in size and have become thick and yellow. 
6. Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling. 
7. Return the mixture to a 2-quart saucepan with the remaining milk over medium-low heat, whisking constantly until slightly thickened, about 5 to 6 minutes. 
8. Remove the saucepan from the heat and whisk in the butter, lemon juice and zest, and vanilla. 
9. Transfer to a large mixing bowl, and press plastic wrap directly onto the surface of the pastry cream and allow it to sit at room temperature for 15 minutes. 
10. In a large mixing bowl or in the bowl of a stand mixer, beat the egg whites, cream of tartar, and a pinch of salt together until foamy. 
11. Continue to beat while gradually adding 1-tablespoon sugar until stiff, glossy peaks form. 
12. Stir one-third of the egg whites into the lemon mixture, then fold in the remaining whites until there are no streaks, ensuring not to overmix. 
13. Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife. 
14. Using your thumb, wipe around the inside rim to remove any batter and help the soufflé rise evenly. 
15. Bake the soufflés for 12 to 14 minutes, or until firm, risen, and golden brown on top. 
16. Dust the tops with confectioners’ sugar and serve immediately (soufflé will begin to deflate within 5 minutes). 

Recipe adapted from Tasting Table.

S’mores bars with marshmallow meringue

Crust
Graham cracker crumbs	12 ounces
Butter, unsalted, melted	12 tablespoons
Sugar, light brown, packed	2 tablespoons
Salt, fine sea	¼ teaspoon
Brownie filling
Butter, cold, cubed	8 tablespoons
Chocolate, unsweetened, chopped	4 ounces
Sugar, granulated	1 ¼ cups
Vanilla extract	2 teaspoons
Salt, fine sea	¼ teaspoon
Eggs, room temperature	2 large
Flour, all purpose	½ cup
Meringue
Egg whites	3 large
Sugar, granulated	¾ cup
Vanilla extract	½ teaspoon
Cream of tartar	¼ teaspoon

1. Preheat to 350°F; line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. 
2. In a medium bowl, using a fork, mix all of the crust ingredients until evenly moistened. 
3. Press the crumbs evenly into the baking pan. 
4. Bake for 8 to 10 minutes, until lightly browned. 
5. Let cool complete; leave the oven on. 
6. In a heat-proof medium bowl set over a saucepan of simmering water, melt 8 tablespoons butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. 
7. Remove from heat, and whisk in the 1 ¼ cups sugar, vanilla, and salt. 
8. Whisk in the eggs until smooth, then stir in the flour until just incorporated. 
9. Spread the batter evenly over the cooled crust. 
10. Bake for about 25 minutes, until the edge is set but the center is still slightly jiggly. 
11. Transfer to a rack and let cool completely. 
12. Preheat the broiler. 
13. In a heat-proof medium bowl set over a saucepan of simmering water, whisk the egg whites with the ¾ cup sugar until the whites are warm and the sugar is dissolved, about 3 minutes. 
14. Transfer the mixture to the bowl of a stand mixer fitted with the whisk. 
15. Add the vanilla and cream of tartar, and beat at medium speed until firm 
16. Increase the speed to high, and beat the meringue until stiff and glossy, about 5 to 7 minutes. 
17. Mound the meringue on top of the filling, swirling it decoratively. 
18. Broil the meringue 8 inches from the heat until lightly browned, about 1 minute. 
19. Cut into bars, and serve. 

Recipe from Food&Wine Magazine, April 2015.

Angel cake

Egg whites, fresh, room temperature	1 ½ cups
Sugar, superfine	¾ cup + ¾ cup
Cake flour, sifted	1 cup
Cream of tartar	¼ teaspoon
Salt	¼ teaspoon
Vanilla extract or paste	2 teaspoons
Almond extract	1 teaspoon

1. Preheat oven to 325°F.
2. In a small bowl, whisk together ¾ cup sugar and the flour; set aside.
3. Using an electric mixer, beat the egg whites until frothy, and then add the cream of tartar and salt.
4. Beat until fully incorporated, and then add the remaining ¾ cup sugar, 1 to 2 tablespoons at a time.
5. Beat egg mixture to soft peaks. (A soft peak is when the egg whites look like soft waves, and when you lift the beater, the peaks droop back down into the batter. Avoid beating too long and forming stiff peaks.)
6. Add the vanilla and almond extracts, and beat for a few seconds to evenly distribute.
7. Sift the flour and sugar mixture over the egg whites in six to eight additions, and gently fold it in after each addition. (A gently touch is necessary, which cannot be rushed.)
8. Spoon the batter into an ungreased 9-inch tube pan with a removeable bottom.
9. Smooth the top with a spatula, and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the batter’s surface.
10. Bake for 50 to 60 minutes, until the top springs back when lightly pressed.
11. Cool on a wire rack for at least an hour.
12. Gently run a thin knife around the sides (including the center), and then around the bottom of the pan to release the cake when you are ready to serve.

Note: As an experiment, I've tested this recipe with both plain and roasted sugar. Hubby claims the roasted is less sweet tasting while being more caramel flavored from an initial taste test.