EditorialA toasted sesame and citrus wedding cake with a Swiss meringue buttercream, May 5, 2023. Food styled by Maggie Ruggiero. (Ryan Liebe/The New York Times)
EditorialA toasted sesame and citrus wedding cake with a Swiss meringue buttercream, May 5, 2023. Food styled by Maggie Ruggiero. (Ryan Liebe/The New York Times)
EditorialAn undated photo provided by Cliodhna Prendergast of an Irish Coffee Meringue Gateau from the cookbook “Ballymaloe Desserts” by JR Ryall. (Cliodhna Prendergast via The New York Times)
EditorialDolester Miles’s lemon meringue tart in New York, April 7, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Sang An/The New York Times)
EditorialLemon-labneh possets, finished with meringue shards and a burnt lemon powder. (Christopher Simpson/The New York Times; Food Stylist: Simon Andrews)
EditorialDesign for a Painted Porcelain Plate, Les Meringues (Meringues) for the Service des Objets de Dessert (Dessert Service), Jean Charles Develly, French, 1783 - 1849, Pen and brown ink, brush and gray wash, graphite on cream laid paper, border in pen and ...