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Michael Laiskonis
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Created: May 16, 2012
About Me
Michael Laiskonis is the creative director at The Institute of Culinary Education located in New York, New York. He brings extensive expertise from his prior role as pastry chef at Le Bernardin.
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Don't be intimidated by fancy French cooking. This versatile meringue recipe is simple to make and has just two — that's right, just two — ingredients. Save the egg yolks for another use, like emulsifying salad dressing. Click here to...
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Here's a simple recipe for Swiss Meringue, perfect for making frosting or pies. Ideally, you'll have a thermometer to measure the temperature of the mixture precisely. Make sure to use a clean bowl that fits just snugly over the pot without...
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You'll need a candy thermometer for this recipe, and it's a bit more of a challenge that the other two types of meringues, Swiss and French, since timing is of the essence, but with practice, it'll get easier. Be careful when pouring melted...
