Tag: petit-fours

The Musette: coconut financieres

When I make  crème anglais (custard), ice cream and lemon curd, I have a lot of leftover egg whites. But I don’t throw these away Instead I store or freeze them to use later in meringues, buttercream, angel food cake, pavlova, mousse, nougat, marshmallow… Continue Reading “The Musette: coconut financieres”