972 tarter recipes

Light, crisp peppermint meringue cookies made with egg whites, sugar, and crushed candy canes. Slow-baked until dry and melt-in-your-mouth airy.

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

Sourdough whole wheat cheddar bread for the bread machine. Sourdough starter, whole wheat flour, bran, and sharp cheddar bake into a tangy, nutty, cheesy loaf with real depth.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Christmas bread made with sourdough starter, currants and warm mace and cinnamon. Two loaves of fragrant holiday breakfast bread, slow-risen for deep flavor.