Pie

If you are using pasteurized egg whites, you do not need to heat them before beating with the sugar and cream of tartar or coarse salt.

For the smoothest, glossiest peaks, be careful not to overbeat the egg whites.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

If you can’t find blood oranges, use regular ones.