Ingredients: • 1 ½ oz. The Perfect Purée Pear Puree, thawed • ½ oz. The Perfect Purée Lime Zest, thawed • 1 ½ oz. Amass Botanics Riverine (non-alcoholic spirit) • ¼ oz. Root23 Pear-Rosemary Simple Syrup • 1 egg white Method: 1. Shaken, then add a...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
Ingredients for Red Jalapeño Chex Mix: • 5 tbsp. The Perfect Purée Red Jalapeño Puree, thawed • 6.4 oz. rice Chex • 3.2 oz. wheat Chex • 3.2 oz. mini pretzels • ¼ cup white sugar • ¼ cup brown sugar • 4 tbsp. unsalted butter • ¼ cup oil • ¼ cup honey • 1 tbsp. soy...
