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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged Holiday recipes

Thanksgiving Pies

The holidays are upon us! Again, they caught us by surprise, but there is no denying that in the city the streets are carpeted in thick layers of fallen leaves and the windows of shops are screaming out invitations to shop.

We had another early celebration, a dry run, so that we could share our Thanksgiving with you. Last year we honored the turkey and showed you how to roast and carve, but this year, we decided to go straight for what people most ogle at the table: PIE. Here you’ll find sweet and savory pies with classic flaky crusts, nut-based crusts, puff pastry berets, and crunchy layers of phyllo. We’ve included the standard but regal apple pie, and included a reimagined version of candied yams and marshmallows, as well as brown butter pear and cranberry, potato, and of course, turkey.

Happy Thanksgiving to you and yours!

And a very special thank you to our friend and rock star prop stylist, Emily Rickard!

Thanksgiving Pies

Thanksgiving Pies

Thanksgiving Pies

INDIVIDUAL TURKEY POT PIES
Makes 8 to 10 pot pies

Notes: You can roast the turkey up to two days in advance.  
My rule of thumb for seasoning poultry is ¾ teaspoon salt per pound of meat.
- I prefer Dufour brand puff pastry; it is pricier, but well worth it for true butter flavor.
- Warming the milk makes it easier to incorporate into the roux.

For the Turkey
1 (6-pound) bone-in turkey breast
4 ½ teaspoons salt* and freshly ground black pepper
4 tablespoons unsalted butter
1/3 cup mixed herbs, such as thyme, sage, and rosemary, chopped
1 tablespoon olive oil

For the Turkey: Adjust an oven rack to the middle position and preheat the oven to 450°F.  Set an oven-safe cooling rack in a rimmed baking sheet.

- Gently separate the skin from the flesh of the turkey with your fingertips. Rub most of the salt and pepper directly on the flesh, then rub the remaining on the skin. Combine the butter with the herbs and smear the butter in between the skin and flesh.

- Drizzle the breast with the olive oil and roast for 20 minutes. Reduce the oven temperature to 375°F and continue cooking until the thickest part of the breast registers 150°F (usually it is 160°F, but there will be carryover cooking and the turkey will be cooked within the pot pies).  Cool turkey to room temperature, then carve and cut into 1 ½-inch pieces.

For the Filling and Topping
3 pounds red waxy potatoes, scrubbed and cut into 1-inch pieces
Salt and freshly ground black pepper
10 tablespoons (9 ounces) unsalted butter
12 ounces slender carrots, peeled and cut on the bias into ½-inch-thick slices
12 ounces mushrooms, such as maitake or shiitake
4 shallots, minced
3 garlic cloves, minced
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 tablespoon fresh sage leaves, coarsely chopped
2 tablespoons sherry
1/3 cup all-purpose flour, plus additional for dusting counter
4 cups whole milk, warmed*
2 sheets puff pastry*, thawed according to package instructions
1 large egg yolk
2 tablespoons heavy cream

For the Filling and Topping: Adjust an oven rack to the middle position and preheat the oven to 375°F.

-Place the potatoes in medium saucepan and cover by 1 inch with cold water. Add 1 tablespoon salt and bring to a boil over high heat. Simmer on medium heat until potatoes are just tender, about 10 minutes. Drain.

- Melt 2 tablespoons of the butter in large skillet. Add carrots, season with salt and pepper, and sautée until golden about 5 minutes. Transfer to large bowl.

- Melt an additional 2 tablespoons of butter in now empty skillet. Add mushrooms, shallots, garlic, thyme, and sage, season with salt and pepper, and cook until mushrooms are golden, 6 to 8 minutes. Stir in sherry and cook an additional 30 seconds. Transfer to bowl with carrots.

- Melt the remaining 6 tablespoons of butter in now empty skillet. With a wooden stirring spoon, stir in the flour to make a paste (this is the roux). Cook, stirring, until beginning to turn golden, 2 to 3 minutes. Season with salt and pepper and slowly pour in milk while vigorously whisking. Simmer on medium-low heat for about 2 minutes until thickened; it should be like gravy. If too thick, add more warm milk.

- Pour sauce over vegetables in bowl and fold in potatoes and turkey.

- Divide the mixture evenly between (6- to 8-ounce-capacity) ramekins.

- Dust a clean, dry work surface with flour and rub a rolling pin with more. Roll out the puff pastry — this will depend on the size of your ramekins. Use a round cookie cutter to punch out “lids” for the ramekins, or cut it into squares. Cover the pot pies with pastry. Whisk the egg yolk and cream together in a small bowl and brush over pot pies.

- Set the ramekins on a baking sheet and bake until the pastry is puffed and golden, about 30 minutes. Garnish with thyme sprigs and serve.

CLASSIC DOUBLE-CRUST APPLE PIE
Makes one 9-inch pie, serving 8

Notes: Granny Smiths are firm and tart and will retain their shape while they bake. Avoid softer-fleshed apples like Golden Delicious, which will blow out and turn mushy.

For the Double Crust
400 grams/14 ounces (about 2 ½ cups) all-purpose flour, plus additional for dusting counter
1 ½ teaspoons salt
¼ cup sugar
200 grams/7 ounces (15 tablespoons) unsalted butter, chilled and cut into ¼-inch pieces
2 large eggs, lightly beaten
Ice water, as needed

For the Filling
2 ½ pounds Granny Smith apples*, peeled, cored, and cut into 3/4-inch-thick wedges
1/3 cup packed dark brown sugar
2 tablespoons granulated sugar
1 ½ tablespoons cornstarch
2 teaspoons finely grated zest plus 2 tablespoons lemon juice
½ teaspoon salt
1 large egg yolk
2 tablespoons heavy cream
Demerara or other coarse-granule sugar for decorating

For the Double Crust: See Brown Butter Pear and Cranberry Pie crust recipe above for method. The only difference will be that once you’ve kneaded the dough, you’ll divide it in 2 before wrapping in plastic and refrigerating.

- Once your pie has been filled, roll out the second disc of dough and cut out decorative pieces, if desired. For the design in this picture, I lopped off the top third of a green apple and placed it on the topping. I then used a cookie cutter to cut out an opening in the center of what would be the lid and placed it over the filling and green apple. Rather than trimming off the edges of the dough to make a classic fluted edge, I decided to go a more organic route and simply pinched the bottom and top doughs together, letting the rest ruffle.

For the Filling: In a large bowl, toss together the apples, brown sugar, granulated sugar, cornstarch, lemon zest and juice, and salt.  Pour mixture into prepared dough shell. Cover with second dough round, decorate as desired, and refrigerate for 20 minutes (this will allow the top dough round to rest and also allow the apples to release some of their juices).

- Meanwhile, adjust an oven rack to the middle position and preheat the oven to 375°F. Whisk the egg yolk and cream together in small bowl and brush all over pie dough. Sprinkle with demerara sugar and bake until pie is deep golden brown, about 1 hour. Transfer to a cooling rack and cool to room temperature before serving.

SWEET POTATO PIE WITH NUT CRUST AND FLUFF TOPPING
Makes one 8- by 8-inch pie, serving 8 to 12

For the Crust
Baking spray
1 cup all-purpose flour
3/4 cup pecans
1/4 cup granulated sugar
1 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into thin slices and chilled

For the Crust: Adjust oven rack to the middle position and preheat oven to 375°F.

- Lightly coat an 8- by 8-inch baking pan with baking spray. Line the pan with parchment paper, laying down first one piece and allowing about 3 inches of excess to hang over the edges, then a second piece crosswise to create a sling. Coat with spray once more.

- In a food processor, pulse the flour, pecans, sugar, and salt until the pecans are finely ground. Add the butter and pulse until the mixture resembles coarse meal. Transfer dough to prepared baking pan and press into bottom of pan in an even layer.

- Bake until just set, about 20 minutes, then transfer to a cooling rack.

For the Filling
½ stick (2 ounces) unsalted butter
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 pounds garnet sweet potatoes, peeled and cut into 1-inch cubes
1 cup apple cider
Water
3/4 teaspoon salt
6 tablespoons sorghum syrup or molasses
Finely grated zest and juice of ½ an orange
2 large eggs

For the Filling: Melt the butter over medium-high heat in a large saucepan. Add the allspice and cinnamon and cook, stirring, until fragrant, about 30 seconds. Add the sweet potatoes, apple cider, and salt and bring to a simmer (if potatoes are not covered, add enough water to cover by about 1 inch). Cover and cook over low heat until the potatoes are fork-tender, about 12 minutes. If liquid remains in pot, remove lid, increase heat to medium-high and continue cooking until no liquid remains. Remove pan from heat, cool potatoes to room temperature, and transfer to the bowl of a food processor.

- Add the orange zest and juice and eggs to food processor and blend until mixture is completely smooth. Scrape mixture into prepared crust and smooth out into even layer. Prepare topping.

For the Topping
2 large egg whites, at room temperature
Pinch salt
1 (16-ounce) tub marshmallow fluff

- Beat egg whites and with wire whisk in large bowl until they hold soft peaks. Scrape fluff into a second large bowl. Stir in 1/3 of the egg whites, then fold in the rest using a rubber spatula.  Spread over sweet potato filling.

- Bake until marshmallow fluff is puffed and golden, about 30 minutes. Transfer to cooling rack and cool to room temperature. Using the overhanging parchment paper, pull pie out onto a cutting board and cut into 8 to 12 pieces. Serve.

BROWN BUTTER PEAR AND CRANBERRY PIE
Makes one 9-inch pie, serving 8

Notes: In the images in this post, the pie was baked in several different-sized pie plates. Feel free to do the same.
- The measurements for the crust are provided in grams and ounces as I normally use a scale when preparing it.

For the Crust
200 grams/7 ounces (about 1 ¼ cups) all-purpose flour, plus additional for dusting counter
1 teaspoon salt
2 tablespoons sugar
100 grams/3.5 ounces (7 ½ tablespoons) unsalted butter, chilled and cut into ¼-inch pieces
1 large egg, lightly beaten
Ice water, as needed

For the Filling
3 tablespoons unsalted butter
3 pounds firm Bosc pears, peeked, cored, and cut into 1/2-inch cubes
Finely grated zest and juice of 1 lemon
Salt
3/4 cup fresh or frozen cranberries
1/3 cup demerara sugar
1/4 cup brandy

For the Crust: Combine flour, sugar, and salt on a clean, dry, and cool work surface. With a bench scraper, cut in butter until it resembles wet sand. Alternatively, combine flour, sugar, and salt in bowl of food processor and pulse to combine. Add butter and pulse until mixture resembles wet sand, then transfer mixture to work surface.

- Form a well in the center of flour mixture and pour in beaten egg and 1 tablespoon ice water. Working quickly, use the bench scraper to combine the ingredients.  If the mixture appears very dry and crumbly, add ice water, 1 teaspoon at a time, until mixture is cohesive but not overly wet.

- Bring dough together with lightly floured hands. Pinch off small pieces of dough and, working quickly, with the heel of your hand extend on work surface to ensure even distribution of butter. Gather dough together into a disc. Wrap with plastic wrap and refrigerate for 30 minutes.

- Clean and dry off counter and sprinkle with flour. Rub flour on rolling pin. Roll dough out, starting in the center and working outwards (never roll back into center as it will just bring the dough back). Dough should be about 12-inches in diameter.  Roll dough lightly onto rolling pin, then transfer to 9-inch pie plate. Press into the bottom and sides, trim off edges and reserve them, then pinch the edges into a decorative pattern. Refrigerate for 30 minutes, during which time you can prepare the filling. (The dough may be prepared up to 1 week in advance to this stage and frozen).

For the Filling: Adjust oven rack to middle position and preheat oven to 375°F.

- Melt the butter in large skillet over medium-high heat, swirling the pan occasionally, until it begins to foam. Once the foam subsides and small brown flecks can be seen in the butter (it will smell nutty, too), add the pears, lemon zest and juice, and a pinch of salt and cook, tossing and stirring, until pears are browned and beginning to soften, about 8 minutes.

- Stir in the brandy, sugar, and cranberries. Remove the pan from heat and allow to cool for 10 minutes. Then, pour into prepared crust. Pinch off pieces of the reserved dough scraps and scatter over pie. Bake until bubbling and edges of pie are brown, 30 to 40 minutes. Transfer to a cooling rack and cool to room temperature. Serve.

POTATO, LEEK, AND CHEESE TART
Makes 1 tart, serving 6 to 8

Notes: This is a great appetizer.
- I used a rectangular tart pan, about 7- by 11-inches. Any tart pan in that general size will work.
- Phyllo is a tissue paper-thin dough that dries out and breaks if exposed to air even for a few seconds. Set the pile of phyllo sheets on your counter, cover it with wax or parchment paper, then cover it with a damp towel. You will work with only one sheet of dough at a time.
- I used Cana de Cabra, a Spanish cheese with a chalky exterior and soft center. Avoid using the chalky logs of goat cheese here as it is lacking in flavor.
- A mandolin makes quick work of thinly slicing potatoes. While working, keep potatoes in a bowl of cold water to prevent them from oxidizing.

10 tablespoons unsalted butter
3 leeks, white and pale green parts thinly sliced (or 5 shallots, thinly sliced)
Salt and freshly ground black pepper
8 sheets phyllo dough, thawed out according to manufacturer’s instructions
6 ounces goat cheese or brie*
2 teaspoons thyme leaves plus additional for garnish
2 ½ pounds red or yellow waxy potatoes, peeled and very thinly sliced*

- Adjust an oven rack to the middle position and preheat the oven to 375°F.

- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add leeks or shallots, season with salt and pepper and cook, stirring occasionally, until softened and golden, about 8 minutes. Set aside.

- Melt the remaining 8 tablespoons butter. Brush a tart pan with butter, then press 1 phyllo sheet (see notes above about working phyllo) into the pan. Brush the sheet with more butter, then repeat layering and buttering process until you’ve used all the sheets. Crumble or break apart the cheese and scatter over the dough. Scatter the leeks or shallots over the cheese.

- Arrange the potatoes in a slight overlapping pattern over the leeks and cheese.  Brush the potatoes with butter, lightly season with salt and pepper, and sprinkle with some of the thyme. Repeat the process until you’ve run out of potatoes. Trim off any excess pastry hanging over the edges of the tart mold.

- Bake until potatoes are tender and golden, 30 to 40 minutes. Transfer to cooling rack and cool to room temperature before serving.

*Leftovers are great reheated and served with a fried egg on top.

Thanksgiving is for many the perfect holiday: nondenominational, lacking the stress of shopping for presents, and the one time of year you can take the luxury of not checking your e-mail every 5 minutes. There are some stresses however, namely cooking. That’s where we want to add our two cents.

C&S’s Thanksgiving is very side dish-centric—the turkey, as we’ll explain a bit later, is not the focus of our attention. We’ve got the expected vegetables, cranberry sauce, mash, and bread but with our usual casual touch: delicious and unfussy is what we’re after, so we can spend more time toasting and cozying up with friends and family.

First, our take on creamed onions and green bean casserole: pearl onions and Brussels sprouts in creamy white sauce, topped with toasty buttered breadcrumbs, fragrant hazelnuts, and crisp Brussels sprout leaves.

Instead of mashed potatoes, a chunky mash of potatoes (you don’t even need to peel them) and caramelized parsnips, flecked with Aleppo pepper and chives.

For a salad that’s there to be enjoyed rather than make you feel better about your caloric intake: mixed greens fresh from the greenmarket, tossed with chunky homemade croutons.

Finally, dessert: layers of crackling, marshmallow-y meringue spread with lightly sweetened butter.

Are you ready to eat?

ROAST TURKEY and SAUTEED CLEMENTINES

Serves 10 to 12

The turkey is Thanksgiving’s totem, but it’s not our favorite item at the table. It just wouldn’t be seemly to not have the big bird at the table, however, so here it is. This is by far the easiest turkey method we’ve encountered: no fussing, no brining, no nothing. Rub the turkey with salt, put it in the oven, and all done. It’s juicy, perfectly seasoned, and dressed only with butter-laced pan drippings: simple, sensible, and the perfect accompaniment to rich and comforting side dishes. Oh, but, do remember to thaw the thing out. And take out the goody bag that’s inside.

This recipe is courtesy of Kenji Lopez-Alt of Serious Eats. Sheer brilliance.

1 (10 – 12 pound) fresh turkey
Salt
8 tablespoons (4 ounces) unsalted butter, melted
1 tablespoon olive oil
4 clementines, cut in half
¼ cup sugar
Fresh sage leaves
Fresh thyme sprigs

Remove racks from oven and place roasting pan directly on oven floor. Preheat oven to 500°F. Rinse turkey under cold running water, then pat thoroughly dry with paper towels.  Carefully loosen turkey skin by gently slipping fingertips between skin and meat. Rub salt directly on meat (you should use ¾ teaspoon per pound). Remove roasting pan from oven. Arrange turkey in a V-rack or oven-safe rack that will fit in roasting pan and place in pan. Reduce oven temperature to 300°F and return roasting pan to oven floor. Roast, basting turkey three times throughout baking with butter, until deepest part of breast registers 150°F on an instant-read thermometer and legs register 160°F, 3 to 4 hours.

Transfer turkey (on rack) to rimmed baking sheet and allow to rest at least 30 minutes prior to carving. Pour released juices into gravy boat or serving bowl and reserve.

Meanwhile, heat oil in large skillet over medium-high heat until shimmering. Dip cut halves of clementines in sugar, then cook until caramelized, about 8 minutes. Remove from heat.

When ready to serve, carve turkey: Place turkey on large cutting board, preferably one with a canal to catch any juices. With a sharp boning knife (long and narrow)  or sharp chef’s (all-purpose) knife, begin cutting one breast half, starting from the neck and going towards the tail, keeping the knife flush with the breastbone. Angle the knife and run it along the rib cage, then place the breast on cutting board. Repeat procedure with second breast half. Hold the turkey by the drumstick/thigh area and pull it away from the turkey carcass until it lays flat on the cutting board. Using the tip of the knife, find the point where the leg socket meets the carcass and cut through it until the drumstick and thigh come away. Cut through the point where the drumstick meets the thigh. Repeat procedure with second leg. Slice breast halves against the grain. Arrange all turkey meat on platter. Warm drippings and drizzle over turkey. Garnish with clementines, sage, and thyme.

CREAMED BRUSSELS SPROUTS AND PEARL ONIONS WITH CRUNCHY TOPPING

Serves 6 to 8

This recipe is easily doubled; if doing so, assemble in a 13-by-9-inch baking dish.

2 pounds yellow pearl onions
Salt and freshly ground black pepper
3 pounds Brussels sprouts
2 tablespoons vegetable oil
6 tablespoons unsalted butter
2 cups fresh breadcrumbs
½ cup hazelnuts, coarsely choppe
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup chicken broth
1 tablespoon Dijon mustard
Zest and juice from 1 lemon

Recipe may be made 1 day in advance; if doing so, arrange the sauce-coated vegetables in dish, cover with plastic wrap and refrigerate. Store breadcrumbs and hazelnuts in a zipper-lock bag. Roast the sprouts’ leaves the morning of Thanksgiving, then toss with crumb mixture and sprinkle over vegetables. Bake at 350°F for 20 to 25 minutes, or until dish is warmed through.

Bring a large pot of water to boil over high heat. Add onions and cook until crisp-tender, about 10 minutes. While onions are boiling, prepare an ice bath by combining equal amounts of ice cubes and water in a large bowl. Drain onions and drop in ice bath. Cool 10 minutes then drain. Using a paring knife, trim the root ends and peel onions. Reserve. Adjust oven rack to upper-middle position and preheat oven to 450°F. Rinse out pot and fill once again with water. Bring to a boil and prepare a second ice bath. While the water comes to a boil, trim ends off Brussels sprouts and remove enough leaves to make them about the size of the pearl onions; reserve the leaves. Add 1 tablespoon salt and sprouts to the pot and cook for 2 minutes. Drain and drop in ice bath. Cool 10 minutes then drain. Reserve. Season the leaves with salt and pepper and toss with oil on a rimmed baking sheet. Roast until crisp and dark brown, about 10 minutes. Transfer to cooling rack.

Melt 2 tablespoons butter. In medium bowl, combine breadcrumbs, melted butter, hazelnuts, and garlic. Season with salt and pepper. Reserve.  Melt an additional 2 tablespoons butter over medium-high heat in large skillet and sautée sprouts and onions. Transfer to 8-by-8-inch baking dish and wipe out skillet.

In liquid measuring cup, combine cream and broth. Melt remaining 2 tablespoons butter in skillet over medium heat.  Add flour and cook, stirring, for 2 minutes. Slowly and steadily whisk in cream-broth mixture and cook, whisking, until thickened, about 2 minutes. Whisk in mustard, lemon zest, and juice. Season with salt and pepper, then pour sauce over vegetables and stir to combine. Top vegetables with breadcrumbs and leaves, carefully stirring them with fork to combine. Bake until topping is crisp, about 10 minutes. Cool 5 minutes before serving.

BACK-OF-THE-BAG CRANBERRY SAUCE WITH GINGER

I make cranberry sauce with wine, citrus, etc., etc., etc., but always, always I start with the recipe on the back of the bag: if it ain’t broke, don’t fix it. This is a basic sauce perked up with fresh, sharp gingerroot and for extra punch and sweetness, chopped crystallized ginger. You may want to make an extra batch for that leftover sandwich.

Although not absolutely necessary, pulsing the sugar and ginger in a food processor breaks down the fibrous root and releases more of its flavor. Sauce may be prepared up to 3 days in advance and stored, covered and refrigerated.

Serves 8

3 tablespoons freshly grated ginger root
2 cups sugar
2 cups water
¼ teaspoon salt
2 (12-ounce) bags fresh cranberries

Pulse ginger and sugar in a food processor until the sugar is damp and the ginger is no longer visible. Stir the sugar, water, and salt together in a large saucepan and cook over medium-high heat, stirring until the sugar is dissolved. Stir in the cranberries and bring mixture to boil. Reduce heat to simmer and cook, stirring occasionally for 10 minutes or until the mixture is jam-like and the cranberries have started to pop. Remove from heat and cool to room temperature.

ROASTED PARSNIP AND POTATO MASH

This rustic mash can be prepared one day in advance. If doing so, stir in only half the melted butter, and re-warm over low heat in a large pot. Stir in the remaining butter and the chives.  If making the mash the day of, keep them warm in a bain marie (fill a pot with water, bring to a simmer, and place the bowl of mash in the water and cover with foil).

Serves 8

2 ½ pounds parsnips, peeled
¼ cup olive oil
Salt and freshly ground black pepper
Aleppo pepper or red pepper flakes
4 pounds waxy potatoes, scrubbed and cut into 1-inch pieces
8 tablespoons (4 ounces) unsalted butter, melted
½ cup minced chives

Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with foil. Cut parsnips in half lengthwise, then in half crosswise. Cut out and discard woody centers from parsnip pieces (you’ll see it’s a bit more pale than the rest of the parsnip). Trim parsnips to roughly ¼-inch-thick batons and arrange them in a single layer on prepared baking sheet. Drizzle them with oil, and season with salt, pepper, and Aleppo; toss to coat evenly. Roast parsnips until caramelized, 20 to 25 minutes, stirring halfway through roasting. Transfer to cooling rack and cover with foil. Let rest 10 minutes.

While parsnips are roasting, place potatoes in large pot and add enough water to cover by 2 inches. Add 1 tablespoon salt and bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, 10 to 12 minutes. Drain potatoes in colander in sink and transfer to large bowl. Coarsely mash the potatoes and parsnips; combine in large bowl. Stir in butter (add more or less if you like) and chives. Adjust seasoning and serve.

MERINGUE AND SWEET BUTTER CAKE (PASTEL RUSO)

Serves 8 to 10

For the Meringue Layers
2 tablespoons unsalted butter
½ cup confectioners’ sugar
2 cups (about 14 ounces) granulated sugar
4 teaspoons cornstarch
6 large egg whites, at room temperature
2 teaspoons white vinegar
¼ teaspoon salt
2 teaspoons pure vanilla extract

For the Butter Spread
8 tablespoons (4 ounces) unsalted butter, at room temperature
½ cup plus 2 tablespoons confectioners’ sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/8 teaspoon salt

For the Meringue Layers: Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 275 deg;F. Grease 3 (9-inch) round cake pans with butter. Dust with confectioners’ sugar and tap out excess. Line bottoms of pans with parchment paper rounds.

Combine sugar and cornstarch in small bowl. Beat egg whites, vinegar, and salt on medium low speed until frothy, about 30 seconds. Increase speed to medium high, and, with mixer running, slowly add the sugar-cornstarch mixture 1 tablespoon at a time. When finished, continue mixing until stiff, glossy peaks form, about 2 minutes longer.  Add vanilla and beat just until combined. Spread an equal amount of meringue in prepared cake pans. Bake until dry and crisp, about 1 hour, rotating and alternating pans halfway through baking. Shut off oven, prop open with wooden cooking spoon, and allow meringues to sit in oven for 1 hour.

For the Butter Spread and Assembly: Meanwhile, prepare the butter spread: Beat the butter, ½ cup confectioners’ sugar, egg yolk, vanilla, and salt in a large bowl with mixer on low speed, about 1 minute. Once confectioners’ sugar is combined with butter, increase speed to medium and beat until mixture is light and fluffy, about 3 minutes.

Carefully invert 1 meringue onto a plate and remove and discard parchment. Place the meringue, top side up, on a serving plate or cake stand. Spread with half of butter mixture. Repeat inversion method with second meringue, arrange on top of butter mixture, spread with the remaining butter mixture, and top with third meringue. Sift remaining 2 tablespoons confectioners’ sugar over meringue. Serve.

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