5 Ingredients or Fewer

To achieve the greatest volume, whisk the egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes. (See how-to on page 652.)

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.