Sugar

The recipes in this book will be delicious if you use regular granulated sugar, but I like baking with superfine sugar. Superfine sugar is granulated sugar that has been pulverized to a finer texture. It results in lighter, fluffier creamed butter-sugar mixtures, it dissolves better in meringues, and it generally produces a finer crumb. You can buy superfine sugar, or you can make it: pulse regular granulated sugar in a food processor for 5 to 10 seconds to yield finer granules.