Pastries from the pantry: Quick baking recipes

August 3, 2009 (CHICAGO) Malika Ameen, executive pastry chef at Aigre Doux ( in Chicago says some simple desserts that can be made with what you already have on-hand in your kitchen (no grocery trip required!)

She shares her recipes for Chocolate Clusters, Brown Sugar Meringue and Peanut Butter Fudge with Jelly.

While these pantry-inspired recipes are not on her pastry menu at Aigre Doux (aigredouxchicago.comRestaurant, Malika Ameen's desserts have been praised by The Chicago Tribune, Chicago Sun Times, Time Out Chicago and many more. Her Sticky Toffee Pudding and homemade ice cream have been lauded by critics and customers alike – and she even counts First Lady Michelle Obama as a fan of the exquisite food. Aigre Doux was recently selected as one of only four restaurants to wine and dine the Chicago 2016 International Olympic Committee.

Opened in 2007 and owned by famed husband and wife team – executive chef Mohammad Islam and executive pastry chef Malika Ameen, Aigre Doux is one of the leading restaurants, revolutionizing Chicago cuisine. Aigre Doux fare is a careful balance of sweet and sour (Aigre Doux's literal translation) and incorporates the owners' South Asian backgrounds (he is Bangladeshi, she is Pakistani) into their farm-fresh, lightened up Midwest cuisine.

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