Magnificent Meringue Class Reminder

Meringues have been a source of uncertainty to many when it comes to baking. And they really needn’t be. What kinds are they? How do they differ? Where are they used? Can you overbeat them? Why use an acid when making them? Why does the weather matter? How to minimize cracking when drying.

This class is going to answer all of these questions and more. Meringue is one of the easiest of all baking and pastry base recipes. There is so much that can be done with it from buttercreams to cookies to fillings, toppings, and more.

Light and airy with a melt-in-your-mouth texture, meringues can be flavored (but where and when is of utmost importance), colored or left snow white. They are easy to make and last indefinitely in a closed tin. And don’t forget they are gluten free if that is a concern.

Baking gets better when you subscribe

Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

This Class Focuses on:

Types of Meringue and their uses.

Lemon Meringue Pie – meringue part only. This Answers the question: "How do you keep meringue from weeping or pulling away from the sides of a pie after it is baked?

Meringue Shells also known as Pavlova which can be filled with curds, ice cream or whipped cream and fresh fruit.

Spanish Windtorte - a gorgeous meringue case to be filled with whatever your heart desires.

To sign up for the Meringue Class, please click here.

As always you will receive the recipes, including the Lemon Meringue Pie, the recording and the class notes of general interest.

All of my zoom classes are demonstration so you just need to show up. They usually last about 2 to 2 ½ hours. Recipes and the link to the class will be sent several days before the class takes place.