Magnificent Meringue

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.

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.