Used in cakes, macarons, soufflés, and many more of our favorite desserts, meringue is one of the backbones of the pastry kitchen — and one of the most difficult techniques to master. In this class Marianna Stepniewski will demystify the differences between the three major meringue types, how to avoid their many pitfalls, and just what to do with all of those leftover yolks! You’ll make a French meringue to transform into corn husk pavlovas with mascarpone sweet corn mousse and lemony blueberries; Swiss meringue for a meringue gateau with apricot compote, chamomile cream and pistachios, and Italian meringue for raspberry rosewater marshmallows that you’ll dip in dark chocolate.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.