08 MAY
2016
Introduction to Patisserie - Meringues
The School of Artisan Food
Join us for this practical day discovering methods and techniques used to make a selection of delicious meringues.
Throughout this hands-on one-day course you will cover a range of topics and techniques including:
- Step by step guidance
- The importance of ingredients and raw materials
- Mixing techniques
- Using a Bain Marie
- Making Swiss Meringue and French Meringue
- How to flavour meringues