08 MAY

Introduction to Patisserie - Meringues

The School of Artisan Food

Introduction to Patisserie - Meringues

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