Mastering Meringue
Gale Gand
Class Preview
- In-depth Instruction; over 195 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Separating & Whipping Egg Whites
15:05
Meet chef, cookbook author and James Beard Award winner Gale Gand and dive into the world of meringue. Gale shows how to separate eggs, then whips her way through the stages of meringue from froth to stiff peaks. You'll also review some of the equipment that is key to meringue success.
Plain Meringue
28:14
Plain meringue adds loft to dishes both savory and sweet. Fold it into a spinach and cheese mixture to create a light and flavorful soufflé that's perfect for any meal, or use it to create the fluffiest of pancakes, served with luscious strawberries.
French Meringue
32:06
Add sugar to your egg whites to create French meringue, the basis for a decadent chocolate mousse. Gale shows how to prepare and pipe the mousse, then demonstrates how the same meringue can become toothsome orange kisses with ingredients that stabilize the meringue as you bake it.
French Meringue With Nuts
32:29
Nuts add crunch and flavor to your meringue. Make almond rocher cookies that can be a treat on their own or a whole dessert with whipped cream and fresh fruit. Or bake along with Gale to create an impressive dacquoise: layers of crisp meringue, apricot whipped cream, toasted almonds and hazelnuts.
French Meringue: Pavlova
15:26
A pavlova features a deep and pillowy French meringue that spreads out like the tutu of the ballerina for which it is named. Follow along as Gale guides you through the construction of this simple yet stunning dessert topped with whipped cream and fresh fruit.
French Meringue: Concord Cake
23:59
If you love chocolate, the Concord cake is for you! Layers of crisp, cocoa-flavored meringue alternate with decadent chocolate ganache, with more chocolate meringue forming a crown around the cake. Gale shows how to make this crowd-pleaser.
Italian Meringue
26:20
Italian meringue is made with a sugar syrup. Gale shows how to transform this meringue into a rich buttercream frosting and shares tips for using piping bags to frost cakes or cupcakes. Next, use your Italian meringue to make the best marshmallows you've ever had!
Swiss Meringue
20:50
Swiss meringue, which is cooked over hot water, is a super-light and dairy-free frosting. Make a batch and frost a cake with Gale's guidance, or try your hand at piping and baking it to make delightful little meringue sandwiches for afternoon tea. So elegant!
Description
Master the four types of meringue and learn how to incorporate them into your baking and cooking with step-by-step guidance from James Beard Award-winner Gale Gand. From perfect plain meringue and sweet French meringue to rich Italian and dairy-free Swiss meringues, learn the techniques you need for your best results every time. Then, find out how to use your new arsenal of meringues to make an irresistible spinach and cheese soufflé, fluffy pancakes, decadent chocolate mousse, pavlova, Concord cake, buttercream and more! Plus, Gale will share troubleshooting techniques and pro tips for meringue that’s as delicious as it is versatile!
Gale Gand
Gale Gand is the pastry chef and partner of Chicago's Spritz Burger, and a partner in the Michelin one-star restaurant Tru. She served as host of Food Network's long-running show "Sweet Dreams" and is also the author of eight cookbooks, including “Butter Sugar Flour Eggs” and “Short and Sweet.”
Bonus materials available after purchase