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The Art and Science of Meringue: How to keep your merengue up when your spirits are down
Sweet success can be had in the kitchen even if your holidays are challenging! Have you ever had a cake fall, meringues deflate, or macarons come out of the oven without feet? Maybe your Swiss or Italian buttercream just wouldn’t pipe or your angel food cake didn’t reach great heights. You may be even a little intimidated to try your hand at these and other delicate meringue-based recipes. Well, look no further.

Please join us for a virtual class exploring the ever seemingly mercurial meringue. We will demystify the science behind a successful light and airy meringue, examine why failures happen, and answer all your egg-white questions, so you can enjoy more sweet success in your kitchen just in time for the holidays. So, pull up a chair and enjoy your favorite beverage while Christa Kling whips up a classic French meringue cookie recipe and explore the many flavorings and ways you can add a little glamour to your meringues.

Christa Kling is the founder of Nectar by Sea, a small batch artisan bakery and confectionery based in Hull, Massachusetts and comes from a long line of French and German pastry chefs, sugar artists and chocolatiers. Classically trained in her family’s European bakeries and cafes, Christa has over 25 years of experience serving up something sweet from nectar.

Dec 17, 2020 06:30 PM in Eastern Time (US and Canada)

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