Baking Basics: Meringue - In Person

A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of bread, butter, cheeses, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

Oh, the egg! Not only do they fill hearty breakfast burritos and stretch leftovers into an substantial frittata to feed a family for dinner, eggs are the key to making some of our favorite light-as-air noshes thanks to the magic of meringues! Master your knowledge of egg science to create heavenly clouds, sweet and savory. In this class, you will work in teams to learn how to perfectly prepare each of the three types of meringue: French, Swiss, and Italian. You will use them in a variety of dishes and confections. 

MENU

Mocha Chocolate Chip Meringue Sandwich Cookies with Vanilla Buttercream

Pavlova Roulade with Summer Berries

Brownie Baked Alaska

Herbed Gruyere Souffle

This menu contains the following common allergens: Egg, Dairy, Wheat, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.

_{Photo by Jess Bailey on Unsplash}