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Meringue Masterclass (Half Day)

A roulade makes a marvellous dessert at any time of the year
Making meringues from scratch using raw egg whites
Whisking egg whites into meringues
French meringues piped into shapes with a sprig of lavendar
meringue masterclass


HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)

Only £65.00 per person inc. VAT


On your hands-on half day cookery course you will make a Roulade from scratch, using French meringue, and learn the secrets of making an Italian meringue.


French meringue is made using egg whites whisked with caster sugar giving a glossy meringue that needs to be cooked immediately for dishes like meringue kisses, Pavlova and meringue nests.


Italian meringue (sometimes called the "chef's meringue, due to its excellent stability) is made using a boiled sugar syrup, which cooks the egg white as it foams for dishes like Lemon Meringue Pie, Baked Alaska and Roulade.


This meringue is good for situations where you don't want to re-cook or overcook


With the Italian meringue you will make a Roulade: an almond fatless sponge wrapped around an interior of whipped cream and lemon curd.


At the end of the session you will take home loads of meringue confidence and, of course, everything you've made!

Techniques learnt:

  • Make French meringue
  • Make Italian meringue
  • Learn about using glucose syrup, cornflour and lemon juice (Cream of Tarter) to stabilise and enhance meringue
  • Make chantilly cream
  • Make, fill and roll a Roulade

You will make:

  • Roulade
  • Italian Meringue
  • French Meringue