The Art and Science of Meringue: How to keep your meringue up when your spirits are down |
Sweet success can be had in the kitchen even if your holidays are challenging! (Resilience During Turbulence Series #2)
Thursday, December 17, 2020
6:30 p.m - 8:00 p.m.
Have you ever
had a cake fall, meringues deflate, or macaroons 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.
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Event Information
EVENT DATE: Thursday, Dec 17 2020 at 6:30pm - 8:00pm [ iCal ]
LOCATION:
Virtual Event
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