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Thomas Keller

Lesson time 13:19 min

Use leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

About the Instructor

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I have learnt a lot of important techniques for preparing vegetables and have learnt a lot about the various instruments used in the kitchen.

I've always admired Chef Keller, and loved this class. He is very relatable, and I gained so much knowledge with this class, I look forward to his 2nd class. Thank you, Chef Keller!

Really appreciated this. I learned a lot from this class, and I look forward to sharing these skills with the people around me. Thanks TK.

He gave a new meaning to my days spent at home with my family and friends. Now I can show my love and care through the delicious meals he taught me.



am I the only one irritated by the fact that when he puts the meringue into the oven, the clock says 4:39 and when he takes it out it says 4:44? that's cheating :)))) just kidding, I really do enjoy the classes (tho like someone said already... I don't quite see the point of washing the spoon after each piece)

Brandon K.

This was a very special treat. The family loved making these. We all thought they were much too sweet, but we loved learning the technique!

A fellow student

I love Mr Keller, he teaches you a technique rather than a recipe, this is the real MasterClass. Thank you

Markus D.

Not sure if it is really necessary to clean the spoon every time and waste precious meringue? It does stick to the spoon quite much, so to me there is no point in doing that.

Thorsten K.

"I like to work with sweets now and then. And this is something very simple even for me" :-D I love that understament. I think there is hardly a thing to cook on this earth which he couldn't do. A versatile master of his craft.

Kelli D.

I love this recipe it's so popular in my house Love this recipe and again LOVE Chef Keller! To have a day with him would be amazing! Such an amazing teacher and talented Chef!

Tobias P.

Helle Chef Keller! A fast Question: Can u Wisk egg Whites too much, for your marengies?

A fellow student

So much fun! I did mine with some micro lemon balm, raspberry purée, blackberries and blueberries

A fellow student

So much to learn . These videos are knowledge packed! I’ve seen Gordon and wolf but these videos I’ll rewatch a few times before moving on. Thank you for the class Tom

James E.

Great script and visuals. Good demonstration and example of 'adding finesse' by using wild strawberries and puree and creme Anglaise to push the dish even farther into 'special' territory. Best of all, I can do something very like this at home.