Culinary Arts

Meringue

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.

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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.
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Fundamental techniques. Fantastic food.

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.



Reviews

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

This was great. I like that the lessons ocused on the basics and on technique. I feel like I have a good foundation to start some of my own dishes. This is so much more than a "how to." I am a creative director for a small advertising agency and a lot of Chef Keller's lessons on leadership translate well into my professional role too.

Chef Keller is very inspiring. I wish I worked for/with him.

Amazing, I learned a lot about discipline, and preparation, and I love his words at the end here, that artisan's mentality feels so special.

I learned new techniques and tips that will help me and inspire me in the kitchen. I likes Chef Keller's approach.


Comments

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.

Pavel G.

What are the proportions in grams / number of eggs etc? Where can I find those?

Eka

Mine turned out a little beige, maybe because i used the brown sugar, maybe i burned it a little honestly, i hated meringues before, as they're generally dry, like eating a mix of paper and plastic, but this recipe changed my mind!

Mike B.

For some reason, mine turned out incredibly sweet. Way, way too sweet. Anyone else have that problem? It *looked* great, but it tasted almost tooth-achingly sweet. Maybe I'll reduce the sugar a bit next time. To be fair, I halved the recipe, but I halved everything so it should have been fine.

NIKI F.

Romantic sweetness overload! What a wonderful way to say "I love you" to your favorite beau! Thank you Chef Keller!

Anna L.

I will make this for new years dinner and wondered if anybody knows if i can make the meringue beforehand (in the morning fx) and just mix it with the berries and decorate before serving?

Mary S D.

So I reduced the sugar and am cooking at high altitude but mine looked very brown and overdone at 40 minutes 😦