Culinary Arts


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.
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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.


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

A better way of cooking vegetables and to look for ways to add that little extra finesse to my dishes. Bravo chef, bravo.

He has helped me to raise the level of cooking as never before

I've learned new ways to think of cooking what most would consider ordinary dishes, but raising them to a much higher level of quality. I've also very much enjoyed watching a true professional move in the kitchen.

My girlfriend and I watch them together and we've been making the meals for each other.


A fellow student

"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.

Pavel G.

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


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.


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