From Thomas Keller's MasterClass

Meringue

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

Topics include: Meringue

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

Topics include: Meringue

Thomas Keller

Teaches Cooking Techniques

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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.

Enhanced sense of love of cooking. Attention to details. Importance of roasting zucchini! And appreciation for Thomas Keller as an interesting, honest human being rather than a celebrity chef.

Patient and Persistent. Whatever I do, that will be my motto. I always crave for more of his lessons and advice. My dream is to see him one day.

I appreciate the hard work and the humility of chef Keller. I look at the finished product with respect and the thought process that went with it.

Cooking techniques are far more valuable than learning how to cook specific recipes. Chef Keller's advice is relevant...even to a small town mom!

Comments

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 😦

A fellow student

What happens with the vanilla bean? The recipe mentions adding it to the mixture and it looks like it is in there at the beginning of the video, but I don't see it ever being strained out?

Christine A.

This is something that I have never tried. I think I will try a mixture of berries. Can't wait.

A fellow student

I am going to use some egg whites today and make meringues. But, being the end of October, what fruits might work?

A fellow student

Wow! I am anxious to try. I’ve obviously lived in a world of overbaked meringues. Whenever I have had them in the past (my grandmother made them every holiday) and on, they are baked through. It is like sugar covered styrofoam. I will be trying this very soon when we pass the high humidity of August.

Julio N.

I’m not a big dessert kind of guy but I was very curious about making this for my family. It came out perfect and I enjoyed one as well.

Cynthia M.

Mine turned out like marshmallows. They tasted good, but they stayed soft, even though I baked them AT LEAST for 45 minutes. They made stiff peaks, so I don't think I needed to beat them longer (or maybe I did need to?) They baked until they started to turn brown, and they were still soft. What could have gone wrong?