From Thomas Keller's MasterClass


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

Topics include: Meringue


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.


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

It was great!! I loved every chapter of this Masterclass, chef Thomas Keller did a great job in teaching the cooking techniques, I´d recommend it 100%

Please have TO do series 2, lessons on protein, more fundamental techniques, and make us more professional!!! Great class!!

Really good basic cooking. Just need to improve the quality of sound when machinery is used.

The biggest thing I got out of this class is probably the space it made in my busy life to stop and fall in love with food.


Pavel G.

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

Ekaterina K.

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!

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.