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.

I am a professional cook. This was very informative in technique and the love of cooking. Treating the food with respect and elevating each ingredient. I was left wanting more. Thanks

I have gained more confidence in cooking with various techniques. I am now more fully aware of how to express myself and how to accomplish specific results in my kitchen.

This a top class set of lessons,presented in a way, that inspires you to learn and continuously improve. Chef Keller is a teacher of great wisdom and has a unique style. Wonderful,I. Have learnt so much. Thank you.

This was really great. Chef Keller was informative and despite knowing my way around the kitchen pretty well, I took away valuable information from nearly every session. Chef Keller seems like a really nice guy, who's heart is in the right place, and I am a new fan of his as a result. I know he has a lot more to offer and I would love to see more from him within the masterclass series.

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?