In this class you will learn how to make Swiss meringue, meringue kiss cookies, Pavlovas, Dacquoise and Swiss meringue buttercream frosting with easy step-by-step directions for the whole process. I will also explain everything about the ingredients we are using. This class includes recipes for the meringues, Daquoise, Swiss meringue buttercream, passionfruit curd/ citrus curd, and Eaton Mess
Hi, I’m Chef Alina
After 15 years as an award-winning pastry chef and restaurant owner, I was diagnosed with an autoimmune condition and told that I needed to go gluten free. I spent years converting my award-winning recipes to gluten free, and making all of the mistakes along the way so that you don’t have to.
I have been featured in numerous publications and TV shows, including five appearances on Food Network and now I am sharing all of my knowledge and experience with you.
Swiss meringue is commonly used in various dessert recipes. It serves as the base for classic meringue toppings on pies and tarts, providing a fluffy and lightly sweetened layer. It can also be piped into decorative shapes and baked to create delicate and crisp meringue cookies, elegant Pavlovas and Dacquoise. Swiss meringue buttercream is a popular choice for frosting and filling cakes, as it lends a smooth and creamy texture without being overly sweet. Its stability makes it suitable for piping intricate designs or creating a smooth, polished finish on cakes. Overall, Swiss meringue adds a touch of elegance and lightness to a wide range of confections, making it a beloved component in the world of pastry..This class includes recipes for the meringues, Daquoise, Swiss meringue buttercream, passionfruit curd/ citrus curd, and Eaton Mess
What You Get
Swiss Meringue Techniques
This class covers, in detail:
$30/enrollee
- Equipment
- Swiss meringue
- Meringue Cookies
- Pavlova
- Dacquoise
- Swiss Meringue Buttercream
- Mixing the buttercream to the perfect consistency
- Piping different shapes
- Filling Pavlovas & Dacquoise