Our Baking Class for Beginners is the perfect way to kickstart your baking journey. Spend a fun, hands-on day learning how to bake and decorate like a pro – no experience needed, just bring your creativity and love for sweets.
This spring, we're also excited to launch our 3-hour Kids Holiday Classes, running from September 29th to October 9th. Designed especially for young bakers, these sessions are packed with fun, learning, and delicious take-home treats. Spots are limited, so early bookings are encouraged.
Let’s make your September extra sweet – because every day deserves a little celebration.
Meringue is a dessert or candy, traditionally made from whipped egg whites and sugar, and sometimes an acidic ingredient like lemon juice or cream of tartar. It's known for its light, airy texture and is used in various desserts, such as pavlovas, baked Alaska, and macarons.
Preparation:
Egg whites are whipped to create a foam, and then sugar is gradually added to stabilize the foam and create a glossy, stiff consistency.
Types:
There are different types of meringue, including French, Italian, and Swiss, each prepared with slightly different techniques and ratios of ingredients.
Uses:
Meringue serves as a topping for pies (like lemon meringue pie), a base for desserts like pavlova, and a component in other treats like macarons and baked Alaska.
Texture:
The texture of meringue can vary from soft and chewy to crisp and dry, depending on the type and baking process.
Origin:
While meringue's exact origin is debated, it's believed to have originated in Switzerland and was popularized in France.
