Online Class

Mastering Meringue: Techniques & Treats

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Online Class




Gift Bluprint

Make mouthwatering meringues that should be in every baker's repertoire! Plus, find out how to incorporate meringues into your everyday cooking with ease.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Gale Gand
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


Master the four types of meringue and learn how to incorporate them into your baking and cooking with step-by-step guidance from James Beard Award-winner Gale Gand. From perfect plain meringue and sweet French meringue to rich Italian and dairy-free Swiss meringues, learn the techniques you need for your best results every time. Then, find out how to use your new arsenal of meringues to make an irresistible spinach and cheese soufflé, fluffy pancakes, decadent chocolate mousse, pavlova, Concord cake, buttercream and more! Plus, Gale will share troubleshooting techniques and pro tips for meringue that's as delicious as it is versatile!

Lesson Breakdown

1. Separating & Whipping Egg Whites
Meet chef, cookbook author and James Beard Award winner Gale Gand and dive into the world of meringue. Gale shows how to separate eggs, then whips her way through the stages of meringue from froth to stiff peaks. You'll also review some of the equipment that is key to meringue success.
2. Plain Meringue
3. French Meringue
4. French Meringue With Nuts
5. French Meringue: Pavlova
6. French Meringue: Concord Cake
7. Italian Meringue
8. Swiss Meringue

Taught by

Gale Gand
Gale Gand
Gale Gand is the pastry chef and partner of Chicago's Spritz Burger, and a partner in the Michelin one-star restaurant Tru. She served as host of Food Network's long-running show "Sweet Dreams" and is also the author of eight cookbooks, including “Butter Sugar Flour Eggs” and “Short and Sweet.”

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