Master Class: Meringue, Wednesday, June 29th
Master Class: Meringue, Wednesday, June 29th, 7pm-9pm Meringues fall into two categories: cooked (Italian) or uncooked (Swiss). They both have a multitude of uses from a frozen treat like a parfait, to a rich dacquoise, or vacherins. But the most popular use is a pie topping (lemon meringue) and of course the mysterious souffle. You can also find meringue in the French Macaron.