Meringues: Science and Technique
A highly theoretical course that looks at meringue techniques and applications. Discover the key points and learn to troubleshoot possible errors
Pastelera y Directora de I+D del Instituto Gato Dumas (Bogotá, Colombia)
Course Content
Course Content
2. Introduction to Meringues
3. Classification of Meringues: Dry and soft
4. Traditional techniques: Application, care, indicators, and common mistakes
Free
5. Meringues with Non-Traditional Ingredients
6. Application of Meringue Recipes within Desserts
7. Application of Flavored Meringue Recipes within Desserts
8. Use of Meringue as an Aeration Element
9. Common Mistakes and Solutions
10. Frequently Asked Questions
Test Your Knowledge
About this Course
Master French, Swiss, and Italian meringue techniques, and know exactly when to use each one
Deepen your understanding of meringues and become an expert at making them. In this online couse you will master French, Swiss, and Italian meringue techniques, and learn which technique to chooose according to your goal. You will learn to control stability and texture, enabling you to apply professional judgement when using meringues within your pastry work.
The course explores the stability of both dry and soft meringues, with a focus on critical variables such as temperature, whipping speed, sugar ratios, and humidity, enabling you to troubleshoot common mistakes.
By the end of the online course, you will be able to:
- Understand what meringues are and how they are constructed.
- Differentiate dry and soft meringues in terms of structure, stability, and use.
- Control stability, texture, and shine through technical parameters.
- Choose the right meringue using a decision map based on your objective.
- Apply meringues within complete preparations, understanding the role of meringue within a dessert.
- Handle color and flavor with good judgment: use of powders, freeze-dried ingredients, natural zests, and albumin rehydrated with fruit.
- Diagnose and correct errors: instability, cracking, crystallization, and humidity.
What's included?
- 3 hours of HD video (53 lessons)
- 9 recipes
- Recipe book
- 1 Quiz
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Pastry Chef and R&D Director at the Gato Dumas Institute (Bogotá, Colombia)
With more than 15 years of experience, she is an educator and a Director of Innovation. Her technical approach combines the precision of science with the creativity of art, always seeking to understand the why behind things.
From theory to practice, gain and in-depth understanding of meringues
What you'll learn
You will learn about types of meringue, stability, applications, piping techniques, and you will learn to troubleshoot your meringue issues. In addition to the classic French, Italian, and Swiss meringues, you will see a range desserts where choosing and executing a good meringue is key.
Petit Pavlova: A very elegant way to present a baked meringue served à la minute with Chantilly cream and fresh fruit. Ideal for banquets.
Passion Fruit and Lemon Mousse Tart: The airy mousse contains a meringue preparation that has been heated to ensure that it is ready for consumption and is safe to eat.
Smoked Tart: This tart features a soft meringue that remains stable throughout service. You will also discover an innovative smoking technique.
Meringue Cookies: Discover the technique that will enable you to create meringues using fruit juice.
Dacquoise cake: A dacquoise sponge is known for being aerated without the use of baking soda or baking powder. Instead, you will use a meringue with specific proportions that will aerate the mixture.
In this course, in addition to the recipes, you will also learn a range of cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- French meringue technique
- Swiss meringue technique
- Italian meringue technique
- Cocoa-flavored meringue technique
- Fruit-flavored meringue technique
- Using meringue to aerate mousses
- Using meringue to aerate sponge cakes
- How to dry and bake meringues
- How to shape and pipe meringues
- Building traditional and modern pieces
- The technical application of meringue according to your objective
- Applying flavors, colors, and aromas within meringue recipes
- Troubleshooting meringue problems
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Frequently Asked Questions
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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The science was great
The science of the egg cleared up a lot of issues