Crispy on the outside and chewy on the inside, French meringues are versatile and can be used as a base for your favorite desserts. In this lesson, Kay-Lene Tan teaches you how to prepare a French meringue in true style and how to add it to your dessert menu. It’s time to whisk it up!
This lesson is ideal for pastry chefs, people passionate about home pastry, or those who want to enter the industry.
Kay-Lene Tan is a Head Pastry Chef in two of Melbourne’s most notable restaurants, Tonka and Coda. Kay-Lene started out as a documentary filmmaker before making the shift to culinary arts 10 years ago.