Of all the different meringues, the Italian one is the most stable. Perfect for filling cakes or flavored with vanilla or chocolate, the Italian meringue is glossy, velvety and super tasty. In this lesson, Kay-Lene Tan takes you through the technique of making Italian meringue and when to use it.
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.