It was a very meringuey night at pastry class at L’Academie. Chef Claude thought our meringues were piss-poor the last few classes, and since so many desserts involve meringue, he decided we needed a whole evening of them.
Here was one of the Baked Alaskas we made:
And here are some of the raspberry macarons:
We also made totally yummy spongebuttons, which are made of an almond meringue similar to the macarons. They are filled with praline paste and tossed in pearl sugar.
I will post tomorrow or very soon about how we made these.