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.
Sweet dreams!
These are gorgeous!!!!!!
OMG these look AMAZING.
Definitely post on how to make good meringue…and Baked Alaska. Am absolutely going to give that a go.
Yes, Kathy, I promise I will! Things got a bit hectic after that class and I never returned to write about it. I will! Thanks for the prompt!