Paris International Cooking School
Meringues and Pavlovas Workshop
Does different types of meringues confuse you? If so, we will tell you all the difference between French meringue, Italian meringue, or Swiss meringue? You will also learn how to make traditional pavlova as well as a native Australia version.

Meringues can be poached or baked. We will teach you both methods.

During this workshop, you will learn the correct way of using a piping bag and nozzles.

All meringues and pavlovas made during this workshop will be tasted by the end of the workshop, and you should have plenty to take home.


Meringues and Pavlovas Workshop (closed arrow menu 1)



enrolment
To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 8.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the meringues at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)