Whether it's for a lemon dessert or s'mores treat, there's nothing that a toasty marshmallow meringue doesn't make better! Join pastry chef Julia Everist for a course in making and torching meringue to finish a variety of treats. We'll start with learning the egg white to sugar ratio, cook it until the sugar dissolves, whisk it until fluffy, pipe or dollop it onto our treats, and finish by torching (generously!) for a delicious and decadent experience! Ingredients and equipment fees included in registration.