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. Instructor Julia Everist has been an avid baker for as long as she can remember, in professional and home settings. After years as a restaurant pastry chef in her hometown of Kansas City, she moved to Rockport in 2014 to work at Salt Water Farm. In 2015 she opened Sea Biscuit Bakery—a spot for seasonal, classic baked goods—and enjoyed the busy storefront until closing doors in 2017 to focus on her growing family. When she is not playing with her kids, she still bakes cake orders, and is thrilled to offer classes to share her love for pastry.