How to Make Meringue | Bake It Up a Notch with Erin McDowell
Brilliant baker Erin McDowell is here to help you master all things meringue in this episode of “Bake It Up a Notch.” In her #bakingtutorial, she explains how exactly to get those perfect peaks, gives a step-by-step guide on how to make French, Italian & Swiss meringue, and (of course) shares a few fun recipes you can make with meringue.
GET THE RECIPES:
Meringue Cookies Swirled with Jam:
Creamy Lemon Custard Pie:
Italian Meringue:
Swiss Meringue:
French Meringue:
Looking for a specific tip? We've got you covered:
0:51 - The different stages of whipping meringue
3:06 - Tips for using meringue powder
3:32 - How to make French meringue
9:30 - A Swiss meringue tutorial
15:30 - How to make Italian meringue
23:15 - Troubleshooting meringue
25:33 - A few finishing touches
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Make Meringues | Perfect Recipe
In this video, I show the best way to bake and decorate Meringues! By following this process exactly, you'll be able to create these as well!
Let me know in the comments what you would like to see me make next!
Recipe:
3 egg whites room temperature
1/2 cup granulated sugar (100 grams)
Pinch of salt
1/4 teaspoon cream of tartar (1.25 grams)—this will help stabilize the egg whites but can be omitted if you don’t have it.
White vinegar or lemon juice (to wipe down bowl and attachment)
Optional: flavor extract (any kind to taste) 1-2 teaspoons (5-10 g/mL)
Few drops of food gel any color
Bake at 225° FARENHEIT 107° Celsius
Produced by: Morgan Steinagel
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
Cinnamon mushroom meringues chocolate cookies dessert recipe for Etsy #1 桂香蘑菇蛋白甜餅
Cinnamon meringues made like mini forest mushrooms. They're not only looking sweet, but taste even sweeter. These cute little mushroom shape cookies are great for parties, baby showers, weddings or simply for decorating your forest themed cakes.
They are available for sell in my Etsy shop:
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Ingredients：25-30 pieces
50g / 2-3 eggs white
50g sugar
1/2 tsp vanila extract
50g powder sugar
1/2 tsp cinnamon powder (
50g dark chocolate 55-70%
kokao powder
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cinnamon powder:
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Let’s Cook: Cinnamon Sugar Meringue Bone Cookies
3 egg whites and 3 tablespoons of sugar whipped up and baked at 250 for around 2 hours. Shape anyway you want for a quick and easy treat.To ensure your egg whites whip up you can rub everything with lemon juice beforehand to remove all traces of fat or oil.
Gluten Free Almond Cherry Chocolate Meringue Cookies | PASSOVER | Grain & Dairy Free
Get the Recipe Here:
In this episode of Abbey’s Kitchen, Abbey is commemorating the eight days of Passover or seven days if you live in the holy land of Israel. If you’re not familiar, Passover commemorates the liberation of the Israelites from Egyptian slavery. As the story goes, Moses told the evil Egyptian Pharaoh, to let the Israelites go, but he refused, so God decided to smite the Egyptian people with ten terrible plagues. From locus, frogs and boils. God decided to tell Moses to tell the Israelites to mark their homes so that God would pass over those homes while all of those terrible plagues were coming down. As the Israelites were escaping, they had to rush out of there in such a hurry that they didn’t have time for their bread to rise, hence why we eat unleavened bread for Passover, also known as matzah. Here’s the truth, matzah is not so great. It doesn’t have a whole lot of flavour in Abbey’s opinion, but these desserts will make up for that. Today, Abbey is going to be making some Cherry Chocolate Almond Meringue Cookies. They are grain free, gluten free and dairy free and the perfect ending to any Passover Seder, or really any time of year.
Let’s do this.
TO a stand mixer, add some egg whites, lemon juice and a pinch of salt and beat on high until frothy. Continue to beat while adding super fine sugar one spoonful at a time. Eventually it will reach stiff peak form. It will basically look like the head of a funny bird. Finally, beat in artificial vanilla and maraschino cherry juice, and gently fold in some sliced almonds.
Next add generous dollops onto a baking sheet lined with a silpad and bake them off at 250 degrees for 40 minutes until lightly browned.
Next, Abbey melts some dairy free dark chocolate over a double boiler until silky smooth. Set aside about ¼ cup. Then add rest of chocolate to a stand mixer, along with thick coconut cream and whip until it reaches mousse like consistency. Finally pipe a little bit of the mousse onto the bottom of one of the meringues and add another meringue to make a sandwich. Drizzle the remaining chocolate and try your best to fit the whole thing into your mouth at once.
Abbey recommends sneaking in a few of these before Passover Seder because let’s be real, the Seder can be long and we can get hangry.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
The Meringue Girls' Chocolate Orange Teacakes | Waitrose
The Meringue Girls show you how to make their retro chocolate orange teacakes.
See the full recipe here:
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