How To make Meringues(Plain and Chocolate Filled)
4 egg whites
1 teaspoon pure vanilla extract
1 cup super fine sugar
Chocolate Ganache: 6 ounces bittersweet chocolate -- broken in pieces
1/2 cup scalded whipping cream
Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool. To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool.
To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.
How To make Meringues(Plain and Chocolate Filled)'s Videos
The BEST Lemon Meringue Pie
This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!
Full Recipe:
This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.
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The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
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If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Lemon Meringue Pie Recipe
Today I'm making Lemon Meringue Pie. Whilst visiting family over christmas I was treated to this delight, by my auntie Debbie. This recipe is so delicious I had to share it with you all! It's so yummy and such a refreshing pie that is really easy to make. I hope you all enjoy it!
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Enjoy!
Recipe:
Sweet Shortcrust Pastry:
225g Plain Flour (1.5 cups)
3 tsp Icing Sugar
140g Butter
1 Egg Yolk
Approximately 2 Tbsp Water
Lemon Filling:
75g Cornflour (1/2 cup)
210g Caster Sugar (1 cup)
125 ml Lemon Juice (1/2 cup)
310 ml Water (1 1/4 cup)
2 tsp Grated Lemon Rind
3 Egg Yolks
60g Unsalted Butter
Meringue:
4 Egg Whites
105g Caster Sugar (1/2 cup)
Music: CMA
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How to Make Lemon Meringue Pie | Jamie Oliver
Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. An absolute thing of beauty, made super simple with Jamie's new beautiful and reliable bakeware range. Give this a go, and you'll be sure to impress with this comfort food favourite!
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How To Make Scones | Jamie Oliver | AD
How to make Shortcrust Pastry for pies | Jamie Oliver
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Raspberry Macarons - Italian Meringue Method
Raspberry Macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells.
To print the recipe check the full recipe on my blog:
#raspberrymacarons #italianmeringuemacarons
0:00 - Intro
0:10 - Prepare white chocolate raspberry filling
1:45 - Preparing the raspberry macaron batter
2:37 - Italian Meringue
3:30 - Macaronage - folding ingredients together
4:09 - Piping macarons
4:41 - Baking time
4:51 - Match macaron shells together
4:58 - Fill the macarons
5:33 - Enjoying the results!
Ingredients
Makes about 40 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Raspberry Filling
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/3 cup (80g) whipping cream
8 oz (230g) white chocolate, small pieces
4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed
1. Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
2. Place the cream and chocolate in a small saucepan. Add raspberry jam, freeze dried raspberries and red food coloring if used. Place over low heat until chocolate is melted. Transfer to a small bowl, let cool completely and refrigerate before using.
3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
5. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
6. Place the other 55 g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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