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How To make Almond Meringue Master Chefs
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
-- plus more as needed 3/4 c Almonds, ground, blanched
Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Jeremy Lee Delivers A Festive Meringue Masterclass | A Slice of Life
Jeremy Lee joins House & Garden for A Slice of Life, where the Scottish chef talks us through how his epicurean parents inspired in him a love for cooking, although he was originally destined to follow in his father’s footsteps by pursuing the arts.
Jeremy Lee pulls out his “magic carpet” of a cook’s bench before beginning preparations for his Christmas-inspired meringue tumble. “The kitchen is the heart of the home… Which is a cliché, but it’s a cliché for a very good reason,” Jeremy explains as he expresses his affection for his space. “Is it channelling Mum? You know, happy memories and times past, with a coffee and a pile of books. Thinking what dishes you can cook — what’s in the fridge, what you can get”.
Now proprietor at Quo Vadis in London, Jeremy recounts the moment he ended his long and happy tenure at Blueprint Café in London’s Design Museum and pursued a new venture: “It was at the stroke of midnight 2011/2012 that I partnered up with Sam and Eddie Hart, and became chatelaine of this incredible building in Soho with the boys”. Watch the full episode of A Slice of Life with Jeremy Lee as he brings this festive treat to life.
#Cooking #Christmas #Meringue #ChristmasDessert #HouseGarden
00:00 - Becoming a chef: “Isn’t being Scottish and a cook an oxymoron?”
00:58 - Meringue preparation: “You’re going to need a scrupulously clean whisk”
06:16 - Meringue construction: “You need to be very Scottish with this”
07:52 - Christmas on a plate: “This is going to make the most marvellous mess!”
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Reynold Poernomo's MasterChef Journey | Part 1 | MasterChef Australia | MasterChef World
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Easy Hazelnut Meringues by Chef Ludo Lefebvre
Chef Ludo Lefebvre is showing us how to make easy hazelnut almond meringue cookies in this episode of Ludo à la Maison, his show with Food & Wine Magazine!
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Easy Meringue Cookies Recipe | The Frugal Chef
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These easy meringue cookies recipe are brought to us by my friend Susa. They are excellent and pretty easy to make. We made these with chopped walnuts but that is optional. You can also make these with other nuts such as almonds, pecans or pistachios.
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Folklore BK -
Makes about 48
½ cup egg whites (about 4 large eggs)
1-cup (200 grams) sugar
¼ tsp. vanilla extract
1 cup (125 grams) chopped nuts
Heat your oven to 250 F (120 C). Line a large baking sheet with parchment paper or the inside of a paper grocery bag.
Place the egg whites and the sugar in a bowl and place it inside a pot with a steamer. Start mixing the egg whites and sugar constantly until they are incorporated. After that, stir often until the mixture resembles thick syrup. This will take time so be patient.
Remove the egg whites from the heat and start beating them on high. Beat them until they are very stiff – when you lift your beaters the meringue should not fall off. This will take a good 5 minutes of beating.
Fold in the nuts and the vanilla extract. Start spooning the meringue onto the pan with two teaspoons. Shape them so they have a little twirl top. Leave enough space between the cookies, as they will grow a little bit.
Place the tray in the oven and bake them from 30 to 40 minutes – the type of oven will determine the amount of time. Turn off the oven as soon as the meringue forms a hard shell and starts browning (very lightly). Leave the meringue in the turned off oven until it cools down completely. This will allow them to dry up in the middle.
Remove from the oven and cool down completely. Store your meringue cookies in a sealed container for up to two weeks.
Note – you can use this meringue to make disks for cakes or baskets as well. Omit the vanilla if the filling will have some and omit the nuts. Draw the circles on the parchment paper and pipe it on. For disc pipe it in an even layer. For baskets pipe the bottom and the sides. Bake in the same manner.
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Music by Sebastian Jacobs
This Master French Pastry Chef Just Schooled Me On Macarons
French Macarons are really about nailing a whole bunch of mini techniques within a recipe to pull off the perfect bite.
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Macaron American version:
Powder Sugar 3 3/4 cups
Almond flour 4 cups
Eggs white 3/4 cups
- Italian meringue
Eggs white 2 1/3 cup + 1 tbsp
Granulated sugar 2 1/4 cups
Vanilla ganache American version:
White chocolate 1 lbs
Heavy Cream 13oz
Mascarpone 13oz
Vanilla Beans 2/3
Gelatin sheet 4
Macaron Gram version:
Powder Sugar x10 500gr
Almond flour 500gr
Eggs white #1 160gr
- Italian meringue
Eggs white #2 200gr
Granulated sugar 550gr
Vanilla ganache Gram version:
White chocolate 450gr
Heavy Cream 300gr
Mascarpone 300gr
Vanilla Beans 3
Gelatin sheet 4
Valrhona Ivoire white Chocolate-
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