How To make Almond Meringue Master Chefs

THE SECRET To Perfect Meringues | 3-Meringue Masterclass | Cupcake Jemma

Do you wonder what the difference is between French, Swiss and Italian Meringue? Do you wonder how you even make any of those and what classic mistakes to avoid? Well, it's lucky I'm here then because I will explain all in this Masterclass video. Meringues? EASY!

NB. Don't use Granulated sugar as it's too course and will take too long, meaning you will over-beat your meringue. Don't use powdered/icing sugar as there are additives in this sugar which may have an adverse effect on the meringues. You will need Electronic Scales for the perfect meringues. Please don't ask me for conversions. If you want to work it out on your own, go nuts but I would recommend this investment!!

For the French Meringue...
2:1 Sugar to Eggs (ie. 100 grams of egg whites, 200 grams of caster sugar)
salt + vanilla to taste

Useful recipe links for French Meringue...
Pretty Pavlova Letter Cake:
Mini Oreo Pavlovas:
Lemon Meringue Easter Chick Cupcakes:

For the Swiss Meringue...
4 lg egg whites + 300g caster sugar
salt + vanilla to taste
(to turn it into buttercream, add 400g soft butter)

Useful recipe links for Swiss Meringue...
Swiss Meringue Buttercream Masterclass:
Ruby Chocolate SMB:
For the Italian Meringue...
480g caster sugar
150ml water
180g egg whites
salt + vanilla to taste

Useful recipe links for Italian Meringue...
Mini Lemon Meringue Pies:
S'mores Cupcakes:
How to Make A Biscoff S'mores Brownie:

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Plum, Blackberry & Almond Meringue Nests | Aoife Noonan

Aoife Noonan stopped by the Six Kitchen to make a delicious dessert

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The Most Fool-Proof Macarons You'll Ever Make

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Perfect SANS RIVAL Recipe

How to make mini Sans Rival? Here's what you'll need:

Meringue:
3 egg whites
1/2 tsp vinegar or 1/2 tsp lemon juice
1/2 cup granulated white sugar
4 teaspoon corn flour or corn starch
1/2 cups cashew nuts

Buttercream:
3 egg yolks
1/2 cup sugar
1 cup butter (room temperature}
1 tsp vanilla

Plus 1 cup crushed cashew nuts for garnish

Preparing the Meringue/ Dacquoise
1. In a large bowl, beat the egg whites on medium-high speed until frothy and then add the vinegar. Continue beating until soft peaks form.
2 While beating, gradually add the sugar. Whip until medium peaks form.
3.Fold in the crushed cashew nuts.
4, Pipe into a baking paper with 5 inches circle templates. I used a saucer for guide.
5 Put the meringue inside the piping bag. Gently pipe inside the template. Then scrape the top with rubber scraper to flatten.
6. Bake for 40-60 minutes or until lightly brown.

Making the Buttercream:
1. In a sauce pan, mix egg yolks and sugar. Then place on top of pot with boiling water (Bain-marie). Mix until sugar is dissolved.
2. Use a hand mixer then beat until light and fluffy.
3. Then add the softened butter in 3 batches.
4. Add the vanilla. Beat until light and fluffy.

Assembling the cake:
1. On a plate, place one meringue at a time. Spread a thin layer of buttercream after the other.
2. Frost the top and sides. Garnish the sides with cashew nuts using a rubber scraper to even out.
3. Pipe some buttercream rosettes on top-side part. Then sprinkle crushed cashew nuts on the middle-top.

Enjoy!

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The Best Lemon Meringue Tart recipe | Incredible piping technique

Lemon tart is classic. I’ve give it an upgrade – I added a bit of passionfruit puree to the lemon which makes a difference. I’ve also added lemon juice to the lemon Italian meringue to reinforce the overall lemon flavour. Give it a go!

▶Lemon Meringue Tart◀

Quantity: 6 tarts of 8cm diameter

⊙Tart Shell⊙
Butter (room temp) 75g
Salt a pinch
Powdered Sugar 54g
Almond Powder 15g
Corn Starch 23g
Eggs 27g
Cake Flour 128g

Please watch my detailed “how to make a tart shell” video. Link is here:

⊙Lemon Cream⊙
Lemon Juice 95g
Passion fruit puree 28g
Egg yolk 65g
Eggs 108g (so this is egg that includes both yolk and whites)
Sugar 95g
Butter 78g (room temp)
Gelatin 2.5g (gold 200 blooms)

① Bloom the gelatin in ice-cold water.
② Add the lemon juice, passion fruit puree, egg yolk, eggs, sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup).
③ Squeeze water out of gelatin and add it in.
④ Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend.

⊙Lemon Italian Meringue⊙
Water 30g
Sugar 117g
Sugar 25g
Egg White 65g
Lemon juice 15g
Gelatin 1.5g (gold 200 blooms)

① Bloom the gelatin in ice-cold water.
② Make 118℃ sugar syrup by boiling water(30g) and sugar (117g).
③ Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue.
④ Pour the sugar syrup into the French meringue and continue to whip.
⑤ Melt the lemon juice + gelatin mixture using a microwave and add this in.
⑥ Whip until the Italian meringue cools down to room temp.
⑦ Store it in the fridge if not used immediately.

⊙Assembly⊙
① Pipe the lemon curd into the tart shells. Let it set for a few hrs.
② Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104)
③ Garnish with lemon zest.

How to store: Lemon curd is full of water and this tart will become soggy quickly. Serve within 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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How to Make a Beetroot Squid | MasterChef Australia | MasterChef World

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