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.
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.
Cinnamon Toffee Chip Meringue Cookies
With only a few ingredients, these cloud-like cookies pack the perfect amount of cinnamon and chocolate toffee flavor in each bite.
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.
Christmas Tree Meringues | Christmas Recipe
Today I'm sharing with you how to make Christmas Tree Meringues. These are simple and easy to make, they are great deserts, edible gifts, or even table decorations.
So if you would like to learn how to make these Christmas Tree Meringues then just follow this Christmas Tree Meringue Recipe.
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Mixer
Whisk
Disposable Piping Bag
Wilton 2D Tip
Baking Sheet
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RECIPE
Serves 12 | Calories 77 | Fat 0g | Protein 1g | Carbs 18g |
Sugar 18g | Sodium 19mg
4 Egg Whites
125g | 1 Cup Icing Sugar
110g | 1/2 Cup Caster Sugar
3ml | 1/2 Teaspoon Vinegar
5ml | 1 Teaspoon Peppermint Essence
3ml | 1/2 Teaspoon Green Food Colouring
Directions
Separate the eggs, placing the whites into a medium sized mixing bowl. Use a hand mixer or a stand mixer to beat the egg whites until they form stiff peaks. In a separate mixing bowl whisk together the icing sugar and caster sugar. Add a spoonful of sugar to the egg whites at a time, beating between each addition until the sugar has disappeared. Add the liquid ingredients and beat until everything is well combined. Spoon the meringue into a piping bag with a star nozzle and pipe Christmas tree shapes onto a baking sheet. Bake in 130C oven or a 260F oven for 2 and a half hours. Leave the meringue too cool in the oven for a further hour. Serve as they are or add a chocolate star on top.
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Camera I use - Canon 600D
Editing - Final Cut Pro
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Chocolate Swirl Meringues
Here is what you'll need!
Chocolate Swirl Meringues
Makes 6 meringues
INGREDIENTS
3 egg whites
150 grams caster sugar
1 tablespoon vanilla extract
½ teaspoon white wine vinegar
150 grams melted chocolate
PREPARATION
1. Preheat the oven to 100°C/212°F.
2. In a bowl, separate the egg whites and whisk until soft peaks form.
3. Gradually add the sugar in stages, as you whisk.
4. Whisk in the vanilla extract and white wine vinegar.
5. Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
6. Gently fold in the melted chocolate, taking care not to overmix.
7. Spoon the meringue onto a baking tray lined with greaseproof paper.
8. Bake for 60 minutes, until the meringue no longer sticks to the paper.
9. Serve with raspberries and strawberries.
10. Enjoy!
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