Martha Stewart Makes Meringue 3 Ways | Martha Bakes S1E9 Meringue
Martha shares the secrets to foolproof meringue. Making meringue is just a matter of using a few tricks - from using a copper bowl to adding a touch of cream of tartar. Martha adds exotic flavors to make her pavlova, employs a caramel and crème anglaise sauce to make her Ile Flottante, and injects nuts and apples to elevate the basic into a Huguenot Torte.
#Meringue #Pavlova #HuguenotTorte #IleFlottante
0:00 Introduction
0:41 How to make Pavlova
6:47 How to make Huguenot Torte
10:46 How to make Ile Flottante
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This episode originally aired as Martha Bakes Season 1 Episode 9, on PBS.
Full Recipes:
Huguenot Torte -
Ile Flottante Caramel -
Meringue Swirls -
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Foolproof Raspberry Meringues with Pistachios - Bigger Bolder Baking Ep 14 - Gemma Stafford
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Hi Bold Bakers! Your recent questions & comments inspired me to make this episode all about making perfect meringues. I share my secrets on creating foolproof meringue every time, and how to make them BIG & BOLD with a rich raspberry puree, fresh cream & toasted pistachios. Once you learn my tricks, the possibilities are endless. Enjoy!
If you love meringue, make sure to watch my Meringue Roulade episode--it's my favorite Irish dessert!
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FULL RECIPE BELOW
Gemma's Raspberry Meringues with Pistachios
INGREDIENTS
(Yields 8-10 medium meringues)
6 egg whites(150g) at room temperature
1 ½ cups granulated sugar (300g) (weighing by grams is easier and more accurate)
1 lb Raspberries (frozen and defrosted),
½ cup Pistachios, toasted and chopped
2 cups Cream for sandwiching together
METHOD:
1. Start by lining a large flat baking tray with parchment paper.
2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree
3. For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture.
4. While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping.
5. At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes)
6. Now it's time to take out the sugar from the oven. Turn down the oven to 210oF (100oC)
7. While you whisk on high speed, slowly add in the warm sugar,a big spoonful at a time.
8. Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy.
9. Drizzle over a little purée onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don't want to over mix and muddy the ripples.
10. Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together.
11. Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don't like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container.
12. Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!
Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen
This basic vegan meringue recipe is simple. The base is aqua faba...which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post:
But don't knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.
You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.
This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.
Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn't work for all types so check out the Facebook group to get more information from fellow experimenters.
This tutorial was inspired by all the lovely folks at the Vegan Meringue - Hit's and Misses Facebook group. Join in on the experimenting fun here:
Learn more about the origin of this technique at
**Please excuse my especially nasally voice today. Hay fever is also happening**
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INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract
INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring
NOTES
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.
If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.
I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.
Good luck!
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MORE RECIPES WITH AQUA FABA
How to make Aquafaba from scratch (from dry chickpeas):
Alternate How-To for Basic Meringue:
Simple Strawberry Seafoam Candies by ME!!:
Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker:
The BEST Chocolate Chip Cookies by VedgedOut.com:
Peaches & Cream Macaron by Floral Frosting:
Step-by-step Vegan Macaron Video by Floral Frosting:
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Crunchy, Mallowy Summer Fruit Pavlova - The King of Summer Desserts | Recipe | Cupcake Jemma Channel
Already made a Pavlova? Well now you can make the BEST Pavlova. A Pavlova with a crispy outside and a marshmallowy soft centre. It’s easier than you might think so let Sally show you all the tips to get you baking the best Pavlova you ever did. You can fill it with whatever fruit you like, and of course cream, there has to be cream!
If you need and GOOD QUALITY Vanilla Extract or some baking tools, head over CUPCAKEJEMMA.COM Everything you find here is exactly what we use in the C&D bakeries.
We hope you love this recipe and if you do make it post your photos on Instagram and tag us, @sallydells and @cupcakejemma Use the tag #cupcakejemma so we can see and share your bakes. Also head over to @minicupcakediaries to see Jemma at home with her baby.
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For the Pavlova Meringue:
4 Medium Egg Whites
220g Caster Sugar
2 tsp Lemon Juice (or Cider vinegar, or Cream of tartar)
½ tsp Vanilla Extract - GET YOURS HERE:
2 tsp Corn Flour
For the Chantilly Cream:
200ml Double Cream
1 tbsp Icing Sugar
Fruit of your choice!
Baking instructions:
Preheat oven to 130C
Bake for 10 mins
Turn oven down to 100C
Bake for 90 mins
Turn oven off and let the meringue cool down with the oven
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Lemon Curd Recipe:
Pastry Cream (Custard):
Vanilla Ice Cream Recipe:
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My Favorite Pavlova Recipe!
A Pavlova, in my humble opinion is the perfect way to end a meal! They’re light as air, crispy, and creamy with plenty of zing from fresh fruit. It’s hard to beat! I love that it comes together with only a few ingredients and you can make the meringue in advance so you’re able to whip up an amazing dessert in a few minutes on the day of.
Recipe:
I had SO MANY requests for this video, I can't tell you how excited I am to share the tutorial with you! If you haven't had a Pavlova before it's definitely worth trying!
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How to Make Meringue Lollipops and more! | Georgia's Cakes
Meringue is not only one of my favourite cake decorations, it's also one of my favourite desserts. You can eat it on its own or with whipped cream, fruits and ice cream. It's so versatile you can create any shapes, so I've shown you how to create some basics cake decorations which will really step up your cake game too!
Enjoy! x
Recipe:
150g egg whites
300g sugar
@georgiascakes
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