How to Make Meringues | Perfect Recipe
In this video, I show the best way to bake and decorate Meringues! By following this process exactly, you'll be able to create these as well!
Let me know in the comments what you would like to see me make next!
Recipe:
3 egg whites room temperature
1/2 cup granulated sugar (100 grams)
Pinch of salt
1/4 teaspoon cream of tartar (1.25 grams)—this will help stabilize the egg whites but can be omitted if you don’t have it.
White vinegar or lemon juice (to wipe down bowl and attachment)
Optional: flavor extract (any kind to taste) 1-2 teaspoons (5-10 g/mL)
Few drops of food gel any color
Bake at 225° FARENHEIT 107° Celsius
Produced by: Morgan Steinagel
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
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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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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Foolproof Lemon Meringue Pie
No weeping meringue for this Failproof Lemon Meringue Pie, no liquid left in the pan! If anyone is interested in a video for the recipe, let me know to add a video, Merry Christmas!!!
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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THE BEST SWISS MERINGUE Buttercream recipe! Foolproof method!
Learn the tricks & tips on how to make a perfect SMBT every time.
Eva's recipe for SMBT in less sweet and contains less butter.
Eva's recipe for Swiss Meringue Buttercream:
- 240 g egg whites (8 medium size egg whites / 1 US cup / 8,4 ounces)
- 400 g granulated sugar (2 US cups / 14 ounces)
- 340 g unsalted butter (1,5 US cups / 12 ounces)
- pinch of salt
- 2 teaspoons vanilla extract
This amount of SMBT is enough to generously cover one medium to large size cake.
Follow Sugar Queen- Eva Klinc
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