Sweet Meringue fail | Why does my egg whites not stiffen | Bedazzlekitchen Recipes
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- Опубліковано 1 лип 2020
- #meringuemastery
#bedazzlekitchen
A jiggly and fluffy cake is derived from a perfect Sweet meringue. In this video I will be showing you how to make a perfect meringue. No fail! Please see the video where this was used below.
Fluffy jiggly cake: • Fluffy Jiggly cake rec...
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#sweetmeringue #fluffyjigglycake - Розваги
My sister please pin me cos it just happen to me this morning as am typing u it didn't stiffen and I begin to wonder wat went wrong . Good I came across ur video
I understand the frustration
I've never hated egg yolks till today, now I do
Aha
So that explains a lot my egg always has alil yolk in it sighs I get it now
Clear explanation 😊 thanks
So... tonight was my night... one right after the other broken yolks ( oh before that a SHELL refused to get lost), so I kept on whipping anyways and after 7 or so mins...
Me: search the internet for reasons meringue will not peek... PLEASE don't say traces of yolk
First video I see on UA-cam less than 30 secs in: NOT EVEN THE SLIGHTEST TRACE OF YOLK...😲ahh
At least I didnt have to spend all night searching.. Subscribing now!👍
Aha,lol. Many thanks
Hi sis,i just tried to make a chiffon cake but because there were abit of egg yolk in it,it wouldn't stiffen....now i realise after watching your video.thanks alot
One drop of yellow yolk can spoil the whole white egg so after beating anyone will fail
You know you can only mix ur batter one direction or else it will also not stiffen
so many thanks to you I was wandering why it get fall frequently
Answered my question in the first 30 seconds ❤
Brilliant thank you
Thanks for watching
i recently tried getting stiff peaks for the first time, never whipped eggs before. i had a small amount of yolk in my sepperated egg white but i thought it was too small to make a significant difference. guess this small amount was sufficient enough after all, my egg white just wouldn't stiffen
It can be so annoying
Saammeeee 😢😢😢 i thought it’s fine since it’s very little
thank you so much , i ll be carefull nxt time 😅😅
Thanks for the tip. How long do you beat the eggs for? I.e. 10 mins?? Etc
As soon as the egg stiffens this should take about 3mins if there are no traces of yolk or fat
@@adebimpeadelakun8806 Thank you
But the tutorial I followed to make a cake said to whip it with the yolks and my egg is not whipped as expected
That recipe probably doesn't call for a sweet meringue.
okay, i didnt get any yolk in my egg whites, i measured my ingredients well, but i WAS BEATING MY EGGS FOR OVER AN HOUR AND THEY REMAIN IN SOFT PEakS. WHAT AM I DOIN WRONG FUTURE ME??
There's probably trace of grease in the equipment you used
You should try it again 😅
So tiny bit of egg yolk will ruin it?
How will be the power of the beatter? (1,2,3,4,5 or full speed)
I started from low then high
deym now i get it.
what do i do with my failed mixture?
Omelette
I hate egg yolks now 😭
Man i wasted more then 100eggs so far. Every time little yellow yolk would burst and fall with white part and i would whip and try and try and throw it away as it wont get creamy. Damn
How to store leftover meringue mixture?
Cause i made meringue cookie and the oven doesn't fit
It needs to bake 2 hours
I make it at 9pm and it will done at 11 pm
I'd like to know how to store them
Hmm, I've not tried that before so I'm not able to advise sorry. But research has it that it can be left covered at room temperature for 1-2days. I'm interested to know how that turns out please. All the best👌
@@adebimpeadelakun8806 I've sleep before you replied 😅
I asked my mom and she said you can store it in refrigerator
Today i bake the leftover
I'll update how it turned out when it done
Thanks for the info anyways
I've bake the leftover
It's still the same
No change
So that explains
Which speed should i use?
I start from the lowest after 1min I increase the speed. Hope that's helpful.
I wanna say 3 major reasons for not being stiff egg white
★ The bowl which u wanna whipp egg white is not wiped with lemon or vinegar if the bowl is oily
★ applying whole sugar immediately! 1:25
* must be using egg yolk
★ using plastic bowl
I used a plastic bowl, was that why it didnt stiffen?
@@Unkownanswer yes plastic bowl is a reason
& the most dangerous reason is pourng whole suger at instantly
Sugar should be used 1 spoon by spoon
There u can find a lot of recipes of meringues
My personal favourite is double boiling meringue your sugar using is method is perfect for double boiling meringue! & obviously dont use plastic bowl
Tnx for the reply
if it doesnt stiffen, use a manual whip.
Unfortunately i don't have any other eggs
Oh no!
What can you do with a big bowl of whites that didn't stiffen?
Scramble them????????
@@kristinbailey4357 lol why not I already tossed mine. I should have searched this out first. Thank you, Bedazzle Kitchen.
@@kristinbailey4357 yum sugared scrambled egg whites 🥴
@@kristinbailey4357 I already added sugar in mine-
Just go ahead and bake a flat sponge cake, LOL.
10 seconds in, it was the trace of egg yokes
So this is why it failed lol
Sugar should be adddd gradually.
Thats not even stiff
Thank you and yes it's the soft peak stage
Yes, soft peak vs stiff peak is a personal choice and depends on what you're cooking at the time.
I beat it for 20 mins and I am very angry