When I read 5 different meringues I thought you were going to make 5 different meringue frostinges. But I love these. They are so candy like. The flamingo is gorgeous and they really dress up a cake. I love how you not only stay true to yourself and baking but also your subscribers. Thank you for sharing and keep on caking 💜
Are you sure about the baking temp and time? Asking because I tried making mini Pavlovas (6in rounds). My bake temp was 200F and the timing was 40 mins. Once cooled they were baked completely through. By baked completely through I mean there wasn't any amount of marshmallow fluffiness in them...
If you’re clumsy like I am, don’t separate the eggs over the bowl with the other egg whites. Even a single speck of yolk will ruin your egg whites. A small bowl for separating can save a whole batch.
I set up 3 bowls. 2 that are glass that I throughly clean with vinegar. I also keep the paper towels that I used to clean those 2 bowls right near the middle 1 so I can use it to clean my hands after cracking ea egg, lol. When it comes to cleaning all of the equipment I'm going to use to make a meringue I go overboard because the one time I didn't was the only time my egg whites didn't whip into a fluffy meringue. Better to be safe than sorry, lol...
@@CCoburn3 Yep. They're crazy expensive now 😳 If I know I'm not going to be able to finish up my carton/s I'll crack them and freeze the egg whites. I've frozen the yolks before but you have to do an added step so if I can't use them unfortunately down the drain they go. I'm not happy about that but at least I get to save the whites because I use those more often than the whole egg anyway... 🤷♀️
When I read 5 different meringues I thought you were going to make 5 different meringue frostinges. But I love these. They are so candy like. The flamingo is gorgeous and they really dress up a cake. I love how you not only stay true to yourself and baking but also your subscribers. Thank you for sharing and keep on caking 💜
Great feedback! I'll re-think the title!
20
Underrated channel. You are extremely good at explaining
Thanks so much!!
Oh my gosh I love the flamingo! Thanks for the tips of storing
Thank you!!
Like the way you make meringues. They look lovely when they put on a cake. Thank you for sharing.
Thank you!
Your cake examples are beautiful. These meringues are very doable for me! I am excited to try them again.
Yay!
Meringue is a great low calorie and protein option! They look great. Love the bird!
Thank you so much!
Thanks for that Emily! Im a big fan of meringues. They are just so versatile. I love making clouds with them for cakes. :)
Oh fun!
They look lovely, thanks you for all the tips in this video, so much info.
You are very welcome!
Thank you, Emily!
I've never tried making meringues, but you make it look so easy, that it's worth a try, Emily! Thanks 🙏🏽😊🇨🇦
Hope you enjoy making and eating them!
AMAZING👍🏾Thank you soo much for sharing this tutorial😌
You’re welcome 😊
Love this I'm definitely going to try this...thank you❤️
Great presentation thank you.
Thank you!
Thank you for this!
Thank you. Great video.
Thank you!
Pretty cakes
Wow, beautiful
Thank you!
First comment wow
Amazing video I needed this video in my life
Yay! Thank you!
Wow thank you 😊
You're welcome 😊
Hi! Very useful ❤ can I place my cake in the fridge with the meringues on there ? Or will they get moisture? Thanks!
Thanks you Emily you are just too much 🌹🌹🌹🌹🌹
You’re welcome 😊 I'm so glad it was helpful!
Hi ☺️ How long will the meringues last on a buttercream cake?
Can I use whipping cream instead of double cream ni making garnache or caramel?
❤❤❤
Are you sure about the baking temp and time? Asking because I tried making mini Pavlovas (6in rounds). My bake temp was 200F and the timing was 40 mins. Once cooled they were baked completely through. By baked completely through I mean there wasn't any amount of marshmallow fluffiness in them...
Oh how interesting! That's the time that worked for me in my oven but I would suggest you use a shorter time in your oven based on that experience!
Can I bake them, just asking
If you’re clumsy like I am, don’t separate the eggs over the bowl with the other egg whites. Even a single speck of yolk will ruin your egg whites. A small bowl for separating can save a whole batch.
Yep, I always empty each egg white into a bigger bowl. Can't afford to waste them.
I set up 3 bowls. 2 that are glass that I throughly clean with vinegar. I also keep the paper towels that I used to clean those 2 bowls right near the middle 1 so I can use it to clean my hands after cracking ea egg, lol. When it comes to cleaning all of the equipment I'm going to use to make a meringue I go overboard because the one time I didn't was the only time my egg whites didn't whip into a fluffy meringue. Better to be safe than sorry, lol...
@@tammiemartinez6485 You’re right. You have to be careful. Especially with the current price of eggs.
@@CCoburn3 Yep. They're crazy expensive now 😳 If I know I'm not going to be able to finish up my carton/s I'll crack them and freeze the egg whites. I've frozen the yolks before but you have to do an added step so if I can't use them unfortunately down the drain they go. I'm not happy about that but at least I get to save the whites because I use those more often than the whole egg anyway... 🤷♀️
@@tammiemartinez6485 There are plenty of egg white recipes, but not so many egg yolk recipes. Ice-cream is about all I can think of. Maybe lemon curd.