World’s Best 3 Frostings 👑 Italian Meringue ▪ Swiss Meringue ▪ French Meringue

[@TundesCakesEnglish]

0:00 Italian Meringue Recipe
Ingredients:
105g Egg Whites (3 eggs)
265g Granulated Sugar (1 cup + 1/4 cup)
70ml Water (1/4 cup)
1 tablespoon Lemon-Flavored Effervescent Salt (can be substituted with 1/2 teaspoon Lemon Juice)
Syrup Temperature: 115-120°C (239-248°F)
6:53 Swiss Meringue Recipe
Ingredients:
300 g (about 6) egg whites
600 g (3 cups) granulated sugar
900 g (about 4 sticks or 3.5 cups) unsalted butter, softened
1/2 teaspoon vanilla extract
Decorate with piping tips 1M, 353, and 1E
18:08 French Meringue Recipe
Ingredients:
8 Egg Yolks at room temperature
250g Sugar (1 1/4 cups)
100 ml Water for the Syrup (1/3 cup + 1 tbsp)
330g Unsalted Butter at room temperature and soft (1 1/2 cups)
Optional Flavorings: chocolate, coffee extract, vanilla extract, etc.
Syrup Temperature: 120°C (248°F)

[@pelagiarivera7033]

Thanks My friend ❤

[@tammyfernando957]

Excellent. Thanks.

[@Tayyaba.haider]

Thanks for sharing 🩷

[@PamOrl]

Pro pastry chef here. I don’t understand the use of “Effervescent Salt”, which is alkaline, the opposite of acid which is what is used to stabilize meringue. Just use the 1/2 tsp lemon juice which is mentioned.
Nice tip regarding the hole in the wooden spoon. This is also called “soft ball” stage.