This is a FABULOUS recipe! I got super inspired after this video and invented a brown-butter-miso-banana-buttermilk cupcake and piped this on top and torched the sucker, and it was out of this world. Dane, you're an artist! 🤌
Wow this is my new fav 😃 I thought this was a buttercream recipe so I started making it and realized once I had measured out all my ingredients that there was no butter and that this WASN'T a buttercream recipe 😅 Once the Brown Sugar Meringue was set up, I just slowly added soft unsalted butter (about 340g) until it was buttercream consistency. Not sure if that was the right amount, but my friends thought it tasted delicious! 🤤 Also I swapped the glucose for golden syrup because that's all I had 🤷♀😉
That sounds delicious! Once I made an Italian meringue buttercream in which the only sweetener was honey infused with lavender. I used it to frost a white cake with orange 🍊 curd between the layers. You should try it.
WOW!!! Looks so great!!! Wish I could use it to top a chocolate caramel cake because the caramelly flavour would complement it but sadly my kitchen's being done and no oven means no cake... You know I might just make it and eat it straight from the bowl...
No, it just helps with the stability and storage of the meringue after you’ve used it however you will use it. You could leave it out, and replace the same weight with sugar
Looks amazing, will have to try this. Question: I scrolled through HEAPS of videos, but where can I find the standard Italian Meringue icing video please?
You make this look so easy. The only buttercream I have yet to master is IMBC. Since you're not adding in butter how well does this hold up as a frosting, especially on cakes? As for the glucose is there a substitute that can be used? Thanks Dane... 😉
I have a question about when I make my buttercream. So I make it, it's fluffy and really pale, I then add some whipping cream not too much maybe like two teaspoons and then whip it till it's smooth and then I add my gel food colouring, but then like colour starts separating from my buttercream, it would look like an over whipped meringue. Like the color separates from the buttercream and when I look closely its like tiny tiny tiny circles of food colouring. My food colouring isn't expired. So I don't know what is wrong. Could you help me find out what the issue is?
Try using paste/ gel food colouring if you’re not already. Make sure you’re using butter with at least 70-80% fat content. Check the recipe. We have a buttercream recipe on the channel if you don’t already use it x
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This is a FABULOUS recipe! I got super inspired after this video and invented a brown-butter-miso-banana-buttermilk cupcake and piped this on top and torched the sucker, and it was out of this world. Dane, you're an artist! 🤌
hes so entertaining! love him!
Wow this is my new fav 😃 I thought this was a buttercream recipe so I started making it and realized once I had measured out all my ingredients that there was no butter and that this WASN'T a buttercream recipe 😅 Once the Brown Sugar Meringue was set up, I just slowly added soft unsalted butter (about 340g) until it was buttercream consistency. Not sure if that was the right amount, but my friends thought it tasted delicious! 🤤
Also I swapped the glucose for golden syrup because that's all I had 🤷♀😉
That sounds delicious! Once I made an Italian meringue buttercream in which the only sweetener was honey infused with lavender. I used it to frost a white cake with orange 🍊 curd between the layers. You should try it.
This sounds delicious! Thank you
Pavlova I’m thinking??? WOW! Thanks for the recipe 👍🥰♥️🇨🇦
This is the innovation that might finally an autumn apple/pear pavlova make real sense!
Very good Dane thank you stay bless with your family
eeee this is genius!!! can't wait to try it!!!
It’s official Dane Pemberton is a baking legend, yippee!
🙌🏼🙌🏼🙌🏼
He’s a doll…
❤️❤️❤️
I got the book. I have been baking a few of your recipes. Thank you for sharing this video. Definitely will be making this over the weekend.
Enjoy Kamila!
I only found this because of the shorts. How am I not having any of these videos show in my feed??
check your notification bell option
Yay! Been waiting for this. Thanks for sharing with us this amazing meringue recipe 💃🏾👏🏾❤️
You are so welcome!❤️
Glad you enjoyed! ❤
Oh wow, I'm trying this today
Now I have that song in my head, thanks Dane, lol. This looks really yummy.
Hahaha! 🤣
Yumm I wanna make buttercream out of this 🤤
I like this guy, and his recipe
He's alright isn't he 😏
Thank you!
@@danepemberton136 No prob bruh, You've got a fan
Can I used pasteurized egg whites .. and do I beat the egg whites before adding the brown sugar mixture? Love your videos.❤
This looks next level on my delicious meter! Thanks for sharing!
You’re welcome!
I love Italian meringue, gonna try this one
You won't regret trying this!
WOW!!! Looks so great!!! Wish I could use it to top a chocolate caramel cake because the caramelly flavour would complement it but sadly my kitchen's being done and no oven means no cake...
You know I might just make it and eat it straight from the bowl...
Hannah that sounds like a good plan!
I sorted my kitchen cupboard out the other day and found a lot of sugar. I will definitely be making this thanks Dane !!!
You’re welcome! x
Daaaaaane i have no idea who is sweeter you or the meringue . Plus i miss jemma . But i can never complain that i get to see you more
Haha Jemma is always around.. don't you worry!
@@CupcakeJemma i know . But it would be ungrateful of me to not ask about her .
Meringue is always gonna be sweet, I’ve got layers like an onion baby hahaha
@@danepemberton136 i feel your depth . And that's why i know that you'll get even sweeter with each layer
this recipe looks amazing, i wonder if it can be turned into a buttercream too?
This was my question as well
Definitely! You’d just need to play around with the butter quantities
@@danepemberton136 Your instructions are clear and precise, but it is your enthusiasm that I love to see. All the best from Indiana
Ohh going to make this on the s'mores brownies :) x
PERFECTION!!
Wonderful idea!!
So excited to watch this!!! Thank you so much!
Hope you like it! It's truly dreamy!!
Looks yummy. Is there a substitute for the glucose by chance?
Corn syrup would be one, if not you can just replace it with sugar
I bought the book last week and I loveeee it! Already made 3 things! Thanks guys for the great book, can see it being one of my faves
Awesome! Thank you! What've you baked so far??
@cupcake Jemma I made the miso cupcakes yesterday and they were stunning! Miso caramel is ingenious
Yummy for my tummy. 😁 "Sitting in a dark corner full of secrets"...story of my life Dane. 🤣🤣🤣🤣🤣
Lol you and all of us my dear!
@@CupcakeJemma Hahaha. Jemma you are awesome!
😂😂
Dane’s description comments had me 😝😎🤩🥳😍🥰😂🤣🫡🤗💪🏼
🤣🤣
nice videos, very well explained and very pleasing to see. I got one question. Is the glucose really neccesary?
No, it just helps with the stability and storage of the meringue after you’ve used it however you will use it. You could leave it out, and replace the same weight with sugar
That looks *amazing*! How did you come up with this idea?! Thank you so much for sharing! 😍😍😍
I was trying to think about this the other day, and I can’t remember where the idea came from lol
Thanks for the recipe. Could you use this when making macarons?
I haven’t tried it, but it’s worth a go
Love the idea of the Brown sugar in the meringue! Can this be used as a base for when making Intalian meringue buttercream?
Yeap!
Oooooo makes me want to replace the white sugar In marshmallows with brown sugar. 😋
👏🏽👏🏽👏🏽
For me, a rich brownie wants be fully covered ... Next girlsday is coming 😉😄
I actually did it and it was so decadent delicious 🤤 I did the meringue only with light brown sugar and it's heavenly 😋😋
Thank you for this amazing idea. Question: can I bake it and if "yes" at what t-re and how long
Hiiiii ✌️, what substitute for muscovado sugar for peeps in the usa? Pretty please 🤤
Any other unrefined dark brown sugar you can find!
Can we use this to make baked meringue?
Dane can you make this into a buttercream. how much butter would you need.
Great! Is glucose absolutely necessary?
No, I just like the texture and I’ve found it helps with the storage of what ever you’re using the meringue on. You can replace it with sugar
@@danepemberton136 thank you. How much sugar should I use then please? Thank you
@@danepemberton136 is the sugar replacement a 1:1 ratio with the glucose?
I think it needs to be made into buttercream and put on brown butter cupcakes!
Oh my gosh! Looks so yum. Definitely going to try this 🤤🤤
Hope you enjoy 😘
Looks amazing, will have to try this.
Question: I scrolled through HEAPS of videos, but where can I find the standard Italian Meringue icing video please?
You make this look so easy. The only buttercream I have yet to master is IMBC. Since you're not adding in butter how well does this hold up as a frosting, especially on cakes? As for the glucose is there a substitute that can be used? Thanks Dane... 😉
The glucose helps stabilise the IMBC, so it'll be perfect for icing cakes & cupcakes 👌🏼
@@CupcakeJemma Thanks for the info Gemma. I'm guessing there's no sub for the glucose then?
@@tammiemartinez6485 Corn syrup.
@@luciesasseville9068 Ahh, thanks! Have you made the frosting yet?
@@tammiemartinez6485 No, not yet. I used all my egg whites to make individual Pavlovas. But I will certainly try it someday!
can you substitute corn syrup for liquid glucose ? 1 to 1 ?
Yes!
Hola qué Rico 😊felicidades ❤🎉
I have a question about when I make my buttercream. So I make it, it's fluffy and really pale, I then add some whipping cream not too much maybe like two teaspoons and then whip it till it's smooth and then I add my gel food colouring, but then like colour starts separating from my buttercream, it would look like an over whipped meringue. Like the color separates from the buttercream and when I look closely its like tiny tiny tiny circles of food colouring. My food colouring isn't expired. So I don't know what is wrong. Could you help me find out what the issue is?
Try using paste/ gel food colouring if you’re not already. Make sure you’re using butter with at least 70-80% fat content. Check the recipe. We have a buttercream recipe on the channel if you don’t already use it x
Could I use it for a roulade? Thinking of like a banoffee flavour 🤔😋
As a filling, definitely
How many can the meringue stay when applied on cake top?
Dane this looks amazing! Do you think this would make for good macarons? 👀
It’s definitely worth a try!
Could you use this yummy Italian meringue for buttercream? I don’t see why not….
For sure!
@@danepemberton136 I’ll be trying that then…thank you!
what is the glucose used for?
Helps with the stability of the meringue, especially after making and storing
Can we get a merch that says “hot damn this is my jam?”
🤣🤣
Hey guys! Might want to fix the link for online bake club. Awesome recipe ❤
Can you make a pavlova with this?
Great recipe! Can I do a vegan version with aquafaba of this?
I haven’t tried it, but it’s worth a go
Flavor it with rum?
Rum! YES 🔥
Why do we use glucose?
Oooooooohhhhhhh BIZZ DELISH
Does Gemma not do this any more?
Jemma does do this, yes! There are 3 of us sharing the presenting role ❤️
Can you colour Italian meringue?
Yes, use gel coloring
You can indeed, avoid any oil based colours as the oil will deflate the meringue!
@@CupcakeJemma thank you 😊❤️
I'm glad it was vinegar. At first, I thought it was hand sanitizer.🤢
LOL! We would NEVER!
LOL 😂
Omg ! Did you just throw the shells with the yolks ?!!! Eggs are like diamonds now !! They’re very expensive ! It’s like liquid gold .