ITALIAN MERINGUE recipe and methode with Julien picamil

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  • Опубліковано 17 гру 2024
  • this meringue mainly use to topped cake or lemon tart/pie
    , or even to make mousses with mixed with cream ....
    ingredient
    200gr egg white
    400gr caster sugar
    140gr water

КОМЕНТАРІ • 36

  • @oneitalia2312
    @oneitalia2312 9 місяців тому +3

    Julien ~ even though your Italian Meringue video looks like it was aired 3 years ago - I have loved you longer than that! With each video you post - I love you more! 💋💕💋 Thank you for everything, Friend, you bring a warmth and a calm to my soul. You're THEE BEST!

  • @leonardoponcex1154
    @leonardoponcex1154 4 роки тому +3

    As always perfectly explained, thanks Julien!

  • @brutalmadness9099
    @brutalmadness9099 2 роки тому

    I wish there are more videos from you. Love from the Philippines.

  • @PearloftheOrient806
    @PearloftheOrient806 Рік тому

    I wish to see more recipes :> . I still remember your vids with topcameraman

  • @boybawarchi
    @boybawarchi 4 роки тому

    thank you so much for this! really appreciate you explaining it again

  • @nazanbayrak7197
    @nazanbayrak7197 2 місяці тому

    Hi chef at what temperature do you put the syrup into the egg whites please

  • @boybawarchi
    @boybawarchi 4 роки тому +1

    Chef, I was wondering if you could share the recipe you use for nappage you put on top of your frozen raspberry tart

    • @julienpicamil
      @julienpicamil  4 роки тому

      Hello , I dont have the recipe o stop of my head , I will let you know if I remember , maybe contact me on my face book page , to be honest it's as good to use any fruit jelly

  • @melissamclean1660
    @melissamclean1660 Рік тому

    Hello
    My name is Melissa from Alberta Canada
    Love your videos
    Just quickly want to ask question
    I watch your video on Italian macarons
    When you make your syrup
    Do you use 40g of water
    To 180g of caster sugar ?
    Just making sure I heard you right in video
    Because I have check 10 other French chefs video and they do 40 g water to 100g caster sugar
    Thank you for your help

    • @julienpicamil
      @julienpicamil  Рік тому

      Hi
      Yes I just re watch it , and yes it is 40 gr water for 180 sugar
      Lots made it and has been success full
      Good luck 🤞

  • @alisonburgess345
    @alisonburgess345 4 роки тому +1

    Great - now for the Frasier Cake! A big ask Julien, but any chance of doing a croissant video one day? I’m about to invest in a Kitchenaid stand mixer! Not a giant one like yours though... nice video - thanks. You’re so good at this...

    • @buketyagmuruzun
      @buketyagmuruzun 4 роки тому +2

      He has 3 different croissant videos on TOPCAMERAMAN channel :) you can watch them ✌🏼

    • @julienpicamil
      @julienpicamil  4 роки тому +1

      Yes that's right , I will make a better one on my channel soon , all the best to get your kitchen aid , you gonna love it :)

    • @gettem6341
      @gettem6341 4 роки тому +1

      you cant get better than the previous croissant video where his wife ended up covered in flour.

    • @Marie152011
      @Marie152011 4 роки тому

      @@gettem6341 saw that, great chemistry

    • @prodigalus
      @prodigalus 4 роки тому

      i hope it's not too late... but be sure you don't get a new KitchenAid. the gears are made of plastic now.... it's better to get an older Hobart KitchenAid when the gears were of metal. then it will have true power without the worry. i got a Hobart KitchenAid like his (Professional grade) for $95 at a pawnshop. i know it's cringy to get a used one, but they're built properly. i have kneeded low-moisture dough with it without it even breaking a sweat. Whirlpool owns them now and so yes, they are pretty, and pretty expensive, but... they cut corners on parts!! plastic!?!? 😡

  • @michaelbautista8621
    @michaelbautista8621 3 роки тому

    Can i request for blitz torte recipe? Tia.

  • @divyalakshmi9013
    @divyalakshmi9013 4 роки тому

    Thank you very much Julien....

  • @natalienitz397
    @natalienitz397 2 роки тому +1

    Hi Julien, I’ve tried three times to make Italian meringue but it never forms stiff peaks. It just stays gloopy. What could cause this?

    • @julienpicamil
      @julienpicamil  Рік тому

      Are you waiting for the egg white to be fully whipped before adding sugar syrup (121C) ?

    • @julienpicamil
      @julienpicamil  Рік тому

      Sorry to have missed your message

  • @Dede-dq6eg
    @Dede-dq6eg 4 роки тому

    Thank you chef

  • @netosrx
    @netosrx 4 роки тому

    Thanks !!

  • @Aicha123louban
    @Aicha123louban 4 роки тому

    thank you so much

  • @pedrolukasc
    @pedrolukasc 3 роки тому

    400g sugar
    140g water
    200g whites

  • @sk3.g615
    @sk3.g615 4 роки тому

    I miss you so much you are honest 💝

  • @mvl6827
    @mvl6827 2 роки тому

    What’s the difference with whipped eggwhite with sugar (no water) . It can be just as stiff…

    • @Kioselis
      @Kioselis 2 роки тому

      Grainy texture

    • @julienpicamil
      @julienpicamil  Рік тому +1

      Egg white with sugar is a french meringue
      With cooked syrup is Italian
      And egg white with sugar warm up on Bain Marie up to 60 C will be called Swiss meringue

  • @Marie152011
    @Marie152011 4 роки тому

    you add the butter and you make Italian buttercream.

  • @mojon_1
    @mojon_1 3 роки тому

    Please how can I talk to you i need pity-for recipe please

  • @gettem6341
    @gettem6341 4 роки тому +1

    I just tried this one with no mixer and no thermometer and messed it up, the sugar just clumped up at the bottom of the bowl and the egg whites scrambled. I was going off small thread, large thread, soft ball, hard ball but my temperature tests must have been wrong since Ive never done this before.

  • @dorthymorris7503
    @dorthymorris7503 2 роки тому

    No