THE SECRET To Perfect Meringues Tutorial & How-To | 3 Way Meringue Masterclass | Cupcake Jemma
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- Опубліковано 5 чер 2019
- Do you wonder what the difference is between French, Swiss and Italian Meringue? Do you wonder how you even make any of those and what classic mistakes to avoid? Well, it's lucky I'm here then because I will explain all in this Masterclass video. Meringues? EASY!
NB. Don't use Granulated sugar as it's too course and will take too long, meaning you will over-beat your meringue. Don't use powdered/icing sugar as there are additives in this sugar which may have an adverse effect on the meringues. You will need Electronic Scales for the perfect meringues. Please don't ask me for conversions. If you want to work it out on your own, go nuts but I would recommend this investment!!
For the French Meringue...
2:1 Sugar to Eggs (ie. 100 grams of egg whites, 200 grams of caster sugar)
salt + vanilla to taste
Useful recipe links for French Meringue...
Pretty Pavlova Letter Cake: • How to Make a Pretty P...
Mini Oreo Pavlovas: • Mini Oreo Pavlovas wit...
Lemon Meringue Easter Chick Cupcakes: • How to Make Easter Lem...
For the Swiss Meringue...
4 lg egg whites + 300g caster sugar
salt + vanilla to taste
(to turn it into buttercream, add 400g soft butter)
Useful recipe links for Swiss Meringue...
Swiss Meringue Buttercream Masterclass: • Swiss Meringue Butterc...
Ruby Chocolate SMB: • RUBY CHOCOLATE Swiss M...
For the Italian Meringue...
480g caster sugar
150ml water
180g egg whites
salt + vanilla to taste
Useful recipe links for Italian Meringue...
Mini Lemon Meringue Pies: • Mini Lemon Meringue Pi...
S'mores Cupcakes: • S'mores Cupcake Recipe...
How to Make A Biscoff S'mores Brownie: • Biscoff S'mores Browni...
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Thank you for all your videos!! I’m a new baker and because of you I’m killing it in the kitchen!! Your so much fun to watch and you explain in detail without being boring or over produce. Tons of ❤️ from Oregon!!
This is fantastic and incredibly helpful! I have always been intimidated by Swiss and Italian meringues, but now I think I could manage. I didn’t realize there was much difference between them and how to best use, either.
This is SO helpful! Thank you! I usually transfer my Swiss meringue into a fresh, cool bowl after a few minutes because the metal actually heats up quite a lot and keeps the whole thing warm. Another tip could be to wrap cold, wet towels around. :)
THE Masterclass I have been waiting for!!!! Thank you for bringing this! 👍🏻🧁
Wow! I sure learned A LOT from your video! I attempted to make some chocolate meringue cookies earlier (low carb) from a short video that only used 4 ingredients:
2 egg whites
3/4 C sugar (I used Bocha Sweet and Allulose)
2 TBSP cocoa powder
2 TBSP chocolate chunks
Directions:
Add the sugar to the egg whites (shown all at once) THEN whip to soft peaks. Didn't say for how long and it took me forever! No cream of tartar, salt, or vanilla by the way (although I DID add vanilla). Then spoon on a parchment paper lined cookie sheet (I used a silicone mat) and bake at 350° for 25 mins. That's it!
It didn't say to use room temperature egg whites (I got mine straight out of the fridge) and although delicious tasting, mine came out flat, soft and chewy.
I will do it the correct way next time. And thank you for actually explaining the science of WHY to do it the way you do.
🥰
Girrrrllll, I love it when you spit that SCIENCE knowledge. Amino acids! Hydrophobic! Hydrophilic! HELL YEA. #FoodScience
Stop patronizing her.
@@kbee225 ye
@@kbee225 ?
Jemma, THANK YOU!! I love that you think on people who live in hot countries, like me, and teach useful tips. I found that if I bake after noon or in rainy days, when temperatures lower, it improves the results.
Girl you are fantastic!..these three merengues is exactly what I needed today...I already have tried the French to make discs for a nice crunchy dessert that in Latin America is called crocante de maracuya (passion fruit ) or any other fruit...Thank you much Jemma
I've learned so much from you and your staff. You do break down the science, and that is the part I love. If you know the science, then it all makes sense. I made a pavlova after watching this, and it was truly beautiful and amazing. I was never a good baker, but with you as my teacher, I've become a lot better at it. You make it enjoyable to learn.
I have been making meringue for years and years but never understood why my meringues weeped! Now I know! Thank you for all the amazing tips, I will be sure to look at your masterclass at a later stage.
After a month of searching you have answered all of my questions ,thank you for the very helpful information 😘😘😘
This video has just taught me I learned to use a French Meringue for my lemon pies (from my mother), and I really should likely use an Italian Meringue.
This is wonderful! It feels like I really understand and appreciate the egg white for the first time. Thank you!
Coco bear LOOOOVES Cupcake Jemma! Thanks for all your amazing baking tips. 💜😊
You are a GODDESS! This was so helpful. No more weepy, floppy meringues in this house!
Without a doubt the BEST meringue video I’ve seen…thank you for sharing!
I made meringues and it ended up being really sticky but was dry in the inside, This video is a blessing THANK YOU SO MUCH 💜
Yeaaay. Great.. I love the video. Can't wait for the video on how to colour meringues... I really struggle colouring Swiss Meringue Buttercream
Amazing video to completely understand the basics of meringue, thank you Jemma!
This is what excellence looks like! 😍 thank you for teaching!
This was a fantastic find. I learned a ton and really enjoyed your delivery.
I like adding a little bit of lemon juice to the syrup when I'm making Italian meringue. It balances out the flavour perfectly, because the meringue itself is quite sweet.
Jemma, I just want to say thank you so much for this video. I really do! This helps me a lot.
Omg! I wish I could tele transporte myself and eat a spoon full of each of those beautiful meringues! Hum... 🥺 you’re the best!
I love this video because it made me understand so much to be a better baker. Great job! Love your videos!
Fantastic and very easy to follow. I'm making a lemon meringue pie for New Year's Day, the Italian Meringue is my go to. Thankyou for showing this tutorial.
Thank you so much for this 🥰 I'm just a beginner here but never had culinary or baking classes bec its a bit expensive hahaha, trying to get more info or knowledge in UA-cam. I am learning a lot from you, very helpful🥰 Hoping someday i will have also a heavy duty stand mixer because right now im just using handmixer. God bless you and hoping you will continue helping everyone when it comes to baking esp those who cant afford to go to culinary or baking school🥰 Very informative channel🥰
Excellent coverage of meringue techniques and well presented. Thank you!
Thanks for posting. I have been trying to make decent meringues for months. Very informative. 😀
Thank you for making such a detailed and thoughtful guide to mastering meringues!🤗xx
love it, thanks for learning how to make the perfect meringues, your video is easy toe follow and so clear
This is so much helpful information! Thank you so much for the tutorial. ❤
Ohhh, that was really helpful and truly informative!!! You are such a great and engaging teacher, you just made meringue-making fun, when I used to fear it,,,, now, I’m feeling more confident and am actually excited to put to test what I’ve just learned,,, thank you sooooo much!!! Keep up the good work!!! Looking forward to more of your fun lessons!!! You’re beautiful!!!
Excellent video! For some reason I thought the Italian meringue would be more difficult than the Swiss, but it seems less daunting now. Thanks.
Absolutely love this video....very helpful thank you!!!
This is amazing! I tried it for tue first time and it was so nice and taste sooo good. Thank you so much
It's a good day when Jemma uploads ❤️
Hi Jemma, you are amazing. I loved the way you speak and explend. You have to much confidence. I really enjoy, keep going you do very well.
I'm making French meringue cookies this weekend (I call them cloud cookies), this video was very helpful!
Hello,
Can you tell me what did you place your oven on?
Jemma all your shows are the best I rely on them and just love your team of helpers your fantastic and thank you for sharing with us all hugs
Love you Jemma! #inspired #working on my baking business
You are so fantastic and knowledgeable! Make is seem so easy!! Thanks for this Masterclass!
I have learnt sooo much from you and things that intimidated me like tarts and meringue are now my faves to make 😋😋😍😍
Very helpful. This is the best video on meringues. Thanks
OMG, I love her accent! It’s so cute! And her meringues look amazing! I tried to make the Italian one for my banana pie but I failed miserably. Now I know better, I’ll try again.
Just what I needed this week! Thank you Jemma
Super Fabulous Jemma! Thanks so much! Your tips will help me with my pudding for Food Tech.
I make SMB all the time! If it’s still too hot, I rub a couple of ice cubes on the outside of the bowl as it spins and whips. Works great.
Thank you Jemma, for everything.
ok you are amazing ! thanks to you and your wonderful videos i got a PERFECT meringue at the very first time !!!!!
Thanks Jemma that was a super tutorial and very informative.
Wonderful!!! Thank you for the master class 🥇
Loved this video! Amazing explanation!
This is so helpful!! I always struggle with my meringues 😣😒
Thank you for all the amazing recipes 😁
Thanks Jemma! Very timely as I am about to attempt French meringue kisses for the top of a cake I am making today! Now I will have way better success than just winging it lol
I haven't been on your channel in a while (been consumed with gardening videos Lol). So glad I searched through your videos today! I've only ever made Italian meringue (for How To Cake It's buttercream), and I was planning to make meringues for an event this weekend using that meringue... I knew there was one where you don't cook the sugar, but hadn't taken the time to check it out.. I'll definitely be using the French instead!
Thanks so much! I'll be checking out your coloring video next! 😁
Exactly the info I was looking for! I think I love you...
This is the best meringue class on the Internet
Hey jemma who are really perfect the way you explain the stuff and really inspiring us on baking and making. All the best for your future ideaz
Love❤ from Sri Lanka
Thanks for the fabulous class. I’ll be meringue-ing.
I have a ton of egg whites to use up and I'm not sure what to do with them but now that I've watched this master class I think I will make all 3!!! I'll also have to make a cake or some cupcakes but now I want to try them all!
I've made both Italian and Swiss meringue multiple times now, but never French. I think I may just try it out today!
Very happy I came across your video. Enjoyed and benefited from every second of it. And of course subscribed to the channel. Thank you.
What a lovely tutorial! I just need to tell you how absolutely envious I am of your mixer! It is just stunning
She has a Kitchen Aide, as most bakers and chefs do. I really wanted one, and so when we got one of our stimulus checks, I planned to blow the whole thing on that mixer! Well, guess what? Once I did some research, I found out that MANY people are not that happy with them, especially the price! So, I get an "off" brand through Walmart, and it was $89+ change and it works like a charm! I LOVE it and I use it ALL the time! I am telling you, check out all of your options before you spend $400 on a mixer. You have to realize that Jemma is a professional, so she definitely needs the top of the line. Me?... I bake for the fun of it! Good luck!
Would love a masterclass on how to make the perfect whipped cream
@helenrennie has an amazing make ahead whipped cream. She adds creme fraiche to stabilize it so you can make it the day before! ua-cam.com/video/ePL6RAIa7kM/v-deo.html
NoZenith Thank you, useful :)
@@rbnutwood4659 she has taught me so much, honestly if you have a question type in her name and what you're trying to do with cooking and there's quite likely a 7 minute long video that is explained for home Cooks!
NoZenith Thank you, will do 💖
75% cream semi whipped
25% marscapone or creme fraiche for stabilisation. Beat this first to get rid of any lumps. Add to semi whipped cream and bring to a full whip.
Add whatever colours or flavourings you like.
I LOVE it so much!!! Thank you a lot! Very helpful!)))
Thank you very much jemma for the master class I will be trying it very soon
Jemma, thank you very much for this informative video, I have learnt so much.
You are awesome. Love watching you. V precise and to the point. Not to mention the accent and good looks
Hi Jenna, I am so excited I just got an early Christmas gift and I’d is a crumbs and Doilies. I love love love it
Beautiful work
Just bought a blowtorch last week, and you're right. It's the best tool ever. So fun!
They are THE BEST!
I feel so saaaaaad cz i can press the like button only once 😃 awsom information about marangu
You're my Lênotre that I can afford! Lol! Thanks for share with us your knowledge with so much cuteness! Love your videos so much! May I suggest something? I couldn't find any cake or cupcake in your channel with corn and I love it! ;)
coming to London next week and def planning to stop by crumbs and doilies. Love me some meringues and all kinds of sweet stuff.
Loved this video. I love making meringues. Italian is my favorite.
Yo mama 😂😂😂😂😂
French is more airy and light. Italian is more stable though.
Thank you so much! You're THE BEST! ❤❤
Very helpful and explained Well! Thank you very much.
"Every day should involve a little bit of blow-torching." Truer words, Jemma, truer words.
You are such a great chef I appreciate you
great lecture Jemma - sounds like a deep philosophical treatise - gonna follow...cs i love meringue lol
Thanks jemma ...love your recipe
Awesome - science class AND baking! You rock Jemma! :)
🤓
You are my new fav person! Thank you so much for this tutorial. Can’t wait to get my meringue on 🥰
You’re a great teacher and I’ve learnt loads
You are amazing! So helpful!💖
Brilliant tutorial. Thank you!
Super liked it to do for my own troubleshooting my next meringue
Jemma
Congrats for your new born baby. You are a super chef in all your demos. I need to consult you for my failure in making pavlovas using sugar & icing sugar. I have also
added cornflour, vinegar n some salt. Why do I need to slightly blow torch the mixing bowl when meringue reaches high peak as per a recipe😂.
Now I know why my lemon meringue pie weeps.. hopefully no more.. great video. Thank you.❤️
Thank you so much for the amazing recipes and the informations 😍❤
Wow you’ve impressed me and you’re hasty speed at witch you choose to and you’re sugar to you’re eggs
I really appreciate you explain many things in scientific way. I also like your enthusiasm. Thank you very much. Keep doing your work
It’s about as much science as I can contain! 😂
Thank you so much for this video I had 3 failed attempts then come across your video and I nailed it! They turned out so pretty! The only thing is you forget to say what temperature but it’s an easy google! Thank you
Hi Jemma, great video! Thanks so much ♥️
Can you bake Italian meringue (for instance on top of lemon meringue pie) and if so, how long in what temperature oven?
this is so helpful, thanks for sharing meringue secrets
Grazie per le spiegazioni molto chiare!
Brilliant as always thank you...
Hello! Thank you for this video. The science info behind meringue is great! What are your thoughts on using boxed egg white versus separating egg yolks and whites?
I swore I lived under a rock all my life. Only found you now.... Oh my goodness...could not hit subscribe soon enough! ;o) Thank you!!
Same here!
just what i neeed!! thank you thank you!!! :)