Have you ever made meringue using the liquid from canned chick peas? I know it sounds nuts, but I tried it, and it works. When you first start to whip it, there is a 'beany' scent, but as you continue, it looks and smells just like regular egg whites. Add in sugar, and the results are good. All kinds of recipes for aquafaba.
Take the yolks and make a nice custard. Toss in some melted chocolate or cocoa powder bloomed in a tiny bit of hot water, leftover coffee or tea. Drizzle the custard between your baked meringue and your whipped cream for a color contrast. Flavor both the meringue and the custard with some nice extract: vanilla, lemon, orange, raspberry, mint? Add a couple drops of the corresponding food color into your meringue mixture with the sugar. Chocolate meringues, made by adding cocoa powder, are a whole other level as well. My main problem with making meringues is that I check them in the oven to see if they are done and end up eating them straight out of the oven off the baking sheet.......then they are gone.....and I am sad.
In Texas there's a restaurant that used to be a Stagecoach Stop. They serve an oven toasted meringue ring, piped into a three inch tower, filled with whipped cream and fresh Strawberry slices, then more Strawberry slices on top and a dusting of powdered sugar. Diabetic Coma but you die with a smile on your face. It's called a Strawberry Kiss.
The best part about the whole struggle whisk situation is that there was always a whisk on the rack thingy behind him. Now every time he whisks something, I remember and it makes me laugh.
Oh....you didnt use the lemon. I was expecting a lemon glaze 🍋 or using the yolks with the lemon to make a lemon custard sauce. 🤔 Maybe adding lemon to the whipped cream.
Heh, Frankie, you really shoulda put the berries on to macerate with sugar and lemon before starting the meringues and cream. Other than that, great job. :D
My only question is - what's a good test for doneness with meringues? Because if you don't get it just right they're either overdone [and rock hard] or underdone [and wet and tacky], both of which are... not good. Thanks, Frankie!
LEAVE THE HOUSE for two hours. If you check the meringues in the oven, there is a risk of breaking one, then having to eat it....then trying the others...breaking another....by mistake, of course! Having to eat that one too ( wouldn't want to waste it!) then not having enough meringues for desert.
Love your work Frankie. What’s the lemon for? Wish there was a written recipe for this. It’s not available on the taste made website and the links in the vid desc are for the wrong website.
A few days ago was my first attempt at it and couldn't figure out what the heck I was doing wrong....I beat them whites for 2 hours.......idk about you but that's a long time....well.....I forgot the sugar 😭🤣 Today I did your method and let me tell you people........add sugar 🤣 it took me 10 mins....if anyone wants to know how long it took and that was for 5 egg whites to 5 tablespoons of sugar......my cake won't be ....... disgusting now 🤣🤣🤣🤣
Have you ever made meringue using the liquid from canned chick peas? I know it sounds nuts, but I tried it, and it works. When you first start to whip it, there is a 'beany' scent, but as you continue, it looks and smells just like regular egg whites. Add in sugar, and the results are good. All kinds of recipes for aquafaba.
Take the yolks and make a nice custard. Toss in some melted chocolate or cocoa powder bloomed in a tiny bit of hot water, leftover coffee or tea. Drizzle the custard between your baked meringue and your whipped cream for a color contrast. Flavor both the meringue and the custard with some nice extract: vanilla, lemon, orange, raspberry, mint? Add a couple drops of the corresponding food color into your meringue mixture with the sugar. Chocolate meringues, made by adding cocoa powder, are a whole other level as well. My main problem with making meringues is that I check them in the oven to see if they are done and end up eating them straight out of the oven off the baking sheet.......then they are gone.....and I am sad.
But maybe don't use chocolate and lemon in the same recipe. I've had bad luck combining the two.
Frankie out there keeping his sucre in the fridge, what a lad.
I was startled by the cream of tarter in the fridge! Am I doing it wrong (keeping it with spices) ?
Oh Frankie, you read my mind. I was gonna make this for my birthday next week 💃🏽
yay, happy birthday in advance 🎉♥️
@@aaliyah4176 thank you! I will save a slice of meringue cake for ya 😉
Happy birthday,in advance..❤ be safe and be blessed,my love..😘
@@choriajackson8004 thank you, queen! i hope you enjoy your weekend ❤❤ stay blessed
@@SaminSays ,Thank u.my love..I will..❤🎂🍾🍸🍷☕
Wow why is this channel so underrated he is doing great work
To whip cream easier without a mixer, try putting it into a cocktail shaker and shake instead. Would be less of a workout than a whisk.
Or an old mayonnaise jar!!
Can you make swiss meringue buttercream without mixer?
I tried it, and it was 100% successful !
In Texas there's a restaurant that used to be a Stagecoach Stop. They serve an oven toasted meringue ring, piped into a three inch tower, filled with whipped cream and fresh Strawberry slices, then more Strawberry slices on top and a dusting of powdered sugar. Diabetic Coma but you die with a smile on your face. It's called a Strawberry Kiss.
You are awesome....made your kale and sausage soup yesterday....sooo luxurious and delicious
I still have some egg beaters that my Mum had, they will do the same job, but with a lot less effort! Great job, hope your muscles recover😆😆
Imagine if you used the Struggle Whisk 7500 in making that meringue. 😂
The best part about the whole struggle whisk situation is that there was always a whisk on the rack thingy behind him. Now every time he whisks something, I remember and it makes me laugh.
Oh....you didnt use the lemon. I was expecting a lemon glaze 🍋 or using the yolks with the lemon to make a lemon custard sauce.
🤔 Maybe adding lemon to the whipped cream.
If you have butter (and if you have heavy cream, then you have butter), lemon + sugar + butter + egg yolks=lemon curd
Frankie...you make my day! ☺️
Heh, Frankie, you really shoulda put the berries on to macerate with sugar and lemon before starting the meringues and cream. Other than that, great job. :D
Very nice and the dessert looks good too.
A new cheap dessert for spring!
This is awesome to see.
Can this be done with a blender?
Theres 1 way to find out try it ur self!
Didn't she say she didn't want an arm workout in the question?
It is inevitable. Just don't make marshmallows without a mixer. You will be tired and disappointed.
My only question is - what's a good test for doneness with meringues? Because if you don't get it just right they're either overdone [and rock hard] or underdone [and wet and tacky], both of which are... not good. Thanks, Frankie!
LEAVE THE HOUSE for two hours. If you check the meringues in the oven, there is a risk of breaking one, then having to eat it....then trying the others...breaking another....by mistake, of course! Having to eat that one too ( wouldn't want to waste it!) then not having enough meringues for desert.
8D Thanks, Tessa!
Love your work Frankie. What’s the lemon for?
Wish there was a written recipe for this. It’s not available on the taste made website and the links in the vid desc are for the wrong website.
A few days ago was my first attempt at it and couldn't figure out what the heck I was doing wrong....I beat them whites for 2 hours.......idk about you but that's a long time....well.....I forgot the sugar 😭🤣
Today I did your method and let me tell you people........add sugar 🤣 it took me 10 mins....if anyone wants to know how long it took and that was for 5 egg whites to 5 tablespoons of sugar......my cake won't be ....... disgusting now 🤣🤣🤣🤣
I love your channel
I mean, you can get a handheld mixer for like $20-30 on sale
Pavlova!
Did you use the lemon or did I miss something? Can I make a lemon meringue???
could we whip egg whites in a mason jar like mason jar whipped cream?
I don't know but I was thinking whisk for the eggs and jar for the cream... different muscles.
Yes please 🥰
FRANKIE UR BACK i thought u were gone forever 😢
watching and giggling because of the sugar high great video
Frankie youre brave
How do you fix raw meringue left in frige
Fridge
Thanks Frankie btw
The fact he wasted the yolks by not making a custard makes me sad.
He didn't SHOW making a custard with the yolks, but that's definitely an option. :D
Ive not eaten meringue before
ohhh god frankie hahaha
First!
I got kicked out of his Facebook group for correcting someone's spelling...
this is no longer a struggle channel, unsub