Thank you! I made my first lemon meringue pie tonight. I’m really excited. The problem I was having was a greasy bowl I bet. After watching the video and re-doing it again, it worked perfect.
Our company specializes in meringue and I can confidently say that you wouldn't have sharp edges if you used this to pipe kisses, pops, etc. (Sometimes people who are supposed to be "experts" don't really know what they're talking about) Not sure where he went wrong. We just use granulated sugar and add it a spoonful at a time at medium speed much earlier in the mixing process. Once everything is incorporated the mixer's turned up to high for about eight minutes (ideally a ball should start to form in the whisk attachment) Meringue is actually pretty easy to make well.
You should add cornstarch to the egg whites cook 2 tablespoons in 14 cup water white a tablespoon of sugar let it cool down before adding to whipped eggs it will keep your meringue from weeping you want have that running syrupy clear liquid .
I use a table spoon of white vinegar, a table spoon of corn starch and a table spoon of vanilla extract when I make meringue using one and a half cups of egg whites.
There’s a lot of talking going on and might help a first timer but that isn’t a stiff peak and won’t stand up when piped as mentioned before, you should be able to turn the bowl upside down and it not fall out also as mentioned, the addition of a little cornstarch and vinegar will help to stabilise.
Ok so now you put it on your pie, bake it. Pull it out….watch it sink. Why is it flattening and how do you get it to stay high? I was suspecting elevation. But I asked this chemist, he thought I needed something to stabilize it, suggested opening the oven door , turn it off and let it cool slowly. There a bakery with mile high pie, the merange is huge. Yes I put in a bit of cream of tartar. Query icing sugar vs regular sugar?
Thanks for sharing. It is quite an educational video. I went to vocational school to learn making cakes but i was never taught this difference. May I know what a dry peak is? Is there any ratio of white to sugar? Can I cut the sugar to a less amount since i love Meringue but i find them so sweet? Appreciate any help.
Did you use duck eggs in this instead of chicken eggs? The shells and size looked more like duck to me but the yolk wasn’t as dark as a duck yolk generally is from what the I have seen anyways. It looks like such a loose meringue to me but i typically use meringue for macarons at the stiff peak stage and the sugar/egg ratio would contain less sugar for that use specifically. In your opinion is the meringue you just made to loose for macarons? I have been making and selling them for almost 3 years now but i am self taught so any tips or tweaks to make my cookies even better is welcomed. I don’t generally run into issues with my cookies but I have had a few French batches that have been to dry over the years.
I find the more narrow the bowl the better..and I don't have to use cream of tartar...and all I have to use is a hand held mix master and I get stiff peaks pretty fast and easy, and believe me I am not that intelligent when it comes to baking. I do make sure the bowl and the whisks are super clean, and the eggs white room temperature.
Thanks Gary, I've had problems with my meringue for years and my issue was I was thinking that i could over beat the eggs, I did not know sugar was a stabilizer. My recipe calls for vinegar instead of cream of tartar, both are acids so is there an advantage of one over the other? Also, I was not adding my sugar until I reached stiffer peaks, I'm going to try your method and hopefully I'll have better results :) Thanks
I did my first chiffon today and I fucked up the first one only because I beat too fast and then let them sit too long. On my second try I added one drop of vinegar and it was perfection.
Greetings --- just a quick question here --- did you wash your hands after tucking the hair in under the hat ??? ---- glad that a chef hat is being used as well --- have a nice day --- Ann
+valerie bustamante lol... I could totally see it when they were tasting it. I think it was getting a little hot in the kitchen; I could see the camera lens fogging up! lol :-D
That’s 1/4 water to two tablespoons sugar and two tablespoons cornstarch cooking til clear let cool all the way down add to egg whites with the sugar beat until stiff no more runny meringue
That would vary depending what you are making with the meringue ... for pies you are just looking for browning/toasted and 400 is pretty standard for that
Beverly j Martin search Swiss meringue and you’ll find many UA-cam tutorials. I always make Swiss meringue and always bring the temperature up to 79-80C before I whisk it.
4 egg whites 1 1/2 cups of sugar then add 1//2 of water at medium heat. Once it reaches 249 degrees at the sugar syrup to the egg whites you have beating to medium peaks. Add the sugar slowly and beat at high speed.
_LOL._ look how _patient_ she has to be with him. she said she has a pie recipe. she said sometimes her meringue weeps, not that she was an IDIOT. so then it's awkward as he proceeds to condescend, with every witty word he says to her about soft peaks, med peaks, and stiff peaks. all about egg whites and how to seperate them.... LOL
This is a teaching video..he was not being condescending but explaining to not only her but other viewers that may have the same questions or problems .
Am I the only one who thinks its kinda nasty when they taste it because their eating eating raw egg even though its only a bit I really don't prefer the tasting part
If you ever had proper chocolate mousse, it’s made from raw eggs and it’s safe if its pasteurized. Think raw cookie dough and new fad going around made with eggs too
i guess i'm the only one that agrees with you. actually the whites have bacteria and the yolks are safer to eat raw. well, that's my opinion, not sure if that's true.
Oluyemi Oyero since the mix will go into the oven there's no health hazard. Tasting it raw is safe as long as they are using fresh free range eggs. A safer method would be making Italian meringue (boiling your sugar with a little bit of water to 120°C, then dripping it slowly into the mixer while mixing your eggs).
Why not use a double broiler and cook the egg whites with the sugar. It's safer and once the egg whites are cooked on double broiler it kills the salmonella virus.
SRC French add sugar while whisking,Swiss you need to add the sugar and egg whites and slowly heat them at the same time you whisk and Italian is made with hot syrup being added to the whites while they are being whisked
You learn something everyday soft peak a hook and of course there’s stiff peak .So it’s like the think between your legs When soft no good When it’s semi it’s no good When it’s hard it’s good lol 😝 sorry This guy needs to be on TV very rarely do you get so much info on the technical stuff
Thank you! I made my first lemon meringue pie tonight. I’m really excited. The problem I was having was a greasy bowl I bet. After watching the video and re-doing it again, it worked perfect.
That is not stiff peak, it barely qualifies as medium. For stiff peak you should be able to turn the bowl upside down and the mixture will not move
yeah, this guy is an idiot.
Our company specializes in meringue and I can confidently say that you wouldn't have sharp edges if you used this to pipe kisses, pops, etc. (Sometimes people who are supposed to be "experts" don't really know what they're talking about) Not sure where he went wrong.
We just use granulated sugar and add it a spoonful at a time at medium speed much earlier in the mixing process. Once everything is incorporated the mixer's turned up to high for about eight minutes (ideally a ball should start to form in the whisk attachment) Meringue is actually pretty easy to make well.
You should add cornstarch to the egg whites cook 2 tablespoons in 14 cup water white a tablespoon of sugar let it cool down before adding to whipped eggs it will keep your meringue from weeping you want have that running syrupy clear liquid .
THANK YOU SO MUCH ❤️❤️❤️❤️❤️CANT STAND THE WATERY WHITES
I use a table spoon of white vinegar, a table spoon of corn starch and a table spoon of vanilla extract when I make meringue using one and a half cups of egg whites.
Thanks for the great hints...I needed these tips...
There’s a lot of talking going on and might help a first timer but that isn’t a stiff peak and won’t stand up when piped as mentioned before, you should be able to turn the bowl upside down and it not fall out also as mentioned, the addition of a little cornstarch and vinegar will help to stabilise.
i dun get it..they stop at stiff peak, but when they raised the Ballon Whisk it look like medium peak to me..anyone agree?
That was the same thing I was thinking
So do iI
Milo Micey hahahaha chef's failed
i have the same thoughts as you. lol
yep..no more than medium peaks. not even firm peaks.
Can’t hear well for the noise. Would love to hear what you are saying.
Thanks that was very informative...
Ok so now you put it on your pie, bake it. Pull it out….watch it sink. Why is it flattening and how do you get it to stay high? I was suspecting elevation. But I asked this chemist, he thought I needed something to stabilize it, suggested opening the oven door , turn it off and let it cool slowly. There a bakery with mile high pie, the merange is huge. Yes I put in a bit of cream of tartar. Query icing sugar vs regular sugar?
What a great presentation.
on wat being sloppy, after touching her hair he never wash his dam hands, is that a good presentation, not so you fool, dirty and not good
Thanks for sharing. It is quite an educational video. I went to vocational school to learn making cakes but i was never taught this difference. May I know what a dry peak is? Is there any ratio of white to sugar? Can I cut the sugar to a less amount since i love Meringue but i find them so sweet? Appreciate any help.
Great tips for perfect meringue. May I have the recipe. Thanks
I wish he said how long to beat it in the mixer for!
At the end he stated he was going to beat them about 4 minutes longer until he gets a better peak.
Their is NO set time. It is done when stiff peaks form and no less.
End result was NOT a stiff peak, flopped right over. (?)
Did you use duck eggs in this instead of chicken eggs? The shells and size looked more like duck to me but the yolk wasn’t as dark as a duck yolk generally is from what the I have seen anyways. It looks like such a loose meringue to me but i typically use meringue for macarons at the stiff peak stage and the sugar/egg ratio would contain less sugar for that use specifically. In your opinion is the meringue you just made to loose for macarons? I have been making and selling them for almost 3 years now but i am self taught so any tips or tweaks to make my cookies even better is welcomed. I don’t generally run into issues with my cookies but I have had a few French batches that have been to dry over the years.
No vanilla extract?
I find the more narrow the bowl the better..and I don't have to use cream of tartar...and all I have to use is a hand held mix master and I get stiff peaks pretty fast and easy, and believe me I am not that intelligent when it comes to baking. I do make sure the bowl and the whisks are super clean, and the eggs white room temperature.
What about confectioners sugar?
I think that granulated sugar messed it up. Not stiff enough but it looks like it tastes wonderful
Thanks Gary, I've had problems with my meringue for years and my issue was I was thinking that i could over beat the eggs, I did not know sugar was a stabilizer. My recipe calls for vinegar instead of cream of tartar, both are acids so is there an advantage of one over the other? Also, I was not adding my sugar until I reached stiffer peaks, I'm going to try your method and hopefully I'll have better results :) Thanks
Cream of tarter gives better results and has less flavor. You actually don't NEED either one.
I did my first chiffon today and I fucked up the first one only because I beat too fast and then let them sit too long. On my second try I added one drop of vinegar and it was perfection.
Mancheeze The Great what does the vinegar do?
@@marcnaidu5804 It breaks down the fats and it keeps the whites white. However, instead of vinegar I'd rather use cream of tartar.
Mancheeze The Great useful thanks ☀️
Greetings --- just a quick question here --- did you wash your hands after tucking the hair in under the hat ??? ---- glad that a chef hat is being used as well --- have a nice day --- Ann
Oh lord always looking for the bad 😏
i felt an awkwardness between them! right? lol
+valerie bustamante that started when the chef fixed her hair in whatever reason doesn't have to..lol.
+valerie bustamante lol... I could totally see it when they were tasting it. I think it was getting a little hot in the kitchen; I could see the camera lens fogging up! lol :-D
he's staring at her and making her super awkward...
lol he's talking to her as if she's a child. she knows most of that. she makes pies. look how patient she has to be now. 😂😂😂
I think it's because he's teaching.
Seems like they are enjoy the process like "merengue"
How long do you whip the meringue until it gets to it’s stiff peak stage?
That's the saddest "stiff peak" I've ever seen...
That’s 1/4 water to two tablespoons sugar and two tablespoons cornstarch cooking til clear let cool all the way down add to egg whites with the sugar beat until stiff no more runny meringue
Why does my meringue mixture sweat when I am using a piping bag?
I want to know about the temperature which you bake :( Many recipes go with different temp and baking time but what is the best??
That would vary depending what you are making with the meringue ... for pies you are just looking for browning/toasted and 400 is pretty standard for that
All well and good but where is the recipe
why eggs wont stiff after I cleaned the bowl
Are they room temperature?
Gary cant figure out how to work a button but he makes a mean ass meringue!
So much background noise.
I replayed several times but never caught what the "Pinch" of white stuff was in the little bowl. :(
Saturday's Child
It’s Cream of Tartar, it stabilises the meringue and doesn’t add as much taste as vinegar or lemon juice
5:22 cream of tartar
I'm not a chef but those meringues were wrong. Those peaks were medium at best. Post should be removed.
This guy turned it into a f****** science and she's just so uncomfortable looking
wow, it was too noisy!!
+go5124 Right! Could barely hear him.
Yeah I know about merengue now. Now to look up chiffon
Looking for a recipe that cooks the eggs for the meringue
Beverly j Martin search Swiss meringue and you’ll find many UA-cam tutorials. I always make Swiss meringue and always bring the temperature up to 79-80C before I whisk it.
4 egg whites 1 1/2 cups of sugar then add 1//2 of water at medium heat. Once it reaches 249 degrees at the sugar syrup to the egg whites you have beating to medium peaks. Add the sugar slowly and beat at high speed.
that was not stiff peak
How can I incorporate marshmallows into this recipe?
line your marshmallows on your baking tray and pipe the meringue over them.
Yes, Alexis is the expert. Likes to troll videos of things she knows all about.
What is the work of c m c please?
+Ibukun Onasanya We use it in our bakery as well. As far as i know its too keep the stiffness in it
+Ibukun Onasanya We use it in our bakery as well. As far as i know its too keep the stiffness in it
Pinch of what??
_LOL._ look how _patient_ she has to be with him. she said she has a pie recipe. she said sometimes her meringue weeps, not that she was an IDIOT. so then it's awkward as he proceeds to condescend, with every witty word he says to her about soft peaks, med peaks, and stiff peaks. all about egg whites and how to seperate them.... LOL
This is a teaching video..he was not being condescending but explaining to not only her but other viewers that may have the same questions or problems .
The cooking part is where everyone messes up.
Am I the only one who thinks its kinda nasty when they taste it because their eating eating raw egg even though its only a bit I really don't prefer the tasting part
DIY Crafts It's not the yolk so it's not as bad as you think.
You are, indeed, the ONLY one, who thinks that.
eating raw eggs is good actually , i pick up that habbit in japan , raw egg + shoyu (japanese soy sauce) it's delicious
If you ever had proper chocolate mousse, it’s made from raw eggs and it’s safe if its pasteurized. Think raw cookie dough and new fad going around made with eggs too
i guess i'm the only one that agrees with you. actually the whites have bacteria and the yolks are safer to eat raw. well, that's my opinion, not sure if that's true.
Please what about the health hazard in using raw egg? Thanks
Oluyemi Oyero since the mix will go into the oven there's no health hazard. Tasting it raw is safe as long as they are using fresh free range eggs. A safer method would be making Italian meringue (boiling your sugar with a little bit of water to 120°C, then dripping it slowly into the mixer while mixing your eggs).
There was certainly some
strange chemistry/awkwardness between them, lol!
that noise in the background, tho.
Why not use a double broiler and cook the egg whites with the sugar. It's safer and once the egg whites are cooked on double broiler it kills the salmonella virus.
Siopao
It’s called a Swiss meringue, you’re welcome
French
@@frank_texas7400
Canadian...
SRC French add sugar while whisking,Swiss you need to add the sugar and egg whites and slowly heat them at the same time you whisk and Italian is made with hot syrup being added to the whites while they are being whisked
@@frank_texas7400
Yes. You're correct! I know. I must've hallucinated when i wrote my first comment!! Lol
To much background noise!!
Place the whole cap over your head especially your hair so none fall in your food or pastries.
Background sound is irritating
Ha ha ha ha ha ha ha ha ha ha ha ha
I did not know you could eat that egg whites without cooking them? 🤪🤪
Possibly the worst audio Ever 😀
You learn something everyday soft peak a hook and of course there’s stiff peak .So it’s like the think between your legs
When soft no good
When it’s semi it’s no good
When it’s hard it’s good lol 😝 sorry
This guy needs to be on TV very rarely do you get so much info on the technical stuff
She is kind of awkward...
He talks to much