I love the fact that you’re using a Kenwood mixer as I was given my grandmothers Kenwood mixer when she passed away and it’s over 40 years old and it’s still going strong. I would like to know how do you stop the chocolate from going hard as you are leave it to cool down before using it as I live in the UK and whenever I have melted chocolate, I’ve had to use it then in there because if I let it cool down in the winter, it would be solid within a few masses of time and also if you didn’t let it cool down what would happen?
I love my Kenwood; I've had it well over a decade and it'll still be going in another ten! I know what you mean, England is cold! I find that if it's really cold, the best thing to do is heat the chocolate in something that retains it's heat. Ceramic and glass work well, or in a double boiler over the stove. As soon as the chocolate melts, it starts to cool so this works better than heating in silicon or plastic. I also preheat my oven which warms the kitchen - about 10-15 minutes before I want to use it. Additionally, the lighter the chocolate, the quicker it hardens. White hardens quickest, in 10-15 mins. Milk and dark are up to 30 mins. Finally, a good quality chocolate with more cocoa butter in it works well - I'm really enjoying 70% cocoa right now. I've been a little addicted to making Viennese style biscuits then dipping them in it. Hope that helps!
Great find! Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities. Just wanted to share with my fellow bakers! Thank you for your video tutorial!
lovely variation with the chocolate; thank you!....hope it is okay if I point out that the background music is often irritating when trying to listen to the instruction from the chef....nice vid though. lovely!
I have seen a few different ways now to make meringues, the last one I saw added a pinch of salt (?) to the egg whites then the sugar along with tartar THEN started whisking. I'm not sure what to do now. 🤷🏻♀️
You don't have to but I would. The sugar stops the meringue from collapsing - helps them maintain their beautiful shape otherwise they can become misshapen or collapse whilst baking. Hope that's helpful! :)
Tried it !! Worked perfect and they were delicious!!! My family loved them!
I love the fact that you’re using a Kenwood mixer as I was given my grandmothers Kenwood mixer when she passed away and it’s over 40 years old and it’s still going strong. I would like to know how do you stop the chocolate from going hard as you are leave it to cool down before using it as I live in the UK and whenever I have melted chocolate, I’ve had to use it then in there because if I let it cool down in the winter, it would be solid within a few masses of time and also if you didn’t let it cool down what would happen?
I love my Kenwood; I've had it well over a decade and it'll still be going in another ten!
I know what you mean, England is cold! I find that if it's really cold, the best thing to do is heat the chocolate in something that retains it's heat. Ceramic and glass work well, or in a double boiler over the stove. As soon as the chocolate melts, it starts to cool so this works better than heating in silicon or plastic. I also preheat my oven which warms the kitchen - about 10-15 minutes before I want to use it. Additionally, the lighter the chocolate, the quicker it hardens. White hardens quickest, in 10-15 mins. Milk and dark are up to 30 mins. Finally, a good quality chocolate with more cocoa butter in it works well - I'm really enjoying 70% cocoa right now. I've been a little addicted to making Viennese style biscuits then dipping them in it. Hope that helps!
Amazing, thanks for sharing
Please, can I store it in freezer?
Great find! Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities. Just wanted to share with my fellow bakers! Thank you for your video tutorial!
Beautiful Simone! I have to try these. Hugs and 😘 Cathryn
Thanks, let meknow if you give them a go - i'd love to see a picture. If you're on Instagram, let me know :)
Intagram > SweetHeartCCM 💙
lovely variation with the chocolate; thank you!....hope it is okay if I point out that the background music is often irritating when trying to listen to the instruction from the chef....nice vid though. lovely!
I have seen a few different ways now to make meringues, the last one I saw added a pinch of salt (?) to the egg whites then the sugar along with tartar THEN started whisking. I'm not sure what to do now. 🤷🏻♀️
Linda receita parabéns
Thankyou once again great recipe 😊
yummy
They really do taste amazing!
amaZing!!! i love everything about the recipe and your accent too!! subscribed!!! ^_^
Thanks!!!! 😊😊😊😊😊
Nice
Can it be done in two batches? Can I save the meringue batter in the fridge and make some later?
Ficou lindos.👏👏
If you use milk chocolate would it not burn?
i need to try this recipe 😊 would it work with Nutella also ?
Hi there. Yes it would - You need to warm and mix your nutella until it's smooth and will pour into a piping bag easily though!
mmmm yummy
Thanks!
how do get out the air pockets in the piping bag?
Wow
Thanks :)❤️❤️
Yes..
Salam hormat from we in ambon manise maluku timur indonesia
do you have to your sugar when you use the chocolate
You don't have to but I would. The sugar stops the meringue from collapsing - helps them maintain their beautiful shape otherwise they can become misshapen or collapse whilst baking. Hope that's helpful! :)
Thank you!
Your video has over a minute of dead space at the end. UA-cam has editing tools available. You should fix this. Good Luck!
Strange, no vanilla at all?
Why does not my meringue dry inside?
Hi, bake them for longer and leave them in the oven over night once you've finished baking them. If you do this, they will dry out over night 😊😊😊😊
Sorry, but do we really need to stop all the time to check and not know when it's ready?
I think once you get your camera person sorted, your videos will be good. I found the darting eyes all too much but the video itself was ok.