Good evenning Anne. I like your recipes very much. The last TV program Cheese Rolls is IT possible to send IT? I would like to continue in your oficial Channel. Thank you very much. 😊
Hi, any advice on how to flavor with rosewater? My French meringue always deflates and becomes liquid and runny when I add the rosewater at the end. It still tastes good. I just can’t shape it into kisses or roses. Thanks.
I followed your instructions but after cooking for 45 minutes the meringues were brown! Should I lower the temp, decrease cooking time? And I CANNOT get the eggs to whip up as thick as you do....am I not beating long enough? I am afraid of over beating, or is that not possible? Please advise, I so wanted to make these cute meringues for a family dinner and was so disappointed at the mess that resulted! :(
Emily Thompson it does make a difference there is always a particular time set for cooking , and to get a good result you got to give it a proper time , its a chef thingy may be you are a cook
@@NeverGiveUp10776 Yeah, that's not the way meringues work. Time and temperature are inversely related to each other. Higher temperature means less time, and lower temperature means more time. Either and both get you close to the same results, as will any other combination of temperatures as long as the time is adjusted. High heat at the beginning of baking sets the foam structure so it doesn't collapse under its own weight. The rest of the baking time is more about drying the meringue out than it is about "cooking" it. And even in that process the time may need to be adjusted depending on humidity.
she probably does a good job but I didn't see her wash her hands after handling the egg and that's gross.and all her stuff isn't in containers food is suppose to be in containers so bugs a other things don't go in it. and what is shown on video represents on u and the math that we don't know if ur taken the proper care of ur food and I totally agree with the whole egg in had thing u don't see Rachel Rae doing that.
Anna is not Rachel Rae. Anna is not baking for the purpose to sell. The hands would be washed as even a kid wouldn't like egg white on their hands. The purpose of this video is to show you how to make or create something. If you have negative comments, save them for your kitchen and don't watch Anna. It's that simple
Just because we don't see her washing her hands on camera, doesn't mean she didn't do it. She is a professionally trained chef, and it would be second nature for her to wash her hands to avoid cross contamination, even if she's only doing a demonstration, and not intending to sell her finished product.
Cassandra Johnson haha you're funny because her technique is rare and that doesn't mean it's unproffesional,she's a lot more professional than you think she's not just a amateur baker trying to achieve TV money
not at all, her technique is frequently used in kitchens because the whites are not contaminated with the yolk so you don't waste a lot of eggs thing that may happen with the normal cracking
Oh Yum with Anna Olson I never said I was a professional. did you see how you had to write me back being rude. I wasn't rude. i just simply stated the facts. you couldn't write me back telling me why you do It? why don't you explain you skills and experience with me on why you crack your eggs like that.
Cassandra Johnson You just said you are not professional but still claim that her skill is unprofessional. If you are not professional how do you judge? Care to explain? And I don't see anything rude with that reply.
love the way you explain
😍😍😍
I prepare Meringata Cake (or Meringue Pie) in a similar way! Nice video Anna!
lots of love to you anna olson. spread some love everybody
You deserve millions of subscribers and views! :) your kitchen is so clean this makes me want to clean our house haha
Just waiting for mine to come out of the oven on Australia Day! Thanks Anna 🇦🇺❤🦘
Great teacher! Beautiful kitchen and wow oven.
Work of perfection
looks divine anna! definitely going to make this for my family
I loved the way you cracked the egg actually i feel like you want to touch and feel the whole thing with your hands
so calm chef so talented 😍 love the tips you give ! awesome
wow !!
Hello Anna I love the recipe..thank you.I'm going to try to make it..
amazing, let me know how it turns out
Birds are beautiful with yellow feathers and white chocolate chips
My favorite 😋😋
looks simple yet so cute
thanks im goin to try it for my function 👍
I wish I have your kitchen and dry weather. Singapore is too humid to store dry goods like yours 🙂
I really admire ur kitchen... Insya Allah my future kitchen too... =)
Amazing thanks looks delicious 😋😉
Oh Yum with Anna Olson please give a recipe for homemade fondant.
Very nice
Hi my name is Logan l really like your video😊
Good evenning Anne. I like your recipes very much. The last TV program Cheese Rolls is IT possible to send IT? I would like to continue in your oficial Channel. Thank you very much. 😊
Hi, any advice on how to flavor with rosewater? My French meringue always deflates and becomes liquid and runny when I add the rosewater at the end. It still tastes good. I just can’t shape it into kisses or roses. Thanks.
Some people put in a corn starch, may i know what is it for?
amazing
Can i use less sugar? Any impact on the outcome of the pavlova if i use less sugar. I tried it but the sweetness is too sweet
Did you use regular sugar or baker sugar? Pleasw
Donde puedo comprar tus libros de recetas
Your written ingredients quantities for 6 meringues differ to your video quantities, which is correct ?
Hi Anna, In the video you say the recipe needs 2 egg whites, and the writing recipe call for 3 egg whites. which one is correct? Thanks.
oh I got it, the sugar is for 3 eeg whites .
What is 4/10tsp? Thank you.
is it 2 or 3 egg whites? different in the video than d recipe
I followed your instructions but after cooking for 45 minutes the meringues were brown! Should I lower the temp, decrease cooking time?
And I CANNOT get the eggs to whip up as thick as you do....am I not beating long enough? I am afraid of over beating, or is that not possible? Please advise, I so wanted to make these cute meringues for a family dinner and was so disappointed at the mess that resulted! :(
👍👍👍
👋🌟🌟🌟🌟🌟T.Q.
That's pavlova isn't it?
is it in •c or °f¿¿¿
Fahrenheit.
You are kiding me dear , temp should be 110*c and you keep it for 1 hour !!
diwakar rawat at a higher temperature one would not need to bake as long...as long as they come out as they should, what difference does it make?!
Emily Thompson it does make a difference there is always a particular time set for cooking , and to get a good result you got to give it a proper time , its a chef thingy may be you are a cook
@@NeverGiveUp10776 Yeah, that's not the way meringues work.
Time and temperature are inversely related to each other.
Higher temperature means less time, and lower temperature means more time.
Either and both get you close to the same results, as will any other combination of temperatures as long as the time is adjusted.
High heat at the beginning of baking sets the foam structure so it doesn't collapse under its own weight.
The rest of the baking time is more about drying the meringue out than it is about "cooking" it.
And even in that process the time may need to be adjusted depending on humidity.
My meringue never solidifies enough to pipe it out, it will always be runny. Can anyone tell why? (I used powder sugar)
powder sugar will not provide stability. You need granulated sugar and fresh egg whites,
I can't understand why she doesn't add a pinch of salt to the meringues and whipping cream.
What is the purpose of the salt Shalima? I don't understand as salt cuts back on sweetness and you want sweet for both
she probably does a good job but I didn't see her wash her hands after handling the egg and that's gross.and all her stuff isn't in containers food is suppose to be in containers so bugs a other things don't go in it. and what is shown on video represents on u and the math that we don't know if ur taken the proper care of ur food and I totally agree with the whole egg in had thing u don't see Rachel Rae doing that.
Anna is not Rachel Rae. Anna is not baking for the purpose to sell. The hands would be washed as even a kid wouldn't like egg white on their hands. The purpose of this video is to show you how to make or create something. If you have negative comments, save them for your kitchen and don't watch Anna. It's that simple
Just because we don't see her washing her hands on camera, doesn't mean she didn't do it. She is a professionally trained chef, and it would be second nature for her to wash her hands to avoid cross contamination, even if she's only doing a demonstration, and not intending to sell her finished product.
it is 2 eggs not 3 eggs
Thanks for ruining my cookie cutters with ink...
I find it so unprofessional how you crack eggs
Cassandra Johnson haha you're funny because her technique is rare and that doesn't mean it's unproffesional,she's a lot more professional than you think she's not just a amateur baker trying to achieve TV money
not at all, her technique is frequently used in kitchens because the whites are not contaminated with the yolk so you don't waste a lot of eggs thing that may happen with the normal cracking
Please explain your skills & experience 👉🏼 amzn.to/2sg2fTu
Oh Yum with Anna Olson I never said I was a professional. did you see how you had to write me back being rude. I wasn't rude. i just simply stated the facts. you couldn't write me back telling me why you do It? why don't you explain you skills and experience with me on why you crack your eggs like that.
Cassandra Johnson You just said you are not professional but still claim that her skill is unprofessional. If you are not professional how do you judge? Care to explain? And I don't see anything rude with that reply.