What's Wrong With My Meringues? How to Make Perfect Meringues - Full recipe & Tips | Cupcake Jemma
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- Опубліковано 26 лис 2024
- Struggling to make the perfect meringue? We got you! Jemma goes in deep on meringues in this guided masterclass - we cover from the science behind what makes the perfect mixture, ideal baking temperature, timings depending on size, and what happens when they crack or seep sugar in liquid form and much more.
BASIC INGREDIENTS:
Egg White
Caster Sugar
Cream of Tartar (1/8th tsp per 2 egg whites)
Vanilla Extract
Salt
(No quantities given, as making a French Meringue is based on the ratio of 2:1, sugar:egg white so this will depend on how much you want to make)
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dang, those meringues look so pretty
I add a pinch of salt with the cream of tartar at the beginning + at the end, I add vanilla paste.
This was so informative! I loved the way you added the science in here. Food science is my jam. Also, for anyone like me who likes meringues, but not by themselves because they're so sweet...I love to use the leftover egg yolks and turn them into a lemon curd! The tartness of the curd with the sweetness of the meringue is delicious.
Yes! Curd and meringues is a match made in heaven!
SO helpful! I was so scared of overmixing that I definitely didn’t give the sugar time enough to dissolve. This was exactly what I needed to help me make the perfect meringues!
Happy to help!
We now officially need a collab between C&D and Bill Nye!
I love how u give so much information answering all the questions and doubts I have ❤
I'm so glad!
Thanks for all the tips Jemma. I will definitely be going nuts making meruinge.❤
These look so impressive - woah! Thanks for all the advice
Thanks Jemma. I love videos like these. It helps you know where you go wrong and how to fix things.
Happy to help!
This is great, best tutorial on literally anything I have ever watched. Thank you!
I have found adding the flavoring to the sugar and mixing that really well, helps a lot. Same with the food coloring. Mix it completely before adding it to the egg whites.
dear Jemma and the team, thank you so much for this detailed video! appreciate your hard work! I only have a small question, would you mind sharing a ratio for egg white powder (or meringue powder?)? Should I use, water - egg white powder and caster sugar? Or do you have any other combination in mind? I would appreciate it if you could guide me on this, thank you so much! ❤
Hey! Thanks for tuning in. Unfortunately testing this with egg white powder is something we haven’t done, so wouldn’t be able to correctly advise. However someone in the comments might be able to help? x
@@danepemberton136 Thank you very much for your reply! ☺Let's see. 🤞
Jemma this was Soooo informative. Thank u.
You really demonstrated this well with the excellent support of the camera work
Thank you!
Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week and good month! 👍👏🍴
Excellent instruction on how to do this. I must try.
Thank you!
Thank you for this video! It helps me a lot! Tonight I practiced the color technique and it was really cool! Thanks a lot! ❤
Yay! Glad you found it helpful x
Thanks, I'm about to make meringue poops for a birthday cake and this is going to be just what I needed. Very informative Jemma!
Thank you... Have always wanted to try but wasn't sure how . You are a great teacher and explain how to make it in an amazing way.
Blessings to you and yours. 😅
Te amo Jemma ❤❤❤ gracias por tus maravillosos videos
Really useful video on how to master a technique for something that is a component on so many great desserts. Lemon meringue pie and eton mess are my faves!
This was great! Loved the science-y approach!
Well, I’m hardly a scientist but I found it helped to visualise the proteins to understand why things go wrong! 🤓
My grandkids love these!!
Perfectly explained and demonstrated. I really want to know how to flavor and what flavorings to use.
I get the egg freshness debate but I tend to stick with the old school way of doing things then if necessary adding a touch of the new (in general, not necessarily to do with merengue). My grandmother swore by old eggs & I’ve tended to have more luck with them vs fresh eggs.
Thank you Jemma! This video is very useful and these meringues are gorgeous! I love meringues so much! I would like to ask two things: is it possible to use those pasteurised egg whites you find in bottles in the supermarket? They seem very watery VS the fresh egg white. Also: can you use flavours? If yes, are there special water-base flavours to choose from? How can you avoid to use one which can loose your meringue? Thank you so much for sharing your knowledge ❤
I think they would work but perhaps make a less stable meringue in the same way that old eggs would. Flavour-wise, I like to use freeze dried fruit powders folded in at the end. Or cocoa powder. I’m going to try and film something on that soon so stay tuned x
@@CupcakeJemma Thank you so much for your reply, I really appreciate!
Maravillosa explicación, gracias ❤
A really good, interesting lesson thank you x
Thanks for this informative video! My meringues turn out like marshmallow consistency every single time, but sugar is dissolved. What am I doing wrong? I want them to be crispy outside. Thank you!
Thank you so much!
I separate every egg on its own not over the bowl with the whites. So if one egg yolk is damaged, it’s not contaminating the hole bowl of egg whites.
I love your information and my first time for making cookies meringue . Thank you 🙏
This has elevated my meringues - thank you for the great video. My only trouble is that I have difficulty making all the sugar dissolve despite following your instructions to the "T"..the meringues look good but they do have the odd little sugar bubble.I now have a batch in the oven which seemed a bit better when I mixed them (about 20 mins - was worrying the mixer would overheat !), but I warmed the sugar first in the oven for about 8 minutes on 200C...fingers crossed they come out without bubbles ! Is there anything else I can do ? Thanks !
That was truly so informative! I’ve made many meringues but loved the reminders and the science behind the methodology!! (And then turned out soooo cute! Love the striped blobs!) thanks for this great video! Xo
You gone Deep indeed Jemma wow thank you very much for demotrsating always bless with your family
Thank you so much for the vedio .You are an amazing teaxher❤Learnt quite a lot from you..Ive always struggled with beating egg whites stiff😢
Will definitely try making these meringues !
Despite the common thought of any amount of egg yolk can ruin the meringue, you can usually get away with just a drop or so in there, like if you accidentally break the yolk while separating it from white and just a splash of line goes into the bowl for the egg white. At bakeries you may need to be so precise but for al the home bakers out there, I’d say, if it’s a just tiny bit, just keep going with the recipe! No need to waste 😊
Oh I’ve had various results which is why I discard if I get any yolks in. I’d rather waste a bit of egg than waste lots of eggs AND time trying in vain to whip it up haha.
I understand! It may takes a extra minute but as I said I’m just a home cook and baking is almost like my science projects so I make it work whenever I can! Plus as my grandma told me, never waste food, yes😊?
I am learn so much and loved our channel so much! Merengues are my next project. Though I have a question is the oven fan assisted NOT? Thanks for the lesson!
Mine is yes, so add 15 degrees if you’re using a regular oven x
Hello Jemma. Do i need to Pre-heat the oven before putting my Meringue? Thank you in advance for replying
Go science! ❤
I made meringues once they came out great for a bday party but once I sat them out after a little bit they went sticky like! Why would that be? 😊
Thanks for All those informations 😃
Arghhh I wish this video came out 3 days ago because I tried it for the first time for my daughters 5th birthday! I messed up the 1st batch, the 2nd batch looked better but I still couldn't get the sugar to dissolve! I will send a pic of it on IG cos I was so proud of the overall cake!
Aww well if at first you don’t succeed…
Thank you so much, so much information here. I struggle, outside is baked with a very fine but polystyrene like texture. We are incredibly humid here though, loads of rain in high temperature area.
Oooph it must be hard baking in humid climates
Great tutorial Jemma. Thanks for sharing :)
You’re welcome x
Superb content, thank you. Now I know
Great infos😊, love the channel.
Thanks Jemma. I love meringues and add some cornflour and vinegar just at the end to get a chewy middle. May we have a masterclass on macaroons which I love too but not much success with unfortunately. 😮
I will add it to my list!
Thank you
Could I use a hand mixer
Yes, most ideal if you’re doing a small amount!
Great info. I haven’t made meringues in a few years. Imma gonna make them your way!
Can we use liquid egg whites? I’ve never done it this way, and hoping you will share the science if they shouldn’t be used. Thanks, Jemma.
BTW….a week or so ago I received my autographed copy of your book along with the cake book and other goodies. It was so worth the wait and shipping costs to get to USA.
💚💚💚💚💚
I have never used egg whites in a carton but I see reason they won’t work other than, in the same way that older eggs make meringue that is a bit less stable, they might also. 😉
@@CupcakeJemma thank you Jemma. I may try it as I have some in the fridge. 💚
Hi Jemna, thanks for all the info! Did I miss it or at what stage do you add the vanilla extract and salt? 😊
I usually add it about 2-3 mins before I stop whisking, if I use them at all
Thank you this will help when I’m making lemon meringue. Sometimes it’s hit and miss lol.
Danke!
Nice recipe and information. Just a quick question - what would you do different in a large cake size meringue? Thanks Boofy
The cooking time is a bit different. Here’s a link to Sally’s pavlova recipe with the timings. ua-cam.com/video/FTLSOvM046E/v-deo.htmlsi=cMPIcF9BW00M8nhv
@@CupcakeJemma Thanks heaps!!!
What size piping tip did you use for the smooth meringue kisses? Thank you!
I have the same oven, do you use the high fan or low fan? And what temperature?
Do you ever used egg whites in powder? If so what quantities would you recommend... thanks
I’ve never made meringues using powdered egg whites actually. So, not sure what to tell ya!
🤷🏻♀️
Thank you for the video! I tried to make meringue Christmas trees with Matcha powder and it was.... it looked just wrong.
I used 2 egg whites and same amount of sugar, and put few drops of lemon juice and pinch of salt at the beginning. And at the last stage of breaking down big bubbles with slow speed for about a minute, I added about 10 grams of Matcha powder directly into the meringue. And just before the oven I sprinkled some sprinkles and put small pearl sprinkle on the top.
I'm using old Unox oven, and I preheat the oven at 120'C and cooked the meringue at 100'C for 90 minutes.
The result was crispy and glossy as I wanted but was collapsed in the oven.....some were flattened completely and some tilted to one direction.
I can't find any solution or explanation why it looks perfect before the oven but collapse in the oven.
Help me please....
There definitely wasn’t enough sugar to make the meringue as stable as possible. Salt at the beginning can prevent the proteins from unravelling but I don’t think that was the problem. 10g of matcha is actually quite a lot. I’m not sure of the properties in matcha powder which would contribute to the collapse. Sorry, I’m not really sure other than the sugar. 🤷🏻♀️
Maybe try to mix the matcha powder with the sugar in a food processor and then add it in a TBSP at a time as Jemma shows. I recently made raspberry meringues that used freeze dried raspberries, and that was the method used in that recipe. Also helped to make the granulated sugar into super fine sugar which is nearly impossible to find in the US.
This is so interesting & so helpful. Thank you very much Jemma💜💙.
PS....can 'powdery' colouring be used & are gel colours oil- based? Thx.
Gel colours and powder colours will both work great!
Thank you so much💜💙
Id love you to do a perfect Yorkshire pudding. i mean, you can eat them with jams, which are delicious, so that would count 👍
A bit like a “Dutch Baby” which is basically a dessert Yorkshire pudding 😃
Troubleshooting is one word! ❤
Ha thanks
im inpress on your videos keep it up
Thank you! I will 😄
np anytime
Hi Jemma, would like to ask how about soft meringues please? The kind of soft meringues you add into those fluffy castella sponge cake batter. Have had trouble lately with making sure it's a soft ribbony meringue, instead of the large bubble cloud it usually becomes. Is this because the mixer is going too fast?
It could be. I don’t know the sponge you’re talking about but if it’s similar to a chiffon then I basically get the egg whites and sugar (usually half the total sugar content in the cake, the rest going with the yolks) to glossy white and medium-stiff peaks before I fold it in to the batter. Also I fold it in with the balloon whisk rather than spatula or metal spoon. Hope that helps!
Mine had big gaps inside. Is that over whipping? No cracks, not too dry, just big gaps.
Do you use a water-based colour to colour them instead of the oil?
Yep. As I said in the video, if you use oil-based colour it will destabilise your meringue and make it go runny
I would like to know how you made those colors so bold and uniform?
Can you make merengues with less sugar?
Great, what is the reason putting cornflour in meringue please. Some bakers put. Thanks
Some people put it in to keep the middle soft but I’ve found I achieve that with less time in the oven 🤷🏻♀️
@@CupcakeJemma Thank you so much.
If one used vinegar instead of cream of tartar, would one use the same amount?
Yeah I reckon, or maybe a tiny bit more
Possible to replace sugar with stevia or another alternative sugar substitute?
I’ve never tried to be honest. 😅
would also like to ask about storage, they always get sticky after a while!
John Kanell suggests storing them with silica gel packets, but that’s not something I keep around, so my scientist husband told me I could use rice to absorb moisture. I put some in my tea strainer and stored that with the meringues, and it worked. You can also make a rice sachet with cheesecloth or gauze.
That’s a great idea. I keep those silica packets in case I need to keep things dry but this is a great idea!
I will also say that if they are getting really sticky it might be because they aren’t cooked enough or the sugar didn’t dissolve enough x
🧁🧁🧁🧁🧁🧁🧁🧁
THANK YOU
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I didn’t know Oliver tree baked! 😍
LOL 👀
Oof. Now I see why mine failed. Strike one, one of my yolks fell in and I got *most* of it out. Strike two, my eggs were straight out of the fridge. Strike three, I started whisking on high. 😂
Dang, hindsight eh? Haha! Onward and upwards though x
All this info applies to aquafaba meringues, too.
Good intel 😎
I can never get them to dry out. They stay chewy.
Advise please,
Thanks from Puerto Rico
I like them soft in the middle but if you want them crispier just bake them for a bit longer x
Ive just used castor sugar..ahhh... they are in the oven.. Well we will see... X
Jemma. How are you so talented cool and pretty. I feel cheated. You're amazing
Oh staaaap! Thank you 😘
Me encanta vuestro canal, Jemma. Hace poco que os conozco.
Mi inglés es muy malo 😢. Quizás lo has dicho pero , cuánta cantidad de cremor tártaro es necesario?, Cuál sería la proporción?
Muchas gracias! ❤
I use ⅛ tsp for every 2 eggs whites. It lowers the pH level of the egg whites making the proteins more willing to unravel, which is why we add them at the beginning. Hope that helps!
@@CupcakeJemma muchísimas gracias por la respuesta y por la explicación. La repostería es ciencia (química) también! De nuevo muchas gracias, Jemma!