Martha Stewart Makes Meringue 3 Ways | Martha Bakes S1E9 "Meringue"
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- Опубліковано 10 чер 2024
- Martha shares the secrets to foolproof meringue. Making meringue is just a matter of using a few tricks - from using a copper bowl to adding a touch of cream of tartar. Martha adds exotic flavors to make her pavlova, employs a caramel and crème anglaise sauce to make her Ile Flottante, and injects nuts and apples to elevate the basic into a Huguenot Torte.
#Meringue #Pavlova #HuguenotTorte #IleFlottante
0:00 Introduction
0:41 How to make Pavlova
6:47 How to make Huguenot Torte
10:46 How to make Ile Flottante
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on / marthastewart !
This episode originally aired as Martha Bakes Season 1 Episode 9, on PBS.
Full Recipes:
Huguenot Torte - www.marthastewart.com/341360/h...
Ile Flottante Caramel - www.marthastewart.com/965162/i...
Meringue Swirls - www.marthastewart.com/899362/m...
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Thanks for watching! Find the recipes for these 3 meringue dishes in the description.
killer content Martha!
We were sold on the Nuts and Apples 💫 Have a lovely day
@Omar Saladin I said the same thing her skin is radiant. She looks better than girls on their 20s. No joke.
I love you so much Martha Stewart I have been watching your videos following you up daily on all social media wish I can meet with you or even talk to you on a private
@@jameschang3100 ✌🏽🤣
Someone asked below how to unmold the Ile flottante and I answered in the question stream as well:
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did:
Let the meringue cool out of the oven in the water bath in the pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
Egg whites are the most magical ingredient ever. That Ile Flottant was a thing of beauty. Thank you for the upload.
with the Ile Flotant you can prepare the caramel as if for flan, pour it in the bottom of the mold and wait until it’s cool to put the beaten egg whites on top as if were flan. when un molding it will have the caramel sauce already done.
Watching Martha fills me with joy!! I’m so excited to see you on UA-cam!♥️✨
Your videos are so calming, and so classy. They inspire and elevate me - especially needed during these times. I thank you Ms Stewart.
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Perhaps the most luscious cake decorations!
"Gee, that's a lot ingredients for meringue, how clever luv!"
From Down-under, where we know a thing or two about a pav, don't spread the pavlova out. Just pile it high. You're not making a meringue and you don't want it dry in he middle. Ideally it should have a marshmallow texture. And the easiest way to achieve this is by not spreading the mixture out. It will spread as it cooks anyway,
The "île flottante" recipe, it is called "Pudim Molotof" in Portugal, where it is a very popular desert. The french meringue (30 g of sugar for each egg white) should bake in a bain marie in the oven for only a minute for each egg white used, then turn off the oven and let it sit there for an hour or so before taking it out of the oven.
Here, we make a dry caramel and line the baking pan with it, so the molotof comes out cleanly, no need for oil and to make a caramel syrup separately. But if you use a bundt pan, the caramel will puddle in the bottom, so use a simpler ring-shaped pan, one with a flat bottom. Unmold the molotof warm, before the caramel sets too much.
Here in Portugal we like to serve it chilled, topped with "doce de ovos" (a thick sauce made with the egg yolks and sugar syrup) and with chopped toasted almonds. Delicious!
I've always loved watching Martha Stewart shows, way back in early 1990's. Such a talented woman, as well as one of the original creators of the "vocal fry" voice, long before Kim Kardashian.
The Pavlova and Ile Flottant are so elegant!
You're amazing. You make things look easy and fabulous. Thanks.
Excellent and thoughtful attention to detail.
Martha, please help us find good recipes without sugar. Not sweets, but good wholesome food.
I’m dying to try this looks delicious thank you Martha
all 3 recipes look so very delicious and not to hard to make at all , it very yum yum.
LOVE All recipes. Enjoyed having the Creme Anglaise recipe as well 👍❤️🇨🇦
Delicious. Thanks for sharing. ❤
Ank you Martha for another exotic experience.
WOW!! 🤯 now I'm craving meringue! ☺
This looks so good
Thank you so much
Would love to try to make a Pavlova; recipes look great🌞
Oh Martha you are the best, greetings from Europe 👋
Love your channel Martha ❣
Yum looks so good
Wow... so good!
How did you get the ile flottante out of the Mold?
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did:
Let the meringue cool out of the oven in the steaming pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
Wow 😳 looks great 👍😄
Steve. 🌹TO MARTHA STEWART I LOVE ALL KINDS OF PIES. I L💘VE YOU THE MOST🌹. 🌹🦋🌹🦋🌹🦋🌹💝💘💕💗💞🧡💝
Look very delicious 🤤 😋
Yummyyy . Thanks for 😋😋😋
يا ريت لو في ترجمة بالعربي
Wow! Looks good! Yummy! 😍
Yeah
Hi
@@jameschang3100 😂 That's right! It looks so good.
@@bridgetvaughn8077 how is the weather condition over in your country??
I would like your advice on making meringues using raw unrefined sugar such as sucanat and Just Panela sugar.
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Where do you get your bunt pans?
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Isn't lemon meringue your favorite ? I could of sworn you said that it was but I could be wrong. 🍋
Ps. I have a perfume called Pavlova it smells divine. I want to try the dessert for my 51st bday on 9/30
Anna Pavlova famous, talented Russian ballet dancer
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😋😋😋😋
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Ms Martha I know you use your farm grown fresh eggs 🥚, but can we use the carton of egg whites sold in the grocery store and still have a beautiful pavlova?
Yes, that's a fine alternative! 😊
🌹🌹🤩🤩🙏
First comment 👍👍👍👍👍
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I am thinking of you.
I know you had a good day, Amen
David James West, a Christian man
The maniacal processing scientifically drip because cowbell complementarily exist save a frantic noodle. cute, tremendous teeth
325 degrees??? really? you just burned the outside of my cookies while the inside is still uncooked
Martha, please pronounce correctly: it is PA'vlova, not PavlO'va!!!
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