THE SECRET To Perfect Meringues 3-Meringue Masterclass
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Date: 2019-10-31
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Comments and reviews: 10
Sherly Stephanie
I made quite a few batches of meringue, some are great, but I did fail a few times. Once my meringue just wouldn't bake no matter how long I baked them. And the outside got so sticky, they went in the bin. Some cracked because my oven went mental and it cranked up the temp by itself (my fault because I skipped some check ins, some got bubbly on the outside idk why. But meringues are nice snacks and I will still make them from time to time. Do you have any idea why my meringue got so sticky? And sometimes my beautiful glossy meringue just transforms ) to foam like consistency when I piped them, did I overwhip them or underwhip them?
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I made quite a few batches of meringue, some are great, but I did fail a few times. Once my meringue just wouldn't bake no matter how long I baked them. And the outside got so sticky, they went in the bin. Some cracked because my oven went mental and it cranked up the temp by itself (my fault because I skipped some check ins, some got bubbly on the outside idk why. But meringues are nice snacks and I will still make them from time to time. Do you have any idea why my meringue got so sticky? And sometimes my beautiful glossy meringue just transforms ) to foam like consistency when I piped them, did I overwhip them or underwhip them?
reply
Nad Kudo
20: 52 you don't really NEED a thermometer, but it does help a lot obviously. I've been doing it without one for a few years. You need to pay attention to the bubbles, you will notice how they take longer and longer to pop (and you can even see it in the video); you start whipping your egg whites when it starts boiling and once you see the bubbles in the middle take a couple seconds to grow and pop it's ready. It's a bit of trial and error but once you get used to it it's pretty reliable: )
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20: 52 you don't really NEED a thermometer, but it does help a lot obviously. I've been doing it without one for a few years. You need to pay attention to the bubbles, you will notice how they take longer and longer to pop (and you can even see it in the video); you start whipping your egg whites when it starts boiling and once you see the bubbles in the middle take a couple seconds to grow and pop it's ready. It's a bit of trial and error but once you get used to it it's pretty reliable: )
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Julie Simpson
My nephew had an allergy test recently and it showed he was allergic to raw egg. When I questioned when would you eat raw egg white I was advised that raw egg is certified when it hasnt been cooked/baked at 160 - 180 degrees centigrade for at least 20 mins. With this in mind my nephew can not have any of these meringues as they do not pass the guidelines for eggs being cooked. Just an interesting fact I thought Id share to bear in mind with meringue based products.
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My nephew had an allergy test recently and it showed he was allergic to raw egg. When I questioned when would you eat raw egg white I was advised that raw egg is certified when it hasnt been cooked/baked at 160 - 180 degrees centigrade for at least 20 mins. With this in mind my nephew can not have any of these meringues as they do not pass the guidelines for eggs being cooked. Just an interesting fact I thought Id share to bear in mind with meringue based products.
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Georgiana Griselda
Hi Jemma, I only have a hand whisker at my house, not like the standing kitchen aid ones. the hand whisker is much faster speed even if its only 1 speed, how long do you think the egg will be over beat? because I tried the french meringue, its already glossy and thick, but theres still grain of sugar, and i dont want to over beat the eggs. Thank you for the master class
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Hi Jemma, I only have a hand whisker at my house, not like the standing kitchen aid ones. the hand whisker is much faster speed even if its only 1 speed, how long do you think the egg will be over beat? because I tried the french meringue, its already glossy and thick, but theres still grain of sugar, and i dont want to over beat the eggs. Thank you for the master class
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Chri Li
I really love this video, thank you Jemma I like the way you explained everything with all the scientific facts - when I know and understand how something works it is easier to rememberBTW, in Germany we do not have (or even know) cream of tartar, and we do not use lemon juice or vinegar for the French meringue, we use a pinch of salt just at the beginning (which works well)
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I really love this video, thank you Jemma I like the way you explained everything with all the scientific facts - when I know and understand how something works it is easier to rememberBTW, in Germany we do not have (or even know) cream of tartar, and we do not use lemon juice or vinegar for the French meringue, we use a pinch of salt just at the beginning (which works well)
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Stefanus Richard
Hi Jemma Thank you for awesome video as always. I want to ask you about adding the salt. Ive seen almost all of your videos about swiss, french and italian meringue and if i could recall my memories, i havent seen one until this video of you adding salt. I assume it should balance the sweetness? Or is there any explanation about that? Thank you
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Hi Jemma Thank you for awesome video as always. I want to ask you about adding the salt. Ive seen almost all of your videos about swiss, french and italian meringue and if i could recall my memories, i havent seen one until this video of you adding salt. I assume it should balance the sweetness? Or is there any explanation about that? Thank you
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Mady Isenia
I love it and want to try those swiss and Italian for sure But I still dont now how to get my meringues nice and white. If I follow your instructions they are good but have a light mocca color. I tried again and lowerd the temp. and stopt the oven earlier (keeping them in while the oven cools) but stil that light mocca color. argh. what can I do?
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I love it and want to try those swiss and Italian for sure But I still dont now how to get my meringues nice and white. If I follow your instructions they are good but have a light mocca color. I tried again and lowerd the temp. and stopt the oven earlier (keeping them in while the oven cools) but stil that light mocca color. argh. what can I do?
reply
Lee Collins
Hi Jemma. You say using a thermometer to heat between 60c and 70c for safe raw eggs. 60c seems low. I recently made swiss meringue and heated it to 160f/71c. My understanding is that egg whites and sugar need to be heated to exactly 71c to completely kill off all bacteria, in particular, any possible salmonella. Can you confirm please? Thanks.
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Hi Jemma. You say using a thermometer to heat between 60c and 70c for safe raw eggs. 60c seems low. I recently made swiss meringue and heated it to 160f/71c. My understanding is that egg whites and sugar need to be heated to exactly 71c to completely kill off all bacteria, in particular, any possible salmonella. Can you confirm please? Thanks.
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orlybabe
Excellent video Is it correct that when making a meringue for adding to cake batter, you cant whip it without sugar? I followed a recipe from a famous chef (ahem) where the egg whites were whipped without sugar, and within a few seconds of whipping before I could even add it to the batter it had separated into a frothy substance and water.
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Excellent video Is it correct that when making a meringue for adding to cake batter, you cant whip it without sugar? I followed a recipe from a famous chef (ahem) where the egg whites were whipped without sugar, and within a few seconds of whipping before I could even add it to the batter it had separated into a frothy substance and water.
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heden 1
I only have hand held eletric beaters. Is there a difference in the mixing time between that and the Kitchen Aid mixers? Is there a difference in instructions with high altitude for the meringue? I have tried Swiss meringue before and I only get it to what looks like a marshmallow fluff consistency. I don't know what I'm doing wrong.
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I only have hand held eletric beaters. Is there a difference in the mixing time between that and the Kitchen Aid mixers? Is there a difference in instructions with high altitude for the meringue? I have tried Swiss meringue before and I only get it to what looks like a marshmallow fluff consistency. I don't know what I'm doing wrong.
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