How To Make Perfect Meringue Cupcake Jemma
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Date: 2020-05-11
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Comments and reviews: 10
Tanya
its 1/4 cup sugar to each egg. if 3 eggs use 1/4th-1/3rd tsp tartar. after sugar is added (should take 7-10 minutes whisking it in) put tsp vanilla/lemon/raspberry extract. if its still grainy you continue to whisk until smooth between fingers. if you want the texture the way shes making it; 300f for 25 minutes shut oven off and keep in for 35 more minutes. do not open door during entire time. then crack oven and let cool. if you want them hard the whole way through; 200f for 1. 5-2 hours shut oven off and crack door to let cool for about an hour. if you do not have parchment paper use aluminium foil, do not use wax paper
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its 1/4 cup sugar to each egg. if 3 eggs use 1/4th-1/3rd tsp tartar. after sugar is added (should take 7-10 minutes whisking it in) put tsp vanilla/lemon/raspberry extract. if its still grainy you continue to whisk until smooth between fingers. if you want the texture the way shes making it; 300f for 25 minutes shut oven off and keep in for 35 more minutes. do not open door during entire time. then crack oven and let cool. if you want them hard the whole way through; 200f for 1. 5-2 hours shut oven off and crack door to let cool for about an hour. if you do not have parchment paper use aluminium foil, do not use wax paper
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Mee
I used two eggs, lemon juice instead of that tartar stuff because I have no idea what it is and 100gramm sugar. I got eight rather big ones and they are in the oven right now. they look so pretty! edit: okay, they are kinda marshmallowy in the middle but I think the temperature was too high, which indeed could just be my oven. they stuck to the paper and they are really fragile so yeah, next time lower temp and longer cooking time.
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I used two eggs, lemon juice instead of that tartar stuff because I have no idea what it is and 100gramm sugar. I got eight rather big ones and they are in the oven right now. they look so pretty! edit: okay, they are kinda marshmallowy in the middle but I think the temperature was too high, which indeed could just be my oven. they stuck to the paper and they are really fragile so yeah, next time lower temp and longer cooking time.
reply
Oana
My problem with all the recipes presented all over the internet that require the usage of on oven, is that they do not say which program or setting should be used for that certain recipe. For example, I have an electric oven and for this recipe I have no idea if I should the option for heat coming from upward and downward or only up/down, or also choose a program that has the convection air on.
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My problem with all the recipes presented all over the internet that require the usage of on oven, is that they do not say which program or setting should be used for that certain recipe. For example, I have an electric oven and for this recipe I have no idea if I should the option for heat coming from upward and downward or only up/down, or also choose a program that has the convection air on.
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Michal
hi Jemma! love your videos! how long can i leave meringue batter in a piping bag? and how long can i leave piped meringue out before baking? just because i don't have enough room for the whole batter to bake at once. another question is if i have a basic oven that has heat that comes only from the bottom, is baking good meringue even possible? thank you!
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hi Jemma! love your videos! how long can i leave meringue batter in a piping bag? and how long can i leave piped meringue out before baking? just because i don't have enough room for the whole batter to bake at once. another question is if i have a basic oven that has heat that comes only from the bottom, is baking good meringue even possible? thank you!
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Athena
It s not easy too find caster/superfine sugar in bulk in the states. It s sold in 12oz/340g containers which is never enough for more than one recipe. Can regular sugar be used and if so how does that scale? Can whirling granulated sugar through the food processor produce the same fine grind as caster sugar?
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It s not easy too find caster/superfine sugar in bulk in the states. It s sold in 12oz/340g containers which is never enough for more than one recipe. Can regular sugar be used and if so how does that scale? Can whirling granulated sugar through the food processor produce the same fine grind as caster sugar?
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Anneka
Followed this recipe and turned my oven off after 25 mins. Unfortunately my oven cooled to quickly and they cracked! If u know ur oven takes a while to cool down then I m sure this will work for u, but if ur concerned u have an oven like mine would recommend keeping it at a constant low heat!
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Followed this recipe and turned my oven off after 25 mins. Unfortunately my oven cooled to quickly and they cracked! If u know ur oven takes a while to cool down then I m sure this will work for u, but if ur concerned u have an oven like mine would recommend keeping it at a constant low heat!
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Anna
mine turned so brown. I used like the middle part of the oven and second time, I put temperature in 95 and let it bake in fan oven for 1. 15 mins and still turned out to be brown. what the hell is wrong. ;. Until I baked in the oven it was perfect. my sugar like dissolved. etc.
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mine turned so brown. I used like the middle part of the oven and second time, I put temperature in 95 and let it bake in fan oven for 1. 15 mins and still turned out to be brown. what the hell is wrong. ;. Until I baked in the oven it was perfect. my sugar like dissolved. etc.
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MrSasyB
My only problem with meringues is that when I make them they are perfect (albeit a creamy color rather than white but that's just how my oven works, no matter the temperature) but almost immediately they go all sticky and soft instead of staying crisp like store bought ones
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My only problem with meringues is that when I make them they are perfect (albeit a creamy color rather than white but that's just how my oven works, no matter the temperature) but almost immediately they go all sticky and soft instead of staying crisp like store bought ones
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Danette
What is happening. Because everytime i make meringues it shrinks and doesn't keep it's shape. And it was perfect as i put it in the oven it looked thick and glossy. But then after it cooked. It had shrunk and it wasn't crispy instead chewy: p. Someone tell me why?
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What is happening. Because everytime i make meringues it shrinks and doesn't keep it's shape. And it was perfect as i put it in the oven it looked thick and glossy. But then after it cooked. It had shrunk and it wasn't crispy instead chewy: p. Someone tell me why?
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Ausmita
cupcakejemma I made it, but the meringues did not come off clean from the baking try, also, the outside was not as firm, it could be pressed and de-shaped. I had put A LITTLE LESS SUGAR as my family does not like anything too sweet. Was it because of that?
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cupcakejemma I made it, but the meringues did not come off clean from the baking try, also, the outside was not as firm, it could be pressed and de-shaped. I had put A LITTLE LESS SUGAR as my family does not like anything too sweet. Was it because of that?
reply
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