"If you're in a hot country; Australia, California-" 😂

@MattAdlardOfficial

5 жыл бұрын

my geography skills..not the best hahahaah

@bl6973

4 жыл бұрын

@Madi McDonald then again, Australia is a country and also a continent.

@annthomas9634

4 жыл бұрын

good information! I'm in the cooler south of Australia. Was 44 degrees this week.

@Larahendarto

4 жыл бұрын

Meanwhile, in Bali: 38 degree Celsius with up to 80% humidity :')

Very detailed, love it. You are a joy to watch and very informative. Thank you

@MattAdlardOfficial

5 жыл бұрын

I just found out My husband to be cheated on me about 2 hours ago watching these videos is helping cope with the pit of darkness that is now called my soul. Keep up the good work.

@blondie9909

5 жыл бұрын

U ok?

@VicToria-sd1dn

5 жыл бұрын

Take heart dear.

@singingsuga

5 жыл бұрын

Wow. Scumbag. I'm sorry

@Zein2009

5 жыл бұрын

So sorry Riley. Hope you are doi g better after couple months passed.

@FuriedHearts

5 жыл бұрын

Hope you are okay. Fuck him

Mr. Baker, please please do the same with custards - Refrigerated - UHT - Baked - Stirred - Powdered Custard - Egg Custard (CREME ANGLAISE) - Pastry Cream(CREME PATISSIERE) - Bain Marie - Bien me Sabe (PUERTO RICAN COCONUT CREAM) thank you

Thank you So much for detail presentation of differences, I genuinely needed to understand. I went to international Cake school abroad still no one bothered to explain there about all these important information, everyone was busy to complete syllabus only! I don't know how to appreciate you enough, truly grateful . Pray for your good health long life and happiness.

amazing video!! so good you explained that !

My mother used to make meringue! What a blast from childhood😊

It is always a pleasure to see your recipes ♡

You're videos are so informative. Answers all my questions

Thanks for the explanations and demonstrations - very helpful!

i would love for you to explain different gelling agents other than gelatin and actually comapring each one and tasting them like agar agar, pectin for your fellow vegetarians

I've always wondered what the difference was. Thanks for the info! :)

@MattAdlardOfficial

5 жыл бұрын

any time!

We use powered Suger for French Meringue. Comes out perfect as long as the stiffness is correct.

@nancybordeleau762

4 жыл бұрын

You mean powdered sugar?

Love the video!! Very easy to understand the differences!! Thank you!! Hello from Brazil =)

@MattAdlardOfficial

5 жыл бұрын

oh good!

This is very helpful.Thank you a lot.

Super informative! Really didn’t realize the differences in the meringues.

@MattAdlardOfficial

5 жыл бұрын

oh good!

Love your vid, that’s all i want to know. thank you

Incredible knowledge, I've being trying giant chocolate pavlovas with Swiss merengue and the outcome is much better than the French merengue, perfection

I love your vids 💞 so helpful thank you

Very informative!!! Thank you!

Ty very much for showing how to pipe at the end Other videos focus on the recipe or the tip i dont know how to hold the piping bag so very helpful to me

Thank you . This was brilliant. It explains all three and "how to use them" . I now know which one to use (Italian I think) for two purposes I have in mind. There are two British sweets I cannot get in the U.S. - walnut whippy things and without mentioning a name, those tea cakes made with marshmallow - that I'll just have to try making myself! Will be well worth the effort if I can do it right. Wish me luck :-)

Thanks very informative and comparative

I do not even know why I'm watching this ...I can barely use a microwave smh .

@sarameiwayne2816

5 жыл бұрын

Was it because of the Half naked guy?

@adrianachong9029

5 жыл бұрын

Oooh girl we both know why we’re watching this! 🤗

@princxess9654

5 жыл бұрын

Xiang Mei most probably

@princxess9654

5 жыл бұрын

Adrian Achong indeed we do 😏

@justatroll5314

3 жыл бұрын

me who is a girl but came here to fill my macarons

Yay! A new video!)))

You’ve done it again! Smashing it as per 😂🙄

@MattAdlardOfficial

5 жыл бұрын

oh good :p

Loved it! One question.. which one would be the best for buttercream between Italian and Swiss when decorating a cake?

I like watching your videos! In this occasion I just have one observation. 118°C is actually SOFT ball stage, and not hard ball stage. Besides that it's a fantastic comparison of the different meringues!

@MattAdlardOfficial

5 жыл бұрын

Omg yes!! Silly me!! Thank you!!

Thanks for the detail, I was trying to make the Italian meringue but it can’t bit it up to a fluffy stage, and it was so runny! Do u have any advance? Should I add the syrup slowly in the egg white ? And at what stage of egg white should I add in the syrup ? Thx

12:48 my favorite part Also this video is really helpful I love meringues and never know which recipe to use so thanks!!!!

@MattAdlardOfficial

5 жыл бұрын

oh good!!

Another informative and quite useful video! What if one used either confectioner's sugar or super-fine caster sugar when making French meringue? Would it affect the texture when baked? It seems either of these would solve the issue of undissolved sugar crystals.

@nataliee3764

5 жыл бұрын

G Bruce I use confectioner sugar. Turns out great.

@MattAdlardOfficial

5 жыл бұрын

I always use caster sugar as the same ratio of 2:1 Eggs to sugar would we wayyyy too sweet with confectioners sugar!

I love your Grindr apron 😂

@Cccoast

3 жыл бұрын

Wish he did a pantsless baker... lol sorry to objectify. But smart and sexy! 😝

Witch meringue is best to use in chiffon cakes? Can you use any of them? Will one type ruin the cake but not the others?

This helped me a lot bc next week I'm taking a meringue class and this is super helpful! Thank you Matt! Also, where did you bought your thermometer? I want one!

@MattAdlardOfficial

5 жыл бұрын

i got it from amazon!

@vanillatwilights

5 жыл бұрын

Topless Baker Thank you bae!

Hi Matt, if I’m to make a Pav from Swiss meringue , say from 200ml egg whites , can you please advise baking instructions for Australia. Thanks .

At what point do you add the hot sugar into the egg whites, do you mix the egg whites first to soft peaks then drizzle the hot sugar in??

Ah a treat making a treat

I LOVE your meringue videos

@MattAdlardOfficial

5 жыл бұрын

oh good!!

@malthysenaratne231

3 жыл бұрын

Can you bake Italian meringue?

@anaestrada9138

3 жыл бұрын

@@malthysenaratne231 yes, you can, I've done it. I'm answering because I don't know if Matt will see this 😅

@malthysenaratne231

3 жыл бұрын

@@anaestrada9138 thank you Ana❤

will adding cornstarch help to decrease stickiness?

This might sound dumb but which one is better for decorating with the stick, like lollipops?

I have an extra large Kitchenaid standing mixer and I feel like it doesn’t “whisk” things right. Almost like it doesn’t reach the bottom. Any advice?

When making Meringue Popsicles on a Stick, do I use French? Also, can I add any flavoring? Does it Have to be an Extract only??

I love you topless baker😍How i wish i could see you.

Vid on how to make a lava cake pls 🙏🏻

@justatroll5314

3 жыл бұрын

jamila cuisine has a good recipe, it is in romanian but it has subtitles

Help... tried this recipe with and without chocolate for the Swiss meringue. Still raw in the middle after 40 mins. Cooked for an additional 30 mins and still gooey in the middle. Chocolate ones cooked better overall so does this recipe need 50g more sugar if you are to omit the chocolate altogether? And is a higher oven temp required? 😭😩

You are the meringue 😍😍

Hot version of James Charles.

Which blow torch are you using please ? Thank you

Ame el vídeo ❤❤😘👏

Which one is best for pipping flowers? ✨

Matt, can you please do pancake 101???

There's a recipe I found for forgotten cookies and it looks like it uses the french meringue technique. . . . Could I use italian or swiss instead d'you think?

Hi!:) Thanks for such an informative video. May I know which meringue is best for piping cartoon characters? Is it the Italian one?

@timfrey2358

4 жыл бұрын

Jas G it sounds like maybe French because he says it's good for piping small decorative pieces?

Could you tell me what your hair product/length is?

Would you recommend this meringue on cream pies?

Hi Topless! is cream of tartar added to the swiss & Italian merengues?

@MattAdlardOfficial

5 жыл бұрын

Nope just the French!

Is it necessary to bake swizz meringue? Cant it be set if refrigerated for few hours?

Hi Matt, what happened to your "Ownie" videos? I miss seeing you make combination desserts like your "cownie". So I hope you can start a series of videos like that, please?

Make German buttercream please ❤️

My only impression of Italian meringue is Baked Alaska 😂 I did kisses with Swiss meringue too and yea it's sticky I guess it's really because of the climate, these baked meringues start to get sticky in a short time

@hachinguyen5473

5 жыл бұрын

Very true 😩 it happened exactly the same to me

Umm Teacher Mr. Adlard 🙋‍♀️ genuine question.. Does adding butter into the Italian meringue turns it into Italian meringue buttercream? 🤣 it kinda feel like I'm asking a pretty obvious question but I just want to make sure...thank you!

I press the like button before I even watch the video lol

@MattAdlardOfficial

5 жыл бұрын

yass erin!

@aronchas

5 жыл бұрын

I pressed the dislike button inmediatly. Lol!

Hello guys, I have a question: I use to make meringue 1 part eggwhites and 3 parts sugar to make kisses of various forms and dimensions. I bake them in the oven for at least 3 hours at 90*/100* C in order to not let them be sticky inside. The matter is that they become always "coloured", they're not white. Should I use 1 part eggwhites and 2 sugar or there's something else? P.S. I really hate the sticky consistency of Swish meringue :P

@jisoochoi21

5 жыл бұрын

2 part. For me when I forget the ratio or I am too lazy to look up the ratio, I used 3 parts, but because there was too much sugar that I couldn't really form a stiff peak. Also, I think you are baking it too long. Usually the directions I use says to make 20-40 minutes, then leave the meringues in the oven until the oven completely cools down. I usually do them leave them over night, and they are crispy in the inside as well.

Can you use meringue as frosting on a cake or even a cupcake?

@adrianachong9029

5 жыл бұрын

Marcelo Torres yes if you cook it with a torch the way they do with a baked Alaska or a lemon meringue pie.

@MattAdlardOfficial

5 жыл бұрын

yes italian!

10:44 my first laugh 😂

Please do aquafaba meringue

I saw a lot of recipe when they make italian meringue they pour the syrup into the whites when they reach 120oC, but when i do that i overcook the whites and they turn cloudy. Any tips??

@alisonstevens8687

5 жыл бұрын

Am surprised after 4 months no replies... great question

@wynterlevi7431

4 жыл бұрын

Depending on how fast you're pouring the sugar syrup into the egg whites. Pour the syrup very slowly while the stand/hand mixer is on high. It should work perfectly. I've done it many times. ✌🏾👍🏾

I GOT A REALLL BIG QUESTION: My oven is pretty small and i cant bake all the meringue at once. Will the French meringue sweat if i leave it at room temperature for about 1 hour?

@MattAdlardOfficial

5 жыл бұрын

i would always bake it straight away - don't leave it out for an hour before you bake it!

@hachinguyen5473

5 жыл бұрын

Anyways, i followed the same advices about dehydrating the meringue that you gave in the video, but after 2 hours being left in the oven (not opening the door), i still ended up having sweaty kisses 😭 omg i dont even know how many times ive made baked meringue and failed!

What’s the best one to make if you are whisking by hand?

Also, in Australia, have to leave it for HOURS

I missed youuu

❤️❤️

❤

Hey, how can we know when they're cooked? Is there a test for it? Like you said we need to cook the meringue longer for bigger things, so how can we know once the meringue is cooked? Also, can the swiss meringue and Italian meringues be used for kisses as well?

If I were to use Italian meringue to decorate the top of a small cake, would it be smarter to pipe the design onto the cake and then torch it or pipe the design onto a separate surface that I could transfer onto the cake after its been torched? I wouldn't want to melt the icing on my cake from the heat of the torch!

@MattAdlardOfficial

5 жыл бұрын

always pipe onto the cake then torch :)

@MattAdlardOfficial

5 жыл бұрын

just be careful with the torch! You can pop the cake back int he fridge for 5m after you torch it.

@Ashley18Baby

5 жыл бұрын

Perfect! Thanks :D

Can I use powdered sugar for French ??

ratio of sugar, water and egg white for Italian meringue please 🥺

At work we bake them at 90 for 1 hour

What about the japanese one?

Can macarons be made with any kind of meringue?

@katjaaldrin1223

5 жыл бұрын

Yes

55g egg whites isssss how many eggs?

wow! I love it! BeekeeperBaker

i need a recipe to bulk up

I see Williams Shakespeare founding in career. Cooking and making new words

Just a note: it is spelled mehreeng and not merang. Other than that, nice content.

Hi dear. Why my merengue don’t get glossy? I follow all the instructions

When you decorate with Italian, how you storage it?? In the fridge?

@MattAdlardOfficial

5 жыл бұрын

i always use it fresh - you can't make it ahead of time then use it later, it needs to be made and used straight away :)

I want to make vegan meringue kisses for a little girl's birthday. I want them to be chewy inside . Can you help? Thank you either way, learned a lot of the video.

Do you recommend a french or Italian meringue for macarons?

@lanadelqueen9155

3 жыл бұрын

Italian

Mr. Baker, you forgot AQUAFABA! ;)

@fireman12384

5 жыл бұрын

Thats whipped cream not meringue

You

I love you

I don't mind a shirtless guy outside, but in the kitchen I prefer my men to have a shirt on. No one wants a stray armpit hair to fall into a meringue lol!

I cant get my sugar to dissolve :(

@timfrey2358

4 жыл бұрын

Eliza Oliveira Mollo are you using castor sugar or powdered (confectioners) sugar? normal granulated sugar might take longer to dissolve, if you can't get or make castor sugar powdered is an okay substitute, or you can put granulated sugar in a blender and that will grind it to smaller granules.

If it’s edible, then I would probably eat it anyways

@LlamaDrama-nw2yz

5 жыл бұрын

Maxine Wilkes well different types work for different things you are making but just for eating not really

@maxinewilkes1448

5 жыл бұрын

Guys I WAS JOKING

WTF! How did you not notice the electrical cable on your portable cooker!?!?! Plus you should have whisked your Swiss meringue until it holds it's peaks - not flops over.

STIFF PEAKS STAND STRAIGHT UP..... SOFT PEAKS CURVE ... YOU SAID THAT WAS A PERFECT STIFF PEAK...

I can't take him seriously without shirt on while talking about cusine..

@yaralightr6741

3 жыл бұрын

That's what I was thinking lol

You forgot german

I could eat your "meringue"

@tayadehaan2555

5 жыл бұрын

Carlos Blanco DEAR LORD JESUS YALLS NEED SOME HELP. Lmao