dang, those meringues look so pretty

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 ❤

@CupcakeJemma

3 ай бұрын

I'm so glad!

I add a pinch of salt with the cream of tartar at the beginning + at the end, I add vanilla paste.

Thanks for all the tips Jemma. I will definitely be going nuts making meruinge.❤

These look so impressive - woah! Thanks for all the advice

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.

Te amo Jemma ❤❤❤ gracias por tus maravillosos videos

Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week and good month! 👍👏🍴

Thanks Jemma. I love videos like these. It helps you know where you go wrong and how to fix things.

@CupcakeJemma

3 ай бұрын

Happy to help!

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!

@CupcakeJemma

3 ай бұрын

Happy to help!

This was great! Loved the science-y approach!

@CupcakeJemma

3 ай бұрын

Well, I’m hardly a scientist but I found it helped to visualise the proteins to understand why things go wrong! 🤓

Perfectly explained and demonstrated. I really want to know how to flavor and what flavorings to use.

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.

@CupcakeJemma

3 ай бұрын

Yes! Curd and meringues is a match made in heaven!

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!

A really good, interesting lesson thank you x

My grandkids love these!!

Thank you so much!

Jemma this was Soooo informative. Thank u. You really demonstrated this well with the excellent support of the camera work

@CupcakeJemma

3 ай бұрын

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! ❤

@CupcakeJemma

3 ай бұрын

Yay! Glad you found it helpful x

Excellent instruction on how to do this. I must try.

@CupcakeJemma

3 ай бұрын

Thank you!

Great infos😊, love the channel.

Thanks for All those informations 😃

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!

You gone Deep indeed Jemma wow thank you very much for demotrsating always bless with your family

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.

Great tutorial Jemma. Thanks for sharing :)

@CupcakeJemma

3 ай бұрын

You’re welcome x

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 !

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

Thank you

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.

@CupcakeJemma

3 ай бұрын

Oooph it must be hard baking in humid climates

Go science! ❤

Danke!

Thank you this will help when I’m making lemon meringue. Sometimes it’s hit and miss lol.

im inpress on your videos keep it up

@CupcakeJemma

3 ай бұрын

Thank you! I will 😄

@franklynj9

3 ай бұрын

np anytime

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!

@CupcakeJemma

3 ай бұрын

Mine is yes, so add 15 degrees if you’re using a regular oven 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!

What size piping tip did you use for the smooth meringue kisses? Thank you!

🧁🧁🧁🧁🧁🧁🧁🧁 THANK YOU 🧁🧁🧁🧁🧁🧁🧁🧁

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. 😮

@CupcakeJemma

3 ай бұрын

I will add it to my list!

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!

@CupcakeJemma

3 ай бұрын

Aww well if at first you don’t succeed…

I have the same oven, do you use the high fan or low fan? And what temperature?

This is so interesting & so helpful. Thank you very much Jemma💜💙. PS....can 'powdery' colouring be used & are gel colours oil- based? Thx.

@CupcakeJemma

3 ай бұрын

Gel colours and powder colours will both work great!

@katewannenburgh820

3 ай бұрын

Thank you so much💜💙

Hi Jemna, thanks for all the info! Did I miss it or at what stage do you add the vanilla extract and salt? 😊

@CupcakeJemma

3 ай бұрын

I usually add it about 2-3 mins before I stop whisking, if I use them at all

Id love you to do a perfect Yorkshire pudding. i mean, you can eat them with jams, which are delicious, so that would count 👍

@CupcakeJemma

3 ай бұрын

A bit like a “Dutch Baby” which is basically a dessert Yorkshire pudding 😃

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 ❤

@CupcakeJemma

3 ай бұрын

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

@ortik4

3 ай бұрын

@@CupcakeJemma Thank you so much for your reply, I really appreciate!

Troubleshooting is one word! ❤

@CupcakeJemma

3 ай бұрын

Ha thanks

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! ❤

@danepemberton136

3 ай бұрын

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

@eliferucar1390

3 ай бұрын

@@danepemberton136 Thank you very much for your reply! ☺Let's see. 🤞

I would like to know how you made those colors so bold and uniform?

Possible to replace sugar with stevia or another alternative sugar substitute?

@CupcakeJemma

3 ай бұрын

I’ve never tried to be honest. 😅

Nice recipe and information. Just a quick question - what would you do different in a large cake size meringue? Thanks Boofy

@CupcakeJemma

3 ай бұрын

The cooking time is a bit different. Here’s a link to Sally’s pavlova recipe with the timings. kzread.info/dash/bejne/eIiAtbGvfZOaZqg.htmlsi=cMPIcF9BW00M8nhv

@boofyhalfpint8559

3 ай бұрын

@@CupcakeJemma Thanks heaps!!!

Can you make merengues with less sugar?

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. 😂

@CupcakeJemma

3 ай бұрын

Dang, hindsight eh? Haha! Onward and upwards though x

Do you use a water-based colour to colour them instead of the oil?

@CupcakeJemma

3 ай бұрын

Yep. As I said in the video, if you use oil-based colour it will destabilise your meringue and make it go runny

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. 💚💚💚💚💚

@CupcakeJemma

3 ай бұрын

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. 😉

@terrichapin3971

3 ай бұрын

@@CupcakeJemma thank you Jemma. I may try it as I have some in the fridge. 💚

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 😊

@CupcakeJemma

3 ай бұрын

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.

@ayakaganig

3 ай бұрын

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😊?

Do you ever used egg whites in powder? If so what quantities would you recommend... thanks

@CupcakeJemma

3 ай бұрын

I’ve never made meringues using powdered egg whites actually. So, not sure what to tell ya! 🤷🏻‍♀️

Mine had big gaps inside. Is that over whipping? No cracks, not too dry, just big gaps.

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! ❤

@CupcakeJemma

3 ай бұрын

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!

@Ana-yt7si

3 ай бұрын

@@CupcakeJemma muchísimas gracias por la respuesta y por la explicación. La repostería es ciencia (química) también! De nuevo muchas gracias, Jemma!

Great, what is the reason putting cornflour in meringue please. Some bakers put. Thanks

@CupcakeJemma

3 ай бұрын

Some people put it in to keep the middle soft but I’ve found I achieve that with less time in the oven 🤷🏻‍♀️

@medihakaya4593

3 ай бұрын

@@CupcakeJemma Thank you so much.

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?

@CupcakeJemma

3 ай бұрын

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!

If one used vinegar instead of cream of tartar, would one use the same amount?

@CupcakeJemma

3 ай бұрын

Yeah I reckon, or maybe a tiny bit more

would also like to ask about storage, they always get sticky after a while!

@tammybozza4703

3 ай бұрын

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.

@CupcakeJemma

3 ай бұрын

That’s a great idea. I keep those silica packets in case I need to keep things dry but this is a great idea!

@CupcakeJemma

3 ай бұрын

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

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? 😊

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....

@CupcakeJemma

3 ай бұрын

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. 🤷🏻‍♀️

@tammybozza4703

3 ай бұрын

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.

Could I use a hand mixer

@danepemberton136

3 ай бұрын

Yes, most ideal if you’re doing a small amount!

I can never get them to dry out. They stay chewy. Advise please, Thanks from Puerto Rico

@CupcakeJemma

3 ай бұрын

I like them soft in the middle but if you want them crispier just bake them for a bit longer x

All this info applies to aquafaba meringues, too.

@CupcakeJemma

3 ай бұрын

Good intel 😎

Jemma. How are you so talented cool and pretty. I feel cheated. You're amazing

@CupcakeJemma

3 ай бұрын

Oh staaaap! Thank you 😘

I didn’t know Oliver tree baked! 😍

@CupcakeJemma

3 ай бұрын

LOL 👀