hi guys me and the floow2 family
together with our friends at LV are here
to help you guys out you’ve told us what
your biggest cooking headaches are so
together we’ll show you our secret tips
and tricks which will change the way you
cook forever
check out cupcake Gemma as she gives you
all our secrets making the perfect
meringue so if you’ve ever tried to make
meringues before and your egg whites are
just not whipping Arcanist is taking
ages might be that you haven’t made your
bowl clean best thing to do to make 100%
sure I like using vinegar with a bit of
kitchen Rome and then get your whisk and
this is a bit annoying but worth it
right but my next tip is to avoid
getting any egg yolks at all in your egg
whites because if you get any egg yolk
in there it’s gonna prevent your egg
white from whipping up I like to do my
eggs one at a time
another thing which might happen to you
and your meringue is you might find when
you’re beating it there kind of gets to
a really nice point and then it starts
to break up like like bubble bar foam
kind of goes all weird you’re over
beating it basically and there is
something you could do to prevent that
add a little bit of cream of tartar and
that’s taught Eric acid and basically
adding a bit of acid what have just
helps it stabilize
another thing to think about is the
speed at which you start whisking
I always start on quite a sort of medium
speed just to get it going just to get
the egg whites sort of fluffing up a
little bit it becomes a stronger
structure that way that’s nicely
starting to foam up now and I’ve got 250
grams of caster sugar measured out in my
bowl so we wait until we’ve got a little
bit more structure and then we add it
gradually so we’re getting there
so it’s it’s starting to be soft peak
you can see it’s it’s not holding its
peaks at all it’s but it’s kind of
wilting I’m going to start adding the
sugar now tablespoon by tablespoon
really really gently just shuffle it in
bit by bit as I add the sugar more and
more bubbles are forming and they’re
getting smaller and smaller the mixture
is starting to go nice and glossy which
is exactly what we want from the round
so that’s the last of my sugar and I’m
going to turn up my mixer as well to a
pretty high speed
all right so it’s been going for a few
minutes now I’m just going to check to
see if all my grains are gone get a bit
of the mixture rub it between your
fingers I can still feel a little this
greenish so leave a little while longer
I like to put a pinch of salt
just half a teaspoon is fine I think
we’re done right there’s very much it
stiff peak so this is what you’re aiming
for a lovely thick glossy glossy mixture
another tip is to use a bit of your
meringue to kind of glue it down just in
the corners there blob a bit on this
next it makes about 12 meringues that
kind of size just use another spoon to
kind of scrape it off you want to space
them out as much as you can
I personally like my meringues to be a
little bit crispy on the outside and
slightly chewy and Mallory on the inside
and the way to achieve that is to bake
them at 150 degrees C for 25 minutes and
then I’m going to turn the oven off and
they’re going to continue to cook really
slowly while the oven cools down minimum
of an hour
they puffed up a little bit they’ve gone
ever so slightly golden like very
slightly you can tell when they’re ready
when they come away from the paper
without anything sticking to the bottom
and you can also check by just tapping
should sound a little bit Hollow right
so the proof is in the eating
so for it this baby open should be
crispy on the outside and all mallow e
on the inside and sort of chewy on these
just in between the crunch and the
mallow
there’s a two bit which is my favorite
there
that’s your basic meringue recipe down
and if you like baking and sweet things
and do check out my channel there’s a
link below and if you haven’t subscribed
to food tube already oh you do it good
bye see you later happy meringue baking
kids
you
together with our friends at LV are here
to help you guys out you’ve told us what
your biggest cooking headaches are so
together we’ll show you our secret tips
and tricks which will change the way you
cook forever
check out cupcake Gemma as she gives you
all our secrets making the perfect
meringue so if you’ve ever tried to make
meringues before and your egg whites are
just not whipping Arcanist is taking
ages might be that you haven’t made your
bowl clean best thing to do to make 100%
sure I like using vinegar with a bit of
kitchen Rome and then get your whisk and
this is a bit annoying but worth it
right but my next tip is to avoid
getting any egg yolks at all in your egg
whites because if you get any egg yolk
in there it’s gonna prevent your egg
white from whipping up I like to do my
eggs one at a time
another thing which might happen to you
and your meringue is you might find when
you’re beating it there kind of gets to
a really nice point and then it starts
to break up like like bubble bar foam
kind of goes all weird you’re over
beating it basically and there is
something you could do to prevent that
add a little bit of cream of tartar and
that’s taught Eric acid and basically
adding a bit of acid what have just
helps it stabilize
another thing to think about is the
speed at which you start whisking
I always start on quite a sort of medium
speed just to get it going just to get
the egg whites sort of fluffing up a
little bit it becomes a stronger
structure that way that’s nicely
starting to foam up now and I’ve got 250
grams of caster sugar measured out in my
bowl so we wait until we’ve got a little
bit more structure and then we add it
gradually so we’re getting there
so it’s it’s starting to be soft peak
you can see it’s it’s not holding its
peaks at all it’s but it’s kind of
wilting I’m going to start adding the
sugar now tablespoon by tablespoon
really really gently just shuffle it in
bit by bit as I add the sugar more and
more bubbles are forming and they’re
getting smaller and smaller the mixture
is starting to go nice and glossy which
is exactly what we want from the round
so that’s the last of my sugar and I’m
going to turn up my mixer as well to a
pretty high speed
all right so it’s been going for a few
minutes now I’m just going to check to
see if all my grains are gone get a bit
of the mixture rub it between your
fingers I can still feel a little this
greenish so leave a little while longer
I like to put a pinch of salt
just half a teaspoon is fine I think
we’re done right there’s very much it
stiff peak so this is what you’re aiming
for a lovely thick glossy glossy mixture
another tip is to use a bit of your
meringue to kind of glue it down just in
the corners there blob a bit on this
next it makes about 12 meringues that
kind of size just use another spoon to
kind of scrape it off you want to space
them out as much as you can
I personally like my meringues to be a
little bit crispy on the outside and
slightly chewy and Mallory on the inside
and the way to achieve that is to bake
them at 150 degrees C for 25 minutes and
then I’m going to turn the oven off and
they’re going to continue to cook really
slowly while the oven cools down minimum
of an hour
they puffed up a little bit they’ve gone
ever so slightly golden like very
slightly you can tell when they’re ready
when they come away from the paper
without anything sticking to the bottom
and you can also check by just tapping
should sound a little bit Hollow right
so the proof is in the eating
so for it this baby open should be
crispy on the outside and all mallow e
on the inside and sort of chewy on these
just in between the crunch and the
mallow
there’s a two bit which is my favorite
there
that’s your basic meringue recipe down
and if you like baking and sweet things
and do check out my channel there’s a
link below and if you haven’t subscribed
to food tube already oh you do it good
bye see you later happy meringue baking
kids
you
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