Pretty Meringue Cookies ft. Pretzels! Yummy yummy in my tummy! 💕 머랭쿠키
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- - SWISS MERINGUE RECIPE -
4 large egg whites (room temperature)
180g castor sugar
20g icing sugar
1 teaspoon vanilla extract
1 teaspoon vinegar or lemon juice
1. Put egg whites and vinegar or lemon juice in the clean, oil free mixing bowl
2. Whisk on medium speed for 1~2 minute to break down egg white then whisk on high speed until foamy.
3. Continue whisking and gradually add sugar, about 1 tbsp at a time
4. Keep whisking on high speed for 5~6 minute until stiff and glossy(do not over mix the meringue)
5. Add vanilla extract and whisk briefly
6. Prepare meringue as shown in the video and bake on 100°C/200°F preheated oven for 2 hours
Keep the meringue in an airtight container
WHY YOUR MERINGUE MIGHT BE FAILING
www.sbs.com.au...
The above link may explain why your meringue cookies are failing ☺️
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CAMERA
Sony A6500
Sony ZV1
EDITING
Final Cut Pro X
MUSIC BY EPIDEMIC SOUND
Sunday Struttin' - Nocturnal Spirits
All I Want Is a Condo in Lapa - Redeemin'
Anita - Vendla
Almost Summer - Franz Gordon
#meringuecookies #pretzels
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I just made meringue and never crossed my mind to put it in ritz crackers, cookies or pretzels! I’m gonna have to try this! 😊
That’s so cute 🥰 I hope you make more this cute things 💗💗
Aww, thank you darling! 😘💕
This is a very special work. Great demo. Thanks. Stay connected.
Thank you!😁
Hi dear! Can you please make a cute little kitten with fondant pleaseeee!? Show us how to make it you are so talented !!!
Amazing 🤩
Delicious, nice sharing
Thank you darling 😘
Allllooooo lllaaaaddddyyyyy, I have subscribed please recommend tools to use to make the decorations
Thank you maam
ㅋㅋㅋㅋㅋ 🤣🤣🤣
먹다가 떨어뜨렸어요
근데 저는 부러워요. 예쁘고 맛있게 구운 머랭을 마음껏 먹을 수 있는 데보라님이...
여기로 공수 해 주세요🤲🤲🤲🤲🤲
오늘도 잘 보고 갑니다
ㅎㅎ 그러지 않아도 매일 맛나게 먹고 있어요 너무 많아서 이웃집에도 나누어 주는데
언니가 여기 있었으면 벌써 없어졌을듯~ㅋㅋ 아쉽네용~~ 담에 한국가서 만들어 주께🥰
C'est trop beau j'adore 😍
Merci! 💕
😊😋😄
Genial!
Yami yami😋😋😅🥰
우와~~ 바삭바삭 너무 달콤하고 맛있을 거 같아요^^ 마지막에 따님께서 정색하신거 아니죠?ㅋㅋ 같이 빵터졌네요ㅎㅎ
예전에 유튭보고 머랭만들었다가 금방 눅눅해져서 실패했는데 오늘은 머랭쿠키를 다시 도전해봐야겠어요~ 선생님 레시피는 실패없고 맛있으니 넘 기대돼용^^♡
ㅎㅎ 지은맘님~~ 우리따님께서 카메라우먼이거든요
너무 재미있게 함께 일하고 있답니다~
머랭은 공기중에 두면 금방 눅눅해지는 것이 정상이에요. 특히 이영상에서 보여드린 스위스머랭은 더욱더 금방(10분지나면)끈적이기 시작합니다
그런 이유때문에 슈가파우더를 조금 넣어 준것이에요
슈가파우더에 함유된 전분가루가 끈적거리지 않도록 약~~간의 도움을 주거든요
설탕을 녹이지 않고 만드는 프렌치 머랭은 끈적이지는 않아요 공기중에 놓아두면 눅눅해 지는것은 어쩔수 없구요 눅눅하지 않은 머랭을 만들려면 아무래도 전분가루를 많이 넣어서 오래 구어주어야 해요
ㅎㅎ 너무 길게 말씀을 드렸내요
제 프렌치머랭 영상 링크드릴게요:
th-cam.com/video/11vc15-NAV0/w-d-xo.html
@@DeborahHwangCakes 앗 프렌치머랭 영상이 있었네요^^ 오늘 스위스머랭 만들고 시간지나니 끈적거려서 바로 밀봉했더니 괜찮아졌어요~ 실패한게 아니였군요~~^^; 올려주신 링크 참고해서 프렌치머랭도 만들어볼께요♡
따님과 함께 작업하셔서 넘 즐겁고 행복하실 거 같아요~^^ 항상 기분좋아지는 영상 올려주셔서 감사합니당^^♡♡
Very good ideas! Can I bake them in a regular gas oven? Any suggestions?
I just tried it! Great recipe! Just one question, when i pipe on the ritz cracker, the dried meringue looked wrinkle. Is it because of the salt on the cracker? Thank you!
Hi, I don't think it's because of the salt on the cracker. Unfortunately it's difficult to give you an answer unless I see it or try your meringue. I searched "meringue wrinkles" in Google and this is one of the search results: "Meringue is very susceptible to moisture and can wrinkle or look scaly as it absorbs moisture"
I hope that helps ☺
@@DeborahHwangCakes yes Tysm! Also I baked for an hour and a half and left it in the oven for a couple hours but noticed it was extremely sticky to the touch. I baked it again for an hr and it was better but just a tad sticky. Do you suggest baking for even longer? What oven do you use? I’m looking to invest in fan operated table top oven. Thank you!
Sometimes meringue cookies become chewy and stick to the teeth when eating. Any help? Also 4 larger egg whites is 200 grams?
So beautiful, thanks for the tutorial! I have tried to make them, but sometimes they turn out gummy after baked (not crisp), can you give me an advice on what may be I am doing wrong? Please, 😢 thank you!
I'm thinking they didn't dry enough. I may be wrong though. I'm thinking of it in terms of baking biscuits. If you don't bake enough it's soft.
@@liveandletlive7152 Hi, it is something so weird because I baked them for a long time 😟. I think that something I am doing wrong when dissolving the egg whites with the sugar. Thank you for your help 🤗
@@xiomararivera8077 hi..Keep on trying dear🙂
try cream of tartar and bake a little longer