How to Make Perfect Meringues | How Baking Works
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- เผยแพร่เมื่อ 25 มิ.ย. 2015
- From how to crack an egg to how to tell when they're ready, GBBO's James Morton lets you in on all the tips and techniques needed to get perfect meringues every time. Find this technique and many more in his essential cookbook, How Baking Works.
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i'm here because i have a research project about eggs/how their proteins uncoil in heat or by mechanical force, but i got sidetracked
anyways this is an interesting video but i really should go back to researching
*says one teaspoon at a time*
*adds tablespoon*
- crack eggs over separate bowl so your stuff isn't al messed up when you get yolk in it
- add sugar mid way through the beating for maximum stabilizing effort
Great tips! Thanks for sharing them here.
congrats on making Gordon ramsay's liked videos playlist
We love Gordon!
OMG How many minutes is "a few minutes" ?!? Five? Fifteen?
Just been rewarded with a smeg food mixer for working 25 years with my company, im looking forward to following your recipe as my family love meringues.
Congratulations on your 25 year anniversary and, especially, on your Smeg food mixer. Hope you enjoy many happy hours of cooking with it.
Your a genius! of course I decided to click on your video after I messed up the ones I made :( my new favorite chef! awesome!!!!!
Let us know how you get on with James' recipe!
"put over your head" 😂i love this guy
hi. what the exactly temperature in degree celcius? & im a lil bit confuse bcs other recipes need to switch off the oven & let the pavlovas keep inside. hope someone can get me the details thankyou :)
All this meringue stuff is making me hungry!!
5:55 yummy eating!!!good sound🤤
Oksy he is so cute and pure i love him
im gonna try this now,, hopefully it will work well
pLez same here I'm making it rn
How does it work on you?
is it okay if you add meringue when you make home made ice cream just a little more foamy and creamy ?
If i tested it like you did i'm gonna have a very yummy white hat😂
THIS IS SOOOOOOOOO HELPFUL! THANKS FOR SHARING!!!! I AM SOOO DOING THIS FOR DESERT TONIGHT THANKS SO MUCH I SUBSCRIBED!😃
hello, does it works nicely if I put regular white sugar. Thank You
Hi you need to use caster sugar so you don't get grainy meringues. Happy baking!
what temperature did you set for your oven and how long did you bake it ?
Hi there, the exact instructions, including oven temperature, can be found on this recipe page: thehappyfoodie.co.uk/recipes/kiwi-pavlova Happy baking!
Wau keren
Hati2
thank you very much for the tips.
We're glad you enjoyed the video.
C fam ui
How much sugar should i put? please reply im making it right now
Hi Sarah so sorry we've just seen your comment. James uses 200g of caster sugar in the recipe. You can see the full recipe for his pavlova here: thehappyfoodie.co.uk/recipes/kiwi-pavlova Happy baking!
Thanks!
The Happy Foodie
mine is brown... and I dont know why its gone like this..
hi the recipient link does not work any more
Hi James, thanks for spotting that! We've fixed the link in the description box but here it is again -thehappyfoodie.co.uk/recipes/kiwi-pavlova Happy baking!
Think I overbeat them 😅
i always end up with browny meringue.. is it because my oven too hot??
Hello it could be the oven is too hot, although it is normal for meringues to have a beige-y colour. James Morton recommends setting the oven at 120C but maybe turn the heat down a little as your oven may be particularly fierce. Happy baking!
How much sugar should I use per egg??
Hi there, the exact measurements you need are in the full recipe page here: thehappyfoodie.co.uk/recipes/kiwi-pavlova Happy baking!
how many grams of sugar did you use
sangee kumar 1 1/4 cups of icing sugar but if you're a sweet tooth, add in 1 1/3 cups :)
You can check out James' recipe for Kiwi Pavlova here, which uses exact measurements: thehappyfoodie.co.uk/recipes/kiwi-pavlova
The Happy Foodie v
The Happy Foodie That was not helpful I could not find your recipe on your site. I'm trying to find out not icing sugar but caster sugar how much to use and I'm in the kitchen now upset that I have no measurements
Hi there, we're sorry you were unable to find the recipe on the website. Here is the link: thehappyfoodie.co.uk/recipes/kiwi-pavlova - you need 200g of caster sugar.
So...that drop of yolk I didn't think would mess anything up...fookered 'em pretty solid eh?
can I bake it in microwave.... on convection mode??
We actually have an egg separator. We use that to separate eggs.
Sounds like a useful piece of kit. :)
The Happy Foodie Yeah it's pretty handy. I recommend it for all cooks and bakers.
The Happy Foodie You don't use cream of tartar?
Can I bake them in my microwave?
How much sugar do you use?
Hi there thanks for your question. The exact measurements are on the recipe page here: thehappyfoodie.co.uk/recipes/kiwi-pavlova
help! how can i fix my meringue it became soupy
Oh no! How long have you been whisking? Meringue needs a good lot of whisking before stiff peaks form.
The Happy Foodie about 10 mins using hand mixer. thank you!
You might need to persevere for a little longer. Keep at it and let us know how you get on.
Gosh this guy is so friggin cute!
Is it true that using your hands and shells to separate the yolk can contaminate the egg whites with oils and it can effect the outcome of the meringues ?
Hi Krysten. Thank you for your question. It's definitely true that the egg whites shouldn't come into contact with any grease. We use the shell of the egg to separate the white and yolk, which avoids contact with grease of any kind. Happy baking!
The Happy Foodie h
Can you hand wisk them?
You can hand whisk them, it just takes longer to do it that way.
is there a substitute for wax paper???
You need to use baking parchment (paper) for this recipe. It's widely available in supermarkets. Happy baking!
Aluminum foil
Asiancrab If you put wax paper in the oven it'll catch on fire.
HELP! my baked meringues ave wrinkles! is that because there's fats in the bowl?
This might seem like a dumb question but how much sugar do we use? Not in grams
What measurement are you working with?
The Happy Foodie How much sugar are you using?
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You can check out James' recipe for Kiwi Pavlova here, which uses exact measurements: thehappyfoodie.co.uk/recipes/kiwi-pavlova
BlueberryLucyPie 25 gy
how much sugar
You can check out James' recipe for Kiwi Pavlova here, which uses exact measurements: thehappyfoodie.co.uk/recipes/kiwi-pavlova
You'll get FAR better flavor and texture if you add the sure to the egg whites just as they begin to look foamy. th-cam.com/video/0fnWf5BvXac/w-d-xo.html This video explains why
brown sugar or?
Would love it if you wrote the directions with "Americanized" measurements (cups / teaspoons/tablespoons/ Fahrenheit temperatures etc....)
Thank you for your comment, Dixie. As we are a UK book publisher we use British measurements. There are lots of websites that offer conversions to US measurements, though, so you should still be able to follow the recipes. Also, there are US editions of many of our books, too. Happy cooking!
why not to use plastics
+Yannally Swift Hi Yannally thank you for your question. It's really important that meringues don't come into contact with fat. Plastic and silicone can retain grease, so they shouldn't be used for meringue making. Happy baking!
if they're jaw crunchingly chewey you've just got to make meringues in a less ... what? can't make out the words, not can the subtitle robot!
Kelvin Kersey "...then you've got tot make meringues on a less humid day" :-)
Kelvin Kersey humid day
Kelvin Kersey I believe it's "less humid day"
How much sugar did you use?
Honestly very slap shot demonstration. Only two ingredients and you can't be bothered to give quantities? You might as well hold the egg in your hands, its as messy your way and it gets all the white out of them WITHOUT BREAKING THE YOLK on the sharp shell rim. Secondly your mixture looked too runny when it went into the tray, for the first two at least. Did you repeat whisk for the other four? They should be crispy on the outside and just chewy in the middle, nothing worse than mouthful of dry crumbs to make you gag. Otherwise lovely video, I enjoyed your clumsy presentation, very endearing.
Hi there, the full list of ingredients and method for James' meringues is on this recipe page: thehappyfoodie.co.uk/recipes/kiwi-pavlova Happy baking!