ITALIAN MERINGUE recipe and methode with Julien picamil
ฝัง
- เผยแพร่เมื่อ 17 ต.ค. 2024
- this meringue mainly use to topped cake or lemon tart/pie
, or even to make mousses with mixed with cream ....
ingredient
200gr egg white
400gr caster sugar
140gr water
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Julien ~ even though your Italian Meringue video looks like it was aired 3 years ago - I have loved you longer than that! With each video you post - I love you more! 💋💕💋 Thank you for everything, Friend, you bring a warmth and a calm to my soul. You're THEE BEST!
As always perfectly explained, thanks Julien!
Hi chef at what temperature do you put the syrup into the egg whites please
I wish there are more videos from you. Love from the Philippines.
Hello
My name is Melissa from Alberta Canada
Love your videos
Just quickly want to ask question
I watch your video on Italian macarons
When you make your syrup
Do you use 40g of water
To 180g of caster sugar ?
Just making sure I heard you right in video
Because I have check 10 other French chefs video and they do 40 g water to 100g caster sugar
Thank you for your help
Hi
Yes I just re watch it , and yes it is 40 gr water for 180 sugar
Lots made it and has been success full
Good luck 🤞
Chef, I was wondering if you could share the recipe you use for nappage you put on top of your frozen raspberry tart
Hello , I dont have the recipe o stop of my head , I will let you know if I remember , maybe contact me on my face book page , to be honest it's as good to use any fruit jelly
thank you so much for this! really appreciate you explaining it again
I wish to see more recipes :> . I still remember your vids with topcameraman
Hi Julien, I’ve tried three times to make Italian meringue but it never forms stiff peaks. It just stays gloopy. What could cause this?
Are you waiting for the egg white to be fully whipped before adding sugar syrup (121C) ?
Sorry to have missed your message
Can i request for blitz torte recipe? Tia.
Great - now for the Frasier Cake! A big ask Julien, but any chance of doing a croissant video one day? I’m about to invest in a Kitchenaid stand mixer! Not a giant one like yours though... nice video - thanks. You’re so good at this...
He has 3 different croissant videos on TOPCAMERAMAN channel :) you can watch them ✌🏼
Yes that's right , I will make a better one on my channel soon , all the best to get your kitchen aid , you gonna love it :)
you cant get better than the previous croissant video where his wife ended up covered in flour.
@@gettem6341 saw that, great chemistry
i hope it's not too late... but be sure you don't get a new KitchenAid. the gears are made of plastic now.... it's better to get an older Hobart KitchenAid when the gears were of metal. then it will have true power without the worry. i got a Hobart KitchenAid like his (Professional grade) for $95 at a pawnshop. i know it's cringy to get a used one, but they're built properly. i have kneeded low-moisture dough with it without it even breaking a sweat. Whirlpool owns them now and so yes, they are pretty, and pretty expensive, but... they cut corners on parts!! plastic!?!? 😡
Thank you very much Julien....
Thank you chef
What’s the difference with whipped eggwhite with sugar (no water) . It can be just as stiff…
Grainy texture
Egg white with sugar is a french meringue
With cooked syrup is Italian
And egg white with sugar warm up on Bain Marie up to 60 C will be called Swiss meringue
Thanks !!
I miss you so much you are honest 💝
thank you so much
400g sugar
140g water
200g whites
I just tried this one with no mixer and no thermometer and messed it up, the sugar just clumped up at the bottom of the bowl and the egg whites scrambled. I was going off small thread, large thread, soft ball, hard ball but my temperature tests must have been wrong since Ive never done this before.
Indeed the sugar was to hot
Please how can I talk to you i need pity-for recipe please
Here I am
you add the butter and you make Italian buttercream.
Yes 👍
No