@@eldritchomen sometimes they don't have ingredient lists, in that case the nutrition label helps :) if it has any carbs (besides sugar) it'll have starch in it
It's something that may be too hard to show I think. General principle is converging «damp/dry» ingredients balance and that's why even liquids colourings need to be added proportionally Still, ingredients may differ from store to store - not even speaking about cities and countries, so what had effect once may not work elsewhere Try to add more sugar if you're adding syrups and juices and less if it's something dry, try in small batches and make notes
@@vainilla99 can't it mess with the weight, tho? P.S: I'm anywhere far from pro, even from amateur, all my macarons were so-so at best so I'm overly paranoid now xd
@@OtcheR_ not really, just add it after your meringue has reached stiff peaks. I've used freeze dried raspberries on italian meringue and it works really well. They have an intense flavor, so you just need a small amount
Something I love about your content is how neutral and descriptive the language you use is. You’re almost never prescriptive and say something is objectively right or wrong like people frequently do about different ways to cook choc chip cookies which can be frustrating because lots of people disagree. You almost never do that and just say how textures and other stuff differs but don’t usually say one is better than the other which I like, keep up the good work
@@karinflowers9244 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours? Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us. But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17) Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever. Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
Granulated sugar was the only one my grandma had at hand on our small family farm. She would bake the merengue (we call it suspiro) and we would all eat it even if it was still hot. RIP grandma I miss you
@@elenid7530some stores carry it, but not all. You can approximate it very well at home with either a blender or a food processor: just run it with granulated sugar until it’s super powdery.
@@rosy-rhoIn Canada we don't have caster sugar or super fine, we used to have berry sugar when I was little, which is the same thing, but I haven't seen that in a lifetime... You could pulse your granulated sugar in a blender or food processor to achieve the same thing. But be careful, or you'll have powdered sugar... lol
@NAIRDACNALBEL Are you in a country other than the USA? Because here, the definition of confectioners' sugar, or powdered sugar, or 10X sugar (all the same, with different names), is small-grain sugar with cornstarch.
@@jillimi Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours? Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us. But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17) Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever. Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
I suggest grinding your own sugar instead of using preground confectioner's sugar. That way you avoid the starch entirely & get a super smooth meringue. Don't forget the cream of tartar for stabilization.
OMG! Thanks so much for this! I love making meringues, but I always found that they turn out a bit gritty. Had no idea you could use powdered sugar. Gonna run and try this ASAP! 💛
This is good to know! One PSA I can provide is: in regards to powdered sugar, you can make it by getting your refined sugar and putting it in a high power blender or spice grinder (way back, I think I used a magic bullet). It may not be as fine, but it will be devoid of starch and break up and lump that may have formed in you regular sugar too.
Have you ever considered showing sugar alternatives and how they behave in cooking? It’d be interesting to see stevia or honey or something in a meringue and how to make it work!
Awesome thanks!☺️👍 I genuinely appreciate your videos Would love to see a tutorial on the unbaked types of meringues as well! Like how to do a Swiss/french/italian style meringue or even a torched meringue
Idk what is in your sugar but our powdered sugar is just Powdered sugar? Like you have to sieve it bc it will clump bc is hygroscopic but yeah, that's not an universal thing, not all powdered sugars have starch as anti clump bit
@@RoundBaguette Powdered sugar is different from baker's sugar (or caster sugar, which I think is the more common name for it in the UK). Bakers/caster sugar is like granulated sugar but the granules are a lot smaller (but not as fine as powdered sugar).
Caster sugar is a finely ground granulated sugar, some countries sell it as 'powdered sugar'. Confectioners sugar is a finely ground sugar with (usually) corn starch in it.
For Aussies caster sugar dissolves just fine. Icing mixture has strach added to stop clumping and icing sugar is just sugar. Be careful adding different sugars by cup as it will affect the weight and therefore the sweetness and structure of the meringues.
That color is awesome on the kitchen aid but they had one on display in Greenville Ohio that was actually plated copper that was then brushed and clear coated to make an absolutely stunning finish. I don't know if it was ever available for sale though
There is also ultrafine (AKA baker's) sugar. Which is much smaller granules than regular sugar, but not as fine, clumpy, or potentially starchy as powdered sugar. I found it in a French silk pie recipe and always use it in my meringues *chef's kiss*
icing sugar vs powdered sugar, icing sugar is for making icings and it has added starch to help with consistency and stopping the sugar from clumping while pure powdered sugar does not which means it can clump up
using caster sugar is a good alternative to powdered and granular. its finer than granulated sugar so it disolves much more easily but its harder to find in stores.
we make our own powdered sugar with a neat little machine. dont gotta worry about additives or running out :) it also grinds cinnamon from whole sticks
You can do 2x as much sugar as egg whites and 10% of the sugar in starch to get a nice consistency. Whip it hard until you can hold the bowl over your head and the meringue doesn’t fall out. Ezpz
I have never use powdered sugar for meringue and have never had any of the stated issues. I dump ALL sugar in with the egg whites before starting to mix. Same for making whipped cream.
When I lived with my mom we never spent money on powdered sugar, we'd just use a clean coffee grinder to powder our own sugar and hey, it works a charm.
I don't want to knock your science and trials I'd just like to add my own anecdotal perspective that if you start adding the granulated sugar as soon as you start mixing instead of waiting till it's foamy there's a better chance it will fully dissolve. I am currently in pastry school and have made meringues multiple times most of them were made with granulated sugar, some of them were with cooked sugar syrups, and very few have been made with powdered sugar. That being said I love your content and I kind of wish I found it before going to pastry school, just have a little extra knowledge, because you have shown a lot of things I ended up learning there.
Caster sugar, sometimes called baker's sugar or superfine sugar, is a great middle ground. The granules are small so it dissolves evenly, but they don't add starch so no risk of a statchy taste
omg... i didnt even consider that you can add flavors to meringue! i've seen it in colored varieties, but never with cool flavors like you showed in the end... im gonna need a video for that
you can make starch-free powdered sugar by just putting granulated sugar in a blender and blending it. you can also make powdered brown sugar with this method, though i havent really tried using it much.
Ice cream… right, it is not pastry technology but it is a staple commonly used in pastry treats. Could you cover in a presentation the “old fashion” way of making simple, but descent ice cream? Well it is because… not everyone can afford buying/having the electrical gadget. Your presentations are concise and to the point. Furthermore, the format of presenting options turbocharges one’s batteries to undertaking the task of pulling the rabbit out of the hat surely expecting different satisfactory results using a base recipe. Appreciate your effort AND that of your team.
U can also just use castor sugar that's a lot finer and will dissolve completely. The French meringue is the easiest method that can have this problem, but to prevent it u can use the Italian meringue method that is to melt the sugar first into a syrup (with a little water) and then pour it into the egg whites while mixing.
PSA: Powdered sugar in other countries might not contain added starch.
Not all powdered sugar in the US has it either, it's just rarer
Just gotta check the ingredients list, really
@@eldritchomen sometimes they don't have ingredient lists, in that case the nutrition label helps :) if it has any carbs (besides sugar) it'll have starch in it
@@monochr0m ohhhh I see
I didn't know about that, ty for the info !
Yeah in Europe they have to list it, the are strict with that stuff and i love it
@@monochr0mI have never seen a product in the us without ingredients list. Could you please share some examples?
The fact that you show all the variations helps with understanding this stuff so much
Food science 😊 i love this channel
I will say however, he didn’t mention that you can simply make your own semi-powdered sugar by pulsing granulated sugar several times
@@Storyteller2078Does everything needs to be spelled out?
Can you show us how to add flawours without ruining the structure of the meringues?
It's something that may be too hard to show I think. General principle is converging «damp/dry» ingredients balance and that's why even liquids colourings need to be added proportionally
Still, ingredients may differ from store to store - not even speaking about cities and countries, so what had effect once may not work elsewhere
Try to add more sugar if you're adding syrups and juices and less if it's something dry, try in small batches and make notes
you could fold in dry ingredients, like cocoa powder or freeze dried fruits in order to not increase the water content
@@vainilla99 can't it mess with the weight, tho?
P.S: I'm anywhere far from pro, even from amateur, all my macarons were so-so at best so I'm overly paranoid now xd
@@OtcheR_ not really, just add it after your meringue has reached stiff peaks. I've used freeze dried raspberries on italian meringue and it works really well. They have an intense flavor, so you just need a small amount
@@vainilla99 I see, thanks!
Something I love about your content is how neutral and descriptive the language you use is. You’re almost never prescriptive and say something is objectively right or wrong like people frequently do about different ways to cook choc chip cookies which can be frustrating because lots of people disagree. You almost never do that and just say how textures and other stuff differs but don’t usually say one is better than the other which I like, keep up the good work
I never new how to word it but yes! Love this
Yes I love this about Ben's videos!!
It helps with people who likes different textures and preferences.
@@karinflowers9244 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
@@william44011bro shut the fuck up this is a video about baking
I’ve never learned so much about a hobby I’ll never be into. It’s just well thought out and explained content. You do a great job.
Granulated sugar was the only one my grandma had at hand on our small family farm. She would bake the merengue (we call it suspiro) and we would all eat it even if it was still hot. RIP grandma I miss you
Dominican, right?
SUSPIROS! Yes!
@@gumisoraPortuguese... 😊
I love use caster sugar for meringue, it dissolves as well as powdered sugar but no starchy taste. I’m surprised more people don’t use it
Are you in the United States?
I don't think caster sugar is widely available in the United States
I was going to recommend caster (aka superfine) sugar as well. That’s what I’ve always done, and definitely prefer it
@@elenid7530some stores carry it, but not all. You can approximate it very well at home with either a blender or a food processor: just run it with granulated sugar until it’s super powdery.
@@rosy-rhoIn Canada we don't have caster sugar or super fine, we used to have berry sugar when I was little, which is the same thing, but I haven't seen that in a lifetime...
You could pulse your granulated sugar in a blender or food processor to achieve the same thing.
But be careful, or you'll have powdered sugar... lol
just make sure you get the confectioners sugar that doesn't have added cornstarch.
they put labels on these things.
@NAIRDACNALBEL Are you in a country other than the USA? Because here, the definition of confectioners' sugar, or powdered sugar, or 10X sugar (all the same, with different names), is small-grain sugar with cornstarch.
Ohhhh now I understand why some powdered sugar clumps and others never clump, thanks
@@lisahinton9682 "raw" honey, powdered sugar with added starch. Folks, what's wrong with your food industry?
you can also pulse granulated sugar with a blender to powder it yourself with no additives.
I fucking love this channel lol
This channel is legitimately helpful
My whole life I've hated the taste of meringues, but these ones look genuinely tasty
Homemade ones are (for me) extremely delicious. And yes, these ones look really tasty. 😋
Same. It always kinda tasted like raw eggs or wet dog to me.
@@leatheryfoot6354the thing is, i LIKE meringues, but now that you’ve said it i can totally see your point gjdjfndb
@@leatheryfoot6354Like sweet eggs with weird texture.
@@jillimi Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
I freaking love this guy
Huge congratulations on 1 million followers fan.
Your videoes always put a smile on my face and make me hungry
Using only the powered sugar option as well as using the both types of sugar option had the best results but all the meringues looked delicious 😋 ❤
THE KING IS BAAAACK!!
My cooking skills across the board have gotten better by watching these.
I suggest grinding your own sugar instead of using preground confectioner's sugar.
That way you avoid the starch entirely & get a super smooth meringue.
Don't forget the cream of tartar for stabilization.
This is why I prefer to make Italian meringue. No starch needed and the sugar dissolves completely
Ngl, this is very interesting ❤ I'm going to get around to trying all of these methods out, thank you sm! 🥰
I literally have never baked in my life but the videos and info you put out I'd genuinely amazing.
You have upped my game 110 %, awesome tips everytime !
OMG! Thanks so much for this! I love making meringues, but I always found that they turn out a bit gritty. Had no idea you could use powdered sugar. Gonna run and try this ASAP! 💛
I love French Meringue so much!
Youre like the oracle of baking 😊
Hey, you’re a blessing to all bakers around the world!🎉 💜
I love these comparations! It helped me to improve my cooking skills so much
This is good to know!
One PSA I can provide is: in regards to powdered sugar, you can make it by getting your refined sugar and putting it in a high power blender or spice grinder (way back, I think I used a magic bullet). It may not be as fine, but it will be devoid of starch and break up and lump that may have formed in you regular sugar too.
Wow.. this explains exactly what i struggled with. I was using only granulated sugar. Thank you
Ohhhhhh, that makes sense I’m going to try that the next time I make meringue thank you for the tip😁👍
Can't wait to try it!!
Have you ever considered showing sugar alternatives and how they behave in cooking? It’d be interesting to see stevia or honey or something in a meringue and how to make it work!
Thats a good idea...
It's there a name for one made with honey?
I think that's a thing...
🤔
Meringue is so underrated imo it's one of my fav foods😭
I love your channel. I’m glad to see you’ve surpassed 1M subscribers, too
My mom does it by melting the sugar into a syrup 🥲
that's italian meringue, this is french meringue. both good methods :)
@@kynomancy ahhhh okaay
Awesome thanks!☺️👍 I genuinely appreciate your videos
Would love to see a tutorial on the unbaked types of meringues as well!
Like how to do a Swiss/french/italian style meringue or even a torched meringue
Idk what is in your sugar but our powdered sugar is just Powdered sugar?
Like you have to sieve it bc it will clump bc is hygroscopic but yeah, that's not an universal thing, not all powdered sugars have starch as anti clump bit
This used to be a popular street food in Tapachula. I was addicted to those things.
You don't see turrones all that often anymore.
These videos are so helpful
As I heard from a wise voice from the stars “it’s like eating drywall that loves you.”
I like using caster sugar, or superfine sugar. You can make it yourself with a food processor.
But what if we use caramel? I mean sacarose have the property of being the only sugar that caramelises and in that procces forma polimers
ugh i love your channel what a lifesend like whenever i wanna bake something i always check here for any tips
In puerto rico we call those merengues (the u is silent) kinda cool to see how theyre made
How would baker’s sugar do? It’s finer than granulated, but coarser than powdered, with no starch.
So caster sugar.
@@starlingukpowdered sugar
With no starch easy as that
@@starlingukYeah, it has a few different names
@@RoundBaguette Powdered sugar is different from baker's sugar (or caster sugar, which I think is the more common name for it in the UK). Bakers/caster sugar is like granulated sugar but the granules are a lot smaller (but not as fine as powdered sugar).
Can you do divinity, please?
Oh yes please !!!
Or you can use the food processor to blend the sugar and get it close to the powdered sugar texture,without adding the starch
‘Weeping Meringues’ has to be a band name.
I needed this!
A wizard!!
Never had one, now I desperately need it.
I'm going to take a shot every time he says meringue ;)
I just checked my bag of icing sugar. No starch.
Contains starch? That's the first time I hear about something this 😮😮 Tho that may be also because we often grinded the sugar ourselves... 🤔🤔
powdered sugar is often confused with confectioners sugar, which contains starch
@@thelordoflore6572 Ah, that makes sense actually
If i made a meringue that looked like the first, I would weep too
This is great help❤❤🎉
Couldn't pay attention to what you were saying because the meringues looked sooooo good
I like adding anchovies to my merangue patties.
Hey I just learned this from Claire Saffitz! Nice to see this a second source ❤
Caster sugar is a finely ground granulated sugar, some countries sell it as 'powdered sugar'. Confectioners sugar is a finely ground sugar with (usually) corn starch in it.
Is that why my meringue weeps whenever I make it?!? Absolute life saver.
For Aussies caster sugar dissolves just fine. Icing mixture has strach added to stop clumping and icing sugar is just sugar. Be careful adding different sugars by cup as it will affect the weight and therefore the sweetness and structure of the meringues.
What if you put your normal sugar into a food processor to basically make your own powdered sugar without the starch?
We're gonna ring this to my roof. And to my seesaw. And to my clouds.
That color is awesome on the kitchen aid but they had one on display in Greenville Ohio that was actually plated copper that was then brushed and clear coated to make an absolutely stunning finish. I don't know if it was ever available for sale though
I love Benjamin da BAKER
There is also ultrafine (AKA baker's) sugar. Which is much smaller granules than regular sugar, but not as fine, clumpy, or potentially starchy as powdered sugar. I found it in a French silk pie recipe and always use it in my meringues *chef's kiss*
icing sugar vs powdered sugar, icing sugar is for making icings and it has added starch to help with consistency and stopping the sugar from clumping while pure powdered sugar does not which means it can clump up
Awesome
using caster sugar is a good alternative to powdered and granular. its finer than granulated sugar so it disolves much more easily but its harder to find in stores.
i wish you did more long form content :(
I've learned from your channel that if there are two variations of a baking ingredient, it's best to go with both lol
You need a cookbook dude
Man I’m too early for the kind comments I guess everyone’s cynical so far
TH-cam’s apparently bugged rn showing only recent comments. This video is from like 11 days ago 😭
this guy is the baker i wish to become
You can grind your own powdered sugar, you just need to take granulated sugar and grind it in a mortar and pestle.
Thanks dad!
why do I find all of these delicious
You can also mill granulated sugar in a coffee grinder. A little more work but guaranteed no starch. Best merengues ever from that.
we make our own powdered sugar with a neat little machine. dont gotta worry about additives or running out :)
it also grinds cinnamon from whole sticks
You can do 2x as much sugar as egg whites and 10% of the sugar in starch to get a nice consistency. Whip it hard until you can hold the bowl over your head and the meringue doesn’t fall out. Ezpz
I have never use powdered sugar for meringue and have never had any of the stated issues. I dump ALL sugar in with the egg whites before starting to mix. Same for making whipped cream.
When I lived with my mom we never spent money on powdered sugar, we'd just use a clean coffee grinder to powder our own sugar and hey, it works a charm.
In Australia we have icing sugar (which is pure powdered sugar) and icing mixture (which contains some kind of starch along with the powdered sugar).
Thank you!
I'd still eat all 3 versions.
I just blend my sugar to super fine in my slice grinder or blender, and it works well.
Yummyyy
I don't want to knock your science and trials I'd just like to add my own anecdotal perspective that if you start adding the granulated sugar as soon as you start mixing instead of waiting till it's foamy there's a better chance it will fully dissolve. I am currently in pastry school and have made meringues multiple times most of them were made with granulated sugar, some of them were with cooked sugar syrups, and very few have been made with powdered sugar. That being said I love your content and I kind of wish I found it before going to pastry school, just have a little extra knowledge, because you have shown a lot of things I ended up learning there.
Caster sugar, sometimes called baker's sugar or superfine sugar, is a great middle ground. The granules are small so it dissolves evenly, but they don't add starch so no risk of a statchy taste
the internet has made me interested in cooking that i’ll never do to foods that i don’t like
changing my pancake recipe asap! the granulated sugar might be the problem
This is why you should use caster sugar 😊
As Adam Ragusea stated in his macaroon video, "They dont have to look perfect. They just have to taste good."
Weeping Meringue sounds like a pokemon
omg... i didnt even consider that you can add flavors to meringue! i've seen it in colored varieties, but never with cool flavors like you showed in the end... im gonna need a video for that
This Chanel is the rare place of internet without sévir brainriot
you can make starch-free powdered sugar by just putting granulated sugar in a blender and blending it. you can also make powdered brown sugar with this method, though i havent really tried using it much.
Ice cream… right, it is not pastry technology but it is a staple commonly used in pastry treats. Could you cover in a presentation the “old fashion” way of making simple, but descent ice cream?
Well it is because… not everyone can afford buying/having the electrical gadget.
Your presentations are concise and to the point. Furthermore, the format of presenting options turbocharges one’s batteries to undertaking the task of pulling the rabbit out of the hat surely expecting different satisfactory results using a base recipe. Appreciate your effort AND that of your team.
Cool
U can also just use castor sugar that's a lot finer and will dissolve completely. The French meringue is the easiest method that can have this problem, but to prevent it u can use the Italian meringue method that is to melt the sugar first into a syrup (with a little water) and then pour it into the egg whites while mixing.