I leave them overnight to dry up in the oven. Also found that it is better to leave a wooden spoon between the door oven and its frame instead of foil. AND, it is better to crack the eggs in a separate bowl to prevent ANY yolks falling in with the whites. And, before doing anything at all, clean ALL the bowls and whisks to be used with white vinegar so that NO trace of grease or oil ruins the project... The most important thing to remember is to ALWAYS use a glass or stainless steel bowl to beat the egg whites...!!! Never, ever, use plastic because plastic is porous and it ALWAYS retains this characteristic by keeping odors, aromas and grease, being totally inadequate to be clean at all... And not aluminum bowl either because some people may use lemon juice or grated lemon peel for some reason or old habits and then the aluminum reacts to the acid present... Final... Use parchment paper or brown bag paper to line the baking tray... Foil is aluminum and MAY react in the same way... Just my thoughts...
You are very kind to tell us so detail of the process, if blindly follow and keep the cookies immediately after bake I think most of us will be eating MOLDY cookies after few days! Thank you very much.
Don't immediately store the meringue into jar after taking them out of the oven. The correct way is leave the over door slightly opened and let the meringue cool down and dry for another 1 hour.
Hi, just to check with you, usually i bake one tray of any cookies each time before the second or subsequent trays go in. For coffee meringue, it's okay to wait for one hour for the first tray to cook before the second tray goes in? Thanks.
No, the meringue would deflate, plus chefs generally suggest to leave the meringue after the cooking time, in the oven turned off for at least 1 or 2 hrs so they dry slowly.
I use a gas oven, but the type of oven is not important, what's crucial is the temperature that must be stable and very low, that's why I also bought an oven thermometer. The temperature must be very low, around 90-100° Celsius, and you can put 2 or 3 trays on different levels. cook for 1 1/2 to 2 hours (it depends on how you like your meringues, 2 hours will be crispier, drier). Some Italian chefs recommend to put something between your door oven and the frame, so that humidity can get out easily. You can make a small ball with aluminum foil 2 cm big, when the cooking time is over, remove the aluminum ball without opening the door and leave the meringue inside, for at least 2-3 hours, generally I leave them overnight.
Thanks a lot for sharing with me. Whatever I am putting in the bottom level of my oven is not evenly baked. The top level usually gives me better result and other two levels are not. Isn't okay to rotate them in between? Txs.
It's better not to open the oven when cooking meringues, they are kind of delicate. Don't worry if the temperature is different in the different levels, (I have the same problem,) you are cooking at such a low temperature and for quite a long time, that it doesn't really matter, in my case, the ones in the center get perfect, ( I check from the glass door) the ones in the bottom a little crispier, and the ones on top a little chewier, but still, very small differences. Otherwise just scale down the recipe.
@@nettevillaflor9783 I believe all-purpose flour is much too heavy for this ethereal preparation...!!! Corn Flour, Corn Starch, or Maizena, is of a lighter weight... Better yet, if you don't have or don't want to use any of the three, Sweet Potato Flour or Sweet Potato Starch is even a better alternative... Sweet Potato Starch, also known in Spanish as "Harina de Camote" should be in the pantry shelves all of the time...!!! It works great when preparing "custards" for it leaves no cloudiness messing certain transparencies for many clear "mazamorras (porridges)" that need to be translucent, clear and shiny with more visual gastronomic appeal... Just my thoughts...
老师，烤箱拿出来 还热的时候就要放进罐子里了？
XuanYu Cheong 就是要温热时收罐，如果放冷却就会黏黏的了
XuanYu Cheong 片
老師請問，溫熱放入罐子裡，這樣下次拿出來就不會黏黏的嗎？
Ειναι τελεια.Θελω την συνταγη. 💋💋💋💋💋👍👍👍👍👍👍👍
Ειναι τελεια.Θελω την συνταγη. 💋💋💋💋💋👍👍👍👍👍👍👍
I leave them overnight to dry up in the oven. Also found that it is better to leave a wooden spoon between the door oven and its frame instead of foil. AND, it is better to crack the eggs in a separate bowl to prevent ANY yolks falling in with the whites. And, before doing anything at all, clean ALL the bowls and whisks to be used with white vinegar so that NO trace of grease or oil ruins the project... The most important thing to remember is to ALWAYS use a glass or stainless steel bowl to beat the egg whites...!!! Never, ever, use plastic because plastic is porous and it ALWAYS retains this characteristic by keeping odors, aromas and grease, being totally inadequate to be clean at all... And not aluminum bowl either because some people may use lemon juice or grated lemon peel for some reason or old habits and then the aluminum reacts to the acid present... Final... Use parchment paper or brown bag paper to line the baking tray... Foil is aluminum and MAY react in the same way... Just my thoughts...
Is this like a type of cookie or topping to decorate?
S Digit it’s a cookie 🍪
You are very kind to tell us so detail of the process, if blindly follow and keep the cookies immediately after bake I think most of us will be eating MOLDY cookies after few days! Thank you very much.
This is too sweet. How much sugar should I reduce as a minimum? Or it is optional ? Afraid it affect the texture
@Kylie Jenner's left toe No there are not. They are just the right amount of sweetness...well maybe a little over but not super sweet
Wow, so easy and simple recipe beautiful
May i know what is your oven setting for able to bake multiple trays at one go?
Delicious. Thanks for your recipe
Don't immediately store the meringue into jar after taking them out of the oven. The correct way is leave the over door slightly opened and let the meringue cool down and dry for another 1 hour.
Does this cookie has a crunchy texture? How long can we store it in the jar? I really want to make this for upcoming raya idul fitri this year.
Hi! They look perfect! How long can I keep them in an air tight container?
I'd say about 1-2 weeks
Hi can i skip the part where you added corn flour? cause i dont have any. Please answer me it would help me a lot thank you so much!!
Can I use corn starch instead of corn flour?!?!
hi dear.. after putting them in jars shall I keep them in fridge or no...also how many days before it expires? Thanks.
dont put it at frigde put it at oven
wow very nice recipe so delicious 👌👌👌
Hi sis 180g egg white is how many eggs?
Tkns in advance
Hi, why do you put corn flour in @ 2:05?
i think to make the inside of the cookies soft
Thanks to lockdown...I was able to try this and It came out good n taste yummy...
Thanks for this recipe
Icing sugar can instead the Castor sugar or not
Why corn flour ?
Maybe to keep it crispy
Receita muito boa parabéns
What no. Of piping noz? You used
Can use cooker to bake it?
Thật đẹp mắt và hấp dẫn!
Wait why do you need corn flour again?
love your recipe ..very nice
你好，我想请问为什么我老是挤不出花型形呢？
我也是弄不到花型
Hi can I replace with sweet purple potato powder?
我的成品没有形状的，是不是蛋白打太发了？
这个份量是多少
Hi, just to check with you, usually i bake one tray of any cookies each time before the second or subsequent trays go in. For coffee meringue, it's okay to wait for one hour for the first tray to cook before the second tray goes in? Thanks.
No, the meringue would deflate, plus chefs generally suggest to leave the meringue after the cooking time, in the oven turned off for at least 1 or 2 hrs so they dry slowly.
Hi, what type of oven would you recommend me to use for this meringue? Thanks.
I use a gas oven, but the type of oven is not important, what's crucial is the temperature that must be stable and very low, that's why I also bought an oven thermometer. The temperature must be very low, around 90-100° Celsius, and you can put 2 or 3 trays on different levels. cook for 1 1/2 to 2 hours (it depends on how you like your meringues, 2 hours will be crispier, drier). Some Italian chefs recommend to put something between your door oven and the frame, so that humidity can get out easily. You can make a small ball with aluminum foil 2 cm big, when the cooking time is over, remove the aluminum ball without opening the door and leave the meringue inside, for at least 2-3 hours, generally I leave them overnight.
Thanks a lot for sharing with me. Whatever I am putting in the bottom level of my oven is not evenly baked. The top level usually gives me better result and other two levels are not. Isn't okay to rotate them in between? Txs.
It's better not to open the oven when cooking meringues, they are kind of delicate. Don't worry if the temperature is different in the different levels, (I have the same problem,) you are cooking at such a low temperature and for quite a long time, that it doesn't really matter, in my case, the ones in the center get perfect, ( I check from the glass door) the ones in the bottom a little crispier, and the ones on top a little chewier, but still, very small differences. Otherwise just scale down the recipe.
So simple , so easy, thank you for recipe
gracias por los subtitulos en Ingles de la receta
If I want to make chocolate flavor, what is the amount of chocolate powder I should put? Thanks
Same question here... I will use same amount of pure cocoa powder
完全不成型 怎么办？
why did u use corn flour?
Temperatureand timing
Hi 👋 did you use the fan for the oven?
請問為什麼我擠出來的時候 他的紋路全部沒有了？
还没打发好
Can I use coconut flour
Hi can I use all purpose flour?
The speed of the mixer supposed to be slow, medium or high?
Slow-medium when you're starting, increase to high when the egg whites get opaque and foamy
@@nottobe5597 wow thanks
Please telle why 'corn flour'? Can i replace it with cornstarch?
It's same thing
请问锕假如换成三和一咖啡可以吗
they look great!
请问一下这些材料的份量能弄出多少个maringue？
整得好靓一定很好食！
Can I use 150h regular sugar instead of caster sugar? Thanks
Yes, grind regular sugar in the mixer and sift it. Hardly any difference
你好， 我烤了3.5小时但是还是软软的。。拿出来需要等一下才会变硬在收。。但放的太久又会变粘又软去。。请问这是正常的吗?
如果玉米粉不要放会影响到吗
会 就没有入口即化的口感
what frosting tip did u use? Thanks!
She used a star nozzle
No problem
老师，请问这个是入口即化即溶在口里的口感吗？ 求知道 🙏🏻🙏🏻🙏🏻
是的
@@KathrineKwa
感激老师迅速的回复
請問我可以材料減半做嗎？然後減糖
有没有巧克力版的？
How to make it without eggs?
You can't make meringue without eggs. Egg whites is the main ingredients of making meringue.
@@russiareyes3044 ohhhh...so sad... no one eat eggs in my family.... anyways.. thanks for the reply.
Meringue powder or egg white powder. Or aquafaba...
Nescafe can use?
Yes
Can I know your oven model please
用上下火，还是风火
老师你好，我做了2次第一次用120克的糖，但太甜了个人接受不到所以第二次用100克的糖,味道全合我口味，但2次挤出来的花纹都不清晰都糊糊的但粒粒都能力挺，可以知道为什么花纹不够清晰吗？是哪里出了问题？懊恼，期待回复 谢谢❤️
我也是同个问题。
应该是打不够干性
因为糖可以帮助定型 你减量了当然花纹不清晰了
@@tinglu868686 我觉得应该是这样 迟些再试 谢谢
老师为何我的面糊流动就是无法定型
要用电动打蛋器哦 还有要分次加入糖
电动打蛋器搅到蛋白纯白色的
@@cookit2757 都有这么做哦
这个做出来了 能收多久？
老师可以换成糖粉吗？
May I ask if adding cream of tartar would stabilize the egg whites? My oven is tiny and I can't fit all of my cookies in 1 go..
I was wondering the same thing. I thought cream of tartar is necessary for egg whites recipes...
When mixture becomes runny, can I whisk the mixture again?
*Lady Voldemort* cream of tartar to stabilise the egg white only...
Siti Hasimah yes
看起來不錯
Katherine kwa Bakar nak guna api bawah sahaja atau atas dan bawah?
TQ
Yanti Chong, guna api atas dan bawah
@@KathrineKwa do u use fan mode?
Ya
请问为什么要放玉米粉呢
corn flour 是给 meringue 烘烤时给它凝固形状扎实
所以不要放可以吗
Kakak saya dari indonesia bisa bagi resep kue kering nenas/nastar 😊🙏
Ok..thank you the recipe
can i know wat oven used?
为什么我做的会粘底？而且很严重，完全拿不起
烤的時間不夠
Hi can I replace instant coffee powder with cocoa or matcha powder? Same measurement? How long will it last in air tight container?
Yel C i
Can I use all purpose flour instead of corn flour?
@@nettevillaflor9783 I believe all-purpose flour is much too heavy for this ethereal preparation...!!! Corn Flour, Corn Starch, or Maizena, is of a lighter weight... Better yet, if you don't have or don't want to use any of the three, Sweet Potato Flour or Sweet Potato Starch is even a better alternative... Sweet Potato Starch, also known in Spanish as "Harina de Camote" should be in the pantry shelves all of the time...!!! It works great when preparing "custards" for it leaves no cloudiness messing certain transparencies for many clear "mazamorras (porridges)" that need to be translucent, clear and shiny with more visual gastronomic appeal... Just my thoughts...
请问这是入口即化不甜的冰淇淋饼吗？ 还是很甜的那种糖饼？
可以耐多久啊？
請問老師 180g的蛋白大約多少粒蛋呢？
Leong Yick Ping 6个
XiiaoYee CY 好的 謝謝妳 感恩
Can I just bake this for atleast 30-40 min?
老师，请问烤箱是上下火烤吗？
是的
谢谢老师
@@KathrineKwa 请问烤的时候需要开烤箱风扇吗？
老师，请问为什么我烤了一个小时半还是软软的不翠？？
因為考烤不夠久
细砂糖分量太多了😂甜死了 建议50g左右就好
蛋白打不起来的
试试看不扣50g就好了
@@raytan9184 試過了喲 超甜的
@@happybelly9791 我50-60g左右，打得起喲
我的为什么烤出来好好的就很难拔起来
hello. can i put 100 grm sugar???tq
Lily Toni 120g
Amazing😃
請問收起來一星期後還是翠翠的嗎？
Aubrey Lopez 是的
好的 謝謝。
可用打蛋器打發蛋白吗？
陳明璟 是可以的，但是还蛮吃力的😊
Ειναι πάρα πολύ ωραία. Μπορείτε να γράψετε σε μετάφραση την συνταγή στα ελληνικά. Νο speek english. Ευχαριστώ. 👍👍👍👍🤩🤩😘😘😂😂💋💋💋💋💋💋💋🌺🌼🌺🌼🌺🌼
老师instant coffee powder你用什么brand的？
Desmond Chuah Nescafé
谢谢老师😄
为什么我用可可粉会变成全部塌下去？而且放了粉之后质地都变了。
对 我也是一样
,请问蛋清已冷藏的可以做吗？因为我每次做都失败，请求助
Hui Ee Low 退冷就可以用了
Kathrine Kwa 可是每次我失败，今晚我也再次试做也是水水的，也不知道什么原因？
Hui Ee Low 水水是打不起，蛋白不能有沾上油而且打蛋器和用具也是要干浄
Kathrine Kwa 打起了，只是加入粉内的就变水水
老師，請問做好了大概可以保存多久？如何保存？需要放入冰箱嗎？
室溫保存就好了
Thank U
Tq 👍😍😍😍
180蛋清等于多少粒蛋白
大概5粒gred c的蛋
@@chongevelyn6714 好的哦 感恩
how many eggs did u use
1 egg for 60g
⅓ yolk ..⅔ white
White 40
So yummy
我的从烤箱出来很好，可是太迟放入罐子他粘在一起了😢😢
所以?
@@barryting8671会粘在一起
是用上下火的吗？
Sze Yong Ng 是用上下火
请问老师的烤箱什么型号？
老师，这个配方可以做几个马林糖？
看你怎麼擠的，你這問題要別人怎麼回答你
能用面粉代替玉米粉？
yee1207 xiiao 口感不一样了
good!
Kathri θελω την συνταγη στα ελληνικα σε μεταφραση.No speek english.Ευχαριστω.👍👍👍👍👍💋💋💋💋💕💕💕💕😂
打蛋白需要技巧的。蛋白也非常谨慎。老师并没有仔细教。可怜我试了几十次都失败。浪费了好多时间和钱都没成功
打蛋白的的盆最重要没有一滴水，盆要干的
@@janicelsc1795 ok. 感谢。
您使用什么品牌的烤箱谢谢你