Hi John! I just placed my order for the cookbook. Eagerly looking forward to make these amazing desserts. Your recipes are a huge hit! Thank you so much!😀
Hey there, I watch a lot of your video, I have tried this before and my candy was sticky on the outside, I don’t know why, I did exactly what you did, please let me know why, cause I would love to make this for my friend baby shower in April.
Ingredients: •4 Eggs •Salt •Cream Of Tartar / Vinegar / Lemon juice • Super Fine Sugar •Vanilla Extract •Piping Bag •Parchment Paper •Food Coloring (Optional) Steps: 1. Separate 4 eggs 2. Add a pinch of salt and 1/4 tsp of cream of tartar / vinegar / lemon juice 3. Whisk until it’s fluffy 4. Gradually add 1 cup of super fine sugar while whisking 5. Add 1 tsp of Vanilla Extract (You can color it with food coloring if you would like) 6. Pour it into the piping bag 7. Pipe it onto a parchment lined baking sheet 8. Bake them at 200°F (94°C) for 1hr
Hi Everyone! I shoot my videos several weeks in advance so rest assured, there are no friends coming over anymore. 😀Hope you enjoy the video, these cookies are so light and delicate I really loved them.
Put a small portion in a box with plenty of parchment paper and send them to your friends. Have a party together, but separated. That's how I can be a part of my niece's birthday this year
Made these for the first time today and while they yellowed in the oven a bit, they are SOOOO GOOD! This recipe was so easy to follow for a first timer and they piped perfectly! These could easily get addicting lol! Thanks so much, I love all of your recipes and videos, you’re so fun to watch and make things so simple. Made your banana bread also and again, ah-mazing. You’ve got a fan for life! Also used the same open star tip to pipe and they’re adorably fancy lol.
Just in case anyone is looking for the ingredients to see if they have them all :) 4 eggs (separate egg whites and yolks) pinch of salt 1/4 tsp cream of tartar OR 1/4 tsp of vinegar OR lemon juice 200g (1 cup) of superfine sugar OR fine granulated sugar 1 tsp (5 ml) vanilla (OPTIONAL) food colouring (As much as you want to depend on how vibrant you want the colour to be) If you do use food colouring, gel colouring is recommended! YOUR WELCOMEEE Hope this helped
I have to say this: I just love how you give alternatives for unusual ingredients, I don't always have those at home and it stops me from trying recipes. Thank you very much.
I LOVE YOU!!! Meringue cookies were introduced to me when I was a child. A little old lady used to make green 'mint' blobs with chocolate chips...and they were like eating little clouds from heaven!
@@paragonenterprises546 ~ the trick for a crunchy meringue is cooking them at a very low temperature, then turn the oven off, and allow them to cool in the oven, - overnight is perfect for this, but during the day is fine (just don't forget they are in the oven! I've done that before, and burned them by pre-heating the oven for dinner!) Once they are COMPLETELY cooled, {
I am a 50 something lady from Australia, I have been baking/ cooking since I was 10yo and over here our national dessert is Pavlova my mother would make one at least once a week for the family. I have never had a lot of success with it I think mainly because we use vinegar instead of Cream of Tartar. I made your Meringue recipe today my meringue came out so stiff it broke the handle on my spatular as I was putting it in the piping bag. Thank you so much for everything you do for us, I also made your Pastry Cream recipe this morning for the first time and it is perfect. I love your passion for cooking and for teaching, keep up the good work xx
I LOVE YOUUU THIS RECIPE WAS SOOO GOODDD. p.s if you want a smaller batch use 125 grams of sugar, 1 tsp of cream of tartar or citric acid, and two egg whites
I make these for my family all the time, I first started in 2019 making these for my family, I’ve definitely gotten better and perfected my recipe. I’m only 14! This is so easy to make, so fun, and so delicious!
I use this recipe to make meringues for my parents because they love them. My mom had a rough day yesterday so I just finished making a batch for her. Thanks man! Badass recipe!
Thanks for the great recipe! I kept them in the turned off oven, 4 hours, they were crisp, they still are, put them in an airtight container, still dry and crisp, 2 days on, humid days here in Ohio summer.. my friends loved them!
Just made your mini cheesecakes yesterday, my daughter thought they were insane.......I am doing more and more of your recipes every week. I do your sponge every weekend with homemade lemon curd to fill, today I’ve done your whipped cream, and your brownie cheesecake hit all the right spots last week. Much love and respect ✊ from Wales 🏴 UK 🇬🇧
I find it very attractive when a man can cook, and I can't help finding you adorable it looks like you're enjoying everything you're doing, I think it's your passion. So beautiful❤️
Great video John. I have made a LOT of macarons (without cream of tartar) and they are fine but I may just try my next batch with that addition. Store them in the freezer already filled with buttercream and they are ready to eat almost straight away, no thawing needed -they don't even go sticky or soggy! Love 'em!
Made it. Came out amazing!!!!! Everyone loved it. I've also made a couple of cookie recipes as well as the brownies and cream puffs. It all came out prefect. I love how you explain through the process. It's just so tempting!!! Thank you Johnnnnn. Lots of love to you ❤️
I'm 16 and watching Preppy Kitchen made me love ❤️ cooking👩🏻🍳 My sister is really good at baking. She is 25 and while I was watching this video she said I am going to waste ingredients trying to make these yummy meringues. I made some today I failed. They were frothy but then became liquidy and so I failed. And of course my sister had to say "I told you so". But I ignored what she said and tried again. *IT WORKED!!* I made yummy delicious cookies that you showed me. You should have seen my sister's face when she realized she was wrong 🤣 Me, a 16 year old, was able to do it but 25 year old wasn't cause she doubted her self and put that doubt on me. So what I am saying is no matter if you fail once if you keep trying you make anything happen that you desire. Thankyou Preppy Kitchen and best of luck to you guys. 👋
im 24 and i love baking and cooking, but when i first started, i messed up a lot! when you start to learn something new, mistakes will happen, and they'll happen a lot! im glad your sister's negativity didnt stop you from trying again!!
Hi I'm Brazilian and do you guys know those little Meringue Cookies are called "Suspiro" in Portuguese? I don't know why, but in Portuguese they're called Suspiro. Love you dude! Kisses from Brazil. 🇧🇷🇧🇷🇧🇷
I made some of these today with leftover meringue I had from making your lemon meringue pie. I used a little food coloring and a unicorn sprinkle mix. I’m excited to see how they come out.
I love meringue cookies. When I was a teenager, one restaurant in our area made meringue glace. These were big meringue cookies with lemon sauce drizzled over them. Maybe the sauce was lemon curd.
I was literally thinking of making meringue cookies.... u read my mind 😇😇😇 PS. This quarantine I'm trying to improve my baking and workout. Am I being too contradictory?🙄 Hope not🙃🙃
I've been following you for a couple of years now. I know this was one of the more simple recipes, but I just wanted to say you started off great, yet you've continue to improve so consistently. I can't wait to see what's next from you.
I have just tried it except I used 1 teaspoon of pure lemon juice because I didn't have cream of tartar and it looked and tasted great! I used 4 egg whites and around 130g of sugar. I love my meringues with medium sweetness so my measurement works out! Thanks for this video!
Why did I have to find this wonderful channel after starting my diet.... Dear lord how much good food you make and you make it look so fun to do so as well! Thank you!
Thank you for sharing this recipe and also explaining what cream of tartar comes from. This is something I would have never thought about making but they look delicious.
Hi John, thanks for sharing this recipe! After making this, I realized that this is the method of making the top of a kind of biscuit I ate when I was younger called 肚脐饼 and so rare to find nowadays. Now I just need to figure out the bottom and I can make them at home.
im so grateful, john ;) my husband make those for me tonight. they turn out great. crunchy soft and chewy ;) and most important gave my husband confidence to bake. thank u
I've been watching your videos for a while and I love the consistent quality of each video. My favourite recipe so far has to be the chocolate crinkle cookies, it makes such a large batch and it's also delicious. I hope you get more subscribers and blow up, every single video of yours makes me happy and destressed from University. Wish you and your family the best in the future.
You're a great teacher. I love the way you take ur time to explain all the detail, like why is right or wrong to do this or that, n what the results will be. Thank you so much am gonna try this now. I love all ur videos. Thanks a million.
This recipe is so easy and delicious!! Thank you for posting it!! My family loved them so much this afternoon they asked me to make another batch!! Thanks again!
This is a great recipe! First time I made it results were perfect! White, shiny, crunchy, crispy with a slight marshmallow like bottom! Last night however, it turned to a light toasted color and it was completely jellylike! Held its shape but it was not white or crispy, at all! So I left it in a warm oven for 2 hours, and it crisped up! It was actually delicious and super crispy! The color however was not white!
to anyone who doesn't have mixer, i actually made this by hand, without any machine and it turned out great, it isn't tht hard when u know the technique, i always make it
I made these for Christmas and I added the sugar slowly and the meringue was fantastic. I added chips and vanilla. I use all of your recipes. Thanks so much.
Thank you John! I tried your glorious glossy recipe to the T and my cookies came out PERFECT! My husband loves meringue cookies but store-bought are so expensive! I've seen other vlogger's recipes and they are sloppy so I chose yours. So glad I did!!
@@LurkerSmurf oooh, I always thought they did. I've come close to freezing some but landed out making a Pavlova instead. Actually that's one of the reasons why I wanted to freeze them. The other reason? Far more easier to freeze than the yolks. Thanks for the heads up... 👍
@@Passionforfoodrecipes Don't worry. They will be good for meringue cookies. You might need to whisk them a little longer, they actually don't foam quite as well as fresh egg whites so you might have somewhat less volume but you can still work with them.
That’s totally normal. That probably only happened because there was a lot moisture/humidity in the air. Many people say to make meringues when there is none to little humidity that day. You could also try to bake them a little longer to dry them out more so they stay crisp longer, make sure you keep an eye on them tho! :) store then in an air tight container in the fridge
I made merangues tonight with macha. I had never done it before and I did it old fashioned with a wisk. Seriously... It is all about the wrist and not much more. I used egg, fresh strained OJ & a bit of powdered sugar and macha. I had hard peaks within about 20 min... I was shocked by how easy and quick it was. You got this.
I made them once, years ago. I actually tried adding Strawberry Nestle Quick, for flavor (that actually came out tasty). They were light and dry but turned to*fluff* in your mouth. I remember not expecting much when I bit into one and then the next thought I had was "Is this what it's like to bite into a cloud?"🍪😉
This is a great recipe, they taste so good!! They were pretty easy to make, but getting the meringue inside the piping bag was very difficult. This was probably just me being super bad at doing that, so this video was super great and I love it!
Did it kinda smell weird, like I haven't put in the piping bag yet but I feel like it kinda smells weird, is that niormal???? I mean was yours like that too when you made it ???
How do you store them, airtight container in the freezer? I just made them and they turned out beautifully.Thanks for sharing your recipe, I’m a newbie on your page, Love it
@@PreppyKitchen note to self: watch the video fully and check if I have ingredients aside from egg and sugar to do this. I have failed at this so terribly lol
Loved this recipe worked out soo perfectly and it was my first time making merengues!! (had alot of egg whites left over from making lemon tarts 😅) Super easy and delicious with that crackly exterior and marshmallow interior. I made double the amount and I was really happy that the printable recipe had the option to choose quantity so I didn't have to calculate the ingredients I'd need. Also, maybe because where I live the weather is very currently very dry and cool but they took very little time to bake (max 15 minutes) any longer and they'd burn
REALLY??? At only 200 degrees they would've BURNED after just 15 MINUTES!? That is TOTALLY BIZARRE. Now did I interpret you wrong when I read that the inside of your Meringues were a soft marshmallow texture and the outside were nearly burned? If that is indeed what you meant then something went terribly wrong with your recipe bc these are consistent all the way through the cookie, and give a crazy crunch sound when bitten into. Crisp all the way thru.... If they weren't, and they were indeed soft marshmallow inside, may I ask where you live? And if you have a separate little thermostat that reads your oven temperature? Just interested... I'm totally mesmerized by your comment lolol!😂 All my Light- Lulu
I love how you explain things as you go, because I didn’t know any of the things that you explained. Thank you. Lorri Reed Watching from Bakersfield, California. ❤️🙏🏻
Ok so..i made these today for the first time AND TRUST ME THEY WERE SO ✨PERFECT✨. I added lemon juice instead of cream of tartar though . THANK YOU SO MUCH FOR THE VIDEO SIR . My family loved it 💕
Am I like the only one who was looking at the rose gold pots and pans hung up in the background behind him 4 the whole video his set up is literally GOALS😂♥️ like if u agree
Turn the oven OFF after 1 hour! Then leave them longer or overnight. If this was mentioned in the video, please advise. Also, it was difficult to find in the link you provided. If this was my very 1st time making meringues I would have left them in the oven overnight because that seems so easy! 😳 No telling how crispy or burned(?) they’d be.
Watched this video so many times. Love seeing u cook. Made this cookie turn out well. But my country is so humid i guess it melts so quickly. So baked it again n store it in airtight container in the fridge.
Lovely. I never made the cookies but I use to make meringue mushrooms to decorate a cake I made. Sprinkled the tops with cocoa. People went nuts over them.
Anything I have not baked before I look to see if it is on your channel first. I want these for the top of my daughter's birthday cake so I will use clear vanilla to make sure it stays bright white.
I made these and it made A LOT of cookies. I can't bake them all together so I stored the second batch in a cool place while I cook the first batch. I'm hoping they come out as nice as yours did. Thanks for another great recipe and some funny comments. 🤗👍👍
haha ikr! I just got an electric stand mixer today because I tried to make this last week and my arms HURT😭 i learned it the hard way- DONT do it by hand😭 did it atleast turn out well?
if you put vanilla beans with vodka in a decanter bottle ...I do about 10 beans (grade B is best for extract) for 32 oz bottle then set off in a dark place to develope several months but the vanilla is not as dark...you can use rum or bourbon but that is darker traditional which is great for different things! I love love love your channel! Your tutorials are straight forward and easy to follow!
Meringues are one of my favorites and I used to buy them pre-pandemic at that store where the two-word name starts with a T and a J (not sure if we're allowed to mention businesses). I miss them and these look so simple I will try! Thanks for the video!
Personally, it last about 3-5 days I'd say. I keep them in a air tight glass jar. If you notice that they are a getting chewy or it doesn't break, only stretches then I would toss them.
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Hi John! I just placed my order for the cookbook. Eagerly looking forward to make these amazing desserts. Your recipes are a huge hit! Thank you so much!😀
Hey there, I watch a lot of your video, I have tried this before and my candy was sticky on the outside, I don’t know why, I did exactly what you did, please let me know why, cause I would love to make this for my friend baby shower in April.
X
Sa
May i know if its dewy?
Ingredients:
•4 Eggs
•Salt
•Cream Of Tartar / Vinegar / Lemon juice
• Super Fine Sugar
•Vanilla Extract
•Piping Bag
•Parchment Paper
•Food Coloring (Optional)
Steps:
1. Separate 4 eggs
2. Add a pinch of salt and 1/4 tsp of cream of tartar / vinegar / lemon juice
3. Whisk until it’s fluffy
4. Gradually add 1 cup of super fine sugar while whisking
5. Add 1 tsp of Vanilla Extract
(You can color it with food coloring if you would like)
6. Pour it into the piping bag
7. Pipe it onto a parchment lined baking sheet
8. Bake them at 200°F (94°C) for 1hr
Malkhatib ahhh thank you so much!!!
np
Malkhatib for the sugar can I use powdered sugar?
It is 1 cup of sugar not half a cup
How long did it take to make this comment?
Hi Everyone! I shoot my videos several weeks in advance so rest assured, there are no friends coming over anymore. 😀Hope you enjoy the video, these cookies are so light and delicate I really loved them.
Put a small portion in a box with plenty of parchment paper and send them to your friends. Have a party together, but separated. That's how I can be a part of my niece's birthday this year
Preppy Kitchen your videos take me to my happy place. Thank you.
Preppy Kitchen everybody shoots in advance
Uff, good to know.😊 I was a little worried.
Thank you for being the happy, positive and lively ray of light while we are in lockdown here. Stay safe! Namaste from India!
Made these for the first time today and while they yellowed in the oven a bit, they are SOOOO GOOD! This recipe was so easy to follow for a first timer and they piped perfectly! These could easily get addicting lol! Thanks so much, I love all of your recipes and videos, you’re so fun to watch and make things so simple. Made your banana bread also and again, ah-mazing. You’ve got a fan for life! Also used the same open star tip to pipe and they’re adorably fancy lol.
My oven starts at 120 °C, can it work at such a temperature??
Just in case anyone is looking for the ingredients to see if they have them all :)
4 eggs (separate egg whites and yolks)
pinch of salt
1/4 tsp cream of tartar OR 1/4 tsp of vinegar OR lemon juice
200g (1 cup) of superfine sugar OR fine granulated sugar
1 tsp (5 ml) vanilla
(OPTIONAL) food colouring (As much as you want to depend on how vibrant you want the colour to be)
If you do use food colouring, gel colouring is recommended!
YOUR WELCOMEEE Hope this helped
Thanks for your effort i reeeeaaaaallly appreciate it
@@marlitoobillo3782 :)
Thank you very much your crunchy recipe ❤
Thank you for sharing the amount of ingredients.
@@carmensmith9220 that's fine! no problem :) I tried out the recipe myself and they turned out lovely!
I have to say this: I just love how you give alternatives for unusual ingredients, I don't always have those at home and it stops me from trying recipes. Thank you very much.
I scraped together 3 different kinds of sugar and didn’t have any cream of tartar and it still worked and tasted amazing 👍 this is really doable
I LOVE YOU!!! Meringue cookies were introduced to me when I was a child. A little old lady used to make green 'mint' blobs with chocolate chips...and they were like eating little clouds from heaven!
THank you!!! Hope you're having a nice week at home!
I can relate I was introduced these by my father he always used to buy the coconut ones and I love them 😍
wait but i made them and they werent hard or crunchy:( still tasted Pretty good tho
isabella a true mine too wasn’t hard or crunchy
@@paragonenterprises546 ~ the trick for a crunchy meringue is cooking them at a very low temperature, then turn the oven off, and allow them to cool in the oven, - overnight is perfect for this, but during the day is fine (just don't forget they are in the oven! I've done that before, and burned them by pre-heating the oven for dinner!) Once they are COMPLETELY cooled, {
I am a 50 something lady from Australia, I have been baking/ cooking since I was 10yo and over here our national dessert is Pavlova my mother would make one at least once a week for the family. I have never had a lot of success with it I think mainly because we use vinegar instead of Cream of Tartar. I made your Meringue recipe today my meringue came out so stiff it broke the handle on my spatular as I was putting it in the piping bag. Thank you so much for everything you do for us, I also made your Pastry Cream recipe this morning for the first time and it is perfect. I love your passion for cooking and for teaching, keep up the good work xx
Made these yesterday they are better than I ever remember. Crunchy Clouds is their new name for us. Thank You
My oven starts at 120 °C, can it work at such a temperature??
@@tt7762yep 120 for 50 minutes 😁
I LOVE YOUUU THIS RECIPE WAS SOOO GOODDD. p.s if you want a smaller batch use 125 grams of sugar, 1 tsp of cream of tartar or citric acid, and two egg whites
I make these for my family all the time, I first started in 2019 making these for my family, I’ve definitely gotten better and perfected my recipe. I’m only 14! This is so easy to make, so fun, and so delicious!
Same😄
Lol same i made it for my family amd I’m only 12 i am so happy 😁
@Vinudi Mudalige haha its fine we all make mistakes don’t worry, and i bet your and amazing cool 😎
Am 11!
did you use both upper and lower heating rods of the oven?
I use this recipe to make meringues for my parents because they love them. My mom had a rough day yesterday so I just finished making a batch for her. Thanks man! Badass recipe!
“The glue to keep this family together... just kidding the glue to keep the parchment paper down” 😂😂😂
I literally loled
Why not both?
@Totally Not a FanficReader it’s not too much to ask for both is it-
Why did you put that?!?!? Its DISCOSTING🙄
@Kimberley Motta it is a joke! He said it and don’t take i to seriously🤦🏽🤣
I like how you explain the process in detail. It makes the learning more easy.
Thanks for the great recipe! I kept them in the turned off oven, 4 hours, they were crisp, they still are, put them in an airtight container, still dry and crisp, 2 days on, humid days here in Ohio summer.. my friends loved them!
Just made your mini cheesecakes yesterday, my daughter thought they were insane.......I am doing more and more of your recipes every week. I do your sponge every weekend with homemade lemon curd to fill, today I’ve done your whipped cream, and your brownie cheesecake hit all the right spots last week. Much love and respect ✊ from Wales 🏴 UK 🇬🇧
I find it very attractive when a man can cook, and I can't help finding you adorable it looks like you're enjoying everything you're doing, I think it's your passion. So beautiful❤️
Johy u sound thirsty😏
He's acts gayish😂
Hello pfp twin 😂
Pro X he is gay my guy
Rosie he’s got a husband, but that’s very nice of you!
Great video John. I have made a LOT of macarons (without cream of tartar) and they are fine but I may just try my next batch with that addition. Store them in the freezer already filled with buttercream and they are ready to eat almost straight away, no thawing needed -they don't even go sticky or soggy! Love 'em!
"Pretend you have all the time in the world"
Well i mean most of us are in quarantine right now so... i guess we
*do* have all the time in the world.
I made them today 🌜they’re drying out in the oven rn 😊
LOL
No I still have exams. I ain't got no time even in quarantine lol
Except for you guys with online school.
Online school 😑
Made it. Came out amazing!!!!! Everyone loved it. I've also made a couple of cookie recipes as well as the brownies and cream puffs. It all came out prefect. I love how you explain through the process. It's just so tempting!!! Thank you Johnnnnn. Lots of love to you ❤️
Omg these are easy to make and tast amazing!I'm 12 years old and I made these my myself and my family and I loved them
Good for you!
same it's so easy even though i mess up on stuff a lot basically fool proof😂
I'm 16 and watching Preppy Kitchen made me love ❤️ cooking👩🏻🍳 My sister is really good at baking. She is 25 and while I was watching this video she said I am going to waste ingredients trying to make these yummy meringues. I made some today I failed. They were frothy but then became liquidy and so I failed. And of course my sister had to say "I told you so". But I ignored what she said and tried again. *IT WORKED!!* I made yummy delicious cookies that you showed me. You should have seen my sister's face when she realized she was wrong 🤣 Me, a 16 year old, was able to do it but 25 year old wasn't cause she doubted her self and put that doubt on me. So what I am saying is no matter if you fail once if you keep trying you make anything happen that you desire. Thankyou Preppy Kitchen and best of luck to you guys. 👋
im 24 and i love baking and cooking, but when i first started, i messed up a lot! when you start to learn something new, mistakes will happen, and they'll happen a lot! im glad your sister's negativity didnt stop you from trying again!!
Heck yeah young one!!! KEEP PUSHING God bless you you've got this!!
Hi I'm Brazilian and do you guys know those little Meringue Cookies are called "Suspiro" in Portuguese?
I don't know why, but in Portuguese they're called Suspiro.
Love you dude! Kisses from Brazil. 🇧🇷🇧🇷🇧🇷
I made some of these today with leftover meringue I had from making your lemon meringue pie. I used a little food coloring and a unicorn sprinkle mix. I’m excited to see how they come out.
*mixer starts moving*
Subtitle: "soft upbeat nusic*
“upbeat” buh-dun-tss
BRUH LOL
*Mixer humming*
There was literally soft upbeat music playing with the mixer
I love meringue cookies. When I was a teenager, one restaurant in our area made meringue glace. These were big meringue cookies with lemon sauce drizzled over them. Maybe the sauce was lemon curd.
Thanks
I was literally thinking of making meringue cookies.... u read my mind 😇😇😇
PS. This quarantine I'm trying to improve my baking and workout. Am I being too contradictory?🙄
Hope not🙃🙃
I'm literally doing the same lmao. Guess we both are a little bit contradictory.
Perfectly balanced, as all things should be
Same here
How do you have eggs?
@@Green4CloveR in india ... grocery stores are open
I've been following you for a couple of years now. I know this was one of the more simple recipes, but I just wanted to say you started off great, yet you've continue to improve so consistently. I can't wait to see what's next from you.
I have just tried it except I used 1 teaspoon of pure lemon juice because I didn't have cream of tartar and it looked and tasted great! I used 4 egg whites and around 130g of sugar. I love my meringues with medium sweetness so my measurement works out! Thanks for this video!
He’s always so positive and always smiling❤️❤️❤️
Why did I have to find this wonderful channel after starting my diet.... Dear lord how much good food you make and you make it look so fun to do so as well! Thank you!
Thank you for sharing this recipe and also explaining what cream of tartar comes from. This is something I would have never thought about making but they look delicious.
I have made this the other day and you NEED TO TRY THESE THERE SO GOOD. There are so easy to make.
I’M EATING SOME RIGHT NOW THEY ARE BOOM
Ikr
Hi John, thanks for sharing this recipe! After making this, I realized that this is the method of making the top of a kind of biscuit I ate when I was younger called 肚脐饼 and so rare to find nowadays. Now I just need to figure out the bottom and I can make them at home.
I've been on a candy and pastry making tutorial binge for similar reasona
im so grateful, john ;) my husband make those for me tonight. they turn out great. crunchy soft and chewy ;) and most important gave my husband confidence to bake. thank u
I've been watching your videos for a while and I love the consistent quality of each video. My favourite recipe so far has to be the chocolate crinkle cookies, it makes such a large batch and it's also delicious.
I hope you get more subscribers and blow up, every single video of yours makes me happy and destressed from University.
Wish you and your family the best in the future.
When I don't have time to make cookies I put all the Chocolate Crinkle batter into a 9x9 pan and make Crinkle Brownies
@@ladynokidsgustofwind5304 nice
My mom used to make these when I was a kid. Thanks for the memory💗
You're a great teacher. I love the way you take ur time to explain all the detail, like why is right or wrong to do this or that, n what the results will be. Thank you so much am gonna try this now. I love all ur videos. Thanks a million.
Posted the day before my birthday! This recipe is a gift.
This recipe is so easy and delicious!! Thank you for posting it!! My family loved them so much this afternoon they asked me to make another batch!! Thanks again!
This is a great recipe! First time I made it results were perfect! White, shiny, crunchy, crispy with a slight marshmallow like bottom! Last night however, it turned to a light toasted color and it was completely jellylike! Held its shape but it was not white or crispy, at all! So I left it in a warm oven for 2 hours, and it crisped up! It was actually delicious and super crispy! The color however was not white!
John: *staring at the stiff meringue on the whisk*
Me: I would have like licked the whole entire whisk by now...
lol, same
But it’s rawwww?!?!?!? Lol tho if it was icing though then I would’ve licked the entire bowl clean. 😂😂😂
Yep. Same.
Me too!😉😂
idc if its raw lol I eat it anyways
to anyone who doesn't have mixer, i actually made this by hand, without any machine and it turned out great, it isn't tht hard when u know the technique, i always make it
Can i use a normal household blender/grinder ?
@@soothingnaturebynh9637 hand mixer is fine but i don't think blender will work because of the shape of the blade
I made these for Christmas and I added the sugar slowly and the meringue was fantastic. I added chips and vanilla. I use all of your recipes. Thanks so much.
Thank you John! I tried your glorious glossy recipe to the T and my cookies came out PERFECT! My husband loves meringue cookies but store-bought are so expensive! I've seen other vlogger's recipes and they are sloppy so I chose yours. So glad I did!!
I've got a ton of egg whites in my freezer from a hollandaise video I did! I'm totally making these.
Sorry, no pun today. We're closed! 😁😜
Defrosted egg whites don't generally whip into meringue, I'm afraid. You can try cream of tartar, but don't get your hopes up.
@@LurkerSmurf is that true?! I don't do as much baking as John, I'll have to test this out!
@@LurkerSmurf oooh, I always thought they did. I've come close to freezing some but landed out making a Pavlova instead. Actually that's one of the reasons why I wanted to freeze them. The other reason? Far more easier to freeze than the yolks. Thanks for the heads up... 👍
@@Passionforfoodrecipes Don't worry. They will be good for meringue cookies. You might need to whisk them a little longer, they actually don't foam quite as well as fresh egg whites so you might have somewhat less volume but you can still work with them.
I just love your recipes I made this last year for all my friends for Christmas, I made over a 100 now sharing recipe with my mom
meringue cookies in my country are called “suspiros” which translates to “whispers” in english!!
Not true. Whispers would be "susurros"
In english it's "sighs" not "whispers".
Where r u from rommie?
in my country, suspiro is a type of frosting
Ik I'm late but suspiros is actually a slang term for meringues in Hispanic countries. (I'm Dominican) :)
Hi cheff, it' was crisp when I took it out from the oven,later it becomes soggy..pls help
encountered the same problem
That’s totally normal. That probably only happened because there was a lot moisture/humidity in the air. Many people say to make meringues when there is none to little humidity that day. You could also try to bake them a little longer to dry them out more so they stay crisp longer, make sure you keep an eye on them tho! :) store then in an air tight container in the fridge
same...but my frds can make it
It's very humid where I'm from, but I keep my meringue dry by storing it in an airtight container
Did you let them cool off IN the oven ? A must .
I made merangues tonight with macha. I had never done it before and I did it old fashioned with a wisk. Seriously... It is all about the wrist and not much more. I used egg, fresh strained OJ & a bit of powdered sugar and macha. I had hard peaks within about 20 min... I was shocked by how easy and quick it was. You got this.
I made them once, years ago. I actually tried adding Strawberry Nestle Quick, for flavor (that actually came out tasty). They were light and dry but turned to*fluff* in your mouth. I remember not expecting much when I bit into one and then the next thought I had was "Is this what it's like to bite into a cloud?"🍪😉
Do we have to preheat the oven ?? If yes, for how many minutes ? Please reply
I didn’t know they were crunchy😭🤚🏼 I thought they were soft Lmaoo
The outside is like a shell but the inside is kinda soft. ITS SO GOOD THOUGHTJG
SAME IM MAD-
@@Ahhhry it ain’t soft foe me 🌝-
The shell is crunchy then the inside is kinda sofa plus it melts in your mouthm
Lmaoo 🤣😂🤣😩 you cracked me up!
guys this is melt in your mouth good
holy crap I haven’t been this pleased with my baking in forever
This is my go to recipe since he posted it. It never ever fails . ❤. Thanks preppy kitchen.
I made them and they are so good! Kind of tastes like lucky charms marshmallows 🤤
I'm in Pastry school and came running to your page because I knew you would show me the proper way to do these beautifully thank you so much
This is a great recipe, they taste so good!! They were pretty easy to make, but getting the meringue inside the piping bag was very difficult. This was probably just me being super bad at doing that, so this video was super great and I love it!
Did it kinda smell weird, like I haven't put in the piping bag yet but I feel like it kinda smells weird, is that niormal???? I mean was yours like that too when you made it ???
You can drop them into the baking pan with a spoon. They won't turn out so pretty, but a lot easier.
How do you store them, airtight container in the freezer? I just made them and they turned out beautifully.Thanks for sharing your recipe, I’m a newbie on your page, Love it
"But they're so easy to make"
*Doubt*
Update: I did it, they weren't perfect at all, but if you close your eyes while you're eating them, yessss
They are though!
@@PreppyKitchen we shall see after I tried to make them 👀
@@PreppyKitchen note to self: watch the video fully and check if I have ingredients aside from egg and sugar to do this.
I have failed at this so terribly lol
They are! And this is coming from an absolute kitchen disaster!
Yeah, I followed the recipe and my little meringues turned out all cracked :( i don't know what happened
Loved this recipe worked out soo perfectly and it was my first time making merengues!! (had alot of egg whites left over from making lemon tarts 😅) Super easy and delicious with that crackly exterior and marshmallow interior. I made double the amount and I was really happy that the printable recipe had the option to choose quantity so I didn't have to calculate the ingredients I'd need. Also, maybe because where I live the weather is very currently very dry and cool but they took very little time to bake (max 15 minutes) any longer and they'd burn
REALLY??? At only 200 degrees they would've BURNED after just 15 MINUTES!? That is TOTALLY BIZARRE. Now did I interpret you wrong when I read that the inside of your Meringues were a soft marshmallow texture and the outside were nearly burned? If that is indeed what you meant then something went terribly wrong with your recipe bc these are consistent all the way through the cookie, and give a crazy crunch sound when bitten into. Crisp all the way thru.... If they weren't, and they were indeed soft marshmallow inside, may I ask where you live? And if you have a separate little thermostat that reads your oven temperature?
Just interested... I'm totally mesmerized by your comment lolol!😂
All my Light- Lulu
@@haelic.mitchell2334probably baked them at 200 C (390 F)
I love how you explain things as you go, because I didn’t know any of the things that you explained. Thank you.
Lorri Reed
Watching from Bakersfield, California.
❤️🙏🏻
Im having a hard time understanding how something so simple is such a beautiful cookie O--O
I did this by hand. Nice work out for my right arm 😂
Did it work out okay??
Ok so..i made these today for the first time AND TRUST ME THEY WERE SO ✨PERFECT✨. I added lemon juice instead of cream of tartar though . THANK YOU SO MUCH FOR THE VIDEO SIR . My family loved it 💕
these look amazing ik my mom would love them so ima make them for her 😌
Aww that's soo sweet! 💞
Am I like the only one who was looking at the rose gold pots and pans hung up in the background behind him 4 the whole video his set up is literally GOALS😂♥️ like if u agree
Sama Sallam those aren’t rose gold, it’s copper
not only does this look like it is very refreshing and light but it is stunning too very beautiful cake its making my mouth water
Turn the oven OFF after 1 hour! Then leave them longer or overnight. If this was mentioned in the video, please advise. Also, it was difficult to find in the link you provided. If this was my very 1st time making meringues I would have left them in the oven overnight because that seems so easy! 😳 No telling how crispy or burned(?) they’d be.
I love meringue. I’ve never made it, but would love to. Can I make it with a hand mixer?
Yes you can!
Nicole Schloss any whisk is fine, if u make it with a normal whisk it will come out the same, but u might not be able to feel ur arm for a few days
Watched this video so many times. Love seeing u cook. Made this cookie turn out well. But my country is so humid i guess it melts so quickly. So baked it again n store it in airtight container in the fridge.
0:26 I've never heard an American say I have friends comimg over for "afternoon tea"
It's changing ,we are gonna be the best in the world
I was scared to make these but he made it so easy and they turned out amazing 🤤
Lovely. I never made the cookies but I use to make meringue mushrooms to decorate a cake I made. Sprinkled the tops with cocoa. People went nuts over them.
I made these and are SO GOOD! Thank you a million times!
Did you preheat your oven?
I love listening to him, he must be great at story time with his kids! He’s so expressive with his voice and funny! Oops back to the recipe😁🤣
How can I get your recipes?
i just simply adore you and all your recipes. Who knew meringue could look surprised!
When you say superfine sugar is that just caster sugar ?
Rum Monkey exactly castor m, granulated and superfine all mean the same sugar. I hope this was helpful lmk if you have any other baking questions!
I want to see that “Tiered stand of deserts and sandwiches”!
Yes
Same 😔
Anything I have not baked before I look to see if it is on your channel first. I want these for the top of my daughter's birthday cake so I will use clear vanilla to make sure it stays bright white.
I really like watching him it feels like it's my dad teaching me
Its you're dad also GAY?
@@cindys.w.8566 Gay can be dad
Exactly what I was looking for! So happy I found this channel. It’s simple, to the point, and beautifully done!!
I made these and it made A LOT of cookies. I can't bake them all together so I stored the second batch in a cool place while I cook the first batch. I'm hoping they come out as nice as yours did. Thanks for another great recipe and some funny comments. 🤗👍👍
Your way of presentation is so adorable.
I’ve been mixing for 2 hours straight because I don’t have an automatic mixer may the lord save me
haha ikr! I just got an electric stand mixer today because I tried to make this last week and my arms HURT😭 i learned it the hard way- DONT do it by hand😭 did it atleast turn out well?
@@KaylaGarcia-kz3fg no
HELP LMAO 😭😭 @@MoggerThug
Good lord bless your heart 😅😂
I did the same thing last night!
if you put vanilla beans with vodka in a decanter bottle ...I do about 10 beans (grade B is best for extract) for 32 oz bottle then set off in a dark place to develope several months but the vanilla is not as dark...you can use rum or bourbon but that is darker traditional which is great for different things!
I love love love your channel! Your tutorials are straight forward and easy to follow!
"I'm having a group of friends coming over for afternoon tea" OK INA GARTEN LOL
😂 oh yeah she always said that eh?! And “how bad can that be?” 😂 love her
I just found your channel and I can’t stop watching ur videos 😅
I have made these so many times and every time I watch your video to make sure it comes out perfect. My family loves them. Thank you
they look so delicate
I couldn't think oh where ive had these, but it was actually space food we tried in 7th grade
That's cool
Meringues are one of my favorites and I used to buy them pre-pandemic at that store where the two-word name starts with a T and a J (not sure if we're allowed to mention businesses). I miss them and these look so simple I will try! Thanks for the video!
Your reaction when you finished the meringue is priceless 😄 love love love your recipes and videos
I was somewhere looking at how to use a drill,ended up here.i will try these
I am so thankful for your videos. You use all of the ingredients that I have and it is really easy to make the things the way that you do. Thank you.
My grandma taught me to always crack an egg in a dish first 💜
How long are they good for once baked?
Personally, it last about 3-5 days I'd say. I keep them in a air tight glass jar. If you notice that they are a getting chewy or it doesn't break, only stretches then I would toss them.
perfect pink addition to a plate of christmas cookies.
I really want to make these but since we are in quarantine, can we use anything else besides parchment paper??
Oil
Aluminum foil? I have the same problem lol
@@corn_the_dog Never oil - egg white/meringue will flop into a mess if they come in contact with any oil/fat.