Meringue Shards
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them. In mine I added in a bit of the corn husk ash that I made in my last video: • Burnt Corn Husk Powder
But you can add in any edible powders you'd like made from dehydrated or freeze dried fruits, lemon zest, orange zest etc.
We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due.
Check out their socials: @cosmenyc
And website: www.cosmenyc.com/
Feel free to connect with me:
@kaccreative
Recipe:
4 egg whites
200 grams sugat
pinch of salt
1 tsp vanilla
Soooo... I left the sheets of meringue out over night without covering them before I finished filming this, thinking whatever it's just over night it'll be fineeee. (To be read in the narrator from Arrested Developments voice) It was not in fact fine. So in the end shots the meringue has lost a lot of it's sheen from the moisture in the air.. so if you want shiny meringue shards don't do what I did.
What to do go keep it crispy and not sticky?
@@graceye.8519 sealed in a container
I do enjoy every single video you make!! Thanks for sharing your knowledge with us girl!
Keep on rocking!👏🔪🎊
💚💚thanks lady!! Always appreciate your support!
I'm in love with your video's!
this is a very nice decoration for deserts!
Can the shards be frozen to make a frozen dessert with maybe grated chocolate added to the meringue before baking?
I love your videos!
your awesome, thanks for your inspiration
Hi, can you bake this at a higher temp so to cut time baking it? Thank you Mam 🙏
Would love to see its applications. Very interesting ;).
What sorts of textures can you get if you don't completely dry the shards?
So... is the meringue pliable when its done but hot out of the oven?.. I want to wrap maringue around a swiss roll.. to give it an eggshell-like exterior? please respond
She must have special eggs, no one from the comments meringue turned out like this...
What's the point of the corn husk ash?
It felt soft coming out of oven after 2hrs. Does it firm up as it cools or do I leave it in longer until solid?
This recipe is crap mine never comes out nicely as well
could these be used as chips for scooping in some dip?
If you're brave enough
how much temperature?
what size of the eggs you used?
Is corn husk ash for flavour?
lmfao. dogsh!t could be a flavour if you really wanted it to be..
0.49 what is it ??
How to make meri powder, pl
Can I make them on parchment paper?
Yeah, parchment paper just has a tendency to flap around in the oven if there isn't something (usually food) to weigh the corners/edges down. Silicone mats always stay flat. That's the main difference between the two. You can bake anything on either
What's the shelf life of the shards?
About a week! They will start to go soft/ sticky after a few days
Don't know why but this recipe never works for me, everytime i tried it, it comes out like shit