Meringue Pop Tutorial - Updated 2021 Includes FAQ And Top Tips
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- เผยแพร่เมื่อ 30 ก.ย. 2021
- I have had a crazy amount of views on my older meringue pop tutorial video plus loads of comments and questions. I thought I would take the opportunity to update the video and include the answers to cover these questions as well as add some tips and advice.
If you would like to check out my other meringue videos I will link them below
Original meringue pop tutorial (no commentary) - • Meringue Lollypops: Tu...
Mini meringues - • Striped And Textured M...
Christmas Meringues - • 3 Simple Festive Chris...
Please do consider subscribing to my channel for more cake video tutorials, recipes, tips and tricks. I try to upload as much as I can and will try to answer all the comments if I can. - แนวปฏิบัติและการใช้ชีวิต
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So beautiful!! I will definitely try this!! Thank you for your tips..🙏🙏🥰🥰🦋🦋🦋🌸🌸🌸🌸🦋🦋
Perfectly explained, thank you 😊
Great video. Very helpful. Thankyou 😊
This is by far the most helpful video I've seen on this. Thank you!
Thanks 😊 That means a lot. I know lots of people struggle with them so I tried to be as thorough as possible.
They look so delicious!
Thankyou, nice one says about a gas ovens temp. It make it so much easier than trying to guess the correct temp.
Excellant info!
Thank you for such a nice thorough tutorial!
I’m glad you found it helpful!
WOW looks beautiful 😘
Thank you so much my dear friend for sharing this lovely recipe very very nice video 🌹💯👏
Have a nice weekend
Your welcome. Thank you for your lovely comment and I also wish you a nice weekend too 😊
So pretty n delicate! I could watch this all day!!!!♥️♥️♥️🥂🥂🥂🥂💕💕💕❤️❤️❤️🥰🥰🥰👏👏
Thank you ❤
Extremely helpful!😊
Thanks for the comment. I’m glad it helped 😊
i used the same method in separating the yolk and the whites
اشكال جميلة بتوفيق اختي مزيد من التالق والنجاح
muchas gracias aclaraste muchas de mis dudas.
Estoy contenta de que el video haya ayudado 😊
Yey!!! I absolutely love this! Thank you for this! I initially watched your 1st vid then this! Now I’m ready to make mine ❤️❤️❤️
Thank you! I felt like it needed a bit of an update and some more explanations so I’m glad it helped. Good luck on your meringues! Let me know how you get on 😊
@@LivingtheCakeLifeare these crunchy on outside and melt in your mouth?
@@kristyluv7925 they can be, all depends how long you cook them. I made some this week and they were perfect. You just have to catch them just as they are done so I started checking mine after 45mins. If you head more towards the hour baking time they will have less moisture in them and be more crunchy all the way through.
thanks sist
Any suggestions on a stand or way to present at a party or when delivering to a customer?
Hi I will try this today and let u know the results !!
Please do! Good luck 😊
I use my hands as well to remove the yolk. I find that works best for me.
It definitely saves a lot of messing around, just dip the hand in and off you go!
Look great. What do you put in the bottom of a cup or vase to stand up the meringue pops please?
I would use a polystyrene cake dummy and cut it to shape and push the pop sticks into that. You can get them quite small so you wouldn’t have to waste much.
Hi, I have one question- How can I bake these correctly? Like when can I see/feel that they're ready to be brought out to fully harden (not just 1 hour timing)? Also, everyone sets different temperatures.. why? Also, how would I bake these in a commercial oven? Would I lower the temp from 200°F?
Wonderful! You make it look so easy. I tried making meringues earlier today (before seeing your tutorial). When I first took them out they were a little tacky (50 minutes at 210F) they were also very soft in the center. I put them back in for 20 more minutes. They were easier to remove from the wax paper, no longer tacky, but I did find they were still soft inside. Is that typical? I don’t eat them, so I don’t know what consistency they should have.
Also, I am trying to use the merengue as a building structure. My plan is to bake large rectangular pieces and assemble them to create walls. Any tips?
Thanks!!
Thank you. Mine can be chewy inside (but that’s how I like them!) but if you want a crisper meringue just give it some more time in the oven and keep an eye on them to watch out for cracking and browning. You can give them a little tap on the bottom and you’ll hear it will sound quite hollow when cooked through completely. In regards to the structure, I haven’t made one myself but I would definitely try and pipe them on the thicker side as they can be delicate just to add a bit more stability and definitely make spares in case of breakages! Good luck 🤞🏻
@@LivingtheCakeLife I like them that way as well. Thanks for the reply. I’m trying again today. Fingers crossed! 😁🤞🏻
Which type of acid is that
Can I keep meringues batter until the next batch cooks since I have only one tray.
I’ve kept mine in the fridge for 24hours and then baked the next day before so I would suggest keeping it in the fridge while the other tray bakes and then just pipe them when your ready.
Thank you!! My meringue ended up being ‘liquidy » after I colored it and started piping it. It would not hold its shape too well. Why is that I wonder??
Whilst mixing in the food colour you might have lost too much air that helps hold the shape of the meringue. What I tend to do is take a little of the meringue out and mix in my food colour, then add that back in and just gently fold through. Also using paste food colour works best as it doesn’t dilute the mixture down.
Should we keep the meringue in the oven after we bake it? Or can i just take the meringue out the oven and do the second batch
I take mine straight out with no problems with cracking etc. It will depend on the humidity and time of year though as I do find cracking worse in the winter when the temperature difference is more extreme.
Can I use wooden skewers instead of paper pop sticks?
I haven’t used them myself but I have seen other bakers use them so they should be safe. You could always do a trial run and pop them in the oven on their own at 100oC and keep and eye on them to test. I would imagine the low temperature wouldn’t effect them like the paper ones. Please let me know how you get on if you do use them 😊
@@LivingtheCakeLife so sweet of you to reply- thank you! No one ever does lol
How many minutes will it takes inside the oven?
The meringue pops will take around and hour but if you’re making smaller meringues it will be around 45mins. To check if they are done, carefully try and peel them off the paper. If the my come away freely, they are done. If they are still sticky, give them another 5-10 minutes and check again. 😊
Can use normal sugar
I use granulated and it works fine. Just takes a lot longer to dissolve the sugar grains in the egg white. It’s just icing sugar that doesn’t work in this recipe. 😊
during piping the first ones are in good shape but after a while it gel melted not shaped well what should I do?
It’s because the heat from your hand is warming up the mixture. I tend to put mine in smaller batches and put into the fridge until I want to use it. You could just put it in a sandwich bag and cut the end off and pop it in the piping bag for easy and less messy changes. Hope it helps. 😊
Should I put them in refrigerator or outside??
They will go soft in the refrigerator so I pop mine in an airtight container at room temp away from heat and sunlight.
@@LivingtheCakeLife thanks a lot my dear
Many times i made meringue but after few minutes in room temperature they became sticky. Any tips?
I’ve not had a problem with them being sticky before. Are they completely cooked through and peel away easily from the paper? They may just need 5-10 mins more to completely dry out. Just watch out, if they are browning or cracking they are over done.
Also meringues love to absorb moisture so if where you are storing them is humid they will get sticky. I allow to cool on the tray for about 10 mins and then pop them into an airtight container. You can also return the meringues to the oven for 5-10 mins on 100oC even once they’ve cooked an cooled to help dry them out further. I hope this helps you. 😊
@@LivingtheCakeLife yes maybe because i live in the tropical island. Appreciate so much your video and your reply!
what is the cause of cracking?;
Over baking or baking at too high a temperature.
Hi, can i ask you how many degrees? 😊
100 oC fan/120oC/210oF or gas mark 1/2 😊
@@LivingtheCakeLife thank you❤️
Dont you have to heat up or cook the egg whites before whisking them? 😳. Salmonella risk or no?
The meringues bake in the oven on 100oC for an hour, salmonella is killed at around 65oC so there is no risk as they are fully cooked. 😊
I baked mine about 3hr.. but still sticky..😔
Oh wow, I don’t know how they could be sticky after so long. What kind of oven do you have and what temp did you have it on?
@@LivingtheCakeLife gas oven temp 90*c.
@@leoniemonel4644 is be tempted to turn that up to maybe 110-120oC. Your oven may be running lower than it thinks so that may be the reason they were still sticky after so long. I never usually have a problem but I have never worked with a gas oven before so there may be something I’m missing.
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