Meringue Lollypops: Tutorial
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- เผยแพร่เมื่อ 31 ก.ค. 2020
- These beautiful meringue pops are so easy to make. Once you have made the meringue mixture, the possibilities are endless to what you can create. I used three piping tips to create these and many more in my quick how to video.
Please do consider subscribing if you like what you see, I have more cake decorating ideas, tips and tricks on my channel with many many more to be created - I just can't wait to share them all with you. I like to explain things in lots of detail and go in depth with explanations, so if your new to cake decorating, my channel is perfect for you.
If you would like a more indepth tutorial of making the meringue mixture, I explain it a bit more in my "Mini Meringues" video. - แนวปฏิบัติและการใช้ชีวิต
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My favourite treat growing as as a toddler/child. I’m totally making these didn’t know they were this easy. Thanks
They are soooo good - and now my kids love them too! Glad you found the video helpful 😊
Made these they came out perfect thanks so much
That’s great! Thanks for letting me know - it’s always nice to hear people are trying out my recipes/techniques. These are so fun to make and tasty too!
This is soo amazing!! Will love to use it for cake decoration ♥️
I’m glad you found it helpful. I also have an updated video on my channel which includes a voiceover to explain things a little better if it helps 😊
So cool I'm going to have to try this in the future after making regular ones first ha
I love watching this! 😍
Oh, thank you. I’m glad you like it ☺️
Fabulous 👍🏻. Thanks for sharing.New friend from Kerala.
Your welcome!
Thank you for sharing this video, i can now add meringue lollypops on my cakes, i am a beginner in baking and your tutorial is a great help for us beginners.
Thank you for your lovely comment. I’m glad you found the tutorial helpful 😊
Did you try it?and what about the oven what temperature and just we turn it on from top or bottom?
@@dalalbadwi4198 hi, i haven't tried it yet, maybe one of these days...
Thank u for sharing this video
May I ask the pop stick won't melt in the oven while baking?
@@bamba2205 I would use paper sticks, the plastic would likely melt.
Delicious. I really like ur recipes. I’m your new friend. Stay connected
Beautiful thank you for sharing
New friend here from Germany sending my full support 🤗🙏
Thank you so much, what a lovely comment 😊 💕
Ang galing gagawin ko to for
My kids
mamahalin sila ng iyong mga anak
Very good!
I love this! It’s fascinating how you pipe and the color is great. Will try this out since I’m a beginner and hope that it will succeed. I hope I can keep it dry and stored well. Thank you for this! Just subscribed too’
Very simple recipe
I love this tutorial ,n i'm gonna try this for d first time, I think this video will help me a lot
Glad it was helpful!
@@LivingtheCakeLife Ujij اهو
Ĺuuyuuyeyuuurwwij
WOW I like your lollipops very good👌👌👌👌👌.
Thank you 😊
Im a beginner thisisgonna be soo helpful..thank you so much for sharing
I’m glad that you found the video helpful 😊 good luck on your baking journey
@@LivingtheCakeLife thank you so much..may God bless you
Thank you for sharing
Your welcome 😊
Super
Your so amazing! 👏🏻👏🏻👏🏻
Very kind - thank you! 🤗
Thank you for sharing this video. Can i ask if the oven is need to preheat?
Your welcome 😊 I do preheat but as it’s so low, it really doesn’t take long.
Thank you 💖
Thank you 💕💕💕💕 it looks beautiful. What nozzles did you used? Many thanks 💗
Im glad you enjoyed the video 😊 I can’t remember exactly the numbers, I definitely know I used a 1m and that gets that lovey rose look, another is an open french tip and the smaller one is a closed star which is either a 27 or 35. The good thing about these meringues or multi tip cupcakes you see, is that you can experiment with lots of different tips and see what patterns you like - your not limited to just three tips 😊
I followed you and made beautiful 🍭
Thank you so much ☺️
Can i use these in frosting fondant cake?
Wow super
Thank you 😊
Thank you for sharing this video. May i ask if what is the best alternatice for parchment paper?
If you have aluminium foil, that works well too. If the meringue is sticking just cook for 5-10 minutes more and watch out for cracking. Allow to cool completely (around 10 minutes) before carefully removing from the foil.
@@LivingtheCakeLife thank you mam
Good I like it
Thank you 😊
Can't find the recipe
I really loved this video! How long did you bake them? And what temp? Thank you so much!
Thank you! I’m glad you found it helpful. It does say near the end after all the piping (sorry, that but is a bit long) but it’s 100oC for 1 hour. 😊
@@LivingtheCakeLife thank you so much! 💖
Love this tutorial. What food color did you use?
Thanks..
Your welcome 😊
👍❤
Thanx 4 sharing this recipe😊Can I ask you what color tonality are u using? Where can I purchase them?😊
Your welcome. I use progel food colours. A little goes a long way with meringue, as long as you are using a paste or gel food colour it won’t effect the consistency. Also be careful adding the colour as you don’t want to knock too much air out when adding it or the meringue won’t hold its shape.
Did you use both the upper and lower heat of your oven?
I only have a fan assisted oven so it just circulates the air around from one heat source. As long as the oven is on a very low setting it will cook them. Do you have an oven thermometer at all?
I watch this over 3× lovely
I’m glad you enjoyed the video 😊
🥰💕👍🏻
I have to make these for a cake and I was wondering if I can add sprinkles to them and bake them that way as well?
Yep, you can add sprinkles to them. I simply sprinkle over the top before baking and I’ve not had a problem so far 😊
This is lovely😍but can I use powder sugar instead?
Thank you 😊 you can use powdered sugar - it does give a smoother, glossier meringue but the mixture won’t have as much volume. Just make sure to sift the icing sugar before adding.
I love blue
My favourite colour 💙
Hello, do you switch the oven from up and down or is it down only?
I keep the oven at the same temperature throughout preheating and baking. Once cooked you can either leave them to cool on the side or turn the oven off with the door open slightly to cool them without a sudden temperature drop which can help to prevent cracking. I haven't had any problems so far so just leave mine to cool on the trays on my worktop.
How many minutes in the oven what's the temperature?TIA
Hi what sticks did you use? These look great!
Thank you! They are paper ones. I tested one in my oven whilst cooking dinner to make sure they didn’t burn and they were fine (even though the packet said not for ovens 🙈). I think because they are cooked low and slow it’s okay. Just definitely a no no for plastic ones 😊
@@LivingtheCakeLife I only have wooden sticks, they're not pretty at all but they should be safe too, right?
@@Magda_7396 yes, do let me know how you get on 😊 I haven’t used wooden sticks but as the oven is so low I don’t imagine it would be a problem. Just keep an eye on them in case they start to brown - we wouldn’t want to start a fire! If your oven goes a lower temperature say 80oC then I would baker lower but for longer , say 1.5 hours just to be safe.
@@LivingtheCakeLife yes, that's what I was going to do anyway, thanks
@@LivingtheCakeLife so I used these wooden sticks and 90°C and I didn't burn anything 😅
The lollipops turned out so cute! I used 6 different colors and sprinkles too. And they're sweeeeet! Thank you!
Thank you for sharing this video! It is very useful. My oven's lowest temperature is 140°C. What do i do? Please answer me because i would love to make them😊And also can I use wooden sticks as the lollipop stick?
I haven’t cooked them that high before but what you could do is make up a smaller sample batch and give it a try. The only concerns I’d have are the meringues cracking so the bake time would need to be reduced. I’d check after 30 mins and then keep checking at 5 minute intervals until done.
I know that some wooden sticks are oven safe but you would have to check the packaging. You could try soaking the sticks in water for 20 minutes to prevent burning or attach them to the meringue pop once cooked with a little royal icing. Sorry I don’t have a specific answer but that is the best advice I can give. 😊
@@LivingtheCakeLife thank you so much for your advice 😊
@@LivingtheCakeLife hii! I made it today. It's sooo delicious and right now it's cooling down in the oven. Can you give me some tips on how to store it and if I should keep it in the refrigerator or outside?
@@kamalekshanak5625 I’m so glad they turned out okay 😊
Meringues love to absorb any moisture from the air so once cooled, I pop mine into an airtight container and also pop a bit of kitchen towel in the bottom just to help absorb any moisture. I would keep them away from the fridge as they are completely fine at room temperature and will be for around 2-3 weeks in a container depending on the humidity. 😊
@@LivingtheCakeLife thank you so much☺️
How many days can i store this, and where can i store it, i.e room temperature or frizer.
At what temperature it is going to loose it's texture
As soon as they are cool which only takes around 10-15 minutes I would transfer them to an airtight container and they should last 1-2 weeks (They never usually last very long in my house!). Moisture is a killer for meringues so keep them away from humidity too. I usually just pop mine in a cupboard in a sealed container.
I don't have a greaseproof paper, can I have other substitute? Can I also know what kind of sticks you used? Thanks for your video!
I'm not entirely sure of a good substitute for grease proof. I think that foil may stick to the meringues but I haven't tried it before. If you have the silicone style baking mats/sheets, these would work.
The sticks need to be paper one's, as using plastic would melt in the oven, even on such a low heat.
@@LivingtheCakeLife won't it burn? do bond papers will work?
@@kanna7013 Paper doesn’t ignite until around 200oC so the paper sticks are completely safe at 100oC. If you used foil, it would bake the bottoms of the meringues faster as it’s a conductor so probably not the best substitute. I didn’t know what bond paper was but I googled it and it seems to be a good substitute for baking paper although I cannot guarantee it as I haven’t personally used it. I hope this helps 😊
How do u bake it in gas oven...what temp?
Can I use Plastic sticks? What stick are you using?
No, the plastic will melt in the oven, even at low temperatures - please only use paper ones. If you only have plastic, cook the meringues without sticks and then attach them once cooked with a little royal icing 😊
Plz guide should we on both rack or single lower or upper? Plz help....
I m waiting for your reply.
Going to make it right now.🙏🙏🙏
So sorry I didn’t reply sooner. I have been away from TH-cam. It would be best to keep meringues in the centre of the oven but I have cooked two trays at once many times and it has been fine.
Do you put the same amount of sugar in as the egg whites. Thanks
Double the sugar to egg whites. 😊
Do i need to put in yhe fridge after i pipe?
Are you using a plastic pop stick?? Does it not melt?? Because I saw other tutorials saying to use only paper straws, please??
These are paper ones 😊 plastic definitely wouldn’t work in the oven even at the low temperature needed for meringues to cook.
@@LivingtheCakeLife ok. Thank you so much ❤️❤️
Hi need pa po ba i-preheat Ang oven sa pag bake ng meringue? Or pwede po idiretso na? This is my first time making meringue pops hope I could answer my question po thank you.
Thanks for this cute and sweet video. How much sugar did you put in the mixture?
Thank you ☺️ Its a ratio of 2:1 so if you use 100g egg white then you’ll need 200g sugar.
What stick did you use for this? Thank you!
I used paper ones. Plastic would melt but the temperature is so low it doesn’t burn the paper. 😊
Nice i like ur food color what brand maam?
I tend to use projel and colour splash gel food colours. As long as it’s quite a thick gel, it won’t effect the consistency of the meringue too much and helps hold it shape.
Hello! Could you tell me how to keep them for a longer time so that the cream of the cookie doesn't spoil or melt, for example when I send them from city to city? Thanks :)
If it’s just the meringue then they will completely dry out with cooking and have no cream in them so once wrapped, they will stay fresh for around 2 weeks. If your adding cream as a filling then that will really start to soften the meringue and would also need to be kept refrigerated during transport.
Hi! How many minutes it will bake inside the oven? And how many degree? Thank you.☺️
100oC/210oF for 1 hour. It does say in the video but it’s after all the piping (sorry that parts a bit long!) 😊
Living the Cake Life thank you for your time and answering my question. I’m enjoying watching your videos. 😊
@@Ms.Ponyang0524 thank you. I’m hoping to make an updated meringue video to cover it a bit more in depth and help with when things go wrong etc but have a few more videos lined up first 😊
Where are ur colors from pls link and can u suggest any cheap good ones on amazon thank u
I tend to use the progel or sugarflair colours. Not sure on Amazon prices as I usually buy from local cake shops 😊
what size piping tips did you use?
It is a large french tip, large open star tip and a small closed star. You can experiment with different size tips though, these are just my favourites as it adds a variety of textures 😊
I made these today turned out perfect but after sometime they became sticky 😩 What should I do ?
Me too i would like to knw
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. I hope this helps you both. 😊
How do you prevent them from getting sticky. Before they get to customer?
I want to try but the problem is can u include oven like do l hv to open the bottom layer o both .up n down
I only have a fan assisted oven that has one part to it, so I'm not sure about what you have. As long as the temperature of the oven is around 90-100oC, it will cook the meringues. What you are doing is just cooking low and slow so they don't burn or crack.
The top part is usually a grill, not an oven
Hello, you do have the link of the stick you purchased?
Ma’am ok lang po pala kahit walang cream of tartar?
So how do we know its baked, like its exactly 100* c for 60 mins?
Carefully try to peel away the meringue from the baking paper and if it comes away easily and leaves no stickiness, it is done. If there is resistance then pop it back in for another 5 minutes and test again. Even if they have cooled down and you try it and you find some aren’t cooked you can put them back in the oven. Just be careful though as they can go from done to burnt quite easily.
In other videos it says cook for 2 hrs. Now im confused!
@@blue-sb4wq yes, I've seen different temperatures and times too like 85°C for 2 hours. But one person also said that you can't overbake them if the temperature isn't too high because they need to dry and not bake. Once she forgot about them and left them in the oven for 3 hours! It also depends on the size too so I'm just going to dry them in 90°C for 1-1.5 hours I guess
hie.is it fine to use granulated sugar or icing sugar.
Icing sugar wouldn’t be able to hold the structure of the meringue but I usually use granulated sugar. The mixture may be a slightly grainier as it’s not as fine as caster sugar but once baked I don’t really notice it. 😊
Can u plz tell me that oven in which mode microwave or convention mode
I’m in the UK so we really only have gas or electric ovens so I’m not sure. I tried to google it but couldn’t find a clear answer. So sorry I couldn’t help.
How much eggs n sugar? + did u bakes at the end or dry in the fridge?
Depends how many you want to make. I usually use 3 egg whites, weigh them and do double the amount of sugar and that gets me around 16 meringue fur pops and some little mini ones. I bake them - it explains all that from @5.03
What flavors do you use?
Mainly vanilla but you could use any flavours you like. I did mint in my Christmas meringues and lemon works well too as it’s like a lemon meringue pie! I would just make sure that they are clear flavourings so it doesn’t effect any food colours you might want to add.
How do we store the baked meringues?
Store them in an airtight container at room temperature and they will be fine for up to 2 weeks. You can also freeze them and they will be fine for a few months. Just let them defrost in the container so they don’t attract moisture as they thaw.
@@LivingtheCakeLife Perfect! Thanks a lot! :)
Instead of baking is it still okay to freeze it?
You can bake the meringues and then freeze them for up to a month in an airtight container or you can freeze un cooked meringue mixture for 10 months to bake after its defrosted. Just be careful when you bring it to room temp that it remains in the airtight container or it will attract moisture from the air and alter the meringue.
Can I use this recipe as an icings on cakes.
You wouldn’t be able to use the soft meringue mix as icing as it’s not been cooked through and would be unsafe. If you’re after something similar, check out my Swiss meringue buttercream recipe. This uses the same kind of base but is gently cooked before whipping and then butter is slowly incorporated into it to give a silky smooth buttercream with the meringue taste.
Hi how long can I keep this?
If you store them in an airtight container, they will last for 2-3 weeks. Just make sure they are fully cooled first (which only takes about 10 minutes)
I don't have an oven, what should i do ???
I have seen people pipe them onto a small plate and place this inside a covered pan on a very low heat for an hour but I haven’t tried this myself. Maybe if you search “meringues no oven” there may be a more detailed video on making them this way. Sorry I can’t help further myself.
@@LivingtheCakeLife thankyou so much 🤍
Hello,
I don't have on mh oven that fan what i have to use?
It should work in just a normal oven. Just keep the temperature as low as you can and it should be fine. Keep an eye on them for cracking and browning. Temp should be around 100oC for about 55-60 mins.
Where did you buy the paper sticks..can u share the name or link or anything?
The ones I used were - “Kitchen craft sweetly does it paper cake pop sticks”. I purchased mine from Amazon for a couple of pounds but any paper sticks will work.
How many degrees and how much time did you bake thrm?
Watch from @5.03 😊
Can you make it without vanilla extract?
You can, I actually forgot to put it in once and although it’s not as flavourful, it is nice. Basically just tastes like sugar so the vanilla does add to it. The meringue is great at carrying other extracts too. Lemon and mint are so good 😊
Is the stick wont melts when you bake the meringue?
Only use paper sticks. The meringues are cooked at so low a temperature that these won’t burn or catch fire. You could also use pretzel sticks and that way it would be completely edible too 😊
@@LivingtheCakeLife alright i got it. Thank you so much ❤
Hello,what the temperature for the fan assisted oven?
I use a fan and I put mine at 100oC which is the lowest my oven can go but if it goes lower, 90 would be better as it would prevent cracking. The lower the better - just adjust the time (may need 10-15 mins longer) and just check by seeing if they peel away easily, if not, just give them a little longer and keep checking. I hope this helps 😊
@@LivingtheCakeLife thank you so much 💖
Hi, how long we can use the Meringue?
If you have it made but not baked it will be good in the fridge for 24hours. Once baked store in an airtight container and they will keep for around 2-3 weeks. Moisture is a killer for baked meringues so I usually pop a sheet of kitchen towel into my containers just to absorb any moisture.
@@LivingtheCakeLife They are made without baking also?
So you bake to 100°C for 45 minutes? 😊
45 mins for the smaller meringues. The large meringue pops will take around 1 hour. To test if they are done, try to gently peel them off the baking paper. If they come away easy, they are done. If they are sticking, give them 5-10mins longer and test again until they do come away freely. 😊
@@LivingtheCakeLife thank you so much ❤️
What kind of lollipops stick did you used?
I’ve used paper. If they are plastic they will melt. The meringues are cooked so low that the paper ones are safe for the oven 😊
For how many days we can store this? And how?
Make sure you store them in an airtight container as soon as they are cool because the meringue will absorb any moisture from the air. They will last up to two weeks if stored correctly 😊
What was the biggest tip you used?
Do I have to put it in the oven?
Yes, it does say later in the video but it’s 100oC/212oF for 1 hour for the meringue pops and 45 minutes for the mini meringues. To check they are done, carefully peel off the greaseproof paper. If they come away easy, they are done. If not pop them back in and check every 5-10 minutes. 😊
@@LivingtheCakeLife Thank you very much, I will try it, I think it must be delicious ☺️
@@jantima8456 oh they are. They carry flavours really well. I love vanilla or peppermint extract 🤤
Mine won't hold the shape of the nozzles, but my mixture was super thick and glossy, please help? 💖
I’m not sure why it didn’t hold the shape if the mixture was still thick. The only time I find mine doesn’t hold the shape is if my kitchen is quite warm or if I’ve knocked out some of the air by over mixing in food colours after I’ve made my mix. You could try popping your mixture into the bag and then popping in the fridge for 30mins before piping. I’ve had leftover mix in a bag in the fridge for 24hours and it’s been fine. It may just help hold its shape.
I was having the same problem. The heat in my house causes mine to “melt” so I pipe in front of the air-conditioner now. It helps!
@@LivingtheCakeLife Hi thank you for taking the time to reply, it turned out the mixture wasn't quite as thick as I thought it was, I left it whisking in the stand mixer for 20 mins and it was fine. :)
@@rebeccadamato4626 great to hear you got there in the end. Sometimes my mix takes 10 minutes to make sometimes I have to keep beating for 20 minutes or more. It very much depends on the eggs/humidity etc.
What if we don't have a oven, what is the alternate for that. Please answer me🥺 I really want to make this but we dont have a oven😭
Hi. Thank you for your comment. What type of things do you use to cook your other food etc?
When making meringues they need to be cooked low and slow and it’s more about drying them out so intense heat and moisture are things you want to avoid.
Hi can can the quantity of the recipe.. how many grams sugar for 2 eggs
If you weigh the egg whites and the. double it for the sugar. It depends what size they are so I couldn’t even take a guess. 😊
Do you have to bake it
Yes, on a low heat for around an hour. It’s at the end of the video.
I have tried few times to make meringue but it always turned up sticky after i take it out from airtight box and leave it just for 5 minutes in room temperature. Any idea what was wrong? 😥😢
Meringues love to suck up moisture from the air so if it’s quite humid or steamy then it will get sticky. Maybe try baking them for 10 minutes longer as this will help to dry them out a bit more - just watch out for them cracking. If you are serving them individually, maybe popping them in a cellophane bag with a little ribbon around would keep them from getting sticky. Even once you’ve baked and stored them for a few days, and they get sticky you can pop back in the oven for 10 minutes on low to dry them back out again.
@@LivingtheCakeLife thanks sooo...much ! Really appreciate your explanation . ♥️ from Bali 🌺
can I use powder food color?
I wouldn't see why not, I haven't used them myself but I don't see it changing the consistency. Just make sure you don't over mix while adding the colour and the meringue should stay nice and stiff.
I'm going to make them later today and use the powdered food coloring so I'll let you know how it turned out 😉
So I used the powdered food coloring and it worked. The only thing that could ruin it though was that the powder didn't dissolve completely right away and I had to mix it again when I wanted to put all colors in different piping bags. I mean there were these lumps of color kind of. So just make sure to use it maybe 10 minutes before piping 😉
@@Magda_7396 ah, maybe if you took a little of the meringue out and really mixed the powdered food colour into that until it was dissolved like a tablespoon or something and then folded that through the rest of the meringue it may mix in better? I do it with my pastes sometimes when they are a little dried up and don’t mix in as well. Thanks for letting me know - it’s always good to know different ways of doing things 😊
Can i heat the egg white and sugar?
You don’t need to. Just whip your whites until stiff peaks and add the sugar little at a time until dissolved. They get cooked in the oven - even though it’s a low heat because it’s over a long time the eggs are safe and bacteria is killed that way.
@@LivingtheCakeLife thank you 😊
May I know, the stick doesn't melt when in the oven?
The stick is made from paper. As the meringues are cooked on such a low temperature, they do not burn or set alight. Plastic ones would melt so I don’t use these. 😊
@@LivingtheCakeLife how can I get that stick? What is the name of that stick?
@@hr708 they are just paper lollipop sticks. I got mine from hobby craft (in UK) but I’ve also got some from Amazon before. They do some in a variety of sizes so just make sure they are long enough for what you want before purchasing them.
Question?, do you cook it?
Yes, you do. It says about it after all the piping. Its 100oC/212oF for 1 hour.
Someone can tell me how can I glue the meringue to the lollipop stick ?
When was the vanilla extract put in?!
Just after the mix is all combined and the sugar has dissolved is usually when I put it in. As long as your egg whites have got to stiff peaks first you can put it in
How much it will take of we bake it on stove?
I’m afraid I don’t know, I’ve only ever made them in the oven. They need a really low and slow bake to prevent cracking and it needs to be a dry environment as meringues love to absorb any moisture. Other than that, the only advice would be to maybe trial a smaller batch or to just check regularly when baking. Sorry I can’t help further.
Won't the stick burn while baking?
Make sure they are paper sticks and they will be absolutely fine. Paper burns at around 212oC and I only bake on 100oC so it’s nowhere near hot enough 😊
Can I use liquid food color
It can loosen the meringue and make it runny so I wouldn’t advise it. If you were just adding a small amount for a pastel shade it may work but gels/pastes are recommended 😊
@@LivingtheCakeLife thank you po 😊
Hey hi i am a vegan!! What alternate ingredient can i use in place of an egg.
You can absolutely use aquafaba for this recipe (I’m sure you already know but for others who may read the comment it is the liquid from a can of chick peas)
Use 6 tbsp liquid and 1/4 tsp cream of tartar and whisk as I did with the egg whites until soft peaks, gradually whisk in 100g granulated sugar and add the vanilla. Keep whipping until you get stiff peaks and then pipe onto a baking tray lined with greaseproof paper and bake off at 100 degrees for 55-60 mins. Alllow to cool in the oven (turn it off and leave the door ajar to prevent cracking) 😊
May I ask, you didn't oven it am I right? Or I just skipped it?
It’s near the end of the video after I piped everything. It’s 100 degrees centigrade for 1 hour for the large pops and 40-45 minutes for the smaller meringues. If they peel away easily from the baking paper they are done. If they are still sticking, return them to the oven and check again at 5 minute intervals. 😊
@@LivingtheCakeLife thank you. It seems like you don't put the measurements of the Sugar. Can I use Powdered Sugar because I don't have Caster Sugar. Thank you.
@@maryjanemangubat1177 it’s more of a ratio as the weight of egg whites will vary or how many you want to make/size of meringues etc. If you weigh them out and then double the amount of sugar it should work. Say 50g egg whites then 100g sugar. I haven’t used powdered sugar to make meringues before so I’m not sure on that one I’m afraid. I imagine it would work but they may just not whip as voluminous.
Hello how to made it i mean freezer aur oven m confused
See video from @5.03 onwards and it will explain 😊
It melts before it gets in the oven.😩 Doesnt hold shape. I whipp it until very stiff peaks. But melts
Here are a few little tips that may help.
1) You could try chilling it in the fridge if the area your working in is hot that may be causing it to melt.
2)you could try adding in a pinch of cream of tartar into you egg whites when you first start whipping them as this can help to stabilise the meringue.
3)If you’re adding food colour do it whilst whipping so you don’t collapse the meringue by stirring it in after.
4) Make sure all equipment and whisks etc are completely free from grease and there is no yolk in the egg whites. Just the smallest bit of fat can ruin a perfect meringue.
I hope these tips help. Please let me know if they do!
That happened to me also but it was my fault...i used liquid food color instead of gel and stirred to much..i switched to gel and folded it in instead of stirring and it came out perfect! I saved this recipe by the way🤗
@@LivingtheCakeLife THANKS FOR THE TIPS🤗🤗🤗 still delicious even though its shape is not good
@@avakinlifeladylalabugg3404 i used gel but still melts. But its okeh
@@artsybitsy2242 that’s the good thing about being a baker - we get to eat our mistakes! 😂