Here is the American measurement conversion for this recipe :) - 3 large egg whites 2/3 cup sugar 1 teaspoon vanilla extract Optional: 1/4 teaspoon cream of tartar (it rly helps to get your meringue batter to have stiff peaks!) Btw Emma, this is such a cute idea! Im making them tomorrow!
d lawrence Oh ok! I said 2/3 bc have made meringues many times and 1/4 a cup of sugar is too low for 3 large egg whites. The peaks don’t work for me then 🤔
whipping them to stiff peaks and then adding sugar is a good way to overbeat. also makes them grainy. start adding sugar when frothy. also when you should add your vanilla/cream of tartar
I had to leave a comment because I made these yesterday and packaged them as little treats for the office. They turned out absolutely stunning! What a wonderful idea!
They looked so good!! You inspire me to try new things when it comes to baking and you have really shown me some key skills and shared some really helpful tips! You are such a huge help and inspiration when it comes to baking! Thank you so much Jemma! Love you so much!! ❤️❤️❤️
The recipe is really straightforward and I did it for the first time and it turns out very well. Going to try your other recipes too. Your instruction is very clear and thanks for the very lively video
I just did them ! They're baking in the oven, I can't wait 😍 I did not have a star tip so I just cut the corner of my pipping bag and it came out really nice, thank you for this idea and have a merry christmas !
Oh meringues! I adore them so much that I nearly ate half of my batch last time 😂 I would add peppermint extract instead of vanilla to make it more Christmassy! I love the look of those 🌲 🌲❤️😍
Love love love these! Definitely going to add them to my Christmas table! I'm going to sprinkle some icing sugar for snowy effect :) Thanks Jemma for all the wonderful ideas!
This is so cute! I want to add cacao nibs to this recipe so that there are more 'ornaments' for the trees! (That and I just like adding cacao nibs to things. They're tasty.)
I am missing my KitchenAid a lot. It's so much easier to combine and whisk when having this magical machine around. :-) These little meringue trees look lush btw. Thanks Jemma!
I LOOOOVEEE meringue cookies & these are absolutely adorable & SO festive! I’ve never heard of your channel, just found it under the trending tab, but you’ve got yourself a new subscriber for sure! && I’m going to make these for all my Christmas parties this year & give them out to all my friends & family along with my signature hot cocoa mix like I always do! :D
I love watching you bake all of those goodies and you Christmas tree is beautiful and love the look of your cabin except that fake poster you have on the outside of your window, now it makes me wonder if you're in a studio somewhere and the set is decorated. Keep on baking all of your pretty goodies.
Love watching all videos, but as quit a few members of my family and friends are diabetic. I was wondering if you'd do some diabetic baking please. Happy Christmas to all at crumbs and doilies
I'd like to see her do some sugar free desserts too as I have a liver condition and I'm on a keto diet which is very compatible with diabetes and epileptics. In the meantime try TPH Desserts- you'll be blown away!
Hi Jemma, can you also put some mint extract in the meringue ? I guess it would be just as good ? Anyway, thanks for sharing !!! have a great week end ! ♥
Jemma, I wanted to make your Christmas tree meringue and Iced gems this coming Christmas and both of them needs to be baked at 90°c but I discovered that my oven's minimum temperature were 110°c. And I don't want my candies to melt. What should i do? Please, help. Thank you so much. Happy Christmas!
Hi Jemma, I’ve tried this recipe but my meringue outside is crunching but inner are soft seems like not fully baked inside. May I know how can make it fully baked? At the beginning I’ve tried with 90c with 30minutes but it is soft, than I tried with 100c with another 25minutes. However it able to remove from the pan but inside are soft after I open it. Any advice on this?
Mine became chrunchy on the outside, and was a little bit soft in the senter. Most chrunchy tough, liked it a lot 😄 Edit: sorry didn't see the comment was from last year before now.
Hey jemma! How fragile are these? Just thinking about making them and popping them in a box for a pressie? I've made your meringues before and they're lush but quite fragile x
