Meringue Pop Tutorial - Updated 2021 Includes FAQ And Top Tips

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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.

Опубликовано:

4 окт 2024

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Комментарии : 71

@amandaoftheyear Месяц назад

These are so beautiful! Can't wait to try this out!

@dianadeller7579 Год назад

So beautiful!! I will definitely try this!! Thank you for your tips..🙏🙏🥰🥰🦋🦋🦋🌸🌸🌸🌸🦋🦋

@LiveTilWeLaugh 2 года назад

This is by far the most helpful video I've seen on this. Thank you!

@LivingtheCakeLife 2 года назад

Thanks 😊 That means a lot. I know lots of people struggle with them so I tried to be as thorough as possible.

@melissaspencer1861 7 месяцев назад

Thank you for such a nice thorough tutorial!

@LivingtheCakeLife 7 месяцев назад

I’m glad you found it helpful!

@gaylelittle4178 Год назад

Thankyou, nice one says about a gas ovens temp. It make it so much easier than trying to guess the correct temp.

@safiabriki90 3 года назад

WOW looks beautiful 😘 Thank you so much my dear friend for sharing this lovely recipe very very nice video 🌹💯👏 Have a nice weekend

@LivingtheCakeLife 3 года назад

Your welcome. Thank you for your lovely comment and I also wish you a nice weekend too 😊

@shekinahjadeancis6260 2 года назад

i used the same method in separating the yolk and the whites

@barkruf 3 года назад

They look so delicious!

@caroleswann369 Год назад

Great video. Very helpful. Thankyou 😊

@wisewillow5731 2 года назад

Perfectly explained, thank you 😊

@yennyrachel1045 2 года назад

muchas gracias aclaraste muchas de mis dudas.

@LivingtheCakeLife 2 года назад

Estoy contenta de que el video haya ayudado 😊

@dianadeller7579 Год назад

So pretty n delicate! I could watch this all day!!!!♥️♥️♥️🥂🥂🥂🥂💕💕💕❤️❤️❤️🥰🥰🥰👏👏

@squirrelswithpearls Год назад

Excellant info!

@talentedsinger16 2 года назад

Extremely helpful!😊

@LivingtheCakeLife 2 года назад

Thanks for the comment. I’m glad it helped 😊

@anishasukoor5908 11 месяцев назад

Thank you ❤

@luluespinosa6135 Год назад

Any suggestions on a stand or way to present at a party or when delivering to a customer?

@lyzziemarie 3 года назад

Yey!!! I absolutely love this! Thank you for this! I initially watched your 1st vid then this! Now I’m ready to make mine ❤️❤️❤️

@LivingtheCakeLife 3 года назад

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 😊

@kristyluv7925 Год назад

@@LivingtheCakeLifeare these crunchy on outside and melt in your mouth?

@LivingtheCakeLife Год назад

@@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.

@tay9sdaughter121 Год назад

I use my hands as well to remove the yolk. I find that works best for me.

@LivingtheCakeLife Год назад

It definitely saves a lot of messing around, just dip the hand in and off you go!

@cuisinechamo2241 Год назад

اشكال جميلة بتوفيق اختي مزيد من التالق والنجاح

@SimOfAllah1 10 месяцев назад

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?

@funtimeout9731 2 года назад

Hi I will try this today and let u know the results !!

@LivingtheCakeLife 2 года назад

Please do! Good luck 😊

@tomhodges 2 года назад

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!!

@LivingtheCakeLife 2 года назад

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 🤞🏻

@tomhodges 2 года назад

@@LivingtheCakeLife I like them that way as well. Thanks for the reply. I’m trying again today. Fingers crossed! 😁🤞🏻

@kirstencamoin3354 Год назад

Look great. What do you put in the bottom of a cup or vase to stand up the meringue pops please?

@LivingtheCakeLife Год назад

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.

@huus5682 2 года назад

thanks sist

@muminmuslimah2940 2 года назад

Can I keep meringues batter until the next batch cooks since I have only one tray.

@LivingtheCakeLife 2 года назад

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.

@punkynoodle9370 Год назад

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??

@LivingtheCakeLife Год назад

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.

@Manimani-kr8de 7 месяцев назад

during piping the first ones are in good shape but after a while it gel melted not shaped well what should I do?

@LivingtheCakeLife 7 месяцев назад

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. 😊

@GrammaPatriot Год назад

Dont you have to heat up or cook the egg whites before whisking them? 😳. Salmonella risk or no?

@LivingtheCakeLife Год назад

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. 😊

@farjanaislam9616 Год назад

Should I put them in refrigerator or outside??

@LivingtheCakeLife Год назад

They will go soft in the refrigerator so I pop mine in an airtight container at room temp away from heat and sunlight.

@farjanaislam9616 Год назад

@@LivingtheCakeLife thanks a lot my dear

@julierasid2270 Год назад

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

@LivingtheCakeLife Год назад

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.

@phie123 2 года назад

Which type of acid is that

@nimiskitchencraft104 2 года назад

Can use normal sugar

@LivingtheCakeLife 2 года назад

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. 😊

@Ms.Ponyang0524 3 года назад

How many minutes will it takes inside the oven?

@LivingtheCakeLife 3 года назад

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. 😊

@vickyp3732 2 года назад

Many times i made meringue but after few minutes in room temperature they became sticky. Any tips?

@LivingtheCakeLife 2 года назад

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. 😊

@vickyp3732 2 года назад

@@LivingtheCakeLife yes maybe because i live in the tropical island. Appreciate so much your video and your reply!

@limk1133 3 года назад

Can I use wooden skewers instead of paper pop sticks?

@LivingtheCakeLife 3 года назад

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 😊

@limk1133 3 года назад

@@LivingtheCakeLife so sweet of you to reply- thank you! No one ever does lol

@marivicmarcos6122 2 года назад

what is the cause of cracking?;

@LivingtheCakeLife 2 года назад

Over baking or baking at too high a temperature.

@leoniemonel4644 2 года назад

I baked mine about 3hr.. but still sticky..😔

@LivingtheCakeLife 2 года назад

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?

@leoniemonel4644 2 года назад

@@LivingtheCakeLife gas oven temp 90*c.

@LivingtheCakeLife 2 года назад

@@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.