Thank you! I made my first lemon meringue pie tonight. I’m really excited. The problem I was having was a greasy bowl I bet. After watching the video and re-doing it again, it worked perfect.
I use a table spoon of white vinegar, a table spoon of corn starch and a table spoon of vanilla extract when I make meringue using one and a half cups of egg whites.
Our company specializes in meringue and I can confidently say that you wouldn't have sharp edges if you used this to pipe kisses, pops, etc. (Sometimes people who are supposed to be "experts" don't really know what they're talking about) Not sure where he went wrong. We just use granulated sugar and add it a spoonful at a time at medium speed much earlier in the mixing process. Once everything is incorporated the mixer's turned up to high for about eight minutes (ideally a ball should start to form in the whisk attachment) Meringue is actually pretty easy to make well.
You should add cornstarch to the egg whites cook 2 tablespoons in 14 cup water white a tablespoon of sugar let it cool down before adding to whipped eggs it will keep your meringue from weeping you want have that running syrupy clear liquid .
There’s a lot of talking going on and might help a first timer but that isn’t a stiff peak and won’t stand up when piped as mentioned before, you should be able to turn the bowl upside down and it not fall out also as mentioned, the addition of a little cornstarch and vinegar will help to stabilise.
I find the more narrow the bowl the better..and I don't have to use cream of tartar...and all I have to use is a hand held mix master and I get stiff peaks pretty fast and easy, and believe me I am not that intelligent when it comes to baking. I do make sure the bowl and the whisks are super clean, and the eggs white room temperature.
Thanks for sharing. It is quite an educational video. I went to vocational school to learn making cakes but i was never taught this difference. May I know what a dry peak is? Is there any ratio of white to sugar? Can I cut the sugar to a less amount since i love Meringue but i find them so sweet? Appreciate any help.
Did you use duck eggs in this instead of chicken eggs? The shells and size looked more like duck to me but the yolk wasn’t as dark as a duck yolk generally is from what the I have seen anyways. It looks like such a loose meringue to me but i typically use meringue for macarons at the stiff peak stage and the sugar/egg ratio would contain less sugar for that use specifically. In your opinion is the meringue you just made to loose for macarons? I have been making and selling them for almost 3 years now but i am self taught so any tips or tweaks to make my cookies even better is welcomed. I don’t generally run into issues with my cookies but I have had a few French batches that have been to dry over the years.
Ok so now you put it on your pie, bake it. Pull it out….watch it sink. Why is it flattening and how do you get it to stay high? I was suspecting elevation. But I asked this chemist, he thought I needed something to stabilize it, suggested opening the oven door , turn it off and let it cool slowly. There a bakery with mile high pie, the merange is huge. Yes I put in a bit of cream of tartar. Query icing sugar vs regular sugar?
Greetings --- just a quick question here --- did you wash your hands after tucking the hair in under the hat ??? ---- glad that a chef hat is being used as well --- have a nice day --- Ann
Thanks Gary, I've had problems with my meringue for years and my issue was I was thinking that i could over beat the eggs, I did not know sugar was a stabilizer. My recipe calls for vinegar instead of cream of tartar, both are acids so is there an advantage of one over the other? Also, I was not adding my sugar until I reached stiffer peaks, I'm going to try your method and hopefully I'll have better results :) Thanks
I did my first chiffon today and I fucked up the first one only because I beat too fast and then let them sit too long. On my second try I added one drop of vinegar and it was perfection.
That’s 1/4 water to two tablespoons sugar and two tablespoons cornstarch cooking til clear let cool all the way down add to egg whites with the sugar beat until stiff no more runny meringue
That would vary depending what you are making with the meringue ... for pies you are just looking for browning/toasted and 400 is pretty standard for that
+valerie bustamante lol... I could totally see it when they were tasting it. I think it was getting a little hot in the kitchen; I could see the camera lens fogging up! lol :-D
Beverly j Martin search Swiss meringue and you’ll find many RU-vid tutorials. I always make Swiss meringue and always bring the temperature up to 79-80C before I whisk it.
4 egg whites 1 1/2 cups of sugar then add 1//2 of water at medium heat. Once it reaches 249 degrees at the sugar syrup to the egg whites you have beating to medium peaks. Add the sugar slowly and beat at high speed.
SRC French add sugar while whisking,Swiss you need to add the sugar and egg whites and slowly heat them at the same time you whisk and Italian is made with hot syrup being added to the whites while they are being whisked
Am I the only one who thinks its kinda nasty when they taste it because their eating eating raw egg even though its only a bit I really don't prefer the tasting part
If you ever had proper chocolate mousse, it’s made from raw eggs and it’s safe if its pasteurized. Think raw cookie dough and new fad going around made with eggs too
i guess i'm the only one that agrees with you. actually the whites have bacteria and the yolks are safer to eat raw. well, that's my opinion, not sure if that's true.
_LOL._ look how _patient_ she has to be with him. she said she has a pie recipe. she said sometimes her meringue weeps, not that she was an IDIOT. so then it's awkward as he proceeds to condescend, with every witty word he says to her about soft peaks, med peaks, and stiff peaks. all about egg whites and how to seperate them.... LOL
This is a teaching video..he was not being condescending but explaining to not only her but other viewers that may have the same questions or problems .
Oluyemi Oyero since the mix will go into the oven there's no health hazard. Tasting it raw is safe as long as they are using fresh free range eggs. A safer method would be making Italian meringue (boiling your sugar with a little bit of water to 120°C, then dripping it slowly into the mixer while mixing your eggs).
Why not use a double broiler and cook the egg whites with the sugar. It's safer and once the egg whites are cooked on double broiler it kills the salmonella virus.
You learn something everyday soft peak a hook and of course there’s stiff peak .So it’s like the think between your legs When soft no good When it’s semi it’s no good When it’s hard it’s good lol 😝 sorry This guy needs to be on TV very rarely do you get so much info on the technical stuff
