THE SECRET To Perfect Meringues | 3-Meringue Masterclass | Cupcake Jemma | Cake Ideas | baking ideas

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THE SECRET To Perfect Meringues | 3-Meringue Masterclass | Cupcake Jemma

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Do you wonder what the difference is between French, Swiss and Italian Meringue? Do you wonder how you even make any of those and what classic mistakes to avoid? Well, it’s lucky I’m here then because I will explain all in this Masterclass video. Meringues? EASY!

NB. Don’t use Granulated sugar as it’s too course and will take too long, meaning you will over-beat your meringue. Don’t use powdered/icing sugar as there are additives in this sugar which may have an adverse effect on the meringues. You will need Electronic Scales for the perfect meringues. Please don’t ask me for conversions. If you want to work it out on your own, go nuts but I would recommend this investment!!

For the French Meringue…
2:1 Sugar to Eggs (ie. 100 grams of egg whites, 200 grams of caster sugar)
salt + vanilla to taste

Useful recipe links for French Meringue…
Pretty Pavlova Letter Cake:
Mini Oreo Pavlovas:
Lemon Meringue Easter Chick Cupcakes:

For the Swiss Meringue…
4 lg egg whites + 300g caster sugar
salt + vanilla to taste
(to turn it into buttercream, add 400g soft butter)

Useful recipe links for Swiss Meringue…
Swiss Meringue Buttercream Masterclass:
Ruby Chocolate SMB:
For the Italian Meringue…
480g caster sugar
150ml water
180g egg whites
salt + vanilla to taste

Useful recipe links for Italian Meringue…
Mini Lemon Meringue Pies:
S’mores Cupcakes:
How to Make A Biscoff S’mores Brownie:

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37 Comments

  1. Beautifly119 says:

    TEMPERATURES PLEASE πŸ™‚ None provided for French or Swiss.

  2. Asnu Vesnu says:

    Very helpful. This is the best video on meringues. Thanks

  3. Armineh Gevorgyan says:

    Thanks for the tutorial! Please help, can we use the stand mixer to make half or a quarter of your given recipes?

  4. B l u e B e r r y's says:

    😌😌😌😌😌😌

  5. Sigvar says:

    Great stuff! Thanks!

  6. Cat misc says:

    How long should i keep beating the whites in french meringue after adding sugar?

  7. saranyaa2191 says:

    Can i bake the italian meringue? If so at what temperature?

  8. CMV Robison says:

    I never heard of caster sugar!

  9. CMV Robison says:

    8 minutes? Really? Mine flattened after about 2 minutes! 😫. I used powdered sugar, put in really slowly.

  10. Ariegirl Johnson says:

    So I blended regular sugar and made mine with cream of tartar and sugar and egg white but when I bake it it’s runny ish on the tray and after baking they are going inside but crunchy outside. What did I do wrong?

  11. Joselyn Gordon says:

    Hello I did the swiss meringue but it was fine but at the minute was with the pikes and the next min separating, the sugar On the bottom,, what I did wrong? How can I fix it thank you

  12. adila e says:

    Can you use Italian meringue for meringue cookies?

  13. Katrina Poon says:

    Can I use critic acid instead of cream of tartar

  14. Sweet Dreams Time says:

    Coco bear LOOOOVES Cupcake Jemma! Thanks for all your amazing baking tips. πŸ’œπŸ˜Š

  15. Emma L says:

    Can you use egg white sachets?

  16. Jenny Porada says:

    I need help making a sugar free Swiss or Italian meringue frosting! My first attempt was very weepy and unpleasant. Is there a way to stabilize the egg whites that doesn't include real sugar?

  17. MrBiggabit says:

    Excellent and thank you πŸ™ƒ

  18. dazidovliliana says:

    Thanks for the video!! Do you preheat the oven?

  19. Ivygay Cases says:

    Love love Jemma ❀️❀️❀️

  20. Ana Katrina Aparicio says:

    Jemma, why does my pavlova always turns brown after baking after it's been in the oven for 40mins at 150C only? So i can't have really white meringue…

  21. Dominik E. Martens says:

    how many eggs did she used for the Italian meringue?

  22. Tawana Bellinger says:

    How charged the measurement of the ingredients into cups from grams

  23. lindsey mcnab says:

    Is any type of meringue better for meringue lollipops and is it better to add the stick before or after baking?
    x

  24. SOL Gaming says:

    @cupcakejemma: I don't have a sugar thermometer, would it work using your Marshmallow Meringue technique from your Triple-Lemon Lemon Cake recipe? πŸ™‚

  25. Marie-Claire Tartaglia says:

    Hi! That was fabulous! So, if I make the Italian Meringue to top a pie… what temperature should I bake the meringue in the oven? I am going to invest in a blowtorch for sure. That looked mega fun. But in the meantime, yeah, oven temperature and recommended baking time? Should I broil? I’m happy to learn that this is a more stable method of making meringue to top pie…. because weeping meringue makes me want to weep too. Not good. Thank you for your video! It was extremely helpful!

  26. Ethel Okoi says:

    Thanks for the video Jemma. Can I achieve this with a hand mixer?

  27. Nancy Peter says:

    What's the difference between icing and frosting?

  28. crowns4u2 says:

    Can you add chocolate chips to the meringue cookies?

  29. james frederick says:

    Wow you’ve impressed me and you’re hasty speed at witch you choose to and you’re sugar to you’re eggs

  30. Diana Liao says:

    Jemma, THANK YOU!! I love that you think on people who live in hot countries, like me, and teach useful tips. I found that if I bake after noon or in rainy days, when temperatures lower, it improves the results.

  31. Thomas Wall says:

    It looked like toothpaste

  32. NdebeleChefSA says:

    First it came out right for the first time after 3 tries from other recipes.thank you soo much

    It taste like butter,I wonder if the is away to make it with less butter?

  33. Janey Bakarbessy says:

    Yes, the chocolate cupcakes are in the oven right now. Still 2 minutes to go. So I have to make Italian Meringues on these cupcakes!

  34. Eva maria Jaison says:

    Hey.. I am from India.. I am just a beginner in baking.. And I would like to start home baking.. Can u plz suggest tips for this…

  35. Donovan Brown says:

    This was a fantastic find. I learned a ton and really enjoyed your delivery.

  36. Cristina Piedra says:

    Great tutorial! I feel super confident to try these techniques out!

  37. Cristina Piedra says:

    What temperature do we bake the kisses at?

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