Homemade Meringue Tutorial
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Homemade meringue tutorial

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Swiss meringue is used for desserts like pavlova and as topping like for lemon meringue and my s’mores cupcakes. Let’s learn how to make a perfect one! 1) In the bowl you’re whipping in, combine one part FRESH egg whites and two parts sugar. Always use fresh egg whites as carton egg whites don’t whip up. 2) Be careful of any fat from a previous bake or from the egg yolks. You can wipe down your equipment beforehand with a vinegar dampened paper towel if you’re nervous. 3) Place over a pot of simmering water (a double boiler). The bowl should not be touching the surface of the water. Allow the steam to warm the egg white mixture until the sugar dissolves while whisking occasionally. Check if the sugar has dissolved by using your fingers. 4) Whip on the highest speed until it’s come
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Ingredients: 6 egg whites 300g (1.5 cups) fine-grained sugar pinch of salt Instructions: Whip the egg whites with a pinch of salt and gradually sprinkle in the sugar while doing so. Once the mixture becomes shiny white and firm, you can place the meringue on a baking sheet lined with parchment paper in any shape you like. Bake at 100°C (212°F) for about 80-100 minutes with convection. But be careful not to let them brown. The shorter you bake them, the creamier they'll be on the inside. The longer, the crumblier. Let them cool completely and store them for several months in an airtight glass container. You’ll find further instructions on my website thezett.com
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MERINGUE BOWS WITH MATCHA SNOW 💚🎀❄️ We saw @jillian.barreca make meringue bows, so we made meringue bows - with a dusting of matcha ‘snow’ 💚 perfect for desserts, homemade gifts or to add to a cookie box this festive season! 💚 Ingredients: 100g egg whites 200g caster sugar 1tsp vanilla bean paste 1tsp JENKI Matcha 💚 How-to: Heat sugar at 180C for about 5 minutes, watching to ensure it doesn’t melt. Meanwhile, start to beat egg whites until nicely frothy using a stand mixer or hand...
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