Great question! I wouldn't advise leaving it in the fridge because the egg whites might deflate. The best thing to do is to bake them all at once! I've personally never tried it but I wouldn't want your batter to go to waste.
I love meringues! I look forward to trying them with coconut. The very best I ever had was made out of half white sugar and half brown sugar! I make them all the time for my husband!! They have such a great taste and are great with fresh strawberries and cream!
ok.are ready..now I have to wait 3 hours......but I stole one and is incredibly , is so good. Thank you for all this recipes. You are great.God bless you.sorry for my english. I sent to you greetings from Romania, Europa.{a small country near Italy}
Hi Laura! In Portugal they're called "suspiros", which means "sigh", maybe because they're sooo good! In that note, you should try to do some portuguese food (if you never tried, of course). All the tourists love our food! I'm a big fan, keep on doing such a great work. You should be proud :)
PLEASE DO EDEN MESS! It is sooo good! The tea house I work for served it once it was absolutely amazing, but I had no idea what was in it, except for the meringue.
Cream of tartar isn't crucial in this, but it does stabilize the egg whites and help them whip up to full volume. Just use the same amount of white vinegar or lemon juice. :)
you dont have to but the cream of tartar makes it hold together , without cream of tartar, the meringue cookies are small so you wont notice the finish product but if u make a big one for a pie, it will fall apart. an excellent substitute is a tiny little lemon juice. it holds perfect but if u put to much it taste sour. i hope it helped you!
For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
It is formed during the fermentation of grapes in wine. It's acidic, and with eggs, such as in this recipe, you can replace it with another acid (like lemon juice) but make sure the eggs are thoroughly beaten.
i m no chef :) but u can substitute it is added to recipes for three reasons to stabilize egg whites (when whipping them for meringue) to act as a leavening agent in cookies and other baked goods (when used in conjunction with baking soda) If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place: For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely
Hey Laura LOVE your videos, ive tried some and think they are deliscious, could you possible do a tutorial on a healthier version of chocolate chip cookies, thanks xxx
That's so nice you discovered Eton's mess, love too hear your version of it! Doe you really need the creamtartar in this recipe? Because it's really hard to find it in holland!
Make a custard(and then you can make macaron, or at least something very similar to macaron, by using it as the filling for these meringue cookies) or ice cream. There are SO many recipes you can make with them, just google "what to do with egg yolks". You can even freeze them for up to 3-4 months. Just put each yolk in a a section of an ice cube tray, add a pinch of salt or sugar, depending on what recipe you'll use(sweet or savory). Freeze overnight and put them in an airtight container.
I was really hoping you would show us the inside of the cookie :( I wanted to see what kind of texture the cookie had because the batter looked so unique.
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar For frosting - leave the cream of tartar out. No substitution is necessary
cream of tartar ... i read about it and i knew that its used like baking powder..it can make things puff in the oven but im not sure if u can use baking powder instead of it or not :)
Hi Laura! I made your peanut butter frosting and paired it with chocolate cupcakes! They were to die for. Amazing frosting! Could you make egg custard tarts in one of your future episodes? Thanks =)
I'm so excited to make these! I recently received a whole bunch of eggs from my friend who has chickens and I'm figuring out what sweet treats I Canaletto with them. (:
I'm currently making these~! I just rotated the pan. I hope they turn out well. :) The recipe on the website is missing the part to add vanilla, so I had almost forgotten. XD
These are larger versions of the meringue drops I make to put on top of ice cream after I drizzle passion fruit sauce through the ice cream- easy pavlova sundae.
You could try truvia, but I wouldn't recommend it. The sweetness levels differ, and they might wind up tart, or not sweet enough depending on what you use. I find truvia is almost the same sweetness of sugar, so you could try equal parts of that. You could also use agave nector, but use it in a 1:3 ratio of agave to sugar. It's much sweeter. Just fold in the agave carefully, the eggs need to stay light.
Use the yellow part for flan i have a simple recipe i can carnation milk one can of condensed milk egg yolks oonly the more the better and some vanilla mix then follow the regular cooking process of flan
beautybaby14 Other than lemon juice, I heard people using salt all the time, to get the right consistency and good structure :) You can try that too. A good pinch on 3 egg whites is all You need
Does the weather affect the cookies? I'm from Singapore and had just made these. They still taste good, but chewy on the inside and crunchy on the outside. Super good still, but yours seem so much crunchier.
no, they turn out perfect without the cream of tartar, it's just to make them whip up faster and not lose the air, but if you don't use it just whip it up for a couple more seconds and they're perfect
Great recipe! Thanks Laura! :) I haven't made these before so I wanted to test it out with a small batch first. So if I half the ingredients in the recipe and make them small meringue kisses instead of meringue cookies, how long would I have to bake them for?
I just made this and its SO GOOD! I totally get what you mean by melting in your mouth after the crunch :D However, I used less sugar in the recipe and i still thought it was too sweet (but then that's just me...) Anyways, that's my thought on this recipe and you guys should definitely try it out!
hi Laura, I've been wanting to try and make some almond macaroons. I just love them. If you have an easy recipe for them that would be great.. Thank you :)
Can you make death by chocolate and yes i know its a very labor intensive recipe and it takes along time to make it. I also understand if you don't want to make it because it takes 2 days to make.
Great question! I wouldn't advise leaving it in the fridge because the egg whites might deflate. The best thing to do is to bake them all at once! I've personally never tried it but I wouldn't want your batter to go to waste.
FINALLY! I can have meringue without baking a pie! Wish I would've thought of this sooner! Thanks :)
Ahhh the crunch in the end just made my mouth saliva!
I tried them without cream of tartar and coconut and they were delicious!! It tastes just like the ones at the bakery
I love meringues! I look forward to trying them with coconut. The very best I ever had was made out of half white sugar and half brown sugar! I make them all the time for my husband!! They have such a great taste and are great with fresh strawberries and cream!
Watching this while fasting makes me like all her videos lol but there worth liking
it works really well i loved it
thanks Laura !
Your channel is the only cooking channel I watch whenever I want to get hungry. :D
Made some on Saturday ... Today is Monday and they are all gone. Easy to make and delicious!
OMG i loved the end with the eggs ...SOOOO cute
thanks for the easy recipes Laura! lol! You don't need to be a certified pastry chef... all you need is Laura in the Kitchen!!!! :)
That looks REALLY good.
I made these by hand, its wasn't that hard you just need patients and time. They're so good!!!!!
The coconut gets coconutty!! Laura is so adorable lol
I love these meringues they r so delicious and crispy and it melts in ur mouth.... Soooooo goood
You should all try putting a little bit of lemon it in! So good!
I made these today, SO GOOD!!! These are going to become a favorite. Yum!
omg those cookies look delicious!
Thank you Valeria!
She explained in the video that letting them sit in the oven for 3 hours helps them having that crunchy, crispiness a meringue should have :)
are u kidding? that's the most fun part of the show!! :P I like that she gets us involved as well, it makes it more interesting and fun to watch!! :P
ok.are ready..now I have to wait 3 hours......but I stole one and is incredibly , is so good.
Thank you for all this recipes. You are great.God bless you.sorry for my english. I sent to you greetings from Romania, Europa.{a small country near Italy}
Hi Laura!
In Portugal they're called "suspiros", which means "sigh", maybe because they're sooo good!
In that note, you should try to do some portuguese food (if you never tried, of course). All the tourists love our food!
I'm a big fan, keep on doing such a great work. You should be proud :)
i usually make flan out of the yolk..mix about 6 yolk with a can of condensed milk, then bake it in a water bath...
Food coloring is such a good idea!
Everything is great, just..just.. The VOICE!
PLEASE DO EDEN MESS! It is sooo good! The tea house I work for served it once it was absolutely amazing, but I had no idea what was in it, except for the meringue.
never throw away the yellow part! loads of Laura's recipes consist of just the yellow part of the egg!
They're amazing with sweet black liquorice or either other candy (chocolate etc.)
can't wait to try this out!
Ooooh Laura love your stories
Cream of tartar isn't crucial in this, but it does stabilize the egg whites and help them whip up to full volume. Just use the same amount of white vinegar or lemon juice. :)
you dont have to but the cream of tartar makes it hold together , without cream of tartar, the meringue cookies are small so you wont notice the finish product but if u make a big one for a pie, it will fall apart. an excellent substitute is a tiny little lemon juice. it holds perfect but if u put to much it taste sour. i hope it helped you!
Great video! and If you can't find cream of tartar you can use lemon juice (extract)! Tons of love from Dominican Republic
I made this yesterday.....so yummy and my family love them:)
These are so good with a blend of toffie and milk chocolate chips in them... i tried doing that over the hollidays.
Hey Laura, I just made these and they were sooooo good! Your right about them being addicting :)
love it!! absolutely adore all your videos!
Hi Laura!! Please make Baked Alaska!!
For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
It is formed during the fermentation of grapes in wine. It's acidic, and with eggs, such as in this recipe, you can replace it with another acid (like lemon juice) but make sure the eggs are thoroughly beaten.
one of my friends mom told me that cream of tartar is to just stabilize the egg whites. I used it white out the cream of tartar it came out great.
The food you are doing is so yummy i want to eat it all !!!
in brazil we call 'SUSPIRO", that means "sigh" in english...it's a sigh, literally...so amazing
hi im in love with your recipes. you inspire me. i was wondering if you could share a recipe making tomato sauce using ripe tomatoes. thanks
Yum. Pavlova sounds so yummy right now.
That crunch... OH MY GAWD o.o
Yes, you will need it, you can find it at supermarkets and specialty stores :)
In the Phillipines, many people fry the coconut shreds and use them on 'biko' or sweet rice. Try it, it has a gooey but not slimy texture
If you can't find cream of tartar you can use lemon juice (extract)! Tons of love from Dominican Republic
i m no chef :) but u can substitute
it is added to recipes for three reasons to stabilize egg whites (when whipping them for meringue) to act as a leavening agent in cookies and other baked goods (when used in conjunction with baking soda)
If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place:
For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely
You could do a lemon custard tart or something along those lines.
Instead of vanilla extract, I used coconut extract and it's so awesome! I only added a little, though
Hey Laura LOVE your videos, ive tried some and think they are deliscious, could you possible do a tutorial on a healthier version of chocolate chip cookies, thanks xxx
That's so nice you discovered Eton's mess, love too hear your version of it! Doe you really need the creamtartar in this recipe? Because it's really hard to find it in holland!
Make a custard(and then you can make macaron, or at least something very similar to macaron, by using it as the filling for these meringue cookies) or ice cream.
There are SO many recipes you can make with them, just google "what to do with egg yolks". You can even freeze them for up to 3-4 months. Just put each yolk in a a section of an ice cube tray, add a pinch of salt or sugar, depending on what recipe you'll use(sweet or savory). Freeze overnight and put them in an airtight container.
I was really hoping you would show us the inside of the cookie :( I wanted to see what kind of texture the cookie had because the batter looked so unique.
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
For frosting - leave the cream of tartar out. No substitution is necessary
tried the recipe & turned out amazing ! dint do the three hour thing they still wre crunchy & crsipy
you should check her website for measurements
I really like meringue cookies.
cream of tartar ... i read about it and i knew that its used like baking powder..it can make things puff in the oven
but im not sure if u can use baking powder instead of it or not :)
Can I use aluminum foil instead of parchment paper?
Hey, you can use salt but you will get a salty flavour which you probably don't want, so i always just use some baking powder! works just fine :D
looks yummy!
Looks so good thnx
Hi Laura! I made your peanut butter frosting and paired it with chocolate cupcakes! They were to die for. Amazing frosting! Could you make egg custard tarts in one of your future episodes? Thanks =)
another great video laura!
I'm so glad I found out about you from Judy and Benji. I love every single one of your episodes! Great recipes :)
I love your food Laura
Great Recipe .. this is what i was looking for
That is so funny! I was just thinking yesturday that I really wanted to make this, but I could not find my recipe hahah awesome!
My daughter thought I baked cotton candy when she first ate it haha (: thankyou Laura!! Love it soooo much
I'm so excited to make these! I recently received a whole bunch of eggs from my friend who has chickens and I'm figuring out what sweet treats I Canaletto with them. (:
Yes, you could! It tastes SO good! :)
I'm currently making these~! I just rotated the pan. I hope they turn out well. :) The recipe on the website is missing the part to add vanilla, so I had almost forgotten. XD
I get just as excited when Laura uploads a video like I do when Pewdiepie uploads one :D
These are larger versions of the meringue drops I make to put on top of ice cream after I drizzle passion fruit sauce through the ice cream- easy pavlova sundae.
You could try truvia, but I wouldn't recommend it. The sweetness levels differ, and they might wind up tart, or not sweet enough depending on what you use. I find truvia is almost the same sweetness of sugar, so you could try equal parts of that. You could also use agave nector, but use it in a 1:3 ratio of agave to sugar. It's much sweeter. Just fold in the agave carefully, the eggs need to stay light.
I made this and it turns out so good! Love it :)
Use the yellow part for flan i have a simple recipe i can carnation milk one can of condensed milk egg yolks oonly the more the better and some vanilla mix then follow the regular cooking process of flan
Eton Mess! Yay for English puddings! It's so delicious yet simple, looking foreword to your recipe version Laura.
You're awesome Laura! Love from Croatia xx
Do you have to use cream of tarter and if so is there any replacments?
Lemon juice works well as a substitute.
thank you! :)
No problem
beautybaby14 Other than lemon juice, I heard people using salt all the time, to get the right consistency and good structure :) You can try that too. A good pinch on 3 egg whites is all You need
thank you!! :)
Does the weather affect the cookies? I'm from Singapore and had just made these. They still taste good, but chewy on the inside and crunchy on the outside. Super good still, but yours seem so much crunchier.
@monika you can use baking powder as a substitute
no, they turn out perfect without the cream of tartar, it's just to make them whip up faster and not lose the air, but if you don't use it just whip it up for a couple more seconds and they're perfect
I made this and they were delicious
Great recipe! Thanks Laura! :)
I haven't made these before so I wanted to test it out with a small batch first. So if I half the ingredients in the recipe and make them small meringue kisses instead of meringue cookies, how long would I have to bake them for?
Couldn't comment on her video 'french macarons' but I just love how she don't care about anything being perfect.
as long as its delish
hi laura! Do you HAVE to let them sit in the oven for 3 hours when they are done or can you eat them right away? Please answer
that looks yummy
I just made this and its SO GOOD! I totally get what you mean by melting in your mouth after the crunch :D
However, I used less sugar in the recipe and i still thought it was too sweet (but then that's just me...)
Anyways, that's my thought on this recipe and you guys should definitely try it out!
Luv ur eye makeup and looks yum xx
Exactly what I was going to ask.
hi Laura, I've been wanting to try and make some almond macaroons. I just love them. If you have an easy recipe for them that would be great.. Thank you :)
I tried it. Trust me i did and it is delicious
You can leave it out or put some lemon juice or lemon salt. Little tiny pinch.
Can you make death by chocolate and yes i know its a very labor intensive recipe and it takes along time to make it. I also understand if you don't want to make it because it takes 2 days to make.
mozzarella sticks with red pepper jelly sauce is bomb!