How are you able to keep your meringue from deflating long enough to pipe them all? I had trouble with that. And how much color did you have to use to achieve the red color?
Completely beautiful Aya, my husband adores meringue, our anniversary is in August, I’m going to make these for him then…….thank you so much also for all your tips and tricks too, really helps so much……little Rei is so sweet xx❤🧸xx
I recommend you to put it right before eating so that they are not going to get soggy. You can store in room temperature for a few days but I recommend to eat within a week for the best freshness!
@@PastryLivingwithAya It would have to be you Aya. Again, your beautiful projects are way too involved for this old man. Possibly you could also use cherry in the pink. I just recently produced some brownies with a cherry syrup and candied cherry pieces in that were delicious even if I cooked them too fast and too long. The combination of cherry and chocolate is as addictive as mint and chocolate.
Hello there~~ Thanks for your sharing your lovely work!!!!☺️☺️ I was trying to make them and I failed ~~ For some reason, it took me more than 3 hours to bake them at 90Celsius and they start to get sticky as soon as they were out of the oven😓😓😓 Can you give me a help please???
Thank you!! I’m sorry that happened! Hmm I wonder why.. Try baking it with higher temperature with your oven next time. The temperature should be the cause if everything else seemed fine. And store them with silica gels if you are not consuming them right away. They get stickier slowly if left at room temp for some time. I left the link of silica gels I used in the description box just for a reference!
I have a question can I pre grind my powdered sugar and almond flour in equal parts and store them together so next time I bake I will just have to weigh out the grams of both together?
How are you able to keep your meringue from deflating long enough to pipe them all? I had trouble with that. And how much color did you have to use to achieve the red color?
It definitely started losing some volume as I went. It took about one hour to finish piping and put it in an oven this time but I definitely recommend to do it quicker than that. if possible. Cocoa powder contains oil which kills air bubbles in meringue, so that is the main reason why it loses volumes quicker. One tip you might want to try is to pipe all the chocolate meringue first and work on hearts and other small parts after that which should really help. About red coloring, I am not sure 100% as I kept adding dividing into a few times but I think I added about 1/4-1/5 tsp of red coloring paste. I do not recommend liquid colorings since the are not as vivid as paste and it is not ideal for meringue when you want to add a lot. Hope that helps!
How do you fill your piping bag? Whenever I've done meringues I always make such a mess when I try to put the meringue in the piping bag. Do you pour your meringue in them? Or scoop the meringue in?
I usually wrap meringue with plastic wrap, cut the edge and insert it in a pastry bag. That makes the process so much easier! I thought I shared it in the video but if not, I shared in many of my videos such as macaron tutorials. Check it out later if you are interested!
@@PastryLivingwithAya thank you so much for replying!! I will definitely make sure I try that next time I make meringues, that sounds so much simpler than trying to fight with scooping it into a piping bag.
Really cute!! (⋈◍＞◡＜◍)。💕 It seems that you can arrange various things ! It looks delicious even if you eat it as it is… Put it on a chocolate cake… or put it on ice cream… Topping on juice or shake… If you put it out at the shop ,it will be a hit ! 🤩👍 It looks great on Instagram 💖 I`m looking forward to the next time🥰🤗
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
I hope you enjoyed!! Let me know how you enjoyed if you baked it at home😉
Drop a question individually if you have so that I can find it easier🙏
How are you able to keep your meringue from deflating long enough to pipe them all? I had trouble with that. And how much color did you have to use to achieve the red color?
You're both of you & your princess adorable & so sweet, and the meringue cookies are so pretty & cute, bless you all 💝🌸
Completely beautiful Aya, my husband adores meringue, our anniversary is in August, I’m going to make these for him then…….thank you so much also for all your tips and tricks too, really helps so much……little Rei is so sweet xx❤🧸xx
These are so adorable 😍 You make them look easy to make.
Always the first time is the hardest!😊 Thank you.
What a great idea. Your daughter is Adorable! Thanks
Thank you☺️
Very nice dessert Aya! They looks amazing! Have a nice day! Have a goo week and good month! 👍👏🍫🍫🍫
Thank you!😊 You too🙏🏻❤️
@@PastryLivingwithAya Thanks! 🙂🙂🙂
Thank you for being so detailed from beginning to end! I think they are beautiful ♥️♥️♥️
Thank you😊 Thank you for watching!!!
So cute...
that was lovely ❤️❤️
Thank you!
How sweet thank you
thank you!
Yay thank you soo much Aya 😘❤️😘❤️
Thank you🥰
Aya, are you trying chocolate banana cake recipe?????if you teach us it would be much more better🙂🙂
Thank you for the tutorial!! I feel very much capable of achieving these !
Yes!😊 It’s very simple, just piping takes some time. You can omit some of the design details if you want to make it faster!
They are so lovely😍😍
Thanks😊🙏🏻
VERY NICE WELL DONE
Thank you!
Hi Aya! These cookies look so delicious and remarkably creative! 😀 Thanks for sharing!
Thank you😊❤️
Beautiful. Mam can we put thison wipping cream? And how many day's can we store and where?
I recommend you to put it right before eating so that they are not going to get soggy.
You can store in room temperature for a few days but I recommend to eat within a week for the best freshness!
Depending on taste preferences, a bit of mint (peppermint, spearmint) in the pink meringue to give a mint-chocolate cookie would be nice.
I love that!!
@@PastryLivingwithAya It would have to be you Aya. Again, your beautiful projects are way too involved for this old man. Possibly you could also use cherry in the pink. I just recently produced some brownies with a cherry syrup and candied cherry pieces in that were delicious even if I cooked them too fast and too long. The combination of cherry and chocolate is as addictive as mint and chocolate.
They are so cute! I've been wanting to try something like this, thank you!
Awesome😊 I’m glad!!!
Iloveittt😍😍😍
Thank you😊❤️
Hello there~~
Thanks for your sharing your lovely work!!!!☺️☺️
I was trying to make them and I failed ~~
For some reason, it took me more than 3 hours to bake them at 90Celsius and they start to get sticky as soon as they were out of the oven😓😓😓
Can you give me a help please???
Thank you!! I’m sorry that happened! Hmm I wonder why.. Try baking it with higher temperature with your oven next time. The temperature should be the cause if everything else seemed fine.
And store them with silica gels if you are not consuming them right away. They get stickier slowly if left at room temp for some time. I left the link of silica gels I used in the description box just for a reference!
i need the how much the grams is in how long in the oven pls thank u
I have a question can I pre grind my powdered sugar and almond flour in equal parts and store them together so next time I bake I will just have to weigh out the grams of both together?
For macarons, you can. Just double check if the recipe you are using the equal parts of them!
@@PastryLivingwithAya perfect thank you so much!
How are you able to keep your meringue from deflating long enough to pipe them all? I had trouble with that. And how much color did you have to use to achieve the red color?
It definitely started losing some volume as I went. It took about one hour to finish piping and put it in an oven this time but I definitely recommend to do it quicker than that. if possible. Cocoa powder contains oil which kills air bubbles in meringue, so that is the main reason why it loses volumes quicker.
One tip you might want to try is to pipe all the chocolate meringue first and work on hearts and other small parts after that which should really help.
About red coloring, I am not sure 100% as I kept adding dividing into a few times but I think I added about 1/4-1/5 tsp of red coloring paste. I do not recommend liquid colorings since the are not as vivid as paste and it is not ideal for meringue when you want to add a lot. Hope that helps!
👍🏻👌
How do you fill your piping bag? Whenever I've done meringues I always make such a mess when I try to put the meringue in the piping bag. Do you pour your meringue in them? Or scoop the meringue in?
I usually wrap meringue with plastic wrap, cut the edge and insert it in a pastry bag. That makes the process so much easier! I thought I shared it in the video but if not, I shared in many of my videos such as macaron tutorials. Check it out later if you are interested!
@@PastryLivingwithAya thank you so much for replying!! I will definitely make sure I try that next time I make meringues, that sounds so much simpler than trying to fight with scooping it into a piping bag.
Really cute!! (⋈◍＞◡＜◍)。💕
It seems that you can arrange various things !
It looks delicious even if you eat it as it is…
Put it on a chocolate cake… or put it on ice cream… Topping on juice or shake…
If you put it out at the shop ,it will be a hit ! 🤩👍
It looks great on Instagram 💖
I`m looking forward to the next time🥰🤗
Thank you!! I like the idea of placing on top of ice cream😊
where is your puppy
He was taking a nap during the whole time right in front of me😁 He was on the video for a second.
Sad they don't last longer than 5 min in the air