Hello! Um, you could use cream of tartar, yes, lemon juice is a substitute for it. And because it also helps speed up the process and is also a good leavening agent. Since cream of tartar eases the journey of granulated sugar to liquid form, it is safe to use for meringues and to maintain stability (cream of tartar prevents the proteins in the eggs from bonding too tightly). Also, lemon juice is used when beating egg whites to prevent grease when beating or loosen up any grease in the bowl, and it also doesn't affect the taste of your baking. I don't know how much you should use because that is based on the quantity of how many eggs you're beating...but I would say about 1/4 tbsp for four egg whites. *Edit; 1/4 teaspoon.
@Leemin_bit0221 thank you so so much for your reply! I'm very grateful for that :) and that was very informative. will definitely be trying that out. Thanks again !
Hey! The acid from vinegar or lemon juice helps to bind protein cells, so that the protein is whipped faster and becomes more firm. It's a big help when whipping the whites by hand, but you can add acid when using a mixer, too
Any bowl of big size will suite 😊 I wouldn't use a plastic bowl because it can get scratched with a whisk but you can use even a plastic one if you don’t have any other
Hey! it's about the molecules of the substances we work with The acid helps to white's protein cells, so whites are whipped more quickly and become more stable. This is especially important if you're whipping the whites by hand
@@DariaCozykitchen I see I just realized that what I usually see used was lemon juice. I now know that it was the acid that was needed for this not necessarily the vinegar. Thanks for the info.
Hey 🧡 I used 2 egg whites, 60 grams of icing sugar (sometimes it's called confectioners sugar) and 1 teaspoon of vinegar That means no matter how many eggs you're going to use, you're taking 30g of icing sugar and 1/2 teaspoon of vinegar for every egg white
Sorry for the late reply. You can use a fork if you don't have a whisk. You can also take two forks and put them together with their inner sides facing each other, so that the forks keep the tines in between and there is a small distance between the two forks. Just look at the picture to see what I mean images.app.goo.gl/DD1se6Px5EvE7yof8.
Wire whisks are amazing aren’t they? I don’t know how my mother managed to do without them. But then she never made either meringue or pavlova and she wasn’t lazy like me. I dump all the sauce ingredients in together and the whisk stops the sauce (or custard) from going lumpy.
thank you sooooo much for this video. my choco mousse turned out really pretty and smooth~! and this was my 1st time doing it. i am soooo happy~!!! ~\(≧▽≦)/~
Thank you for the quick easy refesh, after I had a brain blipp trying to remember how easy it was to whisk up fresh meringue. Also you make it look so delish. Forever grateful! Gave you a like & follow as well. 👍🫶
I love the real time whipping up the meringue ❤️
SO SO helpful, it helped me know when the stages are, Really appreciated
Your welcome 🤗
Great vid - thanks
great work out
This was SO helpful. Thank you so much. I really liked that it was in real time!
I'm glad it was helpful to you 😊
Wow, it truly can be done. I have seen it now
Would cream of tartar work instead of lemon juice? Would it affect the meringue, and how much should I use? Thank you for your video!
Hello! Um, you could use cream of tartar, yes, lemon juice is a substitute for it. And because it also helps speed up the process and is also a good leavening agent. Since cream of tartar eases the journey of granulated sugar to liquid form, it is safe to use for meringues and to maintain stability (cream of tartar prevents the proteins in the eggs from bonding too tightly). Also, lemon juice is used when beating egg whites to prevent grease when beating or loosen up any grease in the bowl, and it also doesn't affect the taste of your baking. I don't know how much you should use because that is based on the quantity of how many eggs you're beating...but I would say about 1/4 tbsp for four egg whites. *Edit; 1/4 teaspoon.
@Leemin_bit0221 thank you so so much for your reply! I'm very grateful for that :) and that was very informative. will definitely be trying that out. Thanks again !
I haven't tried whipping the whites with cream of tartar, but luckily you already got an answer below 😊
Thanks for sharing! 😊😊
TYSM,you dont know how much youve helped me😭❤️
I'm so glad! What were you whipping the meringue for? What were you cooking?
@@DariaCozykitchen It was for my friends🥰
Great 😉@@BRFJQueen
Thank you for this video. Finally I did it well.
What does the vinegar/lemon juice do? Do you always mix by hand when you make this?
Hey! The acid from vinegar or lemon juice helps to bind protein cells, so that the protein is whipped faster and becomes more firm. It's a big help when whipping the whites by hand, but you can add acid when using a mixer, too
Can I use lime juice@@DariaCozykitchen
would the acid have a negative impact if it were used for baking?
No, it wouldn't at all
This is what I'm looking for 😊
Which type of bowl we should to use ..for whisking . . Glass bowl , steel utensil, what type of bowl will be useful ???
Any bowl of big size will suite 😊 I wouldn't use a plastic bowl because it can get scratched with a whisk but you can use even a plastic one if you don’t have any other
Oh my Godd... Thank you so much
You're welcome 😊
Thanks! Btw, guys make sure that the bowl is not greasy cuz it won’t allow it to whip
im just starting to learn baking and i did not know that you can use vinegar for meringue. what does it do exactly to the mix?
Hey! it's about the molecules of the substances we work with The acid helps to white's protein cells, so whites are whipped more quickly and become more stable. This is especially important if you're whipping the whites by hand
@@DariaCozykitchen I see I just realized that what I usually see used was lemon juice. I now know that it was the acid that was needed for this not necessarily the vinegar. Thanks for the info.
How do u all do thaattttttttt
how many eggs did you use and what kind of sugar are you using?
Hey 🧡 I used 2 egg whites, 60 grams of icing sugar (sometimes it's called confectioners sugar) and 1 teaspoon of vinegar
That means no matter how many eggs you're going to use, you're taking 30g of icing sugar and 1/2 teaspoon of vinegar for every egg white
@@DariaCozykitchenis it okay if i dont use powdered sugar and just mix sugar and flour together?
Did u do this only with one try? Omg ur amazing
Yeah, on one try! It's all about following the principles of beating
@@DariaCozykitchen You've got a subscription 🫶🏼
Thank you
Was it icing sugar or ordinary sugar pls
@@iam_Ejiro it was icing sugar 😉
What if i have no hand mixer and a whisk? Could i use a spoon or something else?
Sorry for the late reply. You can use a fork if you don't have a whisk. You can also take two forks and put them together with their inner sides facing each other, so that the forks keep the tines in between and there is a small distance between the two forks. Just look at the picture to see what I mean images.app.goo.gl/DD1se6Px5EvE7yof8.
Does the sugar have to be powdered??
Yes, the sugar have to be powdered for much easier whipping
Wire whisks are amazing aren’t they? I don’t know how my mother managed to do without them. But then she never made either meringue or pavlova and she wasn’t lazy like me. I dump all the sauce ingredients in together and the whisk stops the sauce (or custard) from going lumpy.
Absolutely true! 😊
Do one for things that mix but arent mixers
Put on Devo, while whipping it.
Ive been whipping with a machine for 15 minutes and nothing. Im so frustrated
Prbrbrbrrly need sugar or maybe ur using egg whites that have been pasteurized too high temperature
Keep going
Thanks for cheering me up 😊 good luck to you too
thank you sooooo much for this video. my choco mousse turned out really pretty and smooth~! and this was my 1st time doing it. i am soooo happy~!!! ~\(≧▽≦)/~
Me use blender please 😢
Ngl i just used a fork
Absolutely, fork is an option when you don't have a whisk
How long did it take you?
@@oyedirankengershaterI tried it and it took me 30 mins 😢😢😢
I make floof
tKEA LONG TIME BY HAND!
My arm is killing me 😢
@@STELLARMIGHTY that’s like a gym training for an arm 😅 keep up!
@@DariaCozykitchen I’m still going 😭😭😭😭
I give up 😂
Who has time for this ???
Thank you for the quick easy refesh, after I had a brain blipp trying to remember how easy it was to whisk up fresh meringue. Also you make it look so delish. Forever grateful! Gave you a like & follow as well. 👍🫶