I only knew about french meringue until I watched your macarons recipe and now I'm obsessed with italian meringue!! Mainly because it was what made my macaron a success haha 🤣🤣🤣
Wow never found such detailed video, feel like in a pastry class. Btw when the sugar is relatively less in the egg white, beat the whites starting at low speed, and gradually increase speed instead of high speed all the time, this makes a finner texture, prevent rough meringue even the sugar is not much.
Thanks so much for this video! Finally, i have found a recipe/tutorial that helped me make a successful meringue cookies. Your techniques and tips are very good, very detailed and helpful!
I am a super huge fan of your videos! They are VERY helpful and enlightening! Do you have a cookbook? I just want to let you know that I (and probably many others here) would be very interested if you have or ever come out with one!
Thank you . It was so much in details... Show us your swiss meringue buttercream as well. Your preferred one . Your baby is growing up beautifully ..... ❤️❤️ For her
A really useful video as always. Thanks for your detailed results giving a very clear idea of how these factors interact and result in differing meringues. I now pasteurise eggs before making meringue, as it's such a simple process. Love your videos. Thanks for sharing... 😊
This frosting seems so versatile when it comes to adding flavors, but what if I want to use chocolate wafers that are 35% cacao with "caramel" notes? How much to use? Will the added fat be significant enough to throw the ratio off?
Thank you so much for sharing with us your very informative experience, however i still have a question ( what about cream of tartar? why don't you use it?)
Welcome! Yes, I don’t use it for my recipe. It’s often added to stabilize meringue or make stiff meringue, but I don’t feel the need of it for this recipe.
Thank u so much for simple and good explanation .. 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Excellent technical detail. Great job! As a pastry chef, do you use recipes???? Or do you know them.off the top of your head? How important is ratios when it comes to pastry and baking?
For some recipes that I make all the time, I kind of memorize them but I most often like to double check just in case! The ratios helps when I don’t have recipes. By remembering them, I can guess how much I should use to test new desserts or make different amounts etc. That comes naturally as you learn, practice a lot and try a lot of recipes😊 I’m forgetful, so I sometimes need to look up though😅
Hello Aya, thank you for a very detailed explanation. I think I will keep your recomendations in mind while trying to master the skill. One question: Do you think the much mentioned advise regarding mega o fat residue on bowls etc is that crucial.? I dont think you mentioned it, or did I miss it? Thank You again.
I generally wipe out my bowls and whisks with vinegar or lemon juice after I wash them very thoroughly. Then let them dry. I also wash and thoroughly dry my hands before I separate the eggs. I haven't made Swiss meringue but in general egg whites can be temperamental.
hi! i've tried making swiss meringues but they never seem to whip up to be fluffy with stiff peaks :( instead they stay white, glossy and liquidy with little clear 'waves' D: what do you think i am doing wrongly? my egg whites to sugar ratio is 1:1.5
The ratio is same as I did this time. If it is not fluffy, that means the meringue is not heated enough. Try to heat it up until it reaches to the temperature I mentioned today and it should get fluffy. Make sure not to cook the egg white while you are heating so that the meringue gets smooth. Hope it'll be a success! ;)
Good morning out of your 3 recipes would be good for making we're making marine cookies which one do you think would be best for making butter cream thank you
I use Italian meringue for lemon meringue tart nowadays. I like the recipe for lemon meringue tart. I made the tutorials for the meringue, lemon curd and lemon meringue tart in the past! ;)
You can take a little bit of the egg whites between your fingers and if it's no longer grainy and has become sticky and thick, that means the sugar is all dissolved and it should be ready for a meringue. I used to do this before I got a thermometer and the meringue comes out fairly thick and soft.
When meringue cracks in an oven, that means the heat is higher than ideal. Depending on what types/brands of ovens you use, this happens to anyone. Simply turn down the temperature and bake longer instead next time and should solve this problem!😉
@@PastryLivingwithAya i have a question, can I make pavlova with Italian meringue? Or which meringue should be used for pavlova? I tried Italian meringue cooking in the oven but it becomes yellow and soggy..😂
For any meringue, I recommend to pipe or use right after, while the condition is the best - it'll be difficult to pipe once the meringue is set in a fridge. You can pipe and store in a fridge.
It takes eternity to reach 160 degrees F when using the double boiler method. It has been on the gas for nearly forty five minutes, does anyone else also face this issue?
I tried it before, it actually works and it’s very delicious but it is not so stable. The liquid should come out slowly if you store it in a fridge for hours.
Oh my goodness I have just been scared by a cockatoo that has just landed onto my birdbath just outside my window he was so loud and excited over what I have no idea but his feathers are so white and I swear that the Swiss meringue that Aya is making is just as white Aussie gal is in the kitchen with Aya and a big white cockatoo 😂
Hope you enjoyed! Which meringue do you often use the most? - Swiss, Italian or French meringue?🤔
I only knew about french meringue until I watched your macarons recipe and now I'm obsessed with italian meringue!! Mainly because it was what made my macaron a success haha 🤣🤣🤣
I love Italian meringue too!😊 I’m so glad it was successful!!!❤️
I absolutely love your FMBC. I'll be trying your Swiss next. I use the egg whites for IMBC sometimes, usually.
Thank you😊 I love it too❤️
Usually Swiss just because it’s faster than Italian
Wow never found such detailed video, feel like in a pastry class. Btw when the sugar is relatively less in the egg white, beat the whites starting at low speed, and gradually increase speed instead of high speed all the time, this makes a finner texture, prevent rough meringue even the sugar is not much.
Thank you!😊❤️
love the content! finally someone that really explains and not just gives directions that don’t necessarily teach
really thank you!
Love your explanations of the varieties of merigue, highly useful. Your child is quite adorable!!
Thank you😊 I’m glad!!
メレンゲのお辞儀は最高に楽しいですね。I know I'm very late getting here but thank you for the thorough coverage of this topic. Very helpful!
Thank you so much!! So understandable!
I love the science. Your written summary was so helpful and well thought out. Thank you
Awesome! Thank you😊
One of the best explanatory videos about Swiss meringue I have watched! Love the detailed Info
Thank you Greg😌🙏
Awesome tutorial. Thank you! Love your music background too❤
Thanks you so much - you're a great teacher and your techniques are so awesome!
Thanks so much for this video! Finally, i have found a recipe/tutorial that helped me make a successful meringue cookies. Your techniques and tips are very good, very detailed and helpful!
So glad!!! Thank you for letting me know❤️
Thank you for this video! I was searching for the reason why most swiss meringue macaron recipes call for 50C, not higher. Now I understand.
Awesome!☺️ I’m glad！
Your tutorials are very precise and helpful. Thank you!
Thank you😊🙏🏻
Creamy dreamy texture of cake, ditto like Switzerland 🥰(dreamland) 🙏.
This is beyond helpful kind of video. Thanks
So informative! Thank you very much for your tutorial.
I am a super huge fan of your videos! They are VERY helpful and enlightening! Do you have a cookbook? I just want to let you know that I (and probably many others here) would be very interested if you have or ever come out with one!
Thank you so so much!!🙏🏻 I’m hoping to publish one someday☺️ One of my dream! Thank you❤️
Another awesome tutorial 😍 can you do a Swiss Meringue Buttercream pleeeeeez 😁
YES!😊 Thank you!
Hureeey!!! And French & Italian meringue with deep instructions like this one dear ... God bless you hun mwaah!
I made the one about Italian meringue before! Check it out later ;)
Thank you . It was so much in details... Show us your swiss meringue buttercream as well. Your preferred one .
Your baby is growing up beautifully ..... ❤️❤️ For her
Swiss meringue is so popular for buttercream! Thank you!
Thanks thanks thankfully ❤❤❤❤
A really useful video as always. Thanks for your detailed results giving a very clear idea of how these factors interact and result in differing meringues.
I now pasteurise eggs before making meringue, as it's such a simple process. Love your videos. Thanks for sharing... 😊
Hi! Cuál receta usas para un mousse?? Thanks
Thanks a lot for sharing the good things.
My pleasure!
Thank you.
thank you for the episode. great stuff! keep up the good work!
Thank you!🙏
again and again thanks so much for your excellent video 👌🏻👌🏻👌🏻❤️❤️❤️
Welcome, thank you for watching!
This frosting seems so versatile when it comes to adding flavors, but what if I want to use chocolate wafers that are 35% cacao with "caramel" notes? How much to use? Will the added fat be significant enough to throw the ratio off?
Love it, Aya! Your daughter’s adorbs🥰
Thank you😊 ❤️❤️
This was SO helpful. Thank you for this great explanation
Awesome😌 Thank you!
Thank you so much for sharing with us your very informative experience, however i still have a question ( what about cream of tartar? why don't you use it?)
Welcome! Yes, I don’t use it for my recipe. It’s often added to stabilize meringue or make stiff meringue, but I don’t feel the need of it for this recipe.
@@PastryLivingwithAya many thanks
Thank u so much for simple and good explanation .. 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
My pleasure!!!😊
Very informative. Thank u
Thank YOU!
Can you use the pasteurized egg whites in the refrigerated cartoon? New subbie
Yes! & welcome🙌🏻
Thanks...great tutorial
Thank you!
Aya love ur recipes v detailed thank you.
Do u make German butter cream?
Thank you😊 I shared how to make it a while ago as a name of Creme Mousseline!
Thank you ! Your daughter is so pretty!
Thank you!
which one would be the best ratio and temperature for macaron?
That was so helpful, thank you very much!!
Awesome🥰 my pleasure!!
Excellent technical detail. Great job! As a pastry chef, do you use recipes???? Or do you know them.off the top of your head? How important is ratios when it comes to pastry and baking?
For some recipes that I make all the time, I kind of memorize them but I most often like to double check just in case!
The ratios helps when I don’t have recipes. By remembering them, I can guess how much I should use to test new desserts or make different amounts etc. That comes naturally as you learn, practice a lot and try a lot of recipes😊 I’m forgetful, so I sometimes need to look up though😅
@@PastryLivingwithAya glad im not the only one. Your comment meant a lot. Thank you!
Welcome!😊
Can you make a stabilized boiled icing video please?
Hi Aya, can we use swiss meringue instead of Italian meringue to make lemon tart? Thanks!
Yes you can!
Hello Aya, thank you for a very detailed explanation. I think I will keep your recomendations in mind while trying to master the skill. One question: Do you think the much mentioned advise regarding mega o fat residue on bowls etc is that crucial.? I dont think you mentioned it, or did I miss it? Thank You again.
Thank you Rita, I'm sorry what's mega o fat residue exactly? I'm not familiar with that!
I generally wipe out my bowls and whisks with vinegar or lemon juice after I wash them very thoroughly. Then let them dry. I also wash and thoroughly dry my hands before I separate the eggs. I haven't made Swiss meringue but in general egg whites can be temperamental.
Thanks for sharing the recipe.
Please teach us pavlova 😊
I would love to!
hi! i've tried making swiss meringues but they never seem to whip up to be fluffy with stiff peaks :( instead they stay white, glossy and liquidy with little clear 'waves' D: what do you think i am doing wrongly? my egg whites to sugar ratio is 1:1.5
The ratio is same as I did this time. If it is not fluffy, that means the meringue is not heated enough. Try to heat it up until it reaches to the temperature I mentioned today and it should get fluffy. Make sure not to cook the egg white while you are heating so that the meringue gets smooth. Hope it'll be a success! ;)
Amazing video!
Thank you!🙏🏻
Good morning out of your 3 recipes would be good for making we're making marine cookies which one do you think would be best for making butter cream thank you
Good morning :) It depends on your preference like how sweet you want it to be but I think 1:1.5 - 1:2 is very popular for buttercream.
Hi I was wondering how much butter should I put in to make a Swiss marine buttercream thank you merry Christmas
I like your video and it's very perfect.
Thank you😊
Looking delicious an good sister i enjoy
Thank you as always Aya !
Thank You for watching! 😊
Hello!! What video would you prefer more for making meringue tarts or for torching the meringue??
I use Italian meringue for lemon meringue tart nowadays. I like the recipe for lemon meringue tart. I made the tutorials for the meringue, lemon curd and lemon meringue tart in the past! ;)
Hi! How shall I know the temperature if I don't have a thermometer?
You can take a little bit of the egg whites between your fingers and if it's no longer grainy and has become sticky and thick, that means the sugar is all dissolved and it should be ready for a meringue. I used to do this before I got a thermometer and the meringue comes out fairly thick and soft.
@@moose8846 Thanks a lot😍💖💖💖❗
Hi .. if i want to do a buttercream. How many gram of butter should i add for this quantity of meringue?
Depending on how thick or sweet it want it to be, you can add between 2-4 sticks (about 450g)!
@@PastryLivingwithAya thank you ☺
Excelente 👏🏽👏🏽👏🏽👏🏽
Hi tnx sooo much .i have a problem with swiss marangu.it cracks in oven in initial 20 minits.i dont know the reason
When meringue cracks in an oven, that means the heat is higher than ideal. Depending on what types/brands of ovens you use, this happens to anyone. Simply turn down the temperature and bake longer instead next time and should solve this problem!😉
Can i store the swiss meringue in the fridge for later use for frosting a cake?
Unfortunately we need to frost right after it’s made. They collapse/ get loose if we try to remix it after it’s set in a fridge.
@@PastryLivingwithAya no wonder when I made Swiss Meringue and left it out in the fridge overnight, the next day, it became rather liquidy (?)
Another hit Aya!
Thank you!😊🙏
Thanks, helpful
Welcome!😊
@@PastryLivingwithAya i have a question, can I make pavlova with Italian meringue? Or which meringue should be used for pavlova?
I tried Italian meringue cooking in the oven but it becomes yellow and soggy..😂
I dont have a thermometer how should I do it?
What is the best recipe for lemon meringue pie?
I made a lemon meringue tart video in the past, it is not a pie but it is pretty good, so check it out if you are interested ;)
Can we keep it in the fridge? If we don't want to use it immediately.
For any meringue, I recommend to pipe or use right after, while the condition is the best - it'll be difficult to pipe once the meringue is set in a fridge. You can pipe and store in a fridge.
have you ever made a video with cakes and use swiss or Italian meringue frosting?not Italian/swiss meringue buttercream, just plain meringue frosting.
Not in my video!
Hf aya how many eggs are 150 grams, and what size eggs are they tgsnks fir sharing greetings from Dublin Patricia O'Brien 🇮🇪
What ratios are your favorite for swiss macarons??
So far, about 1:1 since we also use powdered sugar for macarons!
It takes eternity to reach 160 degrees F when using the double boiler method. It has been on the gas for nearly forty five minutes, does anyone else also face this issue?
Can we add honey instead of sugar ?
I tried it before, it actually works and it’s very delicious but it is not so stable. The liquid should come out slowly if you store it in a fridge for hours.
Use a ratio 1:1.5 egg white to sugar, heat the mixture to 71°C evenly
From 50°C to 71°C
After the sugar is dissolved immediately whipe it at high speed until it cools down
After the meringue is done pipe it immediately or it will lose some liquid
Is there a way to contact you??
No Butter?
Check out my Swiss buttercream tutorial for that!
Oh my goodness I have just been scared by a cockatoo that has just landed onto my birdbath just outside my window he was so loud and excited over what I have no idea but his feathers are so white and I swear that the Swiss meringue that Aya is making is just as white Aussie gal is in the kitchen with Aya and a big white cockatoo 😂
❤👍🏿😃
I would prefer swiss meringue
Don’t you just hate when a add comes on right at the important moment grrrrrrrr dam you addsss
Amazing video!