How to Make Meringue | Bake It Up a Notch with Erin McDowell
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- Опубликовано: 28 май 2024
- Brilliant baker Erin McDowell is here to help you master all things meringue in this episode of “Bake It Up a Notch.” In her #bakingtutorial, she explains how exactly to get those perfect peaks, gives a step-by-step guide on how to make French, Italian & Swiss meringue, and (of course) shares a few fun recipes you can make with meringue.
GET THE RECIPES:
Meringue Cookies Swirled with Jam: f52.co/2WMjzkp
Creamy Lemon Custard Pie: f52.co/2wGasXS
Italian Meringue: f52.co/2WOfT1u
Swiss Meringue: f52.co/3bnfA1Q
French Meringue: f52.co/33NQ8Qm
Looking for a specific tip? We've got you covered:
0:51 - The different stages of whipping meringue
3:06 - Tips for using meringue powder
3:32 - How to make French meringue
9:30 - A Swiss meringue tutorial
15:30 - How to make Italian meringue
23:15 - Troubleshooting meringue
25:33 - A few finishing touches
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Хобби
That's a great point about the Italian meringue being more versatile with other sugar sources, since the overall sugar content (and presumably the resulting consistency) are determined by the boiling point more than by the amount of each ingredient added before heating. I never would have thought of that.
So glad you found Erin's tutorial helpful, Tom!
How do I know how much sugar should I add in the Italian merengue?
@@zaily348 In the recipe she uses 340g. 17:28
You didn't ask about calculating for sugar substitutes, but re-visiting my comment a year later, I realize that it might be useful for anyone who happens to see this.
If you're using something else that has sugar in it, like honey or syrup, I think what you can do is look at the nutrition label, specifically at the number of carbs by weight, and you're trying to get 340g grams of carbs for this recipe. The carbs will tell you how much sugar is in it, and the rest is basically water weight. Water weight doesn't matter too much because when you boil to a specific temperature, you're basically dialing in a specific water-sugar ratio. So if you know the amount of sugar is the same, and the temperature is the same, the amount of water remaining is the same. It might vary a _little_ bit from one type of sugar to another (glucose, fructose, sucrose, etc.) but it's probably a good starting point.
So let's say we're doing half granulated sugar, half honey. Half of 340g is 170g, so we want 170g of granulated sugar, and 170g of sugar from honey. Since honey isn't pure sugar, this doesn't mean we use 170g of honey. This is the part with the math.
Checking the nutrition label on the specific honey we're using, it says there are 17g of carbohydrates in a 21g serving. 17/21 gives us 0.81 grams of sugar per gram of honey. So we take the 170g figure, for the amount of sugar we're trying to get, and we divide it by 0.81 to get 210g of honey. So 210g of honey and 170g of granulated sugar gives us the 340g of total sugar. Although the honey already has some water in it, some additional water might be useful to prevent the sugar at the bottom from burning as the mixture heats up.
What I used to do is was measuring the eggs whites and then 3 time the amount of sugar, like 120 gr of eggs whites, and 360 gr sugar. It’s that wrong?
Is Superfine sugar exactly equal to regular castor sugar for measuring purposes?
PBS needs to give Erin her own TV show, she is the real deal and adorable!
So glad you're enjoying watching Erin!
You can find more of her videos on our channel, including a puff pastry tutorial (ruclips.net/video/zvEQyPj968A/видео.html), how to make donuts (ruclips.net/video/OY2edngsL6o/видео.html) and a pie crust deep-dive (ruclips.net/video/jT3UZ4qI1ro/видео.html)!
Eine l love your class thanks
Yes.
yes x100
Luv her♥️
Very no nonsense but also very entertaining and extremely informative; beautifully balanced presentation. I wish I could like this twice.
So glad you enjoyed it!
I see Erin, i click. She's the Queen :D
💯
Erin is one of the best baking instructors I have seen. Glad the she has teamed up with Food52!
So glad you're enjoying watching her, Spencer!
My Grandmother whipped all her meringue with a fork! 😳 i was always fascinated watching her do this.😊
Erin is simply the best--so calm and knowledgable.
So glad you enjoyed watching, Nora!
these videos are very pleasing fun fact this is the only cooking channel that i watch faithfully
Amazingly good instructor. Erin's level of knowledge is outstanding. She's clear and welcoming.
So glad you're enjoying watching!
i found this channel literally one hour ago and i fell in love
This is a seriously good, thorough and easy to follow instructive video. She is a great teacher. And she holds the viewer's interest throughout the entire presentation - it never got boring and I never wanted to "fast forward", so to speak. Hope to see a lot more of her in cooking videos - she should have her own show.
Glad you enjoyed watching Erin! You can find more of her videos over here: ruclips.net/p/PLucz12o2JWvUHPZrS8JmHNbr7VYT2I9yr
Omg I love Erin I wish she had more videos I would binge watch all of them
THANK YOU for FINALLY talking about the food safety aspect of making meringue. I have watched so many videos and they just gloss over it and act like it’s no big deal to eat under cooked egg white. I feel as though it’s been an elephant in the room and this finally gave clear instruction on when to use what type of meringue and how!
So glad you found Erin's tutorial helpful, Jessica!
I'm right at the beginning and already extremely excited. I've recently made an Italian meringue as a frosting and torched it and it looked very similar to what Erin has in the thumbnail. 😊
P. S. The only thing that's missing from these brilliant videos are proper subtitles so that even people who depend on them (deaf, hard of hearing, etc.) get the fantastic knowledge that this channel provides. Thank you, guys. ❤️
JudyCZ you can turn on captioning anytime.
Hi Judy, so glad you're finding Erin's tutorial useful! You can always turn on the captions within the RUclips player by clicking the CC button. Hope this helps!
I am just blown away by Erin McDowell. She is simply masterful. This tutorial is so comprehensive, clear, concise, and fun to watch. Erin is smart and a great communicator, and she created a resource that is extremely valuable for us all. Thank you!!!! 😍❤️
I love how brilliant she is. She has found her calling, which can be difficult to do. I am a classically trained bassoonist and for whatever reason, I understand and relate to her studies -- I know nothing about her, though I can tell she has studied in Europe, definitely France, and likely other places around the globe, and that she has a natural ability.
Who knew??? There were so many different types of meringue! No wonder my lemon meringue pie weeped. I was using the wrong type of meringue AND I need to invest in a torrrccchhh!! lol
Thank you Erin, I have learnt so much from you channel!!!!!!!!!!!!!
Love that she is wearing a head protection. Erin is the total package! Thank you 👍👍❤️
I can not believe I am watching this (and loving it) on a Friday afternoon while sheltering in place.
Dathan happy Friday ☺️
I love your lessons, you're a real professional with a flair for teaching... Tho it does make it difficult to go back over the recipe... 😂 But keep it up, you're grand!
I love how she explains everything her voice is so nice.
Comprehensive, well-directed instructional video with useful close-up shots. Erin is a wonderful, detailed instructor, and her passion come across!
So glad you're enjoying watching!
I don't even wanna make meringue. I'm stressed and need a bit of Erin to chill me out. Much love x
Erin is my hero
I love that you show the mistakes people make and how they look when done wrong! It really helps to see my mistakes and what I did to get there bc so often I have no idea!! Please continue that!!
This is the best meringue tutorial EVER!! Thank you Erin...I finally get meringue!
So glad you found Erin's tutorial helpful, Barbara! Let us know if you try her meringue recipes!
She’s a great presenter and her videos are so entertaining. Thanks for sparking joy in my life. More videos with Erin please!❤️
Well done. You're a great instructor and pastry chef.
Glad you enjoyed watching, David!
Finally someone who can actually explain how to make meringue! Thank you Erin, your way of teaching is understandable and enjoyable to watch.🤩❤
So far, this is the most informative video about meringue. I’ve been struggling, but I have this knowledge now. thank you for this video. Stay safe.
greetings from Indonesia, I'm your new fan, lots of RUclipsrs make cooking content but you are the most relaxed, humorous and full of knowledge so you don't get bored watching your shows, I hope you and your family are healthy and more successful
Good use for yolks is french butter cream, one of the best frostings, fillings or toppings, also keeps well in ziplock bag in fridge or weeks in freezer.
Hello Erin , I stumbled on your video recently and you're wonderful . You explain the science of baking with such a comprehensive flair . I am left with knowledge to the point of teaching someone else . I know I will make the best pies ; my dearly departed mother would so proud . I will be watching as a dutiful student - don't worry I am retired and will not be opening a bakery ... if I did it would called , " For The Love of Erin " .
Wonderful explanations
I just got Xfinity and have been having so much fun getting videos like your on RUclips but on my tv....I cannot tell you how much I am enjoying your incredible teaching ability. This was the first video I saw because despite I've been baking for years and had a wedding and party cake business, I never did puff pastry and I can hardly wait to do it now. Good job Erin...incredible at teaching...feel like I'm in your classroom now. Happy holiday.
I love watching her. Her smile is infectious and she's amazing at explaining things so I can understand her. Much love from KY.
I just want to thank you honestly you are the 👑 educationally you will never find another teacher as lovely as Erin .
Ok PBS time for Erin own TV 📺 show 👑
Julia would approve.⭐️⭐️⭐️⭐️⭐️
I've been cooking for a family for 47 years and love to bake and still I learn so much from you!
I make a 100 year old family chocolate pie recipe that is phenomenal but the merengue has been my bane of my existence. Next time italian merengue and a torch will take care of it. Never had as good an explanation. I like the why, not just how. Thanks!
So glad you enjoyed watching!
Recipe to make an Erin: technical expertise + experience + creativity + great style
One of the best food-related programs anywhere. Video production quality is great. Erin is awesome.
Agréable. Her day is coming sooner than you think .
♥️♥️
I LOVE this video and Erin!!! This is my 2nd watch and I’m taking notes. I’ve struggled to understand the different types of meringues and Erin does an excellent job of explaining and demonstrating each. Erin, you are a perfect teacher- love all your vids
I love watching all of your videos. You are very informative and make everything enjoyable to watch. I am a huge fan and I am 73 years old
Loving your videos, Erin, and I wanted to tell you about the Italian candy, Torrone, (you probably know all about it)--It is an Italian meringue made with sugar and honey--poured into beaten egg whites--just as you did here...but with nuts added at the end. As you described the versatility of an Italian meringue, I remembered my days of making Torrone candy for special family events. It is made all over the world but most of what we eat is in the style of that made in Cremona, in northern Italy. It can be hard or soft, depending on how long the sugar syrup is cooked. Thanks for everything, Erin!
You are a bless. I love the way you teach, besides all the wonderful recipes that you kindly share with us. A big hug from Dominican Republic.
Erin is an awesome teacher & baker!!! Thank you for having her on again
How can anyone give a thumbs down? The time, information, and detail that she dedicates , I bet whoever gave the thumbs down doesn’t even come close to contributing to help and teach.
Never thought to use my scoop!! Great idea🌹
Oh this has me all *whipped up!*
I just discovered Erin, and I’m such a huge fan now. This inspired me to make meringue cookies for the first time in my life, and since I had egg yolks and had just watched her pie episode, I made lemon curd for the first time ever! I’m usually so intimidated by baking, but Erin has really inspired me to try new things! 💕
I loved this! And loved Erin’s way of teaching.
I am the one who started separating eggs in the hand long ago, and shared it. You're welcome.
Love your dog. Love this video because good cooking needs someone truly appreciative.
Glad you enjoyed watching!
Erin is my favorite. She tells you exactly what you need to know.
She's the best..and speaks so well..doesn't bore u at all..didn't skip not once.
This impressive lady sure knows how to cook!💖
I don’t even like meringue, but I love Erin.
Erin, you do a fabulous job of making these recipes doable for us.
The explanation about the chalaza was so useful - I'm sure lots of novices like myself had wondered what that might do to the finished product because it's so conspicuous. Thank you, Erin, for going into that level of detail!
Like your show Erin. And when I was a kid I was the Meringue kid. And the egg whites were mixed with the egg beater. And the sugar was mixed with water and cooked on the stove until a "stage", I don't remember if soft ball or hard ball. So we made meringue in the 50"s without a standmixer.!!!!
This is definitely my new fave youtube channel. Erin you are awesome!!
I love your personality, you need your own channel
When I’m making a French meringue, I heat my sugar. I put it in the oven as the oven is pre-heating, and warm it. I then add by the tablespoon after the whites are foamy. Once fully added, I whip for another 5 minutes. I have found that the heat plus the added whipping time ensures that the sugar dissolves and there is no ‘grit’
That's a great tip -- thanks for sharing, Chris!
Love this video, Erin is FANTASTIC! Very informative for those unsure about technique and great job explaining different meringues!
Love, love, love Erin and really appreciate the great instruction she provides. She’s my absolute favorite. Thanks Erin!!
I’m learning so much!!!
My mom whipped meringue in a platter with a fork. She would lift the egg white with each long beat. Her meringues were fabulous. She once went up against a stand mixer and won on volume and texture!
Ms McDowell... Erin.... Oh my gosh I love you. Having gone through much of your "classes" I have learned so much. Honestly you're the best. Thanks for your work. And I am really looking forward to my Christmas dessert... The lemon, tangerine meringue pie.
Love love love your dog!!!
I love her shows, I have learned so much 😊
thank you very much for gifting us another lovely dessert
Love this episode I come back to this often as their is so much you teach. I enjoy every episode with you Erin. I'm currently cradling the Fearless Baker like you and millions like us cradle our mixer. Is it possible to purchase every episode your on as it's a volume of perfection I would love to just have in my library?
I am loving Bake It Up a Notch! It's incredibly helpful.
Mildly interesting fact: In Europe inc. the UK pasteurised eggs are standard and we eat mousses and mayonnaise with raw eggs in >.< Especially common in France in my experience to actually eat raw eggs just as they are. See steak tartare for example.
I love your utube lessons, I am really impressed
Great explanations, love it.
Just found you - this was an excellent meringue tutorial! subscribed.
Welcome! So glad you enjoyed Erin's tutorial!
Absolutely loved this video.. I learned sooo much! Thank you 😊
I bet your kids love it when you make some meringue cookies and let them get their share of them. The cake, cookies, and pie you made looks great and I should be there to help you all devour them.
this was so satisfying to watch and i have to try to make this myself now
Some boxed egg whites have additional stabilizers and thinners that prevent the egg white from having the “gloopy” texture. It makes it easier when making an egg white omelet but hinders the egg white from taking on a light an airy texture, making it difficult or impossible to whip up.
Oh, that's good to know -- thanks for sharing, Liko!
I was looking through comments to see if anyone said anything about this. I always use bottled whites, because I don't like anything made with yolks, and I've never had any problems. I've made meringue cookies, pavlova and swiss meringue (never tried Italian) buttercream and they all worked well.
You are so detailed.thanks.
I love the way you explained and made your show! Great! Thank you.
Someone needs to make a whisk that has a thermometer built-in. That would be awesome.
I've seen spatulas with built in thermometers, maybe there's something similar on the market but whisks
Agreed -- that'd be so useful!
Erin, you are amazing! absolutely brilliant
Thank you!!! Love your videos and all your info. Brilliant!!!!
really great and informative Erin. thanks
Thank you so much for explaining al this about Merengue. I have learned so much! Thank you.
LOVE your Westie, and of course, the meringue! I have 2 and adore them!
It was amazing method and great job. Thanks
Excellent class Erin, thanks a lot!
Fantastic tutorial full of complete info not just demo
I love her she explain all Details really good very helpful thank you for your advices and your time 👍 😊
Thank you Erin! ❤
Thank you Erin for demystifying this subject! You're a great teacher ❤
Loved it!
Thank you for sharing your knowledge! Great explanation😀🙏🏻💖
Erin.. you rock! Thank you for sharing your
Knowledge to us.
Love your videos , I learn so much
Best explanation of meringue
I'm new to baking and I love the way that you explain everything❤
What? No Baked Alaska? The first I ever had Baked Alaska was in Erin McDowell's grandmother Mary's kitchen about 1967. I was astonished she could bake ice cream, with the meringue acting as an insulator. It was wonderful.