Thank you so much for this! I think you are the only person I've seen talk about rescuing a meringue. I truly appreciate the way you take time to really show everything in stages and talk about the chemistry behind it all. Thank you for sharing your knowledge and experience to help us all improve.
Brilliant! When I make Bernaise sauce there are leftover egg whites. I use them to make meringues but they never 'hard peak', now I know why. The food chemistry explanation was most informative.
Thank you so much for your explanation and for showing what each stage looks like. I've watched so many videos on making macarons but you explained things in a way that makes sense to me. I especially like the pointer to look for the sharp angles in the meringue along with the peaks.
Excellent tutorial!! I have been trying to make meringue for many year & have had successes & failures. This tutorial will be most helpful in preventing future failures. Thanks so much
This is the only video that helped me! I tried your exact method with a 3.5 qt mixer it took a long time but my macarons came out full. I was a little eager and cooked them too soon and they cracked but they weren’t hollow!
Very interesting and informative video. It appears that French meringue is easy enough to make but the science behind it....wow. I don't how you remember all that you explained at the start of the video. My hat off to you! I can now (for the first time) dive into trying to create some macarons with little more confidence that they will turn out decently.
Thanks so much for such useful information. Love making chiffon cakes, pavlovas and never knew there was such difference. Now I’m ready to make macarons.
Excellent videos!! Trying your approach out now. I have a kitchen aid stand mixer..surprised how long it’s taking to get stuff peaks at the slow and steady speed..Took me over 20 minutes and my speed has been at 6 on my Professional 5 Plus mixer 😮. It’s just about there finally
You're welcome! Hope you've learned how to make meringue from this video and your macarons and Pavlova will turn out great from now on. Good luck, and keep me posted!
Thank you so much for sharing your knowledge... very informative!! If I could make one suggestion..., I really struggled to hear you over the music. I’m not sure why the music as you have a beautiful speaking voice. I just found it super distracting in a video with so much great content! I hope I didn’t offend you with my comment ❤️❤️
Hi, Jacqueline. No offense taken. And I so appreciate your feedback. I'll share this with my editor to note in our future videos. Thank you for watching and sharing your valuable feedback!
I enjoyed the background, and the breakdown of what meringue is, the music was a bit too loud for me though. I wanted to lower the music so I could hear you better, perhaps have a just a little down in the background, instead of what felt like I was right under the microphone and you’re in the background. Thank you for all the tips.
Thank you, Asoume! I don't make Swiss meringue. But my friend, Camilla from Pies & Tacos, does! Check her channel here: ruclips.net/channel/UC4rIIq_o7Meqr5xIg9i8P8Q
The first time I tried to make macaroons they came out really big and hard and they tasted like flour, so I am determined to try them again. I’ve written down some tips from you and I hope this next batch comes out better! 🤞
How much salt and granulated fine sugar did you put for the meringue? In the video, sugar was added per tablespoon at a time. But, how many tablespoons needs to be added?
Awesome. Thank you so much for your feedback and for your patience. I'm learning so much about making videos and I'm glad you've noticed the improvement.
Hii!! Amazingly informative video!! Thank u! This video is such a help to me. I have a Kenwood hand mixer with whisk attachments, would it be possible for me to achieve a good meringue by using the whisk attachment? Once again thank u so much for this video🙂
ooooh so the best stage to make macarons is when the meringue is in its second last stage is it?? the stiffest we can get before it clumps and separates its moisture, right?? also is it stable enough if i put 36 grams of caster sugar for one egg white?
Hi, there. Yeah, you want your macarons nice and stiff, I'd watch for the visual signs I pointed out, specifically for the sharp ribs. Not sure what you mean by it separates its moisture, as you can tell that visually. And 36g of sugar per egg is good. 1 egg can hold up to 50g of sugar.
I love your videos!! Thank you for sharing. I cannot get my merengue to stiffen! I am using a kitchen aid classic stand mixer and it’s been about 35 mins of mixing on a 4. Is it supposed to be that long??
Make sure your whisk is touching the egg whites. If it does, then most likely your egg whites were in contact with grease/fat/yolk. It takes about 25min for me to reach stiff peaks on speed 4.
I am trying to make Macarons. Is there anything else you can use to make the meringue (other than cream of tartar) to make it more stable? I do not currently have that and I don’t know if it’s optional or if there is a replacement. Thank you!
Hi, Averie. You may omit cream of tartar, if you don't have it. It's just an extra insurance, but not mandatory ingredient. I know some people add meringue powder. etc, but I have no experience with anything like that.
Thank you for the video! Is the kitchenaid on the same speed throughout? I always seem to need a 1 minute ‘boost’ power at the end but maybe I was too impatient? Thanks!
Mixing time depends on quantity of egg whites and make and model of the mixer. In my 5qt KitchenAid Artisan, it takes about 15 minutes on speed 4 for about 2 egg whites. In my 3.5qt KitchenAid Mini, it takes 20-25minutes.
Hi! So I'd suggest to follow your lemon tart recipe for the ratio for the meringue. And no, cream of tartar is an acid to stabilize meringue, and salt is for flavor. But you may omit cream of tartar, if you don't have it.
Hi, there! I wouldn't whip meringue too stiff for cakes. I recommend as soon as meringue reaches hard peaks, no need to whip it longer like for macarons.
Hello! Is it okay to use a stand mixer with a beater attachment instead of a whisk? My stand mixer and hand mixer both only have regular (square shaped) beaters instead of whisk attachments.
Hi, Rifath. Unfortunately, paddle attachment won't incorporate as much air into the meringue as a whisk'd do. But, honestly, I've never tried that way, so I can't say it won't work. Let me know if you try it.
What about adding colouring and flavouring? I just made some lemon Macarons today and I added the colouring and essence just before stiff peaks because I didn’t want to risk over whipping them during the mixing. But the meringue stayed soft peaked and wouldn’t get stiff. When and how can you safely colour and flavour your shells without breaking or over mixing the batter?
Hi, Robbie. I add food coloring and flavoring at soft peak stage. What kind of essence did you use? I don't have any problem with adding gel food colorings, lemon juice, vanilla, mint and peppermint extracts. Basically, you don't want to add anything that has oil in it. Hope this helps.
I'm new to making macarons and I can't get mine perfect yet. I've read recipes and people say to add gel food coloring at soft peak stage while others say to whip it in after stiff peak or to add it when folding dry ingredients into the meringue. Not sure which is better to keep it stable.
Hi, Laura. Technically, you could add food coloring at any of those times. But there's an optimum time for best results. For french meringue method, I recommend adding the food coloring at soft peak stage, as it'll give it enough time to distribute evenly. If you add the food coloring after the meringue had reach stiff peaks, you may over-whip the meringue. And adding food coloring while folding dry ingredients into meringue also may cause over-mixing, or the color may not get a chance to distribute evenly. Hope this helps. Good luck!
@@ShineeD Thank you for your response, i completely agree! I was worried about those same issues about over mixing or not getting incorporated properly.
I tried this and followed instructions carefully. I have never had a French meringue flop until this time… I’m not sure why? I have a kitchen aid stand mixer the heavy duty one and when I was whipping on speed 2, the eggs wouldn’t foam up after even almost 10 minutes - so I increased the speed to 4 and eggs started to foam then I gradually added sugar and it wouldn’t go up from there… I ended up with a fluffy liquid after almost 20 minutes of beating.
Hi, Samantha. I suspect your whisk didn't reach the egg whites enough to whip it. And it usually takes my KA Artisan 5qt about 25 minutes to reach stiff peaks at speed 4, and on speed 2 it takes 30-35minutes.
I realized i've been doing my meringue wrong the whole time. I think I was under whipping it to soft birds peak only. I tried whipping for a longer time to achieve the straight up point in your video, but it never looked exactly the same. So I'm confused if I should whip longer next time or if I went past stiff peaks. Can I send you a picture of it? I need advice thanks.
Hi, Laura. No, over-whipped meringue typically separates, so I don't think you're over-beating it. I'd keep beating it longer. Just curious how long are you beating your meringue and what kinds of mixer you have? Hand mixer or stand mixer? And yes, you can send me a picture. If you're on Instagram, you can reach out to me @shineshka
@@ShineeD I am using a kitchenaid stand mixer. Honestly I didn't time it but I know is was longer compared.to your suggested times. I started whipping at 2 speed and increased to 4; never went to 6 speed. I also added gel coloring and 1/4 tsp of flavoring at soft peaks. I kept stopping to check consistency but it felt like 30 minutes or more of whipping. It did get to the point where the french meringue clumped into the whisk but not just the tip, the whole whisk was covered if that makes sense.
@@bgrainger3477 I just saw your comment. It depends on how you're planning to use "savory meringue". The amount of sugar will dictate how stable the meringue will be. More sugar you add, more stable meringue is.
Thank you for your feedback, Sue. This video was one of my first videos and we've made adjustment in this regard in our later videos. Hope you understand.
Thank you so much for this! I think you are the only person I've seen talk about rescuing a meringue. I truly appreciate the way you take time to really show everything in stages and talk about the chemistry behind it all. Thank you for sharing your knowledge and experience to help us all improve.
Brilliant! When I make Bernaise sauce there are leftover egg whites. I use them to make meringues but they never 'hard peak', now I know why. The food chemistry explanation was most informative.
Thank you so much for your explanation and for showing what each stage looks like. I've watched so many videos on making macarons but you explained things in a way that makes sense to me. I especially like the pointer to look for the sharp angles in the meringue along with the peaks.
Hi, Shelley! So happy it was helpful to you! Thank you for your feedback!
Excellent tutorial!! I have been trying to make meringue for many year & have had successes & failures. This tutorial will be most helpful in preventing future failures. Thanks so much
Thank you for sharing this Shinee !! Not one video Ive seen before this has went this in-depth and Ive watched plenty of macaron & meringue videos..
Yay, so glad you appreciate all those little details!!! Thank you for your feedback, Jami!!!
@@ShineeD Yes I absolutely do !! Looking forward to more videos from you 😊
This is the only video that helped me! I tried your exact method with a 3.5 qt mixer it took a long time but my macarons came out full. I was a little eager and cooked them too soon and they cracked but they weren’t hollow!
Thank you so much for your detailed instruction! I needed a refresher course and you’ve hit the Mark, again thanks!
Glad it was helpful. Thanks for the feedback, Eloy!
Very interesting and informative video. It appears that French meringue is easy enough to make but the science behind it....wow. I don't how you remember all that you explained at the start of the video. My hat off to you! I can now (for the first time) dive into trying to create some macarons with little more confidence that they will turn out decently.
Thanks, Mike! Let us know how your macarons turn out!
Thanks so much for such useful information. Love making chiffon cakes, pavlovas and never knew there was such difference. Now I’m ready to make macarons.
Beautiful explanation!
This was so great!! Thank you so much!!
Thank you very much for explaining about meringue so clearly.
Thanks for these videos. I’m making macarons for the first time and I’m a visual learner.
Glad that you find my videos helpful. Thanks for your feedback. Hope your macarons turned out well!
@@ShineeD sadly, I’ve made about 7 batches and only 1 successful batch so far. I don’t know what I’m doing wrong
Excellent videos!! Trying your approach out now. I have a kitchen aid stand mixer..surprised how long it’s taking to get stuff peaks at the slow and steady speed..Took me over 20 minutes and my speed has been at 6 on my Professional 5 Plus mixer 😮. It’s just about there finally
Thank you, great job in explaining the science as well as the method.
So happy you liked the video. Thank you for your feedback!
@@ShineeD must you add cream of tartar many recipes don’t call for it
@@nicki1843 You don't have to. It helps to create the most stable meringue though. So it's just like an extra insurance.
Verry good instruction! Love the music on tje background…
Thank you for explaining all so clearly.
You're welcome!! Thanks for watching and for your feedback!
Thank you for your excellent explanation. Perfect!!
Yay, so happy you found the video helpful!! Thanks for letting me know!
Thank you! I love learning the science behind it.
You're welcome. Glad it was helpful. Thank you for your feedback.
thank you for explain meringue
Thank you very much! Your videos are excelent!! Really helpful!
You're welcome!!!
Thank you so much. It is the best explained video on how to make French Meringue♥️
So happy to hear this! Thank you for your feedback!
Loved your video, just stepped from italian to french merinque to see whats better💯💪🏾
Glad you found my video helpful! Let me know your thoughts which method works better for you!
thank you for guide me to be better bakers.
your explanation so amazing!!
i always make mistake when baking macaroon and pavlova😪.
You're welcome! Hope you've learned how to make meringue from this video and your macarons and Pavlova will turn out great from now on. Good luck, and keep me posted!
Thank you so much for sharing your knowledge... very informative!! If I could make one suggestion..., I really struggled to hear you over the music. I’m not sure why the music as you have a beautiful speaking voice. I just found it super distracting in a video with so much great content! I hope I didn’t offend you with my comment ❤️❤️
Hi, Jacqueline. No offense taken. And I so appreciate your feedback. I'll share this with my editor to note in our future videos. Thank you for watching and sharing your valuable feedback!
I love the vedio , the information you give , I'll try and let you know. Thank you
You're welcome! So glad you found the video helpful. I appreciate your feedback, Hafida.
Very-very helpful and instructive!
Thank you!! Happy that my video was helpful.
I enjoyed the background, and the breakdown of what meringue is, the music was a bit too loud for me though. I wanted to lower the music so I could hear you better, perhaps have a just a little down in the background, instead of what felt like I was right under the microphone and you’re in the background. Thank you for all the tips.
excellent
Thank you. This helps alot
Great!!! Happy the video was useful. Thank you for your feedback, Suzanna!
Thank you so much for sharing all those information. Hope you do a Swiss meringue video. 💐
Thank you, Asoume! I don't make Swiss meringue. But my friend, Camilla from Pies & Tacos, does! Check her channel here: ruclips.net/channel/UC4rIIq_o7Meqr5xIg9i8P8Q
@@ShineeD oh that's oky, thank's a lot .
The first time I tried to make macaroons they came out really big and hard and they tasted like flour, so I am determined to try them again. I’ve written down some tips from you and I hope this next batch comes out better! 🤞
Wish you a good luck!!!
Great video! Thank you:)
Well explained ;)
How much salt and granulated fine sugar did you put for the meringue? In the video, sugar was added per tablespoon at a time. But, how many tablespoons needs to be added?
Yeah, I can hear you better. Nice that you got a new mic. 💕
Awesome. Thank you so much for your feedback and for your patience. I'm learning so much about making videos and I'm glad you've noticed the improvement.
Hello dear, I do not have cream of tartar, can I use a tablespoon of vinegar or a tablespoon of lemon juice? Thank you
Very detailed video. Found the back ground music to loud and made it hard to hear what you were saying
Thank you for your feedback. And sorry about the background misic.
Hii!! Amazingly informative video!! Thank u! This video is such a help to me. I have a Kenwood hand mixer with whisk attachments, would it be possible for me to achieve a good meringue by using the whisk attachment?
Once again thank u so much for this video🙂
Thank you for the informative video. As I love making eggfree dessert, will it be possible for you to share eggfree macarons using aquafaba.
Yes, I personally haven't tried aquafaba macarons. But I've seen a lot of people made it successfully.
This video has helped me so much-
I still have a question, can lemon salt be used as an acid to help??
Hi, there! I've never used lemon salt. If you don't have cream of tartar, just skip it and don't worry about substituting anything for it.
Hello! Thank you for this video! For 3 large egg whites at a beating speed of 4, how long should I expect to see it be nice and foamy?
Hi, Pilar. I'd say about 10 minutes.
What if it does not have that peek or sharp edge?
ooooh so the best stage to make macarons is when the meringue is in its second last stage is it?? the stiffest we can get before it clumps and separates its moisture, right??
also is it stable enough if i put 36 grams of caster sugar for one egg white?
Hi, there. Yeah, you want your macarons nice and stiff, I'd watch for the visual signs I pointed out, specifically for the sharp ribs. Not sure what you mean by it separates its moisture, as you can tell that visually. And 36g of sugar per egg is good. 1 egg can hold up to 50g of sugar.
@@ShineeD thank you so so much!🌟
I love your videos!! Thank you for sharing. I cannot get my merengue to stiffen! I am using a kitchen aid classic stand mixer and it’s been about 35 mins of mixing on a 4. Is it supposed to be that long??
Make sure your whisk is touching the egg whites. If it does, then most likely your egg whites were in contact with grease/fat/yolk. It takes about 25min for me to reach stiff peaks on speed 4.
Can you give a recipe for powder meringue how to us
Hi. I have no experience with powder meringue.
I am trying to make Macarons. Is there anything else you can use to make the meringue (other than cream of tartar) to make it more stable? I do not currently have that and I don’t know if it’s optional or if there is a replacement. Thank you!
Hi, Averie. You may omit cream of tartar, if you don't have it. It's just an extra insurance, but not mandatory ingredient. I know some people add meringue powder. etc, but I have no experience with anything like that.
Loved this❤️✨ but I’d like to know the amount of crem of tartar and sugar to use
Sugar amount depends on the recipe you're making. Cream of tartar - I put about 1/4 teaspoon per 2 egg whites.
Hi! So I wanted to know whether I should add icing sugar or granulated sugar to make the meringue? Also thank you for such a great video!
Granulated sugar. I recommend fine granulated sugar so it dissolves quicker in meringue.
@@ShineeD ohh alright. I tried making them and they turned out amazing. Thank you so much!!
Thank you for the video! Is the kitchenaid on the same speed throughout? I always seem to need a 1 minute ‘boost’ power at the end but maybe I was too impatient? Thanks!
Hi!! I like to keep the speed the same all throughout.
Thanks for your knowledge! How long do you usually whip for, from start to finish?
Mixing time depends on quantity of egg whites and make and model of the mixer. In my 5qt KitchenAid Artisan, it takes about 15 minutes on speed 4 for about 2 egg whites. In my 3.5qt KitchenAid Mini, it takes 20-25minutes.
hii, I liked that recipe very much, I am gonna use it on a lemon tart, but how much sugar you put in and can we replace tartar with salt?
Hi! So I'd suggest to follow your lemon tart recipe for the ratio for the meringue. And no, cream of tartar is an acid to stabilize meringue, and salt is for flavor. But you may omit cream of tartar, if you don't have it.
Hi, is the stiff meringue for macaron suitable also for chiffon cake? At what stage should I beat until for chiffon cake?
Hi, there! I wouldn't whip meringue too stiff for cakes. I recommend as soon as meringue reaches hard peaks, no need to whip it longer like for macarons.
Hello! Is it okay to use a stand mixer with a beater attachment instead of a whisk? My stand mixer and hand mixer both only have regular (square shaped) beaters instead of whisk attachments.
Hi, Rifath. Unfortunately, paddle attachment won't incorporate as much air into the meringue as a whisk'd do. But, honestly, I've never tried that way, so I can't say it won't work. Let me know if you try it.
What about adding colouring and flavouring? I just made some lemon Macarons today and I added the colouring and essence just before stiff peaks because I didn’t want to risk over whipping them during the mixing. But the meringue stayed soft peaked and wouldn’t get stiff. When and how can you safely colour and flavour your shells without breaking or over mixing the batter?
Hi, Robbie. I add food coloring and flavoring at soft peak stage. What kind of essence did you use? I don't have any problem with adding gel food colorings, lemon juice, vanilla, mint and peppermint extracts. Basically, you don't want to add anything that has oil in it. Hope this helps.
@@ShineeD just checked my lemon extract and it does contain oil. What are your extracts made from?
@@robbieking4070 For my lemon macarons, I just use fresh lemon juice. And for extracts, you want alcohol based extracts.
Do you have one for Italian meringue method?
No, I don't.
Do you use Swiss meringue at all to make macarons?
No.
How much cream of tartar did you use please?
I use 1/4 teaspoon.
I'm new to making macarons and I can't get mine perfect yet. I've read recipes and people say to add gel food coloring at soft peak stage while others say to whip it in after stiff peak or to add it when folding dry ingredients into the meringue. Not sure which is better to keep it stable.
Hi, Laura. Technically, you could add food coloring at any of those times. But there's an optimum time for best results.
For french meringue method, I recommend adding the food coloring at soft peak stage, as it'll give it enough time to distribute evenly.
If you add the food coloring after the meringue had reach stiff peaks, you may over-whip the meringue.
And adding food coloring while folding dry ingredients into meringue also may cause over-mixing, or the color may not get a chance to distribute evenly. Hope this helps. Good luck!
@@ShineeD Thank you for your response, i completely agree! I was worried about those same issues about over mixing or not getting incorporated properly.
can I use powdered sugar or will only super fine sugar do for this merengue?
I recommend super fine granulated sugar for meringue. Technically, you could use powdered sugar, BUT for meringue it may not be stable enough.
When can you add food colouring?
At soft peak stage.
I tried this and followed instructions carefully. I have never had a French meringue flop until this time… I’m not sure why? I have a kitchen aid stand mixer the heavy duty one and when I was whipping on speed 2, the eggs wouldn’t foam up after even almost 10 minutes - so I increased the speed to 4 and eggs started to foam then I gradually added sugar and it wouldn’t go up from there… I ended up with a fluffy liquid after almost 20 minutes of beating.
Hi, Samantha. I suspect your whisk didn't reach the egg whites enough to whip it. And it usually takes my KA Artisan 5qt about 25 minutes to reach stiff peaks at speed 4, and on speed 2 it takes 30-35minutes.
Shinee D Thankyou for your answer! So next time I will keep whipping longer and see if that works!
Can I make macaroons by hand whipped egg white
I wouldn't recommend it. But technically, yes, you can! But it'll be challenging to whip the egg whites to the proper consistency by hand.
@@ShineeD in olden days they didn't have the things needed today for the recipe but they still came out well
I still beat eggs with my hands
I realized i've been doing my meringue wrong the whole time. I think I was under whipping it to soft birds peak only. I tried whipping for a longer time to achieve the straight up point in your video, but it never looked exactly the same. So I'm confused if I should whip longer next time or if I went past stiff peaks. Can I send you a picture of it? I need advice thanks.
Hi, Laura. No, over-whipped meringue typically separates, so I don't think you're over-beating it. I'd keep beating it longer. Just curious how long are you beating your meringue and what kinds of mixer you have? Hand mixer or stand mixer?
And yes, you can send me a picture. If you're on Instagram, you can reach out to me @shineshka
@@ShineeD I am using a kitchenaid stand mixer. Honestly I didn't time it but I know is was longer compared.to your suggested times. I started whipping at 2 speed and increased to 4; never went to 6 speed. I also added gel coloring and 1/4 tsp of flavoring at soft peaks. I kept stopping to check consistency but it felt like 30 minutes or more of whipping. It did get to the point where the french meringue clumped into the whisk but not just the tip, the whole whisk was covered if that makes sense.
If we have not cream of tartar
You can just skip it. Cream of tartar is optional and just an extra insurance.
Can you make savory meringue? I've been thinking about experimenting but if I need to add sugar it might make it too sweet.
@@bgrainger3477 I just saw your comment. It depends on how you're planning to use "savory meringue". The amount of sugar will dictate how stable the meringue will be. More sugar you add, more stable meringue is.
Thank you. No music please. Too distracting and makes it hard to hear.
I cannot get my meringue to stiffen. I've followed the steps twice and it still won't.
What kind of mixer are you using and how long you've been whisking the meringue?
Please stop the music, it’s interrupting what you are saying, which is important, thanks
Thank you for your feedback, Sue. This video was one of my first videos and we've made adjustment in this regard in our later videos. Hope you understand.
I can hear her perfectly fine.
You are so wonderful! I just adore you and your channel. 😊🎃😊
Keep the mixer stirring and sift the cream of tatar onto parchment and add it
Sift the sugar also