Swiss Meringue is pretty much my "for sure go to" meringue. I've made macarons many times and have used Italian that works most of the time, seldom use French. 2:1 for sugar to egg whites is perfect for me, and I throw in a stabilizer in after it starts to thicken up. Great tips on painting the bags, as it can get a bit messy. You always have such a good spirit and I alway enjoy your posts. Thank you so much for your time and expertise.
I made these and they were amazing!! So true about the color getting lighter as you pipe. I did use a tip to make some stars and no tip for the kisses and it worked out!
Like the way u tell the details and ideas. And lovely that u show few techniques like baking paper, mat coz not all will have all the equipments. The baking mat is quiet expensive in my country. Compare to silicone or parchment paper. I love and regret only now I Found u coincidently as I was looking how to make perfect choc drip.
You're absolutely sensational! Everything seems 10 times easier. I've watched how to make Swiss meringues dozens of times and this is the first time someone has actually stressed the portions of egg whites and sugar. So simple, it's engrained in my head! Thanks so much for your tutorial 😊
Hi Georgia, great tutorial! I'd like to ask how long does these things last once done? Can I prepare it upfront and then use it few weeks later or is it more question of days than weeks?
How long will egg whites last in the refrigerator? In other words, if you used the egg yolks and saved the egg whites, how long do they last while refrigerated.
I’ve tried that method before - the problem is that the sugar can easily catch and caramelise in the oven and also the oven has to reduce in temperature in time for the meringue. I find the double boiler method a much safer option! 💕
I have a question. I tried your Swiss merengue and I love it, however, I find that after a while in the piping bag that when I pipe it, it loses its shape quickly and looks melted. Should I refrigerate it or did it need to be re-whipped?
Can't wait to try these! Before mixing does it have to reach room temperature? Also, do I let them sit in the oven to cool with the oven door slightly open or do I just them them out of the oven hot? Can I use essence and extracts? Thank you ❤️
Question please; I see you’re using a Smeg Stand-mixer, l have seen them however, I’m not too familiar with the brand. I have an 7 Quart KitchenAid, how many quarts is the bowl on your Smeg Stand-mixer? I prefer to make most recipes in huge quantities because, l have 17 Grandchildren. (15 Boys and 2 Girly-Girls!) I’m asking because, I had a marshmallow mishap last month, there was Marshmallow liquid goo everywhere! I only stepped away for a minute because, l heard a crashing noise and two of my grandkids crying. (Not to worry no one was injured only my lamp!) Thank you 😊
How do you stop them from going sticky once they have been baked. I made some but they went sticky after leaving them for 40 mins on the kitchen counter 😭
This is a common mistake people make while making meringue (Trust me, I’ve been there). In the video, she added in the sugar all at once into the mixing bowl. What you’re supposed to do is whisk the egg whites until they are foamy, and that’s when you can start GRADUALLY adding in the sugar. If you add in the sugar too early, then your meringue will be runny. People usually add in the sugar thrice at a time, but I don’t think you have too. Just make sure to gradually add in the sugar. Also, DON’T over mix the egg whites!!! This is very important. If you over mix the egg whites, then your meringue will be runny and not form. Make sure that you have stiff peaks. That’s when you can start piping your meringues. Hope this helps :)
@@sophiamendiola-flores7084 thank you ! It does i appreciate it I did exactly like the video and I did not wait until the egg was foam ! I will sure do that next time!
You’re welcome. I recommend to watch a video first on how to make the meringue when they add in the sugar gradually so that you what it looks like before you add in the sugar.
Just made these and I'm so pleased with how they turned out, I made Christmas tree pops and some kisses, some have cracked do you have any idea why please? xx
At what temperature will the sugar dissolve in the egg whites, please? You said you monitor the temperature, but you didn't mention what temperature it is, I tried to zoom it and it looked like fifty-something 👀
Swiss Meringue is pretty much my "for sure go to" meringue. I've made macarons many times and have used Italian that works most of the time, seldom use French. 2:1 for sugar to egg whites is perfect for me, and I throw in a stabilizer in after it starts to thicken up. Great tips on painting the bags, as it can get a bit messy. You always have such a good spirit and I alway enjoy your posts. Thank you so much for your time and expertise.
I find your recipes very easy to follow ...excellent videos❤...
I made these and they were amazing!!
So true about the color getting lighter as you pipe. I did use a tip to make some stars and no tip for the kisses and it worked out!
Just made some of these to decorate my cakes and they turned out fab! Thank you for the tutorial 😃💞
You are just sensational! I love your creations and you're such a joy to watch!!! Thanks so much🤗
Omg this is so good I mean they always are I’m so trying this
they all look beautiful thank you for a great tutorial
Like the way u tell the details and ideas. And lovely that u show few techniques like baking paper, mat coz not all will have all the equipments. The baking mat is quiet expensive in my country. Compare to silicone or parchment paper.
I love and regret only now I Found u coincidently as I was looking how to make perfect choc drip.
Wow wow looks so good , tnx dear for sharing this
We make forgotten cookies. Meringues. Prep in evening. Low temp oven, leave all night to dry. Made like you do but fold in choc chips at the end.
Thank you for your recipe. It was very simple compared to others and I also had some left over.
You read my mind!!!!! I’ve been wanting to try this but never seen a video until now ❤️
Hope you like it!
What temperature do u heat it too
Omg such a great video lots of inspiration thank you sooooo much 💝
Finally got the perfect recipe. Thanku Georgia.perfectly explained form ato z .😍
these we so much fun to make with grand daughters 👍👍you live in Telavi nice we spent three weeks in Akko awhile back.
So useful, thank you for sharing 👍
Creative and beautiful
The magnets!! Omg genius, thank you!
C රරංගඩ ක කජජ
ජඩ
ජං ෙ
Beautiful results! You made it look so fun and easy. Thank you. Fun to watch.
Thanks for the tutorial, they look nice
Beautiful and delicate. Thanks for videoing. ♥️
Hello Georgia! This comes super handy as I need to make some as gifts - super saver - Thank you so so much! :)
Wow so detailed 🥰🥰🥰🥰🥰🥰
You are amazing!❤
Thank you for this!!! 💗
This looks so tasty and fun! I must try making this! Thank you for your video!!!
Thank you!!
You're absolutely sensational! Everything seems 10 times easier. I've watched how to make Swiss meringues dozens of times and this is the first time someone has actually stressed the portions of egg whites and sugar. So simple, it's engrained in my head! Thanks so much for your tutorial 😊
What's the best way to store them please of making a few days ahead? And also if adding on cake is it ok to put cake in fridge?
In an airtight container is best :) YEs they will be fie adding to the cake in advance as long as there is little moisture in your fridge
Hi Georgia, great tutorial! I'd like to ask how long does these things last once done? Can I prepare it upfront and then use it few weeks later or is it more question of days than weeks?
Put it into plastic box and they can last 2 weeks
Hi Georgia.. Thanks for the tutorial.. I am planning to make these for cake decoration.. Can I make it ahead of time? How can I store it?
Thanks Georgia for this.you have all answered my questions.well done👏👏so helpful for a beginner like me. now you got your new subscriber.
I'm so glad!
Deatailed video 🤩
Amazing 🤩
Beautiful
Thank you for sharing your ideas
Question can I use pasteurized egg white to make these lovely 🍬 🍭
Waiting for your reply
What is a good temperature to realize the mix of sugar and white eggs is ready for the stand mixer? Thank you
They won't get too hot. About 40 degrees. Start whisking as soon as the sugar has dissolved or your eggs will scramble
How would you store these? We get a fair amount of humidity. Do you store in glass sealed containers inside refrigerator or on the counter?
can suggest the best way to store them please
Wow! This looks easy. Just one question. Can I add few drops of essence?
Hi can u plz tell me how long have to baked u said 1hr on temperature 100 is this time too long? or jus okay can u tell me
I am sorry, I want to ask about those sticks. What kind of it is, paper ones ? Can it burn down 😅
And the paper straws don’t burn in the oven?😮 love your channel💛
No because the oven is so low!
How do I add sprinkles and stuff to these? Can I do it before baking or will the sprinkles burn?
Hi Georgia! Where did you buy the magnets? I have mine but unfortunately lost some and now i don’t know where to find them
How long will egg whites last in the refrigerator? In other words, if you used the egg yolks and saved the egg whites, how long do they last while refrigerated.
The Meringue Girls put the sugar in the oven and heat it. Then they don't have to mess with double boilers. You might want to try that.
I’ve tried that method before - the problem is that the sugar can easily catch and caramelise in the oven and also the oven has to reduce in temperature in time for the meringue. I find the double boiler method a much safer option! 💕
Can I use a shallow cupcake tin for circles?
Can you use.this recipe as frosting for a butter cake or chiffon cake?
Hello ma'am....it is an useful video.But I have a question....Should my meringue freezed before baking?..
Should I let the mixture cool down before whisking?
Iced gems
Could you use cake dowels instead or paper straws ? X
Hi Georgia! I am in love with your vidéos ! Such a love!y work 😍 please can you tell me what you usually do with the left over egg yolks thanks a lot
I hate to admit but I do throw away a lot of egg yolks - you can make custard, lemon curd, mayonnaise, creme patisserie with them
A pound cake is great as well.
I have a question. I tried your Swiss merengue and I love it, however, I find that after a while in the piping bag that when I pipe it, it loses its shape quickly and looks melted. Should I refrigerate it or did it need to be re-whipped?
Same with me!! Why is that?
Anything we can use for eggless
Do you have a video making macarons?
150 gm egg whites - how many eggs are that if size Large ? Or grade A?
The paper straws can go in the oven ?
Does these has to be baked ?
So soft pics?
will it make a big different if you forget the salt ?
Miss can I use liquid color for this
Wouldn't the paper straws burn in the oven ? Love how detailed the video is!! Thank you this was so helpful
Not at all 😊 I bake sugar cookies on paper straws at 350* in the oven and they don’t burn 😊
No they don't burn :)
Hi can I ask what make is your infra red thermometer
How long can you store the meringues for?
Love all your receipes but pls let me the alternative of egg pls
So after baking dem, do u switch off the oven and keep it in the closed oven?? Hw do u store them??
You can do! I store them in an air tight container
Can't wait to try these! Before mixing does it have to reach room temperature? Also, do I let them sit in the oven to cool with the oven door slightly open or do I just them them out of the oven hot? Can I use essence and extracts? Thank you ❤️
Are the ingredients just sugar and egg whites?
Can you make a buttercream recipe
How long Will they last stored?
Hi Georgia. Can you over-beat the meringue if you mix it too long in the stand-mixer?
I've never experienced it but wouldn't beat it longer than 10 minutes :)
Hi Chef, I have a question, how you keep the baked merengue? And how long you can keep it before using? Thanks in advance.
Keep them in an airtight container - they're good for about a week!
dont use fridge
Question please; I see you’re using a Smeg Stand-mixer, l have seen them however, I’m not too familiar with the brand. I have an 7 Quart KitchenAid, how many quarts is the bowl on your Smeg Stand-mixer? I prefer to make most recipes in huge quantities because, l have 17 Grandchildren. (15 Boys and 2 Girly-Girls!) I’m asking because, I had a marshmallow mishap last month, there was Marshmallow liquid goo everywhere! I only stepped away for a minute because, l heard a crashing noise and two of my grandkids crying. (Not to worry no one was injured only my lamp!) Thank you 😊
Why do some people cook the whites and some ppl dont? Im confused.
What is the number of during mixing? High speed?
Thank you! one question , can I bake multiple trays in the over at one time?
Yes you can! On fan/turbo
@@GeorgiasCakes Thank you! I made some yesterday and they cracked. Maybe my oven is too hot?
@@jessicalockhart575 Could be - or the sugar wasn't 100% dissolved
@@GeorgiasCakes Thank you so much! I will make sure it is completely dissolved. Thanks for your help :)
Great tutorial as always. Is there any benefit of using Swiss meringue over french meringue for this? Xx
french meringue doesn't have a glossy appearance - this is easier to pipe!
@@GeorgiasCakes Thank you! Xx
Hello Georgia what type of sugar are u using??
caster
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Will this meringue cookie turn mushy after sitting in the refrigerator?
Should not put them in the fridge, it is to damp in the fridge. Room temperature in a airtight container is best.
روعه❤😍 لو فيه ترجمه عربي
The Ingredients are just sugar and egg whites?
Can I use powdered sugar instead?
i use both, half normal and half powdered
Thanks for your video, I tried but my meringue just cracked, I don’t know 🤷🏻♀️ Are there any tips for cracking meringue?
Thanks
It's usually because the sugar wasn't dissolved in the meringue or it could also be due to oven and humidity...
@@GeorgiasCakes thank you, so what should I do? Check oven temperature? Or put a cup water in the oven?
How do you stop them from going sticky once they have been baked. I made some but they went sticky after leaving them for 40 mins on the kitchen counter 😭
I was asking about humidity and leaving them out. I think they would get sticky.
How many days I can store this pops? & how store this?
dont store in the fridge, u will regret that. Air tight container at room temp
Thank you
its ok to Just say u only have one silicone baking mat. 😉
We can't decorate cakes with these bcoz as soon as it's bake aftr few mins itl start getting soggy n sticky
What temperature did u bake these?
100 degrees Celsius
For how long can i store the meringues?
About a week in an airtight container :)
Cake we bake on salt
Hi Georgia... Please help!! I had a mixed bag so to say some good and some not so good... my lollipops not bad but my kisses were cracked ! 🤷♀️😬
I tried to do this! And I can’t find my mistake, as soon as I was doing them they became flat and runny , is there any advice you can give me?
This is a common mistake people make while making meringue (Trust me, I’ve been there). In the video, she added in the sugar all at once into the mixing bowl. What you’re supposed to do is whisk the egg whites until they are foamy, and that’s when you can start GRADUALLY adding in the sugar. If you add in the sugar too early, then your meringue will be runny. People usually add in the sugar thrice at a time, but I don’t think you have too. Just make sure to gradually add in the sugar. Also, DON’T over mix the egg whites!!! This is very important. If you over mix the egg whites, then your meringue will be runny and not form. Make sure that you have stiff peaks. That’s when you can start piping your meringues. Hope this helps :)
@@sophiamendiola-flores7084 thank you ! It does i appreciate it I did exactly like the video and I did not wait until the egg was foam ! I will sure do that next time!
You’re welcome. I recommend to watch a video first on how to make the meringue when they add in the sugar gradually so that you what it looks like before you add in the sugar.
Just made these and I'm so pleased with how they turned out, I made Christmas tree pops and some kisses, some have cracked do you have any idea why please? xx
Does anyone know if you can add different flavors to meringue and how to add it?
Best way to flavour is with powders - for example freeze dried raspberries, strawberries etc. :)
ive also used essence or extracts
@@GeorgiasCakes thank you!
@@Comptonisa thanks a bunch!
That is not stiff peak
Was that stiff peak?
When the meringue is so thick that doesn't move
At what temperature will the sugar dissolve in the egg whites, please? You said you monitor the temperature, but you didn't mention what temperature it is, I tried to zoom it and it looked like fifty-something 👀
Roughly 55-60 degrees Celsius
M.
Can I reduced the sugar
unfortunately not - otherwise the consistency will change
no u cant. If u dont like sugar then meringues are not for u. Sorry