5 IMPORTANT TIPS TO MAKE PERFECT ITALIAN MERINGUE
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- Опубликовано: 4 июл 2024
- Today, let’s go back to basics; I am sharing how to make a perfect Italian meringue.
The BIG 3 for meringue are:
French meringue
Italian meringue
Swiss meringue
Hopefully, I will tackle all of them in the future, but today, it’s all about Italian meringue!
I’m sharing the 5 important tips that are most crucial to making it successful. I hope this video can clear out some of your problems or questions!
Also, using the Italian meringue, I made meringue crunch as well (Some people may call them meringue kisses or meringue cookies!). It is so so easy to make, so stay tuned till the end to see how I made it.
Give me a like and comment if you liked the tutorial!
👩🍳INGREDIENTS FOR ITALIAN MERINGUE:
• Egg white: 225g ( 7.9 oz)
[for syrup]
• Granulated sugar 450g (15.9 oz)
• Water: 150g (5.3 oz)
- Heat up the syrup up to 117-119C (242.6-246F)
[FOR MERINGUE CRUNCH]
Bake in an oven with 100-105c (or 210-220F) slowly
for 1-3 hours depending on the size.
📖 Get the printable recipe from my blog!:
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👩🍳LEARN OTHER PASTRY TECHNIQUES:
[2 TYPES OF LEMON CURD | SHINY OR CREAMY?]
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[HOW TO MAKE PERFECT TART CRUST]
• HOW TO MAKE A PERFECT ...
[HOW TO MAKE FRENCH BUTTERCREAM]
• BEST FRENCH BUTTERCREA...
[CHERRY ALMOND TARTLET]
• CHERRY TARTLET RECIPE ...
[APPLE TART FROM SCRATCH | WHAT I LOVE TO BAKE AT HOME]
• APPLE TART RECIPE | st...
👩🍳Any questions about this tutorial? Let me know in a comment💬
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Any question about Italian meringue you've got after watching this tutorial? Let me know!
Can i use culinary torch with this meringue?
@@Dumeking Yes, you can use a torch to burn the surface!
@@SURVIVORTH It depends on the room temperature but in the past for me, I think it took between 30-60 mins. It holds a little bit better in a fridge when you can not use it right away.
Is it must beat the egg whites to be very stiff then add in the syrup? Will it be over beat while the syrup is not done? Or we should stop beating and wait for the syrup to be heated to 118 C? Or if the egg whites is not very stiff but syrup is ready, can the syrup to be heated again to 118 C?
@@kbhui77 Ideally, right after the syrup reaches to 118C, the meringue is perfectly fluffy and stiff, not over whipped; when it's over whipped, it looks separated a little bit and not super shiny. But it does not happen so easily, you have to whip A LOT for a while for it to happen.
If you are worried with the timing, I would start whipping the egg white with medium-high speed and speed up more if needed when the syrup is over 110-115C.
Once the syrup is done, I would not wait or reheat after a while since it can get crystalized partially.
Hope that makes sense!
Your method of piping the meringue by putting it in plastic wrap first is freaking genius!! I know how I will do that from now on, thanks!!
You and your baking make me SOOOO happy. Thank you, Aya. Truly.
Your little girl is such a lil Doll!! Just watching her enjoy those treats was so.sweet. Reminds me of my grandkids so far away. Thanks for sharing your wonderful tips, I think I got it. God Bless you and your family 💓
I appreciate ur video because of u given all the recipes and proper temp of baking
Such great tips! Thank you. ♥️
This is by far the most helpful and detailed tutorial I’ve watched on this topic. Thank you!!!
Oh wow thank you!!
I made my first Italian meringue a few days ago to use in a chiffon pie filling. Did surprisingly well for a first timer. Pulled it off on the first go without burning myself from the hot sugar syrup.
Thank you. Will definitely make this .
Thank you! Please do ;)
Thanks for sharing tips and tricks really appreciate
Thank you so much! It's a very detailed video!
You're very welcome!
Learnt a lot from this! thanks!
Thanks for your detailed explanation.
My pleasure!!
Excellent video very clear observations, thank you so much !
Thank your for tips!
Awesome! I really will use it. Thank you!👏🏻👏🏻💗
Thanks, let me know how it turned out! ;)
Thank you. I learned a lot from you this morning.
I'm so glad! I love productive mornings😉
Finally I found a channel that shows the tips of cooking ❤️
Hey chef thank you so much for sharing this
New subscriber here
I always failed my Italian meringue frosting, watching a lot of videos until I came here. Finally after my first trial using your knowledge I made it. Thank you so much.
Looks beautiful.
Thank you so much for sharing, I learned more
Glad it was helpful for you! Thank you for watching :)
great lesson !!!
Thank you!
Aw! Your little girl is so sweet. I think I know some little girl who would really love these! Sparkle! I have some egg white powder, I am hoping to be able to achieve a reasonable result by adapting this to your recipe advice . X
I love you ! this worked! I have tried for months.
I’m so glad!! Congrats😊
Looks so good n crunchy! Your little girl is adorable…nothing better than a meringue crunch to make you feel better! ❤️
Baby + meringue crunch are too cute to handle!😆
Thank you that i found you now i can learn more from a professional pastry chef...soon you will have lots of followers just continue sharing your best knowledge & surely people will just support you all the way...just count me in !
Aww thank you so much! My goal is to share the knowledges you can get at pastry schools so that my followers can watch anytime, anywhere from their own home without spending TONS of money. So that compliment means a lot to me :) Thank you.
Thank youso much ❤
I made this today and it turned out perfect , it's not too sweet and holds up very well
For the first time I did it 😀 This is the best video of making meringue I have ever seen. Thank you so much
Thank you so much!!🙏
I'm glad it was successful!
i love your videos.very interesting.Thank u for the information& tips.God bless
Glad you like them!😊
Thankyou for this , it’s exactly what I’ve been looking for . Much more informative than Sir Gordon Ramsey
Oh wow😲 Thank you🙏🏻
@@PastryLivingwithAya made my first Baked Alaska Today using your Italian meringue method , absolutely smashed it , Thankyou
Great video!!
Thank you!
Thank you .😊
Thank YOU!
Placing the merengue masse in a cling wrap before put in a piping bag is genial, I'll give a go I might save the piping bag;)
Great! It’s so easy to clean if you want to save the bag😉
Thankyouuu🥰♥️
My pleasure♥️
superb, very useful
Thank you!🙏
Thank You
Ty!
Thankyou..well done
Thank you!🙏
Thank you.
Welcome!!
Looks good
Thanks!
Great video! Thank you for showing how the syrup looks as it heats up.
What is the red flexible pad you baked the meringues on? Does it act like parchment paper?
Oooopps i will have a go at the munches my grandkids have never had this. Ta for the idea.xx
Couple of questions: 1. I noticed you’ve taken a nonstick pot for the syrup. Can I use a stainless steel one or is the type of pot important? 2. How long does it take for the syrup to go from 108 to 120 degree Celsius?
Starch is fairly good in preventing humidity decomposing of your meringue baked goods. I mean for cases when you cant use silica gel, like Pavlova.
Ever since I made Italian meringue I'm and NEVER making American buttercream again. Italian meringue is the best! And easy!! For real I don't even really bake and even I can make it. So much worth it. You can also use a hand held mixer with a whisk attachment. Just make sure you have a friend to pour in the sugar syrup while you whip, that stuff is very dangerous.
Super i love ur show thnks...
Thank you!!
I love your videos, if you want to put some flavor wich ones do you recomend and how many ml, and what is the size of your baking trays, I'm looking something like that.
Your daughter is SO ADORABLE ❤
Thank you!
Love your Chanel! Entremet is pronounced on-tra-may
We call this boiled icing in the Philippines. Very good icing .good for piping.i added cream if tartar ig i made this lind of icing
Hey! Thank you for this! I made it and it came out sooo perfect! Just wondering if it’s possible to half the ingredients because 1 batch was a lot for me hahah
Glad it was a success! You could do a half batch but sometimes, because the volume is lower, the whisk does not pick up meringue enough when it's being whipped after adding syrup and that ends up to runnier meringue, so make sure to use a bowl that's not too large so that it gets whipped up well.
Aya Caliva / Pastry Chef Mom ahh I see! Thank you so much
Italian meringue! Daylight second!
Off topic, but will you do a tutorial on macaron? 😁 TIA
I will! I've got many requests for that :)
Can you do video on Italian Meringue Buttercream? Please .
I have a question that can I use this in cake for decoration and is that taste eggs . By the way it is the best of all recipe I have seen . And you look so pretty . Big fan of your .
Please tell the quantity of what you use to make this recipe ❤️❤️love it
can i use italian meringue as cake frosting? can i also put flavor in it like chocolate and mocha? thank you💞
Do the eggs have to be room temperature. Thanks for the video.
If I top a lemon meringue pie with this method would i still need to bake it in the oven or can I just use a blow torch to brown it
How long can Italian meringue frosting on cake sit out in room temperature? Is this type of frosting more stable than buttercream frosting? Thanks.
Hello Aya, I really admire your video and all the detailed steps you showed us about making meringue! It’s really fascinating seeing your cute little pie to enjoy the crunchy meringue! 🤩🤩🤩
Just I got terrible experience on making meringue (I used white sugar instead of syrup) and all of them were collapsed so quickly and became very sticky at the end. That time I made large amount and all of them failed, was very frustrating...😣😣😣
May I know the reason why and if I use syrup and monitoring the temperature well while it is boiling, can I get a successful meringue? Thank you so much!❤️🙏🏼
Hi Tiffany! Thank you for watching my videos :) I'm so glad you are enjoying them.
I'm sorry you got the terrible experience! I think the meringue you made before is "French meringue" which is made with egg whites and granulated sugar. And yes! the egg whites collapse very easily. For meringue to get stable, egg whites needs to be cooked enough. By adding hot syrup and whip together like this time, the egg whites gets cooked not completely but "enough" to keep the shape for a while. This meringue can keeps the shape in a fridge for a long time as long as there is not too much humidity in a fridge.
For french meringue, because the egg white is not cooked at all, egg whites whips up well but the bubbles does not stays and disappears just like soap. So if you want to use it for sponge or meringue crunch etc, you'll need to mix them quickly after it's made and bake right after.
I hope that helps! Good luck ;)
We call those Meringue kisses here in the states. You can make these successfully using the method you described in your comment. This method allows you to make Pavlova ( with are a couple of other ingredients added). I know it's possible to make these because I actually tried to make mini Pavlovas. Because I over baked them they were solid throughout. Basically, instead of little kisses I had 4 inch round meringues, lol...
How much butter should I add to make Italian meringue buttercream? Thank you!
Does carton egg whites work well for Italian meringue?
Is this good for a wedding cake outdoors? Its for a semi weddi g cake
The cutest little pink meringue bite was the one drinking milk from a sippy cup.
She LOVES milk still.. :)
Can you use store bought whites? Or you have to use whole eggs and separate them??
Can I use the itlian meringue to pipe on cupcakes? I do not like buttercream frosting (to sweet for my taste) so I'm always looking for a better frosting for my cupcakes, cakes and cookies.
Can you use this meringue on cream pies?
Hi. I just did this for my Pavlova. why is my meringues weepy while still inside the oven? how long are we suppose to whisk until we pour the syrup in? please answer?
Hi thank you for the tips it's really helpful. My question is if I want make it Italian meringue buttercream how much butter should I use for this recipe ? That is the only thing I missed from the video. Thank you again. Please let us know.
250гр.
Hi sweet I was told by nana add a little cream of tartar when doing French style doesn't Italian style need it. Just curious. Xx
hello aya can i used this recipe for meringue wafer? and add 1/2 cup cashew nuts is it possible?
. if i run out of white sugar can i alternate with brown sugar?
Why do you put the merengue in plastic wrap before putting it in the piping bag? And what do you mean by “tossing” the wrap to remove the air bubbles?
Can i use gelatine inside to make marsmelow
Is the cream of tartar really necessary to stabilized the meringue?
How long does cream meringue las on plate?
Egg yaawks 🐣😚
Hi Aya, this looks amazing! Your instructions are great. I have one question- typically the recipes I have seen add 4 sticks of butter but you did not use any butter, can this meringue be used to frost a cake? I am anxious to try this because I hate to use all that butter. Thank you for doing this video! 😊
Hi Connie. Aya's recipe is for Italian Meringue., while adding butter makes it Italian Buttercream.
@@98682bobbyd Thank you, Bob, for the response! I really appreciate that someone answered my question! :)
@@connie5832 Co-signing on the thanks. When I started the video I thought it was going to show us how to make Italian Meringue Buttercream. I've tried making IMBC once but I was not successful. I want to master that Buttercream but I'm afraid of wasting all of those ingredients again. So now I just stick to SMBC, lol...
Can this merengue be use for italian macarons method
Yes! I shared a macaron tutorial with Italian meringue a while ago!
Hello! I was just wondering if I cud use a hand mixer for the Italian meringue (I don't have a stand mixer😭)? Please answer🤗😍
Да можно, но пол порции.
I have a question: since the presence of water will hinder the ability to reach over 100c, why using that much? I always thought that you add water to help even out heat dispersion through the sugar, but you have to cook all that water away before start climbing over 100c..
Could you add a flavoring to this recipe?
Can I add vinegar or cream of tartar for pavlova recipe. when do I add them? before the syrup,
Before
Why we hit up the syrup to 118 exactly to .melt the sugar but any other reason
Can I put in the fridge, and for how long it would last, please?
How and what kind of food coloring do you use for IMBC?
I used a coloring paste/gel :)
Can this recipe be the soft n fluffy filling for cream puffs
I’d never used it as a filling for cream puffs but you could. it holds well in a fridge for up to 5 days but it can slowly get softer when the humidity is high. So I recommend to pipe it right before you eat if you can! Once you pipe it and get chilled, you can not redo it since it gets runnier. Hope that helps!!
Hello, please, eggs yolks- room temperature ?
How they were doing it without the stand mixer
You can do the same with a hand mixer. Whip egg white right next to the heated pot and pour the syrup as you whip with the other hand. Placing a towel beneath a bowl really helps, it prevent a bowl from moving around!
IMBC will be exactly the same method meringue and add the butter?
Yes!
@@PastryLivingwithAya 🙏
👍👍👍😍😍😍
Did it for a Lemon Meringue Pie...
Try this recipe Italian buttercream
3egg whites
1cup white sugar
Lemon 1tsp if u don't have cream of tartar
272 unsalted butter or a 1cup
Italian buttercream?
@@aileengregas910 yes .. Italian buttercream ,I use hand mixer and it came out always perfect ,just keep mixing on high speed
I don’t think this is Italian buttercream. I make this but I don’t know the title of the recipe.
If I do this right should it stay glossy and marshmallowy when cooled. Or does it cool to a dry whip
Yes!
❤❤❤👍... Fred... Indonesia
Thanks!
Hi, I like your video it’s really in detailed . I have 2 questions if you help me it would be helpful.
1) how much sugar and water? And how long I have to boil ? If you tell me in minutes bcoz I have no candy thermometer.
2) can I use only Italian meringue without butter for cake decorating. Please reply
Check your meringue recipe for the amount of sugar needed cause you want a 2:1 sugar to water ratio for the syrup. You can definitely use Italian meringue alone as a decoration for cakes; I’ve done it for baked Alaska.
can i fix crack in meringue cookie?
can i use that for lemon meringue was you a pastry chef i cant believe how much you know plus you are very beautiful
You totally can! Thank you!