Oh my goodness! This is the first time ever hearing of Hanbit and he just got himself a new subscriber!! He is by far, one of the BEST teachers! Can't wait to try this recipe. Thank you Hanbit!
made this one couple of days ago and my whole family loved it thank you so so much for that recipe and your work watching your videos only has such a calming and meditating effect
I use The Meringue Girls way of making meringue kisses. Heat the sugar in the oven for 5 min then mix into egg whites. So easy and I have never had failed meringues. Been using their method for years.
I also using meringue girls technique but I still failed 🥲. The biggest problem is humidity, in my place. the weather was instantly change from hot in morning until 12 pm and then began to rain in the afternoon around 14/15 pm til 18 sometimes till night and sometimes til the next morning til 4 am. Its very humid and its make meringue or macaron shell dificult to dry. I used home oven (not the confection one) with small capacity. Its dificult to whip meringue and making macarons in big batch. Especially for meringue cookies my lowest temperature was 100 C i need to open the door when make them. But its really take a long time to dry. I try many tips for this cookies not all of them not work so well. Especially in very humid day. At first the cookies was dry but after 1-2 hour the turn wet and bloopy. I try to put corn starch, high heat and lowering the temperature, even try to left them overnight in oven so the cookies dont crack but they turn out either wet / bloopy / or cracked. Any tips for this?
Hi Hanbit, I enjoy watching your videos and love the way you explain the little details. I'm making sure that I follow the process as it is. The texture and gloss looks perfect until I bake them. Once I take them out of the oven, they are deflating. I have tried 3 times now and its the same every time. Not sure whats going wrong in here. The oven I'm using now is a new one and can the temperature be a reason for that? Also when double boiling can the bowl with the egg white and sugar touch the water? and how long does it usually take it to reach 50C? Thanks in advance.
Hi, thank you for sharing the video. I can only bake 1 tray at a time, can you advise me how to store the unused meringue? Should I pipe all out in other trays and leave it at table top to wait for the oven to be ready or can I keep the unpiped meringue in the fridge?
My exams will be over in a week and after that i will try all ur recipes 😋. I am so glad that i will learn from a talented korean master chief and will proudly say to my friends that i learned this from korean 😍
Thanks for the video~ I have a question.. how to you preserve the crispness? Cause I made once a long time ago and at first it was amazing and crispy just like in the video. But then I left them in the oven and they became soggy and messy and I ended up throwing them away. So like they need to stay in a dry area or sth?
Thank you for sharing your way of doing meringue cookies..I have a question. After completely dissolved the sugar in water bath, what's the temp.of mixture when you whip it? Did you cool down the mixture or after water bath you whip it right away? Thank you in advance!
Chef, your recipe is very detailed & nice. I want to try it also but my oven has minimum temp 150°C ! Your video says to bake at 90°C. So can I bake at 150°C or it is not possible. Pls advise.
I love to watch your videos, you explain so well and make everything so easy. You are an excellent teacher. Thanks for sharing these super recipes. I love meringue, I shall try to do this recipe immediately. 👍👍❤
Chef, is it stiff peak or soft peak? I am confused because a lot vedioes say meringue should be whipped stiff peak but when they whip cream it looks like soft peak. Thanks
Beautiful rainbows meringue,i love to try this, but this can't be done withouth kithenAid electric mixer I only have a hand mixer. Hope next time you share us how make ice cream. I made ice cream yesterday it taste good, but its not smooth. How to prevent the crystal ice form on the ice cream? Thanks Chef.
Hi Hanbit! I’ve seen those glass bowls with high sides, in different sizes, in many of your videos. They are the specific type of mixing bowl I need. Can you tell me where I can find that brand of mixing bowl online? 😀😄
@@HanbitCho oh okay...i just using a electric oven to make this meringue cookies 😎thanks for information hanbit🤗 how long this merigue cookies can stable on the room temperature?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Oh my goodness! This is the first time ever hearing of Hanbit and he just got himself a new subscriber!! He is by far, one of the BEST teachers! Can't wait to try this recipe. Thank you Hanbit!
made this one couple of days ago and my whole family loved it thank you so so much for that recipe and your work watching your videos only has such a calming and meditating effect
My pleasure 😊
Loving the pretty rainbow meringue kisses!😍 so glossy when piping it out. Beautiful work👍. Thank you so much Chef Hanbit🙏
Thank you so much 😀
It's always a good day when Hanbit posts a new video! I can't wait to try this out 🙌
You're the best!
Fabulous tutorial! Love all the colours you used 😊
Thanks so much 😊
ㅎㅎㅎ레인보우대박이요~~따라쟁이함해보아야겠어요
한빛님깔끔한영상감사합니다
무엇보다콕콕박히는설명이더조으네요
ㅎㅎ 감사합니다~
Beautiful as always, welcome back Sir.
Thank you!
Thank you so much,
They look fantastic. ❤ your videos and online classes are the best.
You are so welcome!
Welcome back! ♥️
You were sorely missed!
thanks!
Missed your recipes!! Thank you for your time, I know you are a busy man! 🙏🏼
More to come!
I use The Meringue Girls way of making meringue kisses. Heat the sugar in the oven for 5 min then mix into egg whites. So easy and I have never had failed meringues. Been using their method for years.
yep that works.
I also using meringue girls technique but I still failed 🥲. The biggest problem is humidity, in my place. the weather was instantly change from hot in morning until 12 pm and then began to rain in the afternoon around 14/15 pm til 18 sometimes till night and sometimes til the next morning til 4 am.
Its very humid and its make meringue or macaron shell dificult to dry. I used home oven (not the confection one) with small capacity. Its dificult to whip meringue and making macarons in big batch.
Especially for meringue cookies my lowest temperature was 100 C i need to open the door when make them. But its really take a long time to dry.
I try many tips for this cookies not all of them not work so well. Especially in very humid day. At first the cookies was dry but after 1-2 hour the turn wet and bloopy.
I try to put corn starch, high heat and lowering the temperature, even try to left them overnight in oven so the cookies dont crack but they turn out either wet / bloopy / or cracked. Any tips for this?
Another excellent and useful tutorial. Well come back 🥰 . I missed to much your videos.
Thanks so much! 😊
Know you're busy but gosh missed you not having any postings on utube thank you always inspiring
Thank you so much!
such videos are literal stress relievers
lol
muito bom,este merengue, adorei ❤❤❤
thanks!
Another fantastic recipe, Hanbit! These look so easy to put together.
Thanks so much! 😊
Hi Hanbit, I enjoy watching your videos and love the way you explain the little details. I'm making sure that I follow the process as it is. The texture and gloss looks perfect until I bake them. Once I take them out of the oven, they are deflating. I have tried 3 times now and its the same every time. Not sure whats going wrong in here. The oven I'm using now is a new one and can the temperature be a reason for that? Also when double boiling can the bowl with the egg white and sugar touch the water? and how long does it usually take it to reach 50C? Thanks in advance.
thanks!
Hi, thank you for sharing the video. I can only bake 1 tray at a time, can you advise me how to store the unused meringue? Should I pipe all out in other trays and leave it at table top to wait for the oven to be ready or can I keep the unpiped meringue in the fridge?
you can't store unbaked meringue.
Great job❤
Thank you 😄
You are excellent teacher. Thank you.
You are welcome!
what a beautiful preparation presentation thank you
Thank you so much
Thank you for another excellent tutorial. Rainbows are perfect for June!
Glad you like them!
Thank you Chef for the beautiful récipe👌👏👏, have a nice week.
Thank you! You too!
@@HanbitCho youo
You explain stuff so clearly! Good work, chef ❤️
Thank you! 😃
Thank you chef !!!! It looks amazing !!!
My pleasure!!
so cute and looks delicious i cant wait to make this for a teaparty with my nieces and nephews
Please do!
Hi chef! Would you mind to tell at what temperature and for how long they should be baked? Thank you.
oh in the description
YESSS!!! this is what I waiting for...I always see this at ur intro video...loveee it!!! Did o ever mention that ur voice is so calming🤭🤭🥰🥰🥰
You're the best!
Great chef
So nice
Thank you for the tutorial, they shine beautifull. Which nozzle are you using?
ah good question. I've now added this info to the description.
You are talented!!
thanks!
How do you adjust baking time based on the diameter of the base of the final product you want
ah it's practice
Thanks for sharing. How long does meringue keep in an airtight container?
for days!
Very pretty..
Can you please make a video for pistachio genoise..
ok!
Thankyou in advance, if possible will love it to be Strawberry Pistachio Cake😝😝
My exams will be over in a week and after that i will try all ur recipes 😋. I am so glad that i will learn from a talented korean master chief and will proudly say to my friends that i learned this from korean 😍
All the best
@@HanbitCho thanks alot 🤗
Hi Hanbit, how fast do you whisk the meringue after the initial first minute
Super fast
Excellent content!
Glad you think so!
Awesome as usual 🌹🌹
Thank you! Cheers!
Thank you for this wonderful recipe video tutorial. Can you please show us how make soft home made marshmallows
Will try
Thank you so much for this beautiful upload 💕 💗
My pleasure 😊
Thanks for the video~ I have a question.. how to you preserve the crispness? Cause I made once a long time ago and at first it was amazing and crispy just like in the video. But then I left them in the oven and they became soggy and messy and I ended up throwing them away.
So like they need to stay in a dry area or sth?
oh you can freeze them.
@@HanbitCho oki thanks a lot!!
So pretty 😍😍 can you share about cupcakes nextime chef 😆
Sure 😊
HELLO CHEFF ,AT WHAT TEMPERATURE THE OVEN AND FOR HOW LONG? DID I MISS IT?, CAN´T FIND IT!! THANK´S LOOKS AMAZING!
In the description
well done and so beautiful I would have liked to hear the measurements of whites and sugar first time subscriber
thanks!
Thank you for sharing your way of doing meringue cookies..I have a question. After completely dissolved the sugar in water bath, what's the temp.of mixture when you whip it? Did you cool down the mixture or after water bath you whip it right away? Thank you in advance!
oh you don't need to cool it down - you can just start whipping it right away.
Beautiful rainbow meringue cookies! 😍 Would this also work with fresh eggs? 😅
hmm not as nicely
Chef, your recipe is very detailed & nice. I want to try it also but my oven has minimum temp 150°C ! Your video says to bake at 90°C. So can I bake at 150°C or it is not possible. Pls advise.
not possible
Ok sad, but thanks for replying
Beat the egg mixture while it is still hot. Or after the mixture has cooled?
when it's hot.
한빛 쉐프님!
수고하셨어요!!
감사합니다!
Did you wait for the egg whites to cool down before whipping them or were they still warm?
warm.
Hello! I the meringues came out fantastic 👏🏾 Would I by chance be able to pipe and bake this onto a silicone mold for a meringue bowl? 🤔
never tried but i guess it'll work?
I love to watch your videos, you explain so well and make everything so easy. You are an excellent teacher. Thanks for sharing these super recipes. I love meringue, I shall try to do this recipe immediately. 👍👍❤
You are so welcome!
Hi can someone use the same recipe to make swiss buttercream any advice on the amount of butter I should add
hello!
@@HanbitCho are you able to do a tutorial, I'll appreciate
Chef, can i use pasteurized egg whites or the egg whites in carton boxes?
it depends.
Wow, this Merengue looks so beautiful and super delicious 😋😋
I love watching your videos. I can't wait to try this recipe.👍💯🤩😍💖🙏🙏
Thank you so much 🤗
Amazing video Chef! Question about egg whites: could one use liquid egg white for making these?
oh usually commercial liquid egg whites don't work well when it comes to meringues!
Hello! What’s the temperature and time in the hoven?
in the description
Lovely meringues! Would love to see your take on pavlova.
Great suggestion!
the detail on this cake is impressive
thanks.
Can you use this recipe to make character meringue cookies?
Hmm maybe??
So pretty meringue!
thanks!
Chef, is it stiff peak or soft peak? I am confused because a lot vedioes say meringue should be whipped stiff peak but when they whip cream it looks like soft peak. Thanks
yeah somewhere between.
Thanks for this manu. I'll try
great!
Thank you as always Chef.
My pleasure
Did you use special food grade paint brushes for the color, or did you just get regular brushes? Thanks!
just regular brushes...
please help me why mine is sticky after baking, Do you cooling it down in the oven or outside? how many minute?
hmm dunno. not dry enough i think.
They look beautiful.🧡
they are!
Hi Hanbit, these are beautiful. Could I find out what piping nozzle size you used?
yeah 2cm round nozzle.
Can I use this recipe as cupcake frosting?
hmm don't think so.
@@HanbitCho please show recipe for icing beside using butter
Thank you so much chef!
My pleasure
Like always perfected recipe from a perfect chef... thanks Bro Hanbit 💜
My pleasure 😊
Thank you for the great recipe!
My pleasure 😊
Hello, may you create a video about Pavlova meringue? Thank you for this one, helpful as always:))
yep.
What a nice trick chef .thanks
Most welcome 😊
Does this recipe work for humid weather countries? :)
yeah
Awesome explanation. What's the oven setting?
In the description
Hi Chef, can you please advise how I can store these without it becoming sticky?
oh in an airtight container.
these are so pretty!!! happy pride 🌈💖💖
Thank you! You too!
Thank you! Chef Hanbit Nice 🥰
Thank you too!
Did you bake your meringues in your commercial convection oven? I was thinking the fan might be too strong. Did you prop the door open? Thanks
yeah i use commercial convection oven.
Close the oven door to bake or half close it>
try both methods.
I grew up eating meringue but it always comes with a single color. I'm gonna try this one but I don't know if I could eat it Chef. It's beautiful.
Try it!
@@HanbitCho I will definitely try this Chef and might as well experiment with the color combination. Thank you so much.❤️❤️❤️
Is it possible to make it less sweet chef? Thank you.
hmm not really
wow looks so heavenly
yep!
Thanks you so much for this amazing recipe 😋
I think you forgot to inform oven temperature and banking time?
Can you please write it here.
in the description.
Another amazing video! Chef, could you please show us how to make flan patissier (vanilla or if you could do pistachio 🤗) thanks so much in advance! 🙏
ok!
What was the ratio of egg whites and sugar please
yeah in the description
Can we reduce some sugar?
hmm dunno
What type of food coloring are you using?
paste form!
@@HanbitCho Love your videos. I'm learning so much. You do such a fine job of demonstrating techniques.
Hello i want to ask about your book sugar line in english. Thank you.
yeah working on it!
Beautiful rainbows meringue,i love to try this, but this can't be done withouth kithenAid electric mixer I only have a hand mixer. Hope next time you share us how make ice cream. I made ice cream yesterday it taste good, but its not smooth. How to prevent the crystal ice form on the ice cream? Thanks Chef.
huh ice cream?
A gluten free recipe! Yay! Thank you 🙏
It’s difficult for celiacs to enjoy deserts so this one is thumbs up 👍
My pleasure 😊
한국어 자막은 없을까요ㅠㅠㅠ
네 ㅠㅠ
i actually made this and it turned out great i love this recipe thank you so much
Glad you liked it!!
Hi there, can you please let me know if these go sticky at room temperature? In the past when I make these things the next day they become sticky..
Hi Mr Hanbit. What is the temperature and minutes for this meringue kisses? Hope to hear you soon.
in the description.
Hi Hanbit! I’ve seen those glass bowls with high sides, in different sizes, in many of your videos. They are the specific type of mixing bowl I need. Can you tell me where I can find that brand of mixing bowl online? 😀😄
yeah got them in Korea.
@Hanbit Cho thanks! Are they generic or branded?
I would like to know if I could make rainbow pavlova with the same trick.
i guess it'll work?
Hai chef....i'm from Indonesian.
Chef,how long did it take to bake and what temperature did the oven use?
in the description.
wow!! i love this color 😍😍 so rainbow so cute😍😍 meringue cookies is so yummy😍😍but how to make this using gas oven?
Thank you so much 🤗 hmm not sure if a gas oven would work...
@@HanbitCho oh okay...i just using a electric oven to make this meringue cookies 😎thanks for information hanbit🤗
how long this merigue cookies can stable on the room temperature?
After be cooked how save the mererngue?
in the freezer.