Soooo... I left the sheets of meringue out over night without covering them before I finished filming this, thinking whatever it's just over night it'll be fineeee. (To be read in the narrator from Arrested Developments voice) It was not in fact fine. So in the end shots the meringue has lost a lot of it's sheen from the moisture in the air.. so if you want shiny meringue shards don't do what I did.
So... is the meringue pliable when its done but hot out of the oven?.. I want to wrap maringue around a swiss roll.. to give it an eggshell-like exterior? please respond
Yeah, parchment paper just has a tendency to flap around in the oven if there isn't something (usually food) to weigh the corners/edges down. Silicone mats always stay flat. That's the main difference between the two. You can bake anything on either
Soooo... I left the sheets of meringue out over night without covering them before I finished filming this, thinking whatever it's just over night it'll be fineeee. (To be read in the narrator from Arrested Developments voice) It was not in fact fine. So in the end shots the meringue has lost a lot of it's sheen from the moisture in the air.. so if you want shiny meringue shards don't do what I did.
What to do go keep it crispy and not sticky?
@@graceye.8519 sealed in a container
I do enjoy every single video you make!! Thanks for sharing your knowledge with us girl!
Keep on rocking!👏🔪🎊
💚💚thanks lady!! Always appreciate your support!
your awesome, thanks for your inspiration
Can the shards be frozen to make a frozen dessert with maybe grated chocolate added to the meringue before baking?
this is a very nice decoration for deserts!
I'm in love with your video's!
I love your videos!
Hi, can you bake this at a higher temp so to cut time baking it? Thank you Mam 🙏
Prolly not cuz u need to get the water out
Would love to see its applications. Very interesting ;).
What sorts of textures can you get if you don't completely dry the shards?
could these be used as chips for scooping in some dip?
If you're brave enough
So... is the meringue pliable when its done but hot out of the oven?.. I want to wrap maringue around a swiss roll.. to give it an eggshell-like exterior? please respond
Do an Italian meringue and blowtorch
how much temperature?
What's the point of the corn husk ash?
It felt soft coming out of oven after 2hrs. Does it firm up as it cools or do I leave it in longer until solid?
This recipe is crap mine never comes out nicely as well
what size of the eggs you used?
How to make meri powder, pl
Is corn husk ash for flavour?
lmfao. dogsh!t could be a flavour if you really wanted it to be..
0.49 what is it ??
She must have special eggs, no one from the comments meringue turned out like this...
Can I make them on parchment paper?
Yeah, parchment paper just has a tendency to flap around in the oven if there isn't something (usually food) to weigh the corners/edges down. Silicone mats always stay flat. That's the main difference between the two. You can bake anything on either
What's the shelf life of the shards?
About a week! They will start to go soft/ sticky after a few days
Don't know why but this recipe never works for me, everytime i tried it, it comes out like shit