안녕하세요. 어라이크커피와 써리힐을 운영하고 있는 강산이라고 합니다. ㅎㅎ3년전부터 오픈하고 댓글보는건 관심이 없어서 안봤는데 참 재미있네요! :) 그리고 댓글중에서도 참고할만한 정보도 너무 많아 꼭 더 업그레이드 해야겠습니다! 호주에서 워홀하다 한국에 오자마자 셀프인테리어로 어라이크커피를 열었고 3년만에 이렇게 유튜브에 소개가 되어서 너무 기쁘고 많은 관심과 조언감사합니다. 앞으로 저희는 더 청결하게 유지하기 위해 노력하고 잘 하겠습니다 :) Ps: 댓글중에 노른자에 대해서 말씀해주셨는데 ..맞아요.. 사실 노란자 하나 들어가면 진짜 울고싶은 심정입니다.
Каждый раз поражаюсь, как из обычных вещей делают шоу! Всю жизнь с бабушкой делали дома такой десерт. Я искренне думала, что это так, что-то из разряда домашней еды, а оказывается ВЫСОКАЯ КУХНЯ!
베이킹을 다들 안 해보셔서 모르시고 하시는 말씀들이신 것 같은데 파블로바뿐만 아니라 모든 스위츠는 비쌀만 하다고 생각해요 베이킹은 모든 재료 넣고 휘적휘적 섞는다고 끝나는게 아니에요. 재료값보다 인건비가 더 나가는게 사실인게 쁘띠가또 같은 경우에는 하루에 끝내기가 어려워서 2-3일까지 걸려요. 조금만 더 알아보시고 댓글 달아주시면 안될까요..
x8 egg white whip to stiff peak, almost overwhip add about 1.5 cup caster sugar (fine sugar, not powder sugar), whip to very stiff peak (the meringue should hold) fold in a few pinches cornstarch, some cream of tartar (~2g) preheat oven to 180 degrees. make meringue into the shape in the video (it looks like about 1 cup) then right when u put the meringue in the oven, close door _then_ cool down to 100 c, bake for about 1.5 to 2 hrs and take out
@@pjsloverrr Well, im not completely sure. I think it may also be due to the shape of the meringue that causes a bigger hole. I think pavlova shells are made into a shell shape on purpose, and even if the bottom that has a slightly marshmallow-y feel should sink a bit I think it's mainly the shape of the meringue. Correct me if im wrong, and if anyone tries this at home pls tell me how it went. (also pls do not use 8 egg whites and then possibly mess up, use like 2 or 4.)
Miney Mini thanks for explaining but I’m still confused. What do you mean by “the harder the egg white?” You also said “that’s why the shell in the video is solid and thick?” What made it solid and thick? If you could just explain it all again I’d be grateful. Thank you.
If i remember correctly, it's "Pavlova dessert" - meringue cake with fruits. Named by legendary Russian ballerina Anna Pavlova. It can be made like whole cake (meringue ring filled with fruits) or portionally, like here on this video.
A pavlova is crisp on the outside but soft and marshmallowy on the inside. Just a crisp shell is not a pavlova and by the way, it's a national dessert in new Zealand
Maybe she wasn't make pav, but meringues, there is a difference one is soft inside and one isn't, but seem she was taking the long way to make it and what she made was a meringue, Not a Pavlova.
These are just mini pavlova. In Australia, it's a very common dessert. You can crush the pavlova and mix it with fresh whipped cream, fruit and crushed biscuits or sponge cake to make parfaits and trifles.
@@Food-Kingdom No, it's from New Zealand... Australia 'invented it' almost 10 years after New Zealand did, after Anna Pavlova toured NZ in the 1920s. The pavlova was invented in NZ in 1927. It didn't exist in Australia until 1935 at the earliest.
Disputed as to whether Australia or New Zealand invented the Pav but the famous ballerina toured both countries in the 1920s and this special dessert was created in her honour.
@@afonsomassarico5121 pq é uma comida que foi popularizada com vendedores de rua, como aquelas pessoas que vendem algodão doce. Hoje em dia é fácil de encontrar suspiro nos supermercados, mas antigamente não.
o nosso suspiro é apenas o merengue, podendo adicionar a ele baunilha ou raspas de limão para saborisar. ele fica em sua totalidade crocante e é produzido em tamanhos menores. já a Pavlova é o merengue com adição de amido de milho e vinagre de vinho branco, possui textura um pouco mais macia no centro que nas bordas e é recheado com o feito acima com cremes e frutas. suspiro e Pavlova são parecidos, mas são coisas diferentes.
Our local bakery sells them... just stick a fork in to break the crispy meringue, eat that and soft chewy meringue with filling. The more cream the better!
I don't understand why she didn't pipe the meringue or use a scoop. She can make a hole before she even bakes it so there's a nice cavity to hold everything. I'm not trying to be mean about it but there are a lot of extra steps which are time consuming and could be cut down. They are lovely tho!
Maybe she purposefully wants the texture made from the spatula rather than smooth when piped? As for scooping, I guess cracking a hole instead lets you eat more pieces of meringue..? Who knows
Since I was a kid I love meringue, but this meringue cake is out of this world. It looks really good and yummy! I want to try it, thanks for sharing! 💕
@Quinn Dalim We know. But not on a cake/dessert. You have to wash the skin first. And it's just a hassle to eat. If you gonna put it in a cake/dessert just remove the skin first 😅
They could've used a silicon piping bag to put the merengue on the sheets. There were lots of wasted time & merengue with that designing/setting using the spatula. I still love it! ❤️
@@Sena-co1ug Yes, it has cornstarch and vinegar added in to make the center of the meringue stay soft, while the outside gets crispy. That's the difference between Pavlova and meringue.
I haven’t seen anyone sharing the recipe, so I thought I would! Note that I have made pavlova many times and so a lot of this is personal preference. You will need: 6 egg whites 1 1/4 cups of caster sugar A teaspoon of vinegar A teaspoon of vanilla extract (A lot of recipes will call for cornflour but over time I have left it out as it really changes the texture and not in the best way.) Then you’ll want 150mls of thickened cream and fruit of your choice! (Passionfruit is highly recommended if you can get your hands on it) Preheat your oven to 120 Celsius Whip the eggs whites in a large bowl until soft peaks, then slowly incorporate the sugar. Keep whipping until stiff peaks and glossy. Add the vinegar and vanilla and incorporate. Spoon the pavlovas onto a baking tray lined with baking paper and place in your oven. Cook for about half an hour or until lightly browned. Take the pavlovas out and let them cool, note that they will be very fragile when they come out. While you let them cool, whisk your cream until it has doubled in size. It’s important that you whip your own cream instead of buying the sweetened stuff as the cream is the only thing breaking up the sweetness in the pavlova. Remove the pavlovas carefully from the baking tray with a knife and serve with a generous dollop of cream and whatever fruit you like! I do recommend making a double batch if you have people coming over, this recipe makes six small pavlovas and for me that is gone in a day with my family. Enjoy! - An Aussie pavlova fan
It is very sweet but very yummy. It’s not a meringue because cornflour and vinegar is added to make it spongy and soft inside. Normally the fruit is put on top of the whipped cream not inside like shown.
Have always LOVED meraign cookies and cakes. Really good with chocolate mixed in. So crispy on the outside but a little chewy in the middle. BUT have to pay attention to the weather before you make it. Wont turn out if its too humid
Yup. As far as I know, a pavlova is a meringue with fruit and cream. People in most countries will simply call it meringue since it's a major component.
meringue is french, pavlova dessert (meringue with fruits and sauce) is Russian. However, every country has its own recipe that may include meringue in it...
플레이팅 진짜 신의한수다
계란흰자만 파는것도 있던데 그거쓰시면 편할듯
루크 노른자는 다른메뉴에 사용하시지 않을까용
@@adoy4247 그쵸 단가 상승
므야므야 알겠음 알려줘서 고마움^^
@@LUKEBABY123 댓글이 훈훈해..🌸
훈훈한 댓글들...🌸🌸🌸
ㅋㅋㅋㅋㅋㅋㅋㅋㅋ댓글 훈수오지네..... 빵집하시는분보다 더 잘아시는듯ㅋㅋㅋㅋㅋ
그러게요 어련히 알아서 하실텐데 뭐 이리 말들이 많은지
훈수질 하도많이봐서 이젠 걍 그려려니ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
ㅇㅈ 방구석 백종원 다 기어나옴
인정요 좆문가쉑들 세상모든걸아는척 겨우 네이버치면나오는거 말해놓고 지적인척 개싫어;;
ㄹㅇ 방구석 고든램지 개꼴보기 싫음
전에 갔을때... 망고 하나만 올려줬는뎅 영상이라 세개 올려주셨네용 ㅠ 흑..
ㄹㅇ인가요? 이런댓 많이 보여서
이런댓 한두개가 아닌거 보니까 팩트인듯
예전 블로그 포스트들 보니깐 진짜네여,,,너무 했다
아니 이댓보고 망고 네모난거 한 조각을 세개 줬나보다 이생각했는데 평소에 1개 주는거 망고 떡하니 3개나 올려준건 너무했닼ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
아닠ㅋㅋㅋㅋㅋ세개면 한개 반인뎈ㅋㅋㅋ 수지타산이 안맞짘ㅋㅋ 당연히 설마했다... 세개 올릴때.. 여즘 망고 세개에 만원 넘을건데
와 처음에 볼때는 앗 만원...이구나.. 정도 였는데 망고 올라간거 보고 왓 만원이라니!!! 로 변했어요ㅋㅋㅠ
+여기서 각자의 의견 차이로 싸우지 말고 자신의 생각은 그냥 영상 댓글로 달아주세요
심지어 그냥 망고도 아니고 애플망고 였어요ㅠㅠㅠㅠㅠㅠ 청포도에 애플망고까지 올라가는데 만원이라니...!! 사장님의 친가나 외가에서 과수원을 하시는걸까요ㅠㅠㅠㅠ 세상에ㅠㅠㅠ
왘 만원이라고??? 개혜자다 ㄷㄷ 남는게 있나 ㅜㅜ 적게 일하고 존나 많이 버세요 사장님
애플망고도 싼곳에서 구하면 최저 3키로에 14000까지 내려가요...
엥 왜 감탄을 강요하지
비싼거 맞는데 ㅎ 흰자값이 얼마나 하겠음 망고도 아무리비싸도... 아무리 원가 높아도 3000원할듯...
망고 조각으로 올라갈줄 알앗는데 막 몇개씩 통체로 올라가서 엥 상태 됨
내가 코로 엽떡먹는거 보여줄까? 대신 가격 소름돋을듯요..
김먀먀먕 만 원이래요 괜찮은 거 같아요!
아니ㅋㅋㅋㅋㅋㅋ닉넴ㅋㅋㄱ누가봐도 캐럿
@@Jakey_hyem 프사 구정모인디..
@@김먀먀먕 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 엽떡ㅋㅋㅋㅋ코로 먹는거 보여준다는줄알고 엄청 놀랫넼ㅋㅋㅋㅋ
ㄹㅇ비싸다라고 생각했는데 마지막까지보니까 안비싼 것같음 ,, 고급스럽고 신선해보임 약간 인스타 사진 잘 나올 것 같은 너낌
계란을 복잡하게 깨는군요
ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
빵집에서 보통 저렇게 까고 노른자 건져요.. 요즘은 모르겠는데 저 일할땐 그랬어요.
그게 아니라 계란끼리 부딪혀서 깨고 한개 깨지면 다른 한개 내려놓고 이런게 복잡하다는게 아닐까요ㅋㅋㅋㅋ
작업대나 다른곳에 부딪혀서 깨면 위생문제 얘기가 나올까봐 저렇게 깨는분을 본적이있어요
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㄱㅇㄱㅋㅋㅋ
안녕하세요. 어라이크커피와 써리힐을 운영하고 있는 강산이라고 합니다.
ㅎㅎ3년전부터 오픈하고 댓글보는건 관심이 없어서 안봤는데
참 재미있네요! :) 그리고 댓글중에서도 참고할만한 정보도 너무 많아 꼭 더 업그레이드 해야겠습니다!
호주에서 워홀하다 한국에 오자마자 셀프인테리어로 어라이크커피를 열었고 3년만에
이렇게 유튜브에 소개가 되어서 너무 기쁘고
많은 관심과 조언감사합니다.
앞으로 저희는 더 청결하게 유지하기 위해 노력하고 잘 하겠습니다 :)
Ps: 댓글중에 노른자에 대해서 말씀해주셨는데 ..맞아요.. 사실 노란자 하나 들어가면 진짜 울고싶은 심정입니다.
진짜 맛있어 보여요 나중에 한번 먹으러 가볼게요~~!!
노른자 아닌가
사장님 손이 쪼마난건가유 아님 계란이가 엄청나게 큰건가여?
너무맛있어보여요 큰애가 고3인데 머랭쿠키만든거 보던이 맛있어보인다고 먹어보고 싶다고 날리네요 택배 가능할지 모르겠네요
사장님 케이크얼마에요??
Каждый раз поражаюсь, как из обычных вещей делают шоу! Всю жизнь с бабушкой делали дома такой десерт. Я искренне думала, что это так, что-то из разряда домашней еды, а оказывается ВЫСОКАЯ КУХНЯ!
А что это такое белое,крем какойто или сметана?спасибо
Какая температура в духовке и время?
7:13 awh he loves his mango hat .. he is smiling.
Hahaha
Oh!
Best comment ever oh my gosh 🥰
Oh god-
얘 말하는거 너무 귀엽다 망고모자래ㅠㅠㅠㅠㅠㅠㅠㅠ
저 갔을 때는 망고가 한조각이였는뎅 망고 한개 다 넣어주는게 영상이라그런건가...
ㅋㅋㅋㅋ 바꼈을 수도
주인분 등판하셔서 아니라던데 정말 한조각이셨으면 따지세요
다른 가게 아님?ㅋㅋ
이런댓글 또 있던데 ㅠ 맞는듯
어쩐지 망고 세개를 다 올리기엔 무리가 있어보였어요... ㅠㅜ
베이킹을 다들 안 해보셔서 모르시고 하시는 말씀들이신 것 같은데 파블로바뿐만 아니라 모든 스위츠는 비쌀만 하다고 생각해요
베이킹은 모든 재료 넣고 휘적휘적 섞는다고 끝나는게 아니에요.
재료값보다 인건비가 더 나가는게 사실인게
쁘띠가또 같은 경우에는 하루에 끝내기가 어려워서 2-3일까지 걸려요.
조금만 더 알아보시고 댓글 달아주시면 안될까요..
맞아요 저거 똑같이 한번 만들어보면 비싸다는 생각 안들걸요
첨엔 뭐가 저리비싸.. 하다가 점점 추가되는거보고 음..? 음...? 어...
인정.. 만원가지고 돼? 수준에 이르렀다.. 플레이팅도 호텔 디저트느낌인데..
70만 유튜부 선바님입니당 너무 심한 악플은 달지 말아주세요
사과먕 제발 타 유튜브에서 타 유튜버 언급하지 마세요 선바님이 제발 하지말라고 부탁까지 하셨는데,,,,,
@@jaywhypee6525 그러게요.팬카페에서도 분명히 언급하지말라고 순돌분들도 그러셨고... 선바님도 직접 언급하셨는데.. 제발 지켜주세요.
여권밬ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
아 님들 제발 언급좀하지마세요 ;;;ㅠ제발좀
나는 부산이란 글을 보고 들어왔는데 어째서 댓에는 세계각국에서 저 음식 이름을 알려주는가....
I love falling asleep while watching these videos
x8 egg white
whip to stiff peak, almost overwhip
add about 1.5 cup caster sugar (fine sugar, not powder sugar), whip to very stiff peak (the meringue should hold)
fold in a few pinches cornstarch, some cream of tartar
(~2g)
preheat oven to 180 degrees.
make meringue into the shape in the video (it looks like about 1 cup)
then right when u put the meringue in the oven, close door _then_ cool down to 100 c, bake for about 1.5 to 2 hrs and take out
thx for the recipe♡
Does the meringues will have space inside after it is baked?
@@pjsloverrr Well, im not completely sure. I think it may also be due to the shape of the meringue that causes a bigger hole. I think pavlova shells are made into a shell shape on purpose, and even if the bottom that has a slightly marshmallow-y feel should sink a bit I think it's mainly the shape of the meringue. Correct me if im wrong, and if anyone tries this at home pls tell me how it went. (also pls do not use 8 egg whites and then possibly mess up, use like 2 or 4.)
@@ejynk THANK YOU~
Miney Mini thanks for explaining but I’m still confused.
What do you mean by “the harder the egg white?”
You also said “that’s why the shell in the video is solid and thick?” What made it solid and thick? If you could just explain it all again I’d be grateful.
Thank you.
아니 계속 댓글보면서 망고? 망고가 들어가봐야 얼마나 들어가겠어 하면서 봤는데 1개 반... 당장 뛰쳐나가서 사먹고싶다 ..
아싸 같이 가요.. 같이.. 저두 먹을ㄹ래요..
나도 좀 끼워주십쇼
크림과 쿠키의 양만봐도 내뱃살이 웅장해지는 기분이다.
난 왜 훈수 둔다는 댓글만 보이고
훈수를 두는 댓글은 왜 안 보이지??
음...계란 왜 저렇게 복잡하게 깨냐
라는 댓도 있고 그댓 대댓에는 훈수들이 많더라고요 ㅎㅎ
ㅋㅋㅋ이거ㄹㅇ팩트... 훈수 욕하는 댓글 엄청 많길래 훈수 찾아보려는데 아무리 찾아봐도 훈수 안보임..
@@펙트폭행범 진짜 오늘만 사네;
보통 대댓에서 싸우고 있더라구요
보통 훈수 둔 댓보다는 훈수를 두는 댓글이 좋아요가 더 많아서 위로 올라가니깐 그런 것 같아요
If i remember correctly, it's "Pavlova dessert" - meringue cake with fruits. Named by legendary Russian ballerina Anna Pavlova. It can be made like whole cake (meringue ring filled with fruits) or portionally, like here on this video.
In the detailed feedback, I learned something new.
Thank you. ^^
Ah i was just thinking that there's something similar out there, thanks for the info!
ヤオ gracias!!
Invented in New Zealand, though the Australians like to claim it as their own.
Keekekek that's why it looks familiar to me. The same dessert but different names.
꼭 먹고싶은건 내 근처에 없어... ㅋㅋㅋ 영상으로 만족하고 갑니다.
*_in argentina this is called "merenguito" and stuffed with dulce de leche_*
_And good dessert_
Well, I haven't seen anything like that here in Mexico haha.
It would be something that I try at least once for sure.
@Kristelle Cruz Meringue is pretty easy to make. 👍
YEEES, I am from Argentina, is beautiful /yo soy de Argentina , es hermoso
Ana Paola TheUser mmm yes, ir is in México, you only need to go in el globo (pastelería) and buying this, or in gto, Morelia to
@@Mapara22 They sale them in El Globo? I have never saw them in the nearest to my home...
플레이팅 너무 예쁘네요 경기 거주자라 갈 수 없는 게 한이지만 진짜 너무 예뻐요 디저트 좋아하는 남자친구 데려가서 삼만원어치 뱃살 만들어 주고 싶어요
3만원 어치 뱃살.. ㅋㅋ쿸ㅋ큐ㅠㅜ 귀여우시네용
그나저나 설탕ㄷㄷ 진짜 모든제과에는 설탕양이 엄청나구나ㄷㄷ 그래서 살이 안빠지지...
썸네일만 보고 그냥 대왕 머랭쿠키구나..했는데 영상이 흘러갈수록 예술 작품이 되어가네요ㄷㄷ
7:14 ( •﹏• ) 짱귀엽
ㄱㄱㅋㄱㅋㅋㄱㄱㄱㄲ
7:51
이윤서 ㅠㅠ
호박램프 같네 그... 할로윈 호박ㅋㅋ
얼떨결에이모티콘ㅋㅋ
머랭 케이크가 바삭바삭 정말 맛있을 것 같습니다. 위에 생크림과 딸기가 들어가서 더욱 보기도 예쁘고 맛있어보이네요. 부산에 가면 먹을 수 있다니 부산에 가면 꼭 들러야겠네요.
A pavlova is crisp on the outside but soft and marshmallowy on the inside. Just a crisp shell is not a pavlova and by the way, it's a national dessert in new Zealand
Thanks for the feedback. ^^
Maybe she wasn't make pav, but meringues, there is a difference one is soft inside and one isn't, but seem she was taking the long way to make it and what she made was a meringue, Not a Pavlova.
She never said it's a pavlova. Those are menregues, I'm sure she knows what she is making.
@@le96g read the description - it does say Pavlova! Something confusing going on here..
Wait I'm confused right now it say it's a meringues cake pavlova.... huh
썸넬을 본 나의 반응
나 : 이게 케이크라고? 머렝
재치있는 댓글 감사합니다^^
@@Food-Kingdom 저크림은 생크림인가요? 머랭위에바르는거요.
@@YSKIM-xe1be 질감봐서는 버터크림이나 크림치즈 같은데요? 흠 뭐지
@@YSKIM-xe1be 생크림이겠져? 케익이니까
@@YSKIM-xe1be 케이크라는 것과 질감, 머랭과 과일의 조화로 봤을 때는 크림치즈생크림 인 것 같아요! 그냥 생크림보다는 묵직해보이고 크림치즈보다는 가볍네요. 어떤 과일과도 잘 어울리구용
絞り袋使ってるのかなと思ったらめっちゃ直やった
めちゃ美味しそう。あまあまなんだろうなぁ〜
These are just mini pavlova. In Australia, it's a very common dessert. You can crush the pavlova and mix it with fresh whipped cream, fruit and crushed biscuits or sponge cake to make parfaits and trifles.
Yes, I heard it's a dessert from Australia. ^^
These are "just"????
@@Food-Kingdom No, it's from New Zealand... Australia 'invented it' almost 10 years after New Zealand did, after Anna Pavlova toured NZ in the 1920s. The pavlova was invented in NZ in 1927. It didn't exist in Australia until 1935 at the earliest.
케이크계의 비빔밥인가,, 손이 많이 가는 거군여
맛은 몰겠고
불편해서 못 먹을 듯!!
@@정숙자-l9k 먹지마세요 그럼..
@@LOLluu1 즐!!
정숙자 엄마폰 빌려서 하는것같은데 친구야 말 좀 이쁘게 하자
@@탱글탱글탱긑탱태 아닌데 어쩔!!!
와 머랭쿠키 조그만것도 말리듯이 구워야해서 엄청 오래굽는데 저렇게 큰건 얼마나 구워야할까.. 완전 맛있겠다
急におすすめに出てきた日本人いる？
はい( ˙◊˙ )ノ
はい(･ω･)ﾉ
はい(˙꒳˙ก̀)
日本人じゃないけど出た😁
( 'ω')/ ﾊｲ!
I just remembered, this is called a PAVLOVA. Named after the famous Ballerina.
韓国人はダメなの?
Why is it named after a famous ballerina
Disputed as to whether Australia or New Zealand invented the Pav but the famous ballerina toured both countries in the 1920s and this special dessert was created in her honour.
@@MsTiffanysfan cause the poofyness of the whipping cream and meringue look like the poofy parts of a tutu
I think pufflova , she is indonesian youtuber T^T
Here in Brazil, this candy is known as "suspiro" and is delicious!
And its way smaller, but comes in a bunch of them in a bag
@@kimberlyharuehatori1562 True
In Canary Islands (Spain) we also call them suspiros or suspiritos if they are little.
Kkkkkk o br
In dominican republic we call them suspiritos
Complexity is the adversary of actualizing your productive potential. "Simplicity is the ultimate sophistication."
The latter philosophy is embraced only at a later age, unfortunately.
와아 진짜 맛있겠다ㅜㅜ
부산 살았으면 매일 갈텐데ㅜㅜ
+)플레이팅 너무 너무 예뻐요! 예술작품 같아욘
We called it Pavlova.
こんなん初めて見た！美味しそう~🥺💓
フルーツもりもりだから1500円くらいしても良さそう
In Brazil this is old snack called “suspiro”
Então não entendi por que o "de rua"
É um suspiro gigante
@@afonsomassarico5121 pq é uma comida que foi popularizada com vendedores de rua, como aquelas pessoas que vendem algodão doce. Hoje em dia é fácil de encontrar suspiro nos supermercados, mas antigamente não.
o nosso suspiro é apenas o merengue, podendo adicionar a ele baunilha ou raspas de limão para saborisar. ele fica em sua totalidade crocante e é produzido em tamanhos menores. já a Pavlova é o merengue com adição de amido de milho e vinagre de vinho branco, possui textura um pouco mais macia no centro que nas bordas e é recheado com o feito acima com cremes e frutas. suspiro e Pavlova são parecidos, mas são coisas diferentes.
@@nocthorys6 8000 de Qi
If I get to be served with this at a restaurant I probably would be staring and thinking on how to eat it.
Our local bakery sells them... just stick a fork in to break the crispy meringue, eat that and soft chewy meringue with filling. The more cream the better!
al final le enseñan cómo hacerlo: nada más fácil
with your mouth
완전히 인스타용인거 같아요 ㅎㅎㅎ
Mjvyfy
인스타용이긴한데 여기는 맛도 있어요.
@@heekim4573
설탕을 때려부으니 맛이 없는게 이상..ㅎㅎ
@@애옹이-g2l 때려박아도 맛없는거 개많음
@@애옹이-g2l 예를 들면 내 머랭쿠키나 달고나
I don't understand why she didn't pipe the meringue or use a scoop. She can make a hole before she even bakes it so there's a nice cavity to hold everything. I'm not trying to be mean about it but there are a lot of extra steps which are time consuming and could be cut down. They are lovely tho!
same thought...
Maybe she purposefully wants the texture made from the spatula rather than smooth when piped? As for scooping, I guess cracking a hole instead lets you eat more pieces of meringue..? Who knows
from my personal perspective, i myself like how the meringues look like scooped with spoons esp with all the peaks!
JungKookiEchIpsEu I love how they look too! Like rustic flowers and not like she took the easy and quick way. She went for charm instead of perfect.
to show tt its worth the whole $8😂😂😂
Since I was a kid I love meringue, but this meringue cake is out of this world. It looks really good and yummy! I want to try it, thanks for sharing! 💕
Here in Brazil we call it a "suspiro", it is made in the same way but much smaller and with lemon zest
Queria essa receita....
Vdd mano akakkk
In Gran Canaria (Canary Islands, Spain) we call It suspiros and we make it smaller too
맛잇겟다 햇는데 가격에 놀라고 토핑에 놀람...썸넬보고 토핑없는줄알앗
食べにくそうだけど、美味しそう😊メレンゲのデザート食べたことないから食べてみたいです。
You could use a piping bag with an extra large nozzel attachment to get a similar effect and it would be way quicker.
In my country we call those meringues
We call suspiro in Brazil
u mean pronounced like
"me-ring-ge"?
neko it’s pronounced like “mer-Rang” or “muh-rang” (:
In Spain they are called merengues or suspiros.
we usually call it beze but it always goes like white horse shit
those look awesome, but the sound they make when cracked made my skin crawl
Did.. did they just put the mangoes with the skin still intact on top of the cream? My brain can't handle that lol
Same 🤣
Hayu 5 ikr i was shocked too
@Quinn Dalim We know. But not on a cake/dessert. You have to wash the skin first. And it's just a hassle to eat. If you gonna put it in a cake/dessert just remove the skin first 😅
Speak for yourself. I'm from southeast asia too and we eat mangoes like that
i agree that its such a hassle
This is Pavlova we always made it for my brother's birthday
No, this is not Pavlova, that must be with 'corn starch'
Its recipe plz
나만 이거보고 침 주울주율 흘리는 건가??
How can there are so many street food in Korea??? Ahhh i'm so jealous, i want to try them all ❤❤
I will try harder. ^^
Korea is the best. They have the best cafe & street food culture
in Brazil it is called "SUSPIRO"
Isn't that just meringue's translation? Lol
stan loona 이달의 소녀 nope. it’s a completely different word
in perú también 😅
🇧🇷 😍 e que suspiro 😁. Pena q nāo descreveu os ingredientes , lol
No it's pavlova which is Australian, not Brazilian
They could've used a silicon piping bag to put the merengue on the sheets. There were lots of wasted time & merengue with that designing/setting using the spatula. I still love it! ❤️
헐 미쳤다... 진ㅁ짜. 진짜진짜진짜 맛있겠다ㅠㅜㅜㅠㅜㅜ 나 머랭 처돌인데 진짜 저 지금 부산 거의 반대쪽에있는데 이걸 가야하나...!!..ㅠㅠㅜㅠ
me: not sure why youtube thinks I want to watch this but clicks anyway aaand now Im hungry
Ditto. 100%
オススメ動画で出てきたから見てみたら
気に入ってしまったので、チャンネル登録しました🙂❤️
韓国スイーツ食べてみたいなぁ😋
In my place we call it
Meringue
卵割ってる時黄身が割れちゃったときの絶望感‥
Pavlova...also good with a custard instead of whipped cream!FABULOUS DESSERT
自宅で作れるやつかな〜って思ってたらちゃんとお店の方法w
This is like a pavlova but it's put together differently
Isn’t pavlova softer?
@@Sena-co1ug Yes, it has cornstarch and vinegar added in to make the center of the meringue stay soft, while the outside gets crispy.
That's the difference between Pavlova and meringue.
@Vickie Vargo That sounds really delicious right now ....
나는 당신의 모든 비디오를 사랑합니다!
黄身の取り方独特すぎwwwww
🥚
🥣
🤲
ケーキってより巨大メレンゲクッキー…？
近いですね。
ハプロバってスイーツです。
I love how the one with the mango hat is smiling :)
7:19 The snack that smiles back owo
I was hoping we could se someone eating it hahaha 🤣 that makes me feel like the dessert accomplished its purpose
현시국에 외출 금지니 집에서 해먹어보고 역시 사먹는게 짱이라는걸 느껴보자..!
해봐야 계란 후라이해서 간장에 밥비벼먹을거면서 계란가지고 훈수두네 ㅋㅋㅋㅋㅋ
정보) 아무도 훈수안둠
@@Kyamicho 고추바사삭 개맛있지...
훈수두려던 사람도 도망가겠누
@섬유유연제 뭐라 한적 없는데 피해망상 있으신가?
@@지나가는사람-o7t 저분 님한테 말씀 안하셨는데
These dislikes are from the people who are drooling over the cake at 3 am
4.7k
メレンゲがこんなにも食べたくなったのは初めてです…
In Australia this is a classic Pavlova 🇦🇺🇦🇺🇦🇺😂
In Russia it is Pavlova too :)
It's the same in the uk
In France we call it "meringue". It's delicious 😋😋😋😋
Its not meringue, this has constarch and vinegar in it.
부산이면 느므~ 멀다
가까우면 당장이라도 달려가고 싶다 찐으로~~
I haven’t seen anyone sharing the recipe, so I thought I would! Note that I have made pavlova many times and so a lot of this is personal preference.
You will need:
6 egg whites
1 1/4 cups of caster sugar
A teaspoon of vinegar
A teaspoon of vanilla extract
(A lot of recipes will call for cornflour but over time I have left it out as it really changes the texture and not in the best way.)
Then you’ll want 150mls of thickened cream and fruit of your choice! (Passionfruit is highly recommended if you can get your hands on it)
Preheat your oven to 120 Celsius
Whip the eggs whites in a large bowl until soft peaks, then slowly incorporate the sugar. Keep whipping until stiff peaks and glossy. Add the vinegar and vanilla and incorporate. Spoon the pavlovas onto a baking tray lined with baking paper and place in your oven. Cook for about half an hour or until lightly browned.
Take the pavlovas out and let them cool, note that they will be very fragile when they come out. While you let them cool, whisk your cream until it has doubled in size. It’s important that you whip your own cream instead of buying the sweetened stuff as the cream is the only thing breaking up the sweetness in the pavlova.
Remove the pavlovas carefully from the baking tray with a knife and serve with a generous dollop of cream and whatever fruit you like! I do recommend making a double batch if you have people coming over, this recipe makes six small pavlovas and for me that is gone in a day with my family. Enjoy!
- An Aussie pavlova fan
@@munkhzuljargalsaikhan7560 yep
@@munkhzuljargalsaikhan7560 Yes you can!
Вот так захотелось,буду готовить!!!Самое любимое пирожное!!!
Cant help but imagine this only with the addition of using a piping bag
In Brazil, we call this dessert "Suspiro" which means "Sigh" 😍
Menina, meu tava vendo e pensando "isso é um suspirão isso sim" kkkkk
@@kahrih Simmm, kkk
Sim igual! mas Suspiro coreano menos doce e mais crocante!!!~♡♡
in the Dominican Republic too😂😂😅
이렇게 만드는 머랭은 첨 봅니다.
집에서도 머랭 만들어 먹을만큼 좋아합니다^^
오븐이 있으시면 한번 도전해보세요 ^^
Нет ничего лучше нашего безе с кремом!
Елена, я бы добавила, домашнего... 😊
In Russia it is called "Pavlova"❤
I've never seen this before. Seems tasty
when you put it in your mouth it melts, it's very satisfying
But it's very very sweet
It is very sweet but very yummy. It’s not a meringue because cornflour and vinegar is added to make it spongy and soft inside. Normally the fruit is put on top of the whipped cream not inside like shown.
Haha... That's funny...😂
Looks like pavlova with a hollow interior. looks delicious
서면 다른 카페에서 냉동 베리랑 크림만 올라간 머랭케이크를 만오천원인가 주고 먹었는데 칼로 썰리지도않고 씹히지도않아서 개빡쳤엇는데ㅡㅡ 두 번 퍼먹고 다 남기고 나옴. 영상에 나오는건 너무 맛있어보이네여
In Venezuela that's a giant "suspiro".
Without the fruits inside.
same in Brazil
Sounds tasty...
In El Salvador we call them "espumillas"
El suspiro es de peru
@@rayanevitorassi2492 Verdade, aqui no Brasil é suspiro.
Have always LOVED meraign cookies and cakes. Really good with chocolate mixed in. So crispy on the outside but a little chewy in the middle. BUT have to pay attention to the weather before you make it. Wont turn out if its too humid
This is pavlova, a dessert from New Zealand.
In Latin America is merengon of meregones and is traditionally too
Isabella Klinger I’m from Latin America and I’ve never heard of this before 🤔
@@paulaleal9385 you can call them for "suspiro" in other countries in latin America (aka Brazil)
Yup. As far as I know, a pavlova is a meringue with fruit and cream. People in most countries will simply call it meringue since it's a major component.
meringue is french, pavlova dessert (meringue with fruits and sauce) is Russian. However, every country has its own recipe that may include meringue in it...
In my home these are called *get in my belly* 😋
Give me some space I will get in your belly😁
@@vasistanunna7505 excuse me what the fu-
@@reddestcherry 🤣😂
위에 올라가는 크림은 뭘까 엄청 쫀쫀해보임 먹어보고싶다
여기 커피도 다 맛있다구요ㅜㅜ지금은 무화과 올려놓으시던데 무화과 완전 가득ㅠㅡㅠ 12월에 또 가야게쓰요
방문해주셔서 감사합니다~
Как розочки безе, и торт Павлова такой богатый всего за 8 $,невероятно.Приятного аппетита.🍥🍨🍧🧁🍰
Pavlova served with fresh fruits really mouth watering😋😘😘😘
The strawberry one looks really pretty
뭔데 저리 신기한거지...너무 신기해...
당신은 정말 재능이 있습니다
Some: This is called suspiro
the others: this is called pavlova
me: have no idea what this is but just wanna have it
same
Me : *thicc meringue*