Stella Parks is amazing. I haven't found her to be wrong on anything yet, including approaches which violate long standing traditions. f you don't own Bravetart, I highly recommend her cookbook. Simple, traditional American desserts with new and innovate approaches. All that water in pie dough? Coriander in blueberry pie? Cooking Swiss meringue to 175? Ground up dehydrated fruit in whipped cream, to stabilize whipped cream which really isn't whipped but processed in a food processor? What planet is this woman from, I thought. Planet Yummy, apparently.
Very precise, if I do say so myself. I quite like the fact that you've tried and tested your recipe to have achieved such amazing results. Now, should I, perhaps, need to take your Swiss merengue to a "Swiss buttercream", how much butter would you recommend I added in? Thanks in advance.
Love the recipe! I'm wondering, when cake has had a chance to set up for a while, does it get a little crunchy and nice and sweet? My mother used to make me my Birthday cake with a frosting that looks like this. I think that it is the same one. Another person I know looked at this frosting and said the same thing I said, that when this icing has had time to set up for a while it gets a little crunchy and is deliciously sweet. I remember the same thing about the way this frosting looks. I remember that my mother would whip up the egg whites with cream of tartar and boil sugar and water and then when the syrup would boil to around 240 to 250 degrees Farenheight, she would add the hot syrup to the egg whites and the frosting wod end up kind of crunchy and so yummy. Is this the same thing that you made here? I just wish that I could achieve getting that slightly crunchy& sweet frosting again. Could you please tell me about this frosting, and can it be piped out of a star shaped Wilson tip. My main question though is, does the frosting just dry up a little bit crunchy too? I'm really after getting the frosting a little crunchy. It sure would be wonderful to know if that slight crunch from the cake frosting from the cake you have there. Thank you so much for a response in advance. 🥰❤☺😋❤💯
That would be the "boiled icing".. I used to frost my cakes with it.. it hardens a little bit, forming a thin shell-like outer layer given enough time to set.
On the 2:1 ratio, does it still form a crust when cooked at 175 degrees? My family loves a frosting that crusts I got lucky once and was able to do it but I can't seem to do it again.
Since it's cooked to 175 degrees, does this mean it would be safe to top a pie with it and not bake or brown it further in the oven? Long ago a lady was famous for her wonderful pies and they were topped with something like a meringue but not baked. It was her closely guarded secret! I'm wondering if this could be it?
So this is a Swiss meringue not an icing. I think you are thinking of a frosting because an icing is a mixture of powdered sugar and water. An icing is usually very liquidity and meant to be used on cookies or a glaze for doughnuts. If you want to use it as a frosting for a cake i would recommend looking at recipies for a Swiss meringues buttercream. It is just Swiss meringue and butter making it more stiff and easier to work with. If you just used pain Swiss meringue it would be too gooey sweet and not be stable or set well. I hope this helps!😀
There was a small grocery store that sold angel food cake with the lightest, creamiest frosting that was so delicious. I always bought the cake when I would go see my dad. It was a light and fluffy, marshmallow-y, meringue-y kind of frosting. Sadly, the grocery store went belly up and I can no longer find that cake with frosting. Angel food cake is easy enough to find, but that frosting....nothing like it! I think your recipe might be what I'm looking for. 🤞🤞 *Even if the cake was kept in the fridge, the frosting wasn't stable and would start melting after a couple of days, so we'd have to eat the cake fast!
Hi! Thank you for the detailed video.. 😊 May I just ask if I can use this to cover a cake? Will it turned stiff/hard later (like meringue cookie texture)? Thank you... 😊
i did all that put it into the oven 160 for 10min then 140 c fot 75 min switch oven off go to bed get up and the pav is still sticky and the center is not cooked . i cannot work out what is wrong .it is ok before oven fails after oven?
Thank you for this tutorial video. How do I store this meringue, in the fridge, freezer or just room temperature. If room temperature, how long can I leave them in room temperature? Thank you in advance!
If I frost a cake with this, will it melt down the sides? Do I have to store the cake in the refrigerator? (I'm looking for an alternative to buttercream frosting.)
Try italian/boiled icing. It is similar to swiss meringue, but it will set at room temperature. Once set it can then be refrigerate. This method should stop the icing from sliding off the cake. I bake for a living and use boiled icing on chocolate cakes. It has a marshmallow fluffiness. Try making it with both types of sugar, white and brown. Both give the icing a different taste, see which one you like better.
I would love to ser a comparison between Italian and swiss meringue buttercream. Can’t find any serious post or video about the technical differences and I think you guys are the perfect ones to do it! 💪🏻
In my country, most bakers frost cakes with Italian Meringue (the one where you pour hot, hard ball stage syrup over egg whites as you mix them on high speed). Either Italian or Swiss (the one in the video above) are good for frosting, because since the egg whites are cooked they will hold their shape. French is just beating sugar into raw egg whites, and it will deflate if you don't cook it shortly after beating it, it's only useful for baking meringue sweets
Gaby Martínez I thought french is pouring hot sugar syrup into egg yolk. I made french buttercream before, they’re super delicious, but not as stable as Swiss and Italian due to the yolks.
i made a Meringue when i went to put on my pie it was sloppy i put it in the Fridge thought it would help my apart is warm what can i do so this does not hapen again Help
For the third time, I have tried to make Swiss meringue, and for the third time it has been a failure. I don't know what I'm doing wrong, but it's obvious that I'm doing something wrong. So very wrong. I've made French meringue, but the Swiss have me beat. What I get, each time, is less a meringue and more a glossy white, thick but runny... sauce. It doesn't hold stiff peaks. It doesn't hold soft peaks. There are no peaks to hold. The taste isn't bad, but it sure isn't a meringue, Swiss or any other nationality. I thought maybe I just wasn't whipping it long enough. This time I whipped it until I had to stop because my mixer's motor was getting too hot. I washed my mixing bowl with soap and water, rinsed it, and washed it again. Then I dried and then I wiped it down with a paper towel moistened with white vinegar. I don't know what my problem is, but I don't think that it's oil or grease in the egg whites, or that I'm not whipping it long enough. I'm not going to try again until somebody who has succeeded at this can tell me what I'm doing wrong, and how to fix it. And maybe, not until I can get hold of a stand mixer. I've seen people on RUclips do it with a hand mixer, but I think I'm not going to try to do it that way again.
darling, it doesn't matter what measurement you are using , grams, cups, inches, stones, ricks, mortys, ( she actually doesn't specify at all!) it just matters that the ratios are adhered to. example: do not use 1 rick : 1 morty, if you desire the results achieved in this video. do not use 10 cups : 5 cups do not use 20 g ma : 10 gs INSTEAD.... use 3 ricks : 2 mortys use 15 cups : 10 cups use 27 g : 18 g if you simplify the denomination's, they all equal 3 over 2, sugar to whites, respectively. you could be measuring using the cup of your hand. the sticker is that you use 3 hand cupfuls of sugar and 2 hand cupfuls of egg whites:) or u could use a hollowed out pumpkin. but you would do 3 hollowed out pumpkins worth of sugar, and 2 hollowed pumpkins worth of egg whites:) i hope that helps. ratios got me for a long time too, but once mastered they truly provide a keen understanding and usually simplify-able answer:) good luck with your bakes dear!
Just made it yesterday and was the best meringe I ever made. Very stable and fluffy, just like in the video. Thank you. Will try the toasted sugar next.
@@muffinsgow7229 None. I use a tea spoon of white vinegar or lemon juice and works just fine. The purpose of the acid is too kill bacteria and reduce the sweetness. Your meringue is not going to miss it in this recipe since you are already killing the bacteria with the heat. Just make sure to add the right amount of sugar and cook till 80 degrees Celsius like is explained in the video. Don't worry if it smells like cooked egg, that's expected. Once the egg white reached 80C put them in a CLEAN bowl and start whipping on maximum speed untill stiff peaks.
I followed this recipe but my meringue smelt eggy..and I couldn’t eat it..can you tell me if that’s normal or did i not do it correctly? (I used vanilla essence)
Lol @2:05 I was watching and listening as if my life depended on it because I'm losing my hearing. I heard "until its fucking thick." At least there's something funny about the situation.
Normally not if you add butter it’s like buttercream meringue it’s not swiss meringue and the texture is more dense. Actually you can do. ^^ it depends on you
Edwin De la Cruz if you're fine with eating raw egg whites, just heat it til the sugar is completely dissolved. it will be a bit less stable but it should be fine
![[Masterclass] How To Make Perfect Swiss Meringue At Home](http://i.ytimg.com/vi/HxJyV0_Z7XQ/mqdefault.jpg)
Simple and to the point, focusing on the task and not the host's personality; we need more more videos like this.
Ingredients 1:52 :
egg white- 170 g
sugar- 255 g
salt- 1/4 tsp
so much good info in such a short video.
Stella Parks is amazing. I haven't found her to be wrong on anything yet, including approaches which violate long standing traditions. f you don't own Bravetart, I highly recommend her cookbook. Simple, traditional American desserts with new and innovate approaches. All that water in pie dough? Coriander in blueberry pie? Cooking Swiss meringue to 175? Ground up dehydrated fruit in whipped cream, to stabilize whipped cream which really isn't whipped but processed in a food processor? What planet is this woman from, I thought. Planet Yummy, apparently.
I feel like i need more information on toasted sugar.
I found this: www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
Thank you so much! I finally made meringue that did not weep. I’m delighted!
It's so awesome, you can make meringue from egg whites and the use the yolks for hollandaise sauce , that's so cool use of whole eggs . Bravo
Or crème brûlée!
Vanilla seeds contain oils so maybe not a good idea to add it at the beginning. Consider adding them when the meringue has already been whipped.
Right!
Thank you for the ingredients 1:52
I tried this, it came out perfectly👌thanks
You can Sues vide this. I tried the 1:1 ratio at 80C. Pour it in bag, wait until 80C. Whip it. Done.
Very precise, if I do say so myself. I quite like the fact that you've tried and tested your recipe to have achieved such amazing results. Now, should I, perhaps, need to take your Swiss merengue to a "Swiss buttercream", how much butter would you recommend I added in? Thanks in advance.
Wow so fluffy and delicious 🤤
I get SO confused with all these ither recipes🤪 So thank u SO much for the comparisons , and ur timevto make them!👍🏽
Thanks 🎉❤ does these sugar to egg whites ratio also apply to Italian meringue?
Can I use this as a buttercream for cakes ?
should eggwhites be room temp or refrigerator cold
Finally i found a video with precise info. Thank you so much :)
Could you make a video on italian merengue as well? Love the details on what the different methods produce.
Love the recipe! I'm wondering, when cake has had a chance to set up for a while, does it get a little crunchy and nice and sweet? My mother used to make me my Birthday cake with a frosting that looks like this. I think that it is the same one. Another person I know looked at this frosting and said the same thing I said, that when this icing has had time to set up for a while it gets a little crunchy and is deliciously sweet. I remember the same thing about the way this frosting looks. I remember that my mother would whip up the egg whites with cream of tartar and boil sugar and water and then when the syrup would boil to around 240 to 250 degrees Farenheight, she would add the hot syrup to the egg whites and the frosting wod end up kind of crunchy and so yummy. Is this the same thing that you made here? I just wish that I could achieve getting that slightly crunchy& sweet frosting again. Could you please tell me about this frosting, and can it be piped out of a star shaped Wilson tip. My main question though is, does the frosting just dry up a little bit crunchy too? I'm really after getting the frosting a little crunchy. It sure would be wonderful to know if that slight crunch from the cake frosting from the cake you have there. Thank you so much for a response in advance. 🥰❤☺😋❤💯
That would be the "boiled icing".. I used to frost my cakes with it.. it hardens a little bit, forming a thin shell-like outer layer given enough time to set.
Thank you...great video, precize comparative analysis, demonstration, naration, theme focused, music, visual presentation...scientific, artistic, practical...great
Can the completed meringue be immediately used "as is" for moon pie
filling without adding any butter?
Additional :
Lower the mixer into medium speed in last 2 or 3 minute than you'll get smooth meringue.
On the 2:1 ratio, does it still form a crust when cooked at 175 degrees?
My family loves a frosting that crusts I got lucky once and was able to do it but I can't seem to do it again.
Perfect recipe. Came out just like the end result in the video! And delicious too!
Was it grainy?
Cream of tartar is the traditional way....but I heard a squeeze of lemon juice works just as well
i know that i'm super late but can i use this swiss meringue to make macarons or does this only work if you don't mix anything else in it?
Very good video on how to make Swiss meringue!! Simple and easy!! Makes me feel confident to try it now
Hi can i use hand electric mixer for this recipe?
hi, how do you store swiss meringue? and how long does it usually last while being stored?
Do you cool the egg & sugar mixture after it reaches temp before starting to beat it?
Elí Hunter no
Hi I was just wondering if I could leave out the cream or tartar and use lemon juice? Is that a good idea
U can substitute cream of tartar with lemon juice or white vinegar
can i make this meringue without cream of tartar?
You can replace cream of tartar to a lemon juice .
what about adding whipped cream to this recipe?
Amazing info! Please tell me how much butter to add to your recipe to make a buttercream frosting??
Thank you...perfect presentation, systematic, detail focused, vizualization...
When is butter added?
175 grades, but how long do you bake in the oven??
Can you add whipped cream to the Italian meringue
Does this apply for swiss meringue buttercream as well?
SkitHertz isn’t this Swiss meringue
Dolores Mc Andrew not buttercream just Meringue
Yes. I've followed these steps for the "merengue" part of SMBC.
I’ve just made this and love the taste but it has chewy lumps in it. Can any one help with what I did wrong please? X
Can we whip with a beater in high speed? And how could know that temperature without a tool ?
Can you do this without an electric mixer?
Nooo
Yes, i did it back in my country, but it will take u a lot more time and effort on your hand and arm.
Since it's cooked to 175 degrees, does this mean it would be safe to top a pie with it and not bake or brown it further in the oven? Long ago a lady was famous for her wonderful pies and they were topped with something like a meringue but not baked. It was her closely guarded secret! I'm wondering if this could be it?
How about salt in this meringe ? Do you use salt ? I haven't seen it and that's why I am asking you about it.
May I use vanilla essence instead of vanilla seeds?Please reply as I want to try this recipe 🙏☺
How do I know when the to take off the egg whites from double boiling if I don't have a thermometer
Hi
Please can I know whether I can use this icing to ice and decorate a cake
THANKYOU
So this is a Swiss meringue not an icing. I think you are thinking of a frosting because an icing is a mixture of powdered sugar and water. An icing is usually very liquidity and meant to be used on cookies or a glaze for doughnuts. If you want to use it as a frosting for a cake i would recommend looking at recipies for a Swiss meringues buttercream. It is just Swiss meringue and butter making it more stiff and easier to work with. If you just used pain Swiss meringue it would be too gooey sweet and not be stable or set well. I hope this helps!😀
Definitely trying this out
Can I use this meringue on birthday cakes and wedding cake for inside and otter of the cake decorating ?
Can you use brown sugar instead of toasted sugar?
No because it has molasses in it
Which ratio is better for making fluffy pancake?
There was a small grocery store that sold angel food cake with the lightest, creamiest frosting that was so delicious. I always bought the cake when I would go see my dad. It was a light and fluffy, marshmallow-y, meringue-y kind of frosting. Sadly, the grocery store went belly up and I can no longer find that cake with frosting. Angel food cake is easy enough to find, but that frosting....nothing like it! I think your recipe might be what I'm looking for. 🤞🤞
*Even if the cake was kept in the fridge, the frosting wasn't stable and would start melting after a couple of days, so we'd have to eat the cake fast!
will this icing hold up in the heat, and is it stiff enough. if not if what can be added to make it stiffer.
Hi! Thank you for the detailed video.. 😊
May I just ask if I can use this to cover a cake? Will it turned stiff/hard later (like meringue cookie texture)? Thank you... 😊
Dear chef, normally what's kind of cake we can do icing? butter or chiffon cakes? thks
How much butter should I add to this to make it into buttercream?
i did all that put it into the oven 160 for 10min then 140 c fot 75 min switch oven off go to bed get up and the pav is still sticky and the center is not cooked . i cannot work out what is wrong .it is ok before oven fails after oven?
Thank you for this tutorial video. How do I store this meringue, in the fridge, freezer or just room temperature. If room temperature, how long can I leave them in room temperature? Thank you in advance!
I keep mine in freezer ;) it keeps the moisture inside and flavors for such a long time
Like for the correct stress on PAvlova. :-)) A really good recipe!
Everyday I pray to god that will eliminate that horrible imperial measurement units that literally make zero sense in cooking and baking
Yes!
Absolutely! I had to use calculator for a recipe like why?! 😆
The Lord works through us... Let's post the grams and Liters
grams are better in baking because unlike cooking everything needs to be perfect or it fails and volume can vary from up to 30 g
How much butter should I add to make buttercream?
If I frost a cake with this, will it melt down the sides? Do I have to store the cake in the refrigerator? (I'm looking for an alternative to buttercream frosting.)
Try italian/boiled icing. It is similar to swiss meringue, but it will set at room temperature. Once set it can then be refrigerate. This method should stop the icing from sliding off the cake.
I bake for a living and use boiled icing on chocolate cakes. It has a marshmallow fluffiness. Try making it with both types of sugar, white and brown. Both give the icing a different taste, see which one you like better.
Thank you!
Can i use this to ice blackforest
incredible . Congratulations. I subscribed!
I would love to ser a comparison between Italian and swiss meringue buttercream. Can’t find any serious post or video about the technical differences and I think you guys are the perfect ones to do it! 💪🏻
Look up the channel sugerologie
Fancy desserts, like baked Alaska,,,, fancy
Hello!!! Is that 3 cups: 2 egg whites?
This video was so helpful. Thank you so very much.
Can i use it for chocolate mousse?
3 what sugar? Cups?
What is the difference between Italian, Swiss and French meringue???? Which of the three would be best to use for icing a wedding cake?
they're just different methods. you can read about them here www.finecooking.com/item/41100/french-vs-italian-vs-swiss-meringue
Thanks for this - great explanation.
In my country, most bakers frost cakes with Italian Meringue (the one where you pour hot, hard ball stage syrup over egg whites as you mix them on high speed). Either Italian or Swiss (the one in the video above) are good for frosting, because since the egg whites are cooked they will hold their shape. French is just beating sugar into raw egg whites, and it will deflate if you don't cook it shortly after beating it, it's only useful for baking meringue sweets
Stability levels from lowest to highest = french
Gaby Martínez I thought french is pouring hot sugar syrup into egg yolk. I made french buttercream before, they’re super delicious, but not as stable as Swiss and Italian due to the yolks.
Would this be good for a macaron filling-I was thinking mocha flavored?
Looks real yummy. thanks!
i made a Meringue when i went to put on my pie it was sloppy i put it in the Fridge thought it would help my apart is warm what can i do so this does not hapen again Help
Worked amazing for me
I’ve seen another videos and they added butter. So I’m confused.
That's for swiss meringue buttercream. This is just plain swiss meringue.
That would br for frosting.
For some reason my meringue won't stiffen, it stays glossy and runny. Can someone help
idk if you already knew this but i read on an article about this heavenly stuff that ANY OIL/GREASE -whatsoever-- will make stiff peaks a futile goal
like on your mixers/bowls/(pans?)
or spatula?
Swiss meringue is the secret to good macrons 🤘🏻🌈
Thank you so much so much dear 😍
Mine is also too sticky and runny... And alot of time grainy..please help :(
what to do if it comes out runny?
My sugar doesn’t melt.. what do i need to do?
For the third time, I have tried to make Swiss meringue, and for the third time it has been a failure. I don't know what I'm doing wrong, but it's obvious that I'm doing something wrong. So very wrong. I've made French meringue, but the Swiss have me beat.
What I get, each time, is less a meringue and more a glossy white, thick but runny... sauce. It doesn't hold stiff peaks. It doesn't hold soft peaks. There are no peaks to hold. The taste isn't bad, but it sure isn't a meringue, Swiss or any other nationality.
I thought maybe I just wasn't whipping it long enough. This time I whipped it until I had to stop because my mixer's motor was getting too hot.
I washed my mixing bowl with soap and water, rinsed it, and washed it again. Then I dried and then I wiped it down with a paper towel moistened with white vinegar. I don't know what my problem is, but I don't think that it's oil or grease in the egg whites, or that I'm not whipping it long enough.
I'm not going to try again until somebody who has succeeded at this can tell me what I'm doing wrong, and how to fix it. And maybe, not until I can get hold of a stand mixer. I've seen people on RUclips do it with a hand mixer, but I think I'm not going to try to do it that way again.
Does the spot of egg yolk in egg whites bothers you ?
i want to follow your recipe but it just doesn’t work out with ounces and cups bc i use grams
darling, it doesn't matter what measurement you are using , grams, cups, inches, stones, ricks, mortys, ( she actually doesn't specify at all!) it just matters that the ratios are adhered to.
example: do not use 1 rick : 1 morty, if you desire the results achieved in this video.
do not use 10 cups : 5 cups
do not use 20 g ma : 10 gs
INSTEAD.... use 3 ricks : 2 mortys
use 15 cups : 10 cups
use 27 g : 18 g
if you simplify the denomination's, they all equal 3 over 2, sugar to whites, respectively.
you could be measuring using the cup of your hand. the sticker is that you use 3 hand cupfuls of sugar and 2 hand cupfuls of egg whites:)
or u could use a hollowed out pumpkin. but you would do 3 hollowed out pumpkins worth of sugar, and 2 hollowed pumpkins worth of egg whites:)
i hope that helps. ratios got me for a long time too, but once mastered they truly provide a keen understanding and usually simplify-able answer:)
good luck with your bakes dear!
oops ignore the MA after the g that stands for grams next to the 20. lol i call my grandma gma
also the rick and morty ratios actually technically are NOT congruent, ignore that silliness
Do you know u can convert grams into ounces and vice versa ON GOOGLE?!?!?🙄
Why is there a syrup coming out in my swiss meringue?
Yeah?
Just made it yesterday and was the best meringe I ever made. Very stable and fluffy, just like in the video. Thank you.
Will try the toasted sugar next.
JBeja M how much cream of tartar did you use
@@muffinsgow7229 None. I use a tea spoon of white vinegar or lemon juice and works just fine. The purpose of the acid is too kill bacteria and reduce the sweetness. Your meringue is not going to miss it in this recipe since you are already killing the bacteria with the heat.
Just make sure to add the right amount of sugar and cook till 80 degrees Celsius like is explained in the video. Don't worry if it smells like cooked egg, that's expected.
Once the egg white reached 80C put them in a CLEAN bowl and start whipping on maximum speed untill stiff peaks.
I followed this recipe but my meringue smelt eggy..and I couldn’t eat it..can you tell me if that’s normal or did i not do it correctly? (I used vanilla essence)
Lol @2:05 I was watching and listening as if my life depended on it because I'm losing my hearing. I heard "until its fucking thick." At least there's something funny about the situation.
“Fluffy & thick” !! Haha! I heard that just as I read your comment!
😂🤣😂🤣😂😂
Thats the attitude in life!
😃👍
I think I just gained 10 pounds watching this.
That's what food does to ya.
😅
Why don't you use a double boiler instead?
What is Fahrenheit?
OMG! 😳
@@MilenaKoncar yeahh, 99% of the world uses Celsius
can i add butter to make it smbc?
Normally not if you add butter it’s like buttercream meringue it’s not swiss meringue and the texture is more dense. Actually you can do. ^^ it depends on you
Thanks for sharing!!! Love itt!!!
really big thank you ♡ I needed that info about the ratio
Btt to remove it's smell what should I do
Thank You...Great video...and lesson
what if i dont have thermometer?
Edwin De la Cruz if you're fine with eating raw egg whites, just heat it til the sugar is completely dissolved. it will be a bit less stable but it should be fine
thanks. always using this method ( just dissolving the sugar). not stable enough though
That meringue when we take it to the oven to dry and be meringues, it slobbered, why is it?
Beautiful peaks!