What's Wrong With My Meringues? How to Make Perfect Meringues - Full recipe & Tips | Cupcake Jemma
CupcakeJemma
@cupcakejemmaAbout
Oh hey - welcome along to the Cupcake Jemma channel. I'm Jemma and I run Crumbs & Doilies, a London-based purveyor of awesome cakes and cupcakes, and every week I'll be uploading a new cake-based recipe or how-to video for you to enjoy. Everything from classic bakes, cakes and cupcakes to essential decorating tips and tutorials, as well as some behind-the-scenes goings-on from C&D and what the guys have been up to. Be sure to subscribe for all the latest vids, put your feet up, grab a cup of tea and/or a spatula and apron and let's do this - the world needs cake and buttercream and we're gonna make some - together!
Video Description
Struggling to make the perfect meringue? We got you! Jemma goes in deep on meringues in this guided masterclass - we cover from the science behind what makes the perfect mixture, ideal baking temperature, timings depending on size, and what happens when they crack or seep sugar in liquid form and much more. BASIC INGREDIENTS: Egg White Caster Sugar Cream of Tartar (1/8th tsp per 2 egg whites) Vanilla Extract Salt (No quantities given, as making a French Meringue is based on the ratio of 2:1, sugar:egg white so this will depend on how much you want to make) For more Masterclass videos, check out the playlist! JOIN THE BAKE CLUB FOR FULL DOWNLOADS: http://patreon.com/cupcakejemma BAKE AT HOME KITS & MERCH: http://cupcakejemma.com CAKES & COOKIES: http://www.crumbsanddoilies.co.uk INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
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