THESE LOOK GREAT!!!!!!! NICE JOB, They are some of the Best I've Seen!!!!! ppl don't understand, YOU gotta take your time!!!!!! Subbed!!!! Merry Christmas Hun🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙
rutgenesis They are not soft inside. Depending on where you live (climate-wise), I wouldn't keep them longer then 2 days. Best to be stored in an air tide container.
In theory I'd say yes as I have done Brown sugar Swiss meringue before successfully. But the sugar takes longer to dissolve and am not sure how it might effect the colouring...
Dude. Why did you add all the sugar at once? It’s usually supposed to go in gradually so the sugar incorporates completely so you don’t get a grainy cookie. But they look fantastic
Gillianne Kate Montalbo: Cream of tartar helps the egg whites to become more stiff, but you can achieve the same result without. Don't use salt. And yes, you can use regular sugar if the crystals are not too big (you don't want grainy meringue). Two ways you could try are 1) blending the regular sugar in a food processor to make it finer or 2) making a swiss meringue by mixing the egg whites and sugar over a Bain Marie until it reaches 71'C to completely disolve the sugar and then cooling it completely before whipping.
*I wonder why the subtitle is either closed or in the language of one or two countries. When you open this subtitle in any language. Do you have an obstacle? After all, not everyone understands your language. I would like to understand what you have added there in my own language.*
Great job. They look very nice!!!
Beautiful
beautiful
Adorable!
so nice!
THESE LOOK GREAT!!!!!!! NICE JOB, They are some of the Best I've Seen!!!!! ppl don't understand, YOU gotta take your time!!!!!! Subbed!!!! Merry Christmas Hun🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙
Cherokee M Merry Christmas to you too!
Awesome! I might fail instead of nail but I’ll try next Christmas.
It's your time! Good luck
Nice video
Can you add the sprinkles prior to baking?
👍😋🥰
I will be making these to give in a bag of food gifts. How long will they keep please? Will an airtight container do? Or refrigerate. Thank you
Hi, These look so pretty. How long do i bake them and at what temperature please?
I nake them at 95-100°C for 2 hours. Then switch the oven off but leave them in there (with door ajar) for about 2 hours to dry out completely.
Hi how long can I preserve the meringue before use please .regards from Mauritius
hi great tutorial thanks! for how long can you keep these ? any tips on storage? are they soft inside? thanks
rutgenesis They are not soft inside. Depending on where you live (climate-wise), I wouldn't keep them longer then 2 days. Best to be stored in an air tide container.
thank you!
rutgenesis also try storing with uncooked rice to absorb humidity! try to make sure it's not touching the meringue itself if you can help it :)
thank you!
What's the music?
I don't see the ingredient's list
How long can you conserve them?
Apparently up to 2 weeks but since I live in a very humid climate I've never kept them that long myself
Надо посыпать когда мокрый крем до печки
It could be at the freezer
Gillianne Kate Montalbo: Don't freeze meringue shells. They'll toughen up and lose that lovely texture.
Can I use brown sugar?
In theory I'd say yes as I have done Brown sugar Swiss meringue before successfully. But the sugar takes longer to dissolve and am not sure how it might effect the colouring...
What are the size of the eggs?
Josie Dez My eggs are large. But you can any size of eggs as you gonna adjust the amount of sugar according to their weight.
SimplyBakeCakes Thank you so much! :)
Dude. Why did you add all the sugar at once? It’s usually supposed to go in gradually so the sugar incorporates completely so you don’t get a grainy cookie. But they look fantastic
Never had a problem. As long as you mix it properly...😉
Thanks one more question can we use salt not cream of tartar and can I also use regular sugar not caster sugar
Gillianne Kate Montalbo: Cream of tartar helps the egg whites to become more stiff, but you can achieve the same result without. Don't use salt. And yes, you can use regular sugar if the crystals are not too big (you don't want grainy meringue). Two ways you could try are 1) blending the regular sugar in a food processor to make it finer or 2) making a swiss meringue by mixing the egg whites and sugar over a Bain Marie until it reaches 71'C to completely disolve the sugar and then cooling it completely before whipping.
*I wonder why the subtitle is either closed or in the language of one or two countries. When you open this subtitle in any language. Do you have an obstacle? After all, not everyone understands your language. I would like to understand what you have added there in my own language.*
do you have the recipe in grams :> ?
sorry my bad, the grams were indicated in some parts of the video.
*What stupid music. It damaged our brains.*