How the Type of Sugar Affects The Taste and Texture of French Meringues
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- čas přidán 13. 05. 2024
- Swirled Meringues
3 egg whites (100g)
1/2 cup (100g) granulated sugar
1/2 cup (57g) powdered sugar, sifted
pinch of fine salt
1/2 tsp vanilla
optional: freeze dried fruit powder, cocoa powder, other inclusions
1. Add the egg whites to the bowl of a mixer and mix on medium low until foamy.
2. Turn the speed of the mixer up to medium high and slowly add the granulated sugar one tablespoon at a time.
3. Continue mixing the egg whites until the meringue reaches stiff peaks and all the sugar has dissolved.
4. Add the powdered sugar, salt, and vanilla and fold together by hand until combined.
5. Optionally scoop some of the meringue into a separate bowl and mix in freeze dried fruit powder, cocoa, or other inclusions. After mixing in, marble the two meringues together.
6. Scoop the meringue onto a parchment lined baking sheet and bake at 250F (120C) for 1.5-2 hours depending on the size and your desired interior texture (longer for a meringue that is crisp throughout. shorter for a meringue that is softer on the inside).
7. Turn off the oven, leaving the meringues in so that they can slowly cool.
PSA: Powdered sugar in other countries might not contain added starch.
Not all powdered sugar in the US has it either, it's just rarer
Just gotta check the ingredients list, really
@@eldritchomen sometimes they don't have ingredient lists, in that case the nutrition label helps :) if it has any carbs (besides sugar) it'll have starch in it
@@monochr0m ohhhh I see
I didn't know about that, ty for the info !
Yeah in Europe they have to list it, the are strict with that stuff and i love it
@@monochr0mI have never seen a product in the us without ingredients list. Could you please share some examples?
Can you show us how to add flawours without ruining the structure of the meringues?
It's something that may be too hard to show I think. General principle is converging «damp/dry» ingredients balance and that's why even liquids colourings need to be added proportionally
Still, ingredients may differ from store to store - not even speaking about cities and countries, so what had effect once may not work elsewhere
Try to add more sugar if you're adding syrups and juices and less if it's something dry, try in small batches and make notes
you could fold in dry ingredients, like cocoa powder or freeze dried fruits in order to not increase the water content
@@florenciarocco8265 can't it mess with the weight, tho?
P.S: I'm anywhere far from pro, even from amateur, all my macarons were so-so at best so I'm overly paranoid now xd
@@_otcher_2869 not really, just add it after your meringue has reached stiff peaks. I've used freeze dried raspberries on italian meringue and it works really well. They have an intense flavor, so you just need a small amount
@@florenciarocco8265 I see, thanks!
The fact that you show all the variations helps with understanding this stuff so much
Something I love about your content is how neutral and descriptive the language you use is. You’re almost never prescriptive and say something is objectively right or wrong like people frequently do about different ways to cook choc chip cookies which can be frustrating because lots of people disagree. You almost never do that and just say how textures and other stuff differs but don’t usually say one is better than the other which I like, keep up the good work
I never new how to word it but yes! Love this
Yes I love this about Ben's videos!!
It helps with people who likes different textures and preferences.
@@karinflowers9244 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
My whole life I've hated the taste of meringues, but these ones look genuinely tasty
Homemade ones are (for me) extremely delicious. And yes, these ones look really tasty. 😋
Same. It always kinda tasted like raw eggs or wet dog to me.
@@leatheryfoot6354the thing is, i LIKE meringues, but now that you’ve said it i can totally see your point gjdjfndb
@@leatheryfoot6354Like sweet eggs with weird texture.
@@jillimi Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God and must judge what is right. (Matthew 13:41-42)
I love use caster sugar for meringue, it dissolves as well as powdered sugar but no starchy taste. I’m surprised more people don’t use it
Are you in the United States?
I don't think caster sugar is widely available in the United States
I was going to recommend caster (aka superfine) sugar as well. That’s what I’ve always done, and definitely prefer it
@@elenid7530some stores carry it, but not all. You can approximate it very well at home with either a blender or a food processor: just run it with granulated sugar until it’s super powdery.
@@rosy-rhoIn Canada we don't have caster sugar or super fine, we used to have berry sugar when I was little, which is the same thing, but I haven't seen that in a lifetime...
You could pulse your granulated sugar in a blender or food processor to achieve the same thing.
But be careful, or you'll have powdered sugar... lol
just make sure you get the confectioners sugar that doesn't have added cornstarch.
they put labels on these things.
@NAIRDACNALBEL Are you in a country other than the USA? Because here, the definition of confectioners' sugar, or powdered sugar, or 10X sugar (all the same, with different names), is small-grain sugar with cornstarch.
This is why I prefer to make Italian meringue. No starch needed and the sugar dissolves completely
But what if we use caramel? I mean sacarose have the property of being the only sugar that caramelises and in that procces forma polimers
Granulated sugar was the only one my grandma had at hand on our small family farm. She would bake the merengue (we call it suspiro) and we would all eat it even if it was still hot. RIP grandma I miss you
Dominican, right?
Idk what is in your sugar but our powdered sugar is just Powdered sugar?
Like you have to sieve it bc it will clump bc is hygroscopic but yeah, that's not an universal thing, not all powdered sugars have starch as anti clump bit
My mom does it by melting the sugar into a syrup 🥲
that's italian meringue, this is french meringue. both good methods :)
@@kynomancy ahhhh okaay
I fucking love this channel lol
This channel is legitimately helpful
Awesome thanks!☺️👍 I genuinely appreciate your videos
Would love to see a tutorial on the unbaked types of meringues as well!
Like how to do a Swiss/french/italian style meringue or even a torched meringue
How would baker’s sugar do? It’s finer than granulated, but coarser than powdered, with no starch.
So caster sugar.
@@starlingukpowdered sugar
With no starch easy as that
@@starlingukYeah, it has a few different names
@@RoundBaguette Powdered sugar is different from baker's sugar (or caster sugar, which I think is the more common name for it in the UK). Bakers/caster sugar is like granulated sugar but the granules are a lot smaller (but not as fine as powdered sugar).
Using only the powered sugar option as well as using the both types of sugar option had the best results but all the meringues looked delicious 😋 ❤
Man I’m too early for the kind comments I guess everyone’s cynical so far
CZcams’s apparently bugged rn showing only recent comments. This video is from like 11 days ago 😭
I freaking love this guy
What if you put your normal sugar into a food processor to basically make your own powdered sugar without the starch?
Huge congratulations on 1 million followers fan.
Your videoes always put a smile on my face and make me hungry
Can you do divinity, please?
Oh yes please !!!
OMG! Thanks so much for this! I love making meringues, but I always found that they turn out a bit gritty. Had no idea you could use powdered sugar. Gonna run and try this ASAP! 💛
I literally have never baked in my life but the videos and info you put out I'd genuinely amazing.
Contains starch? That's the first time I hear about something this 😮😮 Tho that may be also because we often grinded the sugar ourselves... 🤔🤔
powdered sugar is often confused with confectioners sugar, which contains starch
@@thelordoflore6572 Ah, that makes sense actually
Ngl, this is very interesting ❤ I'm going to get around to trying all of these methods out, thank you sm! 🥰
THE KING IS BAAAACK!!
This used to be a popular street food in Tapachula. I was addicted to those things.
You don't see turrones all that often anymore.
Meringue is so underrated imo it's one of my fav foods😭
You can grind your own powdered sugar, you just need to take granulated sugar and grind it in a mortar and pestle.
I just checked my bag of icing sugar. No starch.
Where do you live?
Have you ever considered showing sugar alternatives and how they behave in cooking? It’d be interesting to see stevia or honey or something in a meringue and how to make it work!
Thats a good idea...
It's there a name for one made with honey?
I think that's a thing...
🤔
I love these comparations! It helped me to improve my cooking skills so much
Or you can use the food processor to blend the sugar and get it close to the powdered sugar texture,without adding the starch
‘Weeping Meringues’ has to be a band name.
This is good to know!
One PSA I can provide is: in regards to powdered sugar, you can make it by getting your refined sugar and putting it in a high power blender or spice grinder (way back, I think I used a magic bullet). It may not be as fine, but it will be devoid of starch and break up and lump that may have formed in you regular sugar too.
Wow.. this explains exactly what i struggled with. I was using only granulated sugar. Thank you
icing sugar vs powdered sugar, icing sugar is for making icings and it has added starch to help with consistency and stopping the sugar from clumping while pure powdered sugar does not which means it can clump up
Can't wait to try it!!
What if i just chucked my granulated sugar into a blender before using?
I honestly hate powdered sugar because storing it is a nightmare when your average humidity is like 80%
Caster sugar is a finely ground granulated sugar, some countries sell it as 'powdered sugar'. Confectioners sugar is a finely ground sugar with (usually) corn starch in it.
These videos are so helpful
I like using caster sugar, or superfine sugar. You can make it yourself with a food processor.
Ohhhhhh, that makes sense I’m going to try that the next time I make meringue thank you for the tip😁👍
Bro ive only ever had meringue from a grocery store and it i always liked the outside meringue but the inside was like a marshmallow
I don't want to knock your science and trials I'd just like to add my own anecdotal perspective that if you start adding the granulated sugar as soon as you start mixing instead of waiting till it's foamy there's a better chance it will fully dissolve. I am currently in pastry school and have made meringues multiple times most of them were made with granulated sugar, some of them were with cooked sugar syrups, and very few have been made with powdered sugar. That being said I love your content and I kind of wish I found it before going to pastry school, just have a little extra knowledge, because you have shown a lot of things I ended up learning there.
Awesome
That color is awesome on the kitchen aid but they had one on display in Greenville Ohio that was actually plated copper that was then brushed and clear coated to make an absolutely stunning finish. I don't know if it was ever available for sale though
Is that why my meringue weeps whenever I make it?!? Absolute life saver.
I like adding anchovies to my merangue patties.
This is great help❤❤🎉
Caster sugar supremacy
You can also mill granulated sugar in a coffee grinder. A little more work but guaranteed no starch. Best merengues ever from that.
thank you!
In Australia we have icing sugar (which is pure powdered sugar) and icing mixture (which contains some kind of starch along with the powdered sugar).
If i made a meringue that looked like the first, I would weep too
U can also just use castor sugar that's a lot finer and will dissolve completely. The French meringue is the easiest method that can have this problem, but to prevent it u can use the Italian meringue method that is to melt the sugar first into a syrup (with a little water) and then pour it into the egg whites while mixing.
Cool
Yummyyy
i wish you did more long form content :(
Thanks dad!
I've learned from your channel that if there are two variations of a baking ingredient, it's best to go with both lol
You need a cookbook dude
You can get powdered sugar that does not contain starch. The starch prevents the sugar from clumping, so pure powdered sugar should be sifted well before use.
I've never had a problem with granulated sugar not properly dissolving even when I've used raw and brown sugars. It's possible you're whisking the meringue too quickly or adding the sugar too much at a time. I was always taught that weeping was caused by whisking too fast as well. Is it possible that your meringues are weeping and your sugar isn't dissolved because you're whisking on too high of a setting. You also increase the risk of breaking your meringue by doing this.
If this proves a persistent problem, you could always make a swiss meringue instead.
I love Benjamin da BAKER
Thank you
Perhaps someone already pointed this out, but using organic powdered sugar, instead of conventional, circumvents the cornstarch & its unwanted flavor.
Organic includes tapioca starch instead…so it obv doesn’t totally preclude possible over-starchiness, but at least *much* more neutral flavor.
Weeping Meringue sounds like a pokemon
This is why you should use caster sugar 😊
In puerto rico we call those merengues (the u is silent) kinda cool to see how theyre made
Just use caster sugar. You can also wait for granulated sugar to dissolve in the egg whites. I wouldn't ever use powdered sugar, you can always somewhat taste the anti-caking agents.
I’m surprised caster sugar isn’t mentioned here because it’s so great for meringue!
Alternatively, use a sugar syrup, or the Italian meringue method that fully dissolves the sugar in the egg white before whipping with mild heat.
Also worth nothing that no matter how well you cook a meringue, it'll never taste as good as it looks. Because it is still a meringue.
Tip: blend granulated sugar to make pure powder sugar
Now I want it.... But I never skilled to make merengue
I get this is why so many recipes from overseas call for caster sugar.
You can make starchless powdered sugar by just blending sugar
Can you powder the granulated sugar for the best effect?
Ok, you got me. Here’s all my money 💰
Berry sugar is where its at
Good tips but use sugar syrup instead! 😊 Not as fast but the texture will be amazingly smooth😊
I'm making meringues this weekend! Perfect timing. How to convert the amount of granulated sugar to powdered sugar?
changing my pancake recipe asap! the granulated sugar might be the problem
How would powdered sugar, made at home out of granulated sugar affect the consistency?
My only complaint with this is that you use different flavors to show the difference between powdered and granulated sugar. If you use the same flavor then we could have more easily seen the difference between the variable that we were looking at
I lowkey wanted you to crush them at the end 😢
Simple
Use powdered sugar without starch!
I’ll have to commend you on your baking knowledge cause how do you know this much😅
How about when you would blend granulated sugar to powdered suger and use that? That is what I did as a college student and only had granulated sugar on hand.
you can make powdered sugar by grinding the regular one, so would that mean you'd get the advantage of powder sugar meringue without the starch taste?
Cream of tartar will help stabilize your meringue
What happens if you use jaggery?
I just used soft ball stage sugar
I forego the sugar usually, instead opting to make mine with maple syrup
Could you use melted sugar to avoid the undissolved grains?
what if you blend the granulated sugar and add it in the meringue
Would using a mixer/grinder and semi powdering the sugar diy style give the same results?
...today I learned meringue is closer to a macaron cookie than whipped cream! I had no clue!
do you not have easy access to caster sugar?