These are the best merengues I've ever had. Followed her instructions from a previous vid using white vinegar. Every one is her recipes are absolute gold
For once I’m really happy that google spied on me searching for pavlova recipes because now I got ALL the answers I didn’t get before. Such an excellent video Claire, please continue to share your knowledge, you’re great at it . Thanks !
I absolutely love how you don't have a music intro but you get right to the point! THANK YOU! Also thanks for this recipe and your great tips and instructions.
French meringue wouldn't be my choice for this application. Working egg whites to this degree requires a lot of stabilization; Italian is definitely a better choice. Even still, you have to address weeping, which this video doesn't, other than the addition of cornstarch in the form of powdered sugar, which in a French meringue will subdue weeping, but had no chance of producing what she presents without taking other steps to ensure a dry result. I have found baking in a colander (that is filled with your egg whites in your desire pavlova shape) lined with foil punctured with holes to be the best countermeasure to avoid an imminent weeping meringue disaster. This baking method when used with an Italian Meringue will give you a perfect result. Bake at 170 - 190 for at least 3 hours, cool as advised here.
Thankyou for explaining every step! When I took mine out it had a super soft damp base so im hoping a longer bake will help. Not sure where I went wrong!
My mother told me never to make pavlova on a rainy day. And she made an amazing pavlova. Living in the subtropics we always had the best array of tropical fruit on top.
Oh my god oh my god it has been so long since i’m seeing anybody in the Delish videos shot their videos in this kitchen! Do you remember back then June would always bake something in this kitchen? I miss this kitchen! Also i love Claire but we all been knew about this what else is new lol
LOVE CLAIRE!! but the shaky camera is gonna kill me, i'm getting motion sick lol had to minimize the window and just listen to the video like a podcast
Thank you for explaining why I was getting the sugar melting in the oven. I was so scared to over beat mine that the sugar hasn't completely dissolved.
How would you recommend keeping pavlovas/meringue cookies in very humid weather? I live in the east coast of Canada and they don’t hold at all, so much humidity :(
Thank you for explaining so good . Does anyone know if you can add the cream on top ahead of time or you need to do it right before you are going to served?
I'm a baker at a bakery where we have breads and donuts and treats. Usually when pouring the flour I'll pour some in my mouth then let it slowly fall into the mixer. It's exhilarating to say the most. I have been working there for 15 years and love it! Best job ever!
🤢 Good thing that you don't work for me. ( Why are you there? All employment in the United States is at will. Unless you are a slave in a foreign country somewhere, why do you work there? Don't they pay you enough for you to buy your own flour so you can do that at home?) Your contempt for the person who thought well enough of you to pay you to bake for the customers who are the reason why you have a job is beyond disgusting, and very sad. If the usually erroneous term "mentally ill" has an actual definition, you are it.
Not completely with you on this take of our classic Pavlova We did not use any flour. There's cornflour in icing sugar which can help “ stabilise” or stop the Pavlova from “weeping” We cooked the Pavlova on a baking tray. The secret was getting the oven temperature right. Once in don't open the door until you think it done We would put it in a warmish heat after about half hour to an hour turn the oven off and leave it until the morning. I was always told best bowl was a copper one. Any truth in that I wonder
I understand wanting to go handheld for more of an interesting, less stuffy experience than some cooking tutorials but my god the constant backing and in and out of Claire’s personal space was distracting, unnatural, and uncomfortable...
I have been failing at meringue for months now and watching so many videos and this is the best and most helpful one I’ve seen.
Can we all just give a massive shout out to Claire for explaining meringues and every step in making it so SUPERBLY?! She's a natural teacher
These are the best merengues I've ever had. Followed her instructions from a previous vid using white vinegar. Every one is her recipes are absolute gold
I really want to try it the vinegar way, did you make meringue cookies with it?
I love Claire but hate how this was filmed, felt like i was getting nauseous
Needs Vinnie and crew.
For once I’m really happy that google spied on me searching for pavlova recipes because now I got ALL the answers I didn’t get before. Such an excellent video Claire, please continue to share your knowledge, you’re great at it . Thanks !
Id care how it was filmed. It was clear, concise, lots of info. One of the best videos on French Meringues.
Thank you Claire! Happy holidays
I absolutely love how you don't have a music intro but you get right to the point! THANK YOU! Also thanks for this recipe and your great tips and instructions.
OK, didn't expect Claire to pop up here.
French meringue wouldn't be my choice for this application. Working egg whites to this degree requires a lot of stabilization; Italian is definitely a better choice. Even still, you have to address weeping, which this video doesn't, other than the addition of cornstarch in the form of powdered sugar, which in a French meringue will subdue weeping, but had no chance of producing what she presents without taking other steps to ensure a dry result.
I have found baking in a colander (that is filled with your egg whites in your desire pavlova shape) lined with foil punctured with holes to be the best countermeasure to avoid an imminent weeping meringue disaster.
This baking method when used with an Italian Meringue will give you a perfect result. Bake at 170 - 190 for at least 3 hours, cool as advised here.
Thankyou for explaining every step! When I took mine out it had a super soft damp base so im hoping a longer bake will help. Not sure where I went wrong!
I tried her chocolate cake lengthy process but so so worth it the frosting was absolutely Devine
My mother told me never to make pavlova on a rainy day. And she made an amazing pavlova. Living in the subtropics we always had the best array of tropical fruit on top.
Claire is, without exception, one of the best teachers on CZcams. I hate pavlova and I still watch and enjoy this because I am learning.
Oh my god oh my god it has been so long since i’m seeing anybody in the Delish videos shot their videos in this kitchen! Do you remember back then June would always bake something in this kitchen? I miss this kitchen! Also i love Claire but we all been knew about this what else is new lol
I miss June already, 😭 how could delish fire her?!
LOVE CLAIRE!! but the shaky camera is gonna kill me, i'm getting motion sick lol had to minimize the window and just listen to the video like a podcast
Thank you for explaining why I was getting the sugar melting in the oven. I was so scared to over beat mine that the sugar hasn't completely dissolved.
Claire! The delish and Bon appetit universes are colliding!
In the worst way :( Delish fired June!
Wish you gave the measurements 😮 thanks
How would you recommend keeping pavlovas/meringue cookies in very humid weather? I live in the east coast of Canada and they don’t hold at all, so much humidity :(
Let's be real Claire, we all know you from Gourmet Makes
Love Claire!
Thank you for explaining so good . Does anyone know if you can add the cream on top ahead of time or you need to do it right before you are going to served?
CLAIRE 😁😁😁😁😁😁🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳
What's the oven temperature? It's not stated even on the recipe web page!
200 degrees Fahrenheit (9:14)
Beautiful!
Does this recipe work for lemon merengue pie?
How long should we beat the marangue
I don't know if it's the style of recording on this channel, but i wish the camera person would stop constantly moving without any purpose
Is the bake time the same when I use a convection oven?
Why does this have so few views?!
Claire❤
I'm a baker at a bakery where we have breads and donuts and treats. Usually when pouring the flour I'll pour some in my mouth then let it slowly fall into the mixer. It's exhilarating to say the most. I have been working there for 15 years and love it! Best job ever!
Come again?
Whattt !!!
15 years and you haven't made anyone sick yet. Carry on
BTW, can we have the name of your bakery so we can avoid it
Tell me where you work 🤩
🤢 Good thing that you don't work for me. ( Why are you there? All employment in the United States is at will. Unless you are a slave in a foreign country somewhere, why do you work there? Don't they pay you enough for you to buy your own flour so you can do that at home?) Your contempt for the person who thought well enough of you to pay you to bake for the customers who are the reason why you have a job is beyond disgusting, and very sad. If the usually erroneous term "mentally ill" has an actual definition, you are it.
Why do you not use cornstarch
The Adams Family !😅😅😂
Don’t like the camera work here I feel dizzy after watching 😵💫
👍
ok
Not completely with you on this take of our classic Pavlova We did not use any flour. There's cornflour in icing sugar which can help “ stabilise” or stop the Pavlova from “weeping” We cooked the Pavlova on a baking tray. The secret was getting the oven temperature right. Once in don't open the door until you think it done We would put it in a warmish heat after about half hour to an hour turn the oven off and leave it until the morning. I was always told best bowl was a copper one. Any truth in that I wonder
CLAIRE!! MISSED YOUR FACE!
Claire 👀👀👀
Same 😂 I hope she’s a regular face at delish now
@@katieh5757 She's probably planned to be the new magnet for viewers, now that delish fired June...
This merengue can be used to frost a cake??? 🙏
I understand wanting to go handheld for more of an interesting, less stuffy experience than some cooking tutorials but my god the constant backing and in and out of Claire’s personal space was distracting, unnatural, and uncomfortable...
Why was this filmed so poorly
Whaaat? Pavlova Australian? That information is misleading. You know exactly where the origin of pavlova is. You are funy!😂😂