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Today, I’m sharing 4 crucial tips to make the perfect Swiss meringue and also comparing 4 recipes with different amounts of sugar and temperatures so that you can decide which one is best for your dessert! We are going deep into the topic. I hope you’ll enjoy it!
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• [Masterclass] How To M...
SWISS MERINGUE:
1:1.5 ratio (1st one in the video):
▪ 150g (5.3oz) Egg white
▪ 225g (7.9oz) Granulated sugar
- Heat up to 160F/71C
1:1.5 ratio (2nd one in the video):
▪ 150g (5.3oz) Egg white
▪ 225g (7.9oz) Granulated sugar
- Heat up to 130F/54C
1:1 ratio (3rd one in the video):
▪ 150g (5.3oz) Egg white
▪ 150g (5.3oz) Granulated sugar
- Heat up to 150F/65C
1:2 ratio (the last one in the video):
▪ 150g (5.3oz) Egg white
▪ 300g (10.6oz) Granulated sugar
- Heat up to 150F/65C
For meringue cookies:
🔥 BAKE with 200F/93C-210F/99C for about 1.5-2 hours until it hardens.
👩🏻🍳Watch this video to learn how to make Italian meringue:
[HOW TO MAKE ITALIAN MERINGUE]
• 5 IMPORTANT TIPS TO MA...
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SET OF 2:
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