How to Make Meringue | Bake It Up a Notch with Erin McDowell
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Brilliant baker Erin McDowell is here to help you master all things meringue in this episode of “Bake It Up a Notch.” In her #bakingtutorial, she explains how …
That's a great point about the Italian meringue being more versatile with other sugar sources, since the overall sugar content (and presumably the resulting consistency) are determined by the boiling point more than by the amount of each ingredient added before heating. I never would have thought of that.
Thank youu. This video is really helpful and fun! <3
What is Erin's tattoo? It looks so familiar but I can't think what it is!
Also incredible informative video!
I bet your kids love it when you make some meringue cookies and let them get their share of them. The cake, cookies, and pie you made looks great and I should be there to help you all devour them.
The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized, so french meringue is safe to eat when not baked
she looks so similar to danielle kate or kate danielle or whatever or somethin i always get confused
I love these videos! But — please — look at the camera when speaking. I really don't want to watch Erin speaking into open space. I'm right here, waiting for all these wonderful guidelines.
Omg I love Erin I wish she had more videos I would binge watch all of them
I’m learning so much!!!
How do you store the cake and cookies?
Oh this has me all whipped up!
I love that you show the mistakes people make and how they look when done wrong! It really helps to see my mistakes and what I did to get there bc so often I have no idea!! Please continue that!!
Absolutely loved this video.. I learned sooo much! Thank you 😊
Never thought to use my scoop!! Great idea🌹
I love your personality, you need your own channel
There's a reason why there's no dislikes!!! 😉
Erin is an awesome teacher & baker!!! Thank you for having her on again <3!!! I've enjoyed her videos a lot, the HP one was so much fun!!!
This is a seriously good, thorough and easy to follow instructive video. She is a great teacher. And she holds the viewer's interest throughout the entire presentation – it never got boring and I never wanted to "fast forward", so to speak. Hope to see a lot more of her in cooking videos – she should have her own show.
I always have difficulties making italian meringue, maybe it's my standmixer/thermometer but the sugar gets spun by the whisk or pools down at the bottom into a hard layer that is hard to get rid of
Where are those measuring cups from????
Just found you – this was an excellent meringue tutorial! subscribed.
I love meringues,but I hate the smell of raw egg you sometimes get.I have tasted some that don't smell,is this because of different methods? ☺
What about using lemon juice instead of cream of tartar?
Erin is one of the best baking instructors I have seen. Glad the she has teamed up with Food52!
I make a 100 year old family chocolate pie recipe that is phenomenal but the merengue has been my bane of my existence. Next time italian merengue and a torch will take care of it. Never had as good an explanation. I like the why, not just how. Thanks!
Erin is simply the best–so calm and knowledgable.
This is the best meringue tutorial EVER!! Thank you Erin…I finally get meringue!
Someone needs to make a whisk that has a thermometer built-in. That would be awesome.
Some boxed egg whites have additional stabilizers and thinners that prevent the egg white from having the “gloopy” texture. It makes it easier when making an egg white omelet but hinders the egg white from taking on a light an airy texture, making it difficult or impossible to whip up.
THANK YOU for FINALLY talking about the food safety aspect of making meringue. I have watched so many videos and they just gloss over it and act like it’s no big deal to eat under cooked egg white. I feel as though it’s been an elephant in the room and this finally gave clear instruction on when to use what type of meringue and how!
I am the one who started separating eggs in the hand long ago, and shared it. You're welcome.
Love your dog. Love this video because good cooking needs someone truly appreciative.
Cut the cake plz!
Erin is my hero
When I’m making a French meringue, I heat my sugar. I put it in the oven as the oven is pre-heating, and warm it. I then add by the tablespoon after the whites are foamy. Once fully added, I whip for another 5 minutes. I have found that the heat plus the added whipping time ensures that the sugar dissolves and there is no ‘grit’
Erin fada perfeita! <3
PBS needs to give Erin her own TV show, she is the real deal and adorable!
Comprehensive, well-directed instructional video with useful close-up shots. Erin is a wonderful, detailed instructor, and her passion come across!
Very no nonsense but also very entertaining and extremely informative; beautifully balanced presentation. I wish I could like this twice.