SWISS MERINGUE MASTERCLASS | how to make Swiss meringue

Today, I’m sharing 4 crucial tips to make 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, hope you’ll enjoy!

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https://youtu.be/HxJyV0_Z7XQ

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 gets harden.

👩🏻‍🍳Watch this video to learn how to make Italian meringue:
[HOW TO MAKE ITALIAN MERINGUE]
https://youtu.be/k9awMLaKcX4

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👩🏻‍🍳 WATCH OTHER VIDEOS!:
[STRAWBERRY MACARON CAKE RECIPE]
https://youtu.be/K2PLKzONpTM
[HOMEMADE MARSHMALLOW RECIPE]
https://youtu.be/ptFm-LxOhkU
[HOW TO MAKE THE MOST BASIC BUTTERCREAM]
https://youtu.be/Q6eZoGq2CDM

👩🏻‍🍳IN CASE YOU ARE INTERESTED…
My pecan cookies:
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Видео SWISS MERINGUE MASTERCLASS | how to make Swiss meringue канала Pastry Living with Aya