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Food

How To Make Perfect Meringue | Cupcake Jemma



(PP) Contains product placement. We’ve teamed up with LV= to bring you some expert tips that will make you a pro in the kitchen. The Queen of Cupcakes is back – this time armed with all her top tips on how to bake perfect, melt in the mouth meringues.

Wonderful to eat on their own or used as a base for delicious summer dishes like Eton Mess, Jemma’s meringue recipe is one you’ll use time and again.

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Links from the video:
Perfect Poached Eggs – 3 Ways |
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27 Comments

27 Comments

  1. JOSY FERNANDES

    16th January 2017 at 10:32 am

    pls give detailed receipe?

  2. Momin Momin

    16th January 2017 at 10:32 am

    hello,miyako electric oven how many times /degree for meriuge.plz help me?

  3. Lucía Girón

    16th January 2017 at 10:32 am

    If my meringues were crusty in the inside and gummy in the outside, what does that mean? long time in the oven??

  4. ? ?????? ?????

    16th January 2017 at 10:32 am

    that accent just gave me a boner.?

  5. Margaret Encabo

    16th January 2017 at 10:32 am

    what is your recipe??

  6. sangee kumar

    16th January 2017 at 10:32 am

    you could also use a bottle to get the egg yolk out?

  7. Wild Flower

    16th January 2017 at 10:32 am

    what should u do when ur mixture gets watery??

  8. JinYoung Bang

    16th January 2017 at 10:32 am

    she has a killer look?

  9. trompacoable1

    16th January 2017 at 10:32 am

    What to do if you want the whole meringue to be cripspy? Thanks!?

  10. shafa begum

    16th January 2017 at 10:32 am

    Can we use powdered sugar or normal sugar instead of caster sugar??

  11. Sweet Saddles

    16th January 2017 at 10:32 am

    Thanks Jemma please can I have your recipe??

  12. Dominique Clavette

    16th January 2017 at 10:32 am

    300F is WAY too hot. Just cook at 200F until done?

  13. sophq21

    16th January 2017 at 10:32 am

    we didn't get a lot of information really, especially the amount of eggs and cream of tartar :/?

  14. mememe0608

    16th January 2017 at 10:32 am

    I made this and it turned out sticky poop:(?

  15. Mr. Poopy Butthole

    16th January 2017 at 10:32 am

    Do I have to use the cream of tartar??

  16. Dina Aissiou

    16th January 2017 at 10:32 am

    do i need to add some cream tartar?

  17. paul tananikas

    16th January 2017 at 10:32 am

    Why is "keep the oven door shut" a tip. Isn't it obvious???

  18. Chicken Permission

    16th January 2017 at 10:32 am

    Tempura. I want to pull my hair out with tempura?

  19. Irene Brown

    16th January 2017 at 10:32 am

    How many eggs white are there??

  20. Nurul Siti Aisyah

    16th January 2017 at 10:32 am

    how many eggs did she seperate?

  21. Enam

    16th January 2017 at 10:32 am

    when you're a cavewoman and you can never own a mixer so you can only just watch this….?

  22. Ausmita Sarkar

    16th January 2017 at 10:32 am

    @cupcakejemma I made it, but the meringues did not come off clean from the baking try, also, the outside was not as firm, it could be pressed and de-shaped. I had put A LITTLE LESS SUGAR as my family does not like anything too sweet. Was it because of that??

  23. aussieypride94

    16th January 2017 at 10:32 am

    Not a fan of 150c I have always used 90c for a hour and half on a humid day and they turn out perfect. I always make mine in a glass bowl and i clean my bowl and all utensils used before hand so I can clean out any grease or glunk there maybe.?

  24. Chari m L Lim

    16th January 2017 at 10:32 am

    can u use brown sugar?

  25. Vaibhavi Karande

    16th January 2017 at 10:32 am

    I just made it!!!yayayay?

  26. mewingot.

    16th January 2017 at 10:32 am

    Thank you so much we have made the best meringues ever!!?

  27. Joseph Ninio

    16th January 2017 at 10:32 am

    My sugar never dissolves when I make this recipe. I whipped it for a long time and it still wouldn't dissolve. My measurements were correct. How can I fix this??

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