Homemade strawberry meringue cookies and lemon cake|||Sweet Night ASMR

author Sweet Night ASMR   3 month ago

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Rainbow Rose Meringue Cookies

-OPEN ME!- "Like" me on FACEBOOK: http://www.facebook.com/cherrylanescupcakes "Follow" me on INSTAGRAM: @cherrylanescupcakes Note: Do not make meringues on a wet or humid day. Moisture will stick onto your meringues and cause them to become sticky and soft. Unfortunately, meringues are very hard to store, so they are best served the day they are made. It is ideal to only keep your meringues for up to 3 days, however, ive eaten some that i've kept for longer- so you can take that risk if youre willing to! (im still fine though, so i guess you'll have to judge if whether yours are still able to be eaten or not) However, you can store them in an air-tight container and stick them in the fridge to combat humidity as best as you can. Separating the eggs: COLD eggs separate more easily, because the whites hold together better. But be sure to let your egg whites set to room temperature (might take about 30mins) before whipping it to ensure that they are able to whip up to their full volume. INGREDIENTS: - 3/4 cup caster sugar (superfine sugar) - 1/4 teaspoon cream of tartar - 3 large egg whites Preheat oven to 90degsC (convection oven), for 1hr 30mins to 1hr 45mins. Turn the tray around after 45-50mins to ensure even baking. Your meringues should NOT brown at all- if they do, you have over baked them as the sugar has caramelized. Some people may prefer a chewy centre than a crisp on throughout- if you do, you may under-bake them slightly (maybe 10mins less)- play around with it, and adjust baking times as necessary. :) COMMON QUESTIONS: 1) Do I really NEED the cream of tar tar? - NO. You can try using an equal amount of white vinegar or lemon juice or just omit the cream of tar tar completely. 2) My egg whites won't get stiff.. - Do you live in a humid country? If so, the moisture from the air can make it very difficult for you to whip up your egg whites. Try whipping it in an airconditioned area and be sure to bake your meringues AS SOON AS possible. - Did you add your sugar in too soon? Make sure that your egg whites are whipped till foamy before adding any amount of sugar- or else they will be very difficult to whip up. - Really ensure no YOLK, WATER, GREASE or DIRT is in the bowl or whisk you are using. 3) What is caster sugar? - Caster sugar is granulated white sugar. Its basically just normal sugar but in smaller grains, making it easier and quicker for the sugar to dissolve. 4) Where can I get cream of tar tar? - I am aware that many of you can't seem to find cream of tar tar where you live. You can try baking supply stores if you can't find them in the baking aisle of your local grocery store. If you still can't find it then, ordering it online if you can would be your best bet. Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.


[REAL SOUND]🌸 CHERRY BLOSSOMS KOHAKUTO 🌸 / ASMR : Cho's daily cook HELLO ~ SPRING~* 💎 Ingredient 💎 Water 250ml Agar powder 7g Sugar 400g Cherry blossoms syrup 60ml Food coloring (white & pink)

*No Talking* ASMR Russian Marshmallow Meringue Zefir Зефи́р *Soft & Sticky Sounds*

My husband helped me choose these popular post-Soviet Union confectionary treats. They are half strawberry and half vanilla flavors. They have a texture similar to bagged American marshmallows, but lighter, and immediately dissipates on the tongue. I hope you enjoy this beautiful and scrumpy dessert! Bon appétit! 😋 Connect with me! Youtube ◧ https://www.youtube.com/suellasmr Instagram ◨ https://www.instagram.com/suellasmr/ Twitter ◩ https://twitter.com/suellASMR Business email ◪ suellASMR [at] gmail [dot] com 🇷🇺🇷🇺🇷🇺🇷🇺🇷🇺 ⬅️ you know what to do 😄

Meringue Cookie Recipe | Renee Conner

I had no idea so many people would be interested in my Meringue Cookie Recipe, but after I posted my Color Drip Cake tutorial I had many requests for it! Meringue Cookies are so easy to make, yet wonderfully delicious and light. They are great for dessert tables, a dainty, elegant addition to afternoon tea, or could be a pretty & colorful dessert that isn't very common anymore. Ingredients: 6 Large Egg Whites (Fresh) 1 1/2 Cups Granulated Sugar 1 Vanilla Bean Pod (Optional, suggested 1 tsp of liquid flavoring as substitute) 1/8 tsp Cream of Tar Tar Zest of 1 Orange (or other citrus) *This recipe uses the same Swiss Meringue ratios as in my Swiss Meringue Buttercream Recipe, you can check out that video for weight measurements: https://youtu.be/zpNQj61ookU Find me on the web! *I used to be "Happy Cakes by Renee", find me under my new brand "Renee Conner Cake Design" Facebook: https://www.facebook.com/reneeconnerc... Twitter: https://twitter.com/ReneeConnerCake Instagram: https://instagram.com/reneeconnercake/ Music in this video courtesy of Audionetwork.com


ASMR ❤ MERINGUE COOKIES EATING SOUNDS ❤ 머랭쿠키 이팅사운드 ▼▼▼▼ READ BELOW ▼▼▼▼ I made meringue cookies on Valentine's Day for the first time ever and they came out pretty good!! I think I left them in the oven a bit too long so I'll be making them again and filming another video cause I LOVE meringue cookie ASMR. Hope you enjoy this short video! Instagram: https://www.instagram.com/april.asmr ✩✩✩ RECIPE ✩✩✩ Preheat oven to 225 degrees F Take 4 egg whites and whip beat it with an electric mixer on medium speed until it is frothy. Add 1/2 tsp of cream of tartar and 1 tsp of vanilla extract and keep mixing/beating Take 1 cup of sugar, and add to the egg mix 1 tbsp at a time while beating until all the sugar is added in. Keep beating until the egg mix forms stiff peaks. Then you can either put the mix into a icing bag with a tip and pipe it out onto parchment paper, or just take a spoon and scoop it out onto the parchment paper. Bake for 45 minutes at 225 F. After 45 minutes, turn the oven off and let the meringue cookies cool in the oven. ENJOY THESE AIRY COOKIES! =)

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