Best cut-out sugar cookie recipe

author Jessica Lee Hileman   4 day 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.

5 Moist Cake Tips that work Every Time - Never Dry Again! (2018)

You may be asking yourself, why is my cake dry? These are my 5 moist cake tips and tricks that you MUST know before you bake for that special event -- you'll wish you knew this earlier! I am Jillian Butler, and a few years back, I left my corporate job to pursue my passion for cake baking (I became a cake boss), and there have been lots of baking lessons that I have learned along the way. These moist cake tips and tricks will hopefully show you how to make your baking life easier with every single cake recipe. A simple syrup recipe (sugar syrup) is also included! For those new to my channel, I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking (I became a cake boss), and in a few short years, there have been lots of lessons that I have learned along the way. I’m new to YouTube and I’m making these videos to pay-it-forward and hope that you enjoy it, as much as I love sharing it with you. For those curious about my Cakery (bakery for cakes) and what we are doing in Sydney Australia: https://www,jillianscakery.com.au - learn about me and my passion https://www.facebook.com/jillianscakery/ - please comment, like and follow! https://www.instagram.com/jillianscakery/ - please comment, like and follow! Also, don’t miss my latest video for a delicious classic Apple Pie! https://youtu.be/_pqzk9NPoaE

Qzina's Sugar ShowPiece

Qzina's April 141

How To Make Cookie Art Decorating Icing Sugar #CookiesDecorating Back to school

Cookie tasty, cookies decorating 2018, Cookies decorating tutorial, Cookie diy, cookie art, cookie icing sugar #CookiesDecorating Thanks for watching, Don't forget like, comment & subscribe! THANK YOU SO MUCH! Watch, rate, share and Comment your favorite Cookies decorating compilation videos. Subscribe https://goo.gl/aE2KRz Facebook https://goo.gl/wIW7EE This video is pure made by those skilled in decorating cakes and cookies, we greatly admire their work, if you (the owner) are not welcome and would like to delete this video please contact us via email "jidanesatria@gmail.com" or private messaging system YouTube. We will respectfully remove it, thank you. Credit By : Follow instagram Music By Elektronomia • http://youtube.com/Elektronomia • http://hyperurl.co/Elektronomia_Spotify • http://soundcloud.com/elektronomia • http://facebook.com/Elektronomia • http://twitter.com/Elektronomia • http://instagram.com/elektronomia

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

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FULL RECIPE!
1 1/2 Cup Unsalted Butter
1/2 Cup Shortening
1/4 tsp. Salt (I forgot to mention this in the video it goes in the bowl at the very beginning with the butter and shortening)
1 Cup granulated sugar
1 Cup Packed Brown Sugar
2 Eggs
2 tsp. Vanilla Bean Paste
2 tsp. Butter extract
2 tsp. vanilla butter nut extract
6 Cups of flour
Cream together butter, shortening, both sugars and salt. In a separate cup combine eggs and extracts. With mixer on a slow speed, slowly add egg mixture to butter mixture, beat just until the egg is incorporated, do not over beat your egg. Add 6 cups of flour, 3 cups at a time until the flour is mostly mixed in. Dump cookie dough out onto parchment and
finish kneading with hands to bring it all together and to finish incorporating flour. Roll dough out between two sheets of parchment paper. Use 1/4 inch square dowel rods as a guide so that all the dough is an even thickness.

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