THE SECRET To Perfect Meringues | 3-Meringue Masterclass | Cupcake Jemma

Do you wonder what the difference is between French, Swiss and Italian Meringue? Do you wonder how you even make any of those and what classic mistakes to avoid? Well, it's lucky I'm here then because I will explain all in this Masterclass video. Meringues? EASY!

NB. Don't use Granulated sugar as it's too course and will take too long, meaning you will over-beat your meringue. Don't use powdered/icing sugar as there are additives in this sugar which may have an adverse effect on the meringues. You will need Electronic Scales for the perfect meringues. Please don't ask me for conversions. If you want to work it out on your own, go nuts but I would recommend this investment!!

For the French Meringue...
2:1 Sugar to Eggs (ie. 100 grams of egg whites, 200 grams of caster sugar)
salt + vanilla to taste

Useful recipe links for French Meringue...
Pretty Pavlova Letter Cake:
Mini Oreo Pavlovas:
Lemon Meringue Easter Chick Cupcakes:

For the Swiss Meringue...
4 lg egg whites + 300g caster sugar
salt + vanilla to taste
(to turn it into buttercream, add 400g soft butter)

Useful recipe links for Swiss Meringue...
Swiss Meringue Buttercream Masterclass:
Ruby Chocolate SMB:
For the Italian Meringue...
480g caster sugar
150ml water
180g egg whites
salt + vanilla to taste

Useful recipe links for Italian Meringue...
Mini Lemon Meringue Pies:
S'mores Cupcakes:
How to Make A Biscoff S'mores Brownie:

-----
MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:

MORE CAKE:

MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

VISIT OUR SHOP -

Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
FIRE FOR TOASTING (Optional)!