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June 13, 2012
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Tutorial: French Meringue by cakecrumbs Tutorial: French Meringue by cakecrumbs
[ETA] I'm re-doing my tutorials to make them more dA-friendly.

I've had a few people asking lately about meringues and saying they can never get them to work. So here's a tutorial on how to avoid the common problems bakers face, as well as a how-to for my favourite type of meringue: Swiss meringue.

More detailed version here: [link]

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:iconhisietari:
Hisietari Featured By Owner Mar 19, 2013
Oh, this is good. I've never managed anything but your pavlova recipe, certainly no "dry" meringues. Hope this will work out, it's so important to have the detail written down by someone who knows what they're doing. ;) Thanks so much!
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:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 20, 2013
Thanks! I'm not so sure I know what I'm doing half the time but I'll pretend like I do. :lmao: Meringue is pretty easy once you know the pressure points, though.
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:iconhisietari:
Hisietari Featured By Owner Mar 20, 2013
It's the pressure points I really need to know, so there. ;)
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:iconclaremanson:
claremanson Featured By Owner Mar 19, 2013  Hobbyist Artisan Crafter
oh yay I am so glad it's not just me who works in ratios sometimes, I do it a lot these days.
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:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 20, 2013
I think it's the best way to be, really. Once you understand ratios you have so much power in the kitchen. :evillaugh:
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