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How To Make Perfect Meringue | Cupcake Jemma

Jamie Oliver

2,094,869 views

(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.

Don't forget to subscribe to Cupcake Jemma's own YouTube channel: http://goo.gl/nmEiaM

Links from the video:
Perfect Poached Eggs - 3 Ways | http://goo.gl/IyoMYa
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For more nutrition info, click here: http://jamieol.com/D3JimM

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20 Comments

@alysummers3306 9 years ago (edited)

If anyone is looking for the recipe she used, here it is:

• 1 pinch of salt (or 1/4 teaspoon
cream of tartar. You may also use
1/4 teaspoon lemon juice or 1/4
teaspoon vinegar - not as effective)
• 4 egg whites (154 grams)
• 250 grams of superfine sugar (or
blend granulated sugar in a food
processor for 30-60 seconds)
• 1/2 teaspoon vanilla extract - optional

Tip: if you'd like to adjust the recipe, make sure the egg to sugar ratio is about 50 grams per 1 egg

Crispy on outside, soft on inside:
Bake in oven at 150°C (300°F) for 25mins, then turn off oven and leave in oven to cool for 1 hour.

Evenly cooked & crispy throughout:
Bake in oven for 100°C (200°F), then leave in oven to cool for 1 hour.

@theunitedkingdom 10 years ago

4 egg whites
1/4 tsp cream of tar tar
250g caster sugar
1 tsp vanilla extract

@MrSoundSeeker 10 years ago

Well it's 10 pm. Time to start meringue baking fun :)

@rosem3978 6 years ago

4 egg whites
250 grams caster sugar
Cream of tartar or you can use a squeeze of lemon
Pinch of salt
1/2 tsp vanilla extract

Bake in the oven for 25 mins at 150º C / 300º F.
Turn the oven off and leave it in the oven for 1 hour to slowly cook it

@randomnesslol6362 11 years ago

Extra Tip:
Since its acid,
If you don't have cream of tartar, use a small squeeze of lemon juice,
It does work, though!

@Sweetysalado 12 years ago

Besides following these wonderful tips, just remember that it takes a bit of patience and practice. Many people get frustrated and either overwhip or don't whip enough and simply give up. Just be patient and practice, practice, practice following all of these tips.

@thatonehatgirl 12 years ago

I never knew meringue could be chewy I think I've always just had the really crunchy ones they sell in the stores

@donalskehan 12 years ago

Beautiful meringues! Pass me the strawberries and cream please! :)

@tanyam2488 9 years ago (edited)

its 1/4 cup sugar to each egg. if 3 eggs use 1/4th-1/3rd tsp tartar. after sugar is added (should take 7-10 minutes whisking it in) put tsp vanilla/lemon/raspberry extract. if its still grainy you continue to whisk until smooth between fingers. if you want the texture the way shes making it; 300f for 25 minutes shut oven off and keep in for 35 more minutes. do not open door during entire time. then crack oven and let cool. if you want them hard the whole way through; 200f for 1.5-2 hours shut oven off and crack door to let cool for about an hour. if you do not have parchment paper use aluminium foil, do not use wax paper

@KingVikram 12 years ago

This was explained really well. Usually even after following the recipe in baking videos my stuff doesn't turn out as it should. Because as Martha Stewart said baking is a science. This video tells us what to do and what not to. So it seems very well done.

@taspeteris 12 years ago

Btw if you dont have Tartar cream you can use same amounts of lemon or vinegar!
Then it makes lemon meringue!

@postabalone3394 11 years ago

I 1/4 the recipe and divided it into 3 different bowl and added caramelised biscuit in one, chocolate chips in another and Oreos in the last one. ITS AMAZING

@GamingFishTale 12 years ago

Pleasant surprise seeing Jemma in the FoodTube Studio.

@thosegorillas6422 11 years ago

She makes bangs look so good!

@akhildharmaratnam7554 11 years ago

I am from India and i had this in one of the bakery here. i dint know what is it that time and i loved it. they had added cashews which gave crunchy texture. loved it. now i feel its easy to prepare too.

@chefmike9945 12 years ago

Jemma! Brilliant again. Lovely recipe. People MUST follow your tip for cleaning the equipment, it's really not an option. To respond to others. This is a recipe with many variations and degrees of doneness. From very light cookies to very crisp pastry application. Blessings ChefMike