How to make Meringue CHRISTMAS TREES

[@chuscaace6321]

Beautiful

[@brianatuta1457]

Great job. They look very nice!!!

[@moniquerich722]

Adorable!

[@oa8708]

beautiful

[@lesleydanby5448]

I will be making these to give in a bag of food gifts. How long will they keep please? Will an airtight container do? Or refrigerate. Thank you

[@ainiasalsabila5923]

so nice!

[@mamabearcher2685]

THESE LOOK GREAT!!!!!!! NICE JOB, They are some of the Best I've Seen!!!!! ppl don't understand, YOU gotta take your time!!!!!! Subbed!!!! Merry Christmas Hun🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟🌲🌟💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙❤💙

[@SimplyBakeCakes]

Cherokee M Merry Christmas to you too!

[@gaetanverloppe4226]

Hi how long can I preserve the meringue before use please .regards from Mauritius

[@vineetadixit652]

Hi, These look so pretty. How long do i bake them and at what temperature please?

[@SimplyBakeCakes]

I nake them at 95-100°C for 2 hours. Then switch the oven off but leave them in there (with door ajar) for about 2 hours to dry out completely.

[@lavendersky4608]

Nice video

[@annesophie8303]

How long can you conserve them?

[@SimplyBakeCakes]

Apparently up to 2 weeks but since I live in a very humid climate I've never kept them that long myself

[@rutgenesis]

hi great tutorial thanks! for how long can you keep these ? any tips on storage? are they soft inside? thanks

[@SimplyBakeCakes]

rutgenesis They are not soft inside. Depending on where you live (climate-wise), I wouldn't keep them longer then 2 days. Best to be stored in an air tide container.

[@rutgenesis]

thank you!

[@Joxxerfoxy]

rutgenesis also try storing with uncooked rice to absorb humidity! try to make sure it's not touching the meringue itself if you can help it :)

[@rutgenesis]

thank you!

[@lizzyortizp]

I don't see the ingredient's list

[@شهيواتمعخميسة]

👍😋🥰

[@bunbnuui]

What's the music?

[@brutalmadness9099]

do you have the recipe in grams :> ?

[@brutalmadness9099]

sorry my bad, the grams were indicated in some parts of the video.

[@rosedany7788]

Can I use brown sugar?

[@SimplyBakeCakes]

In theory I'd say yes as I have done Brown sugar Swiss meringue before successfully. But the sugar takes longer to dissolve and am not sure how it might effect the colouring...

[@TehCookieNinja]

What are the size of the eggs?

[@SimplyBakeCakes]

Josie Dez My eggs are large. But you can any size of eggs as you gonna adjust the amount of sugar according to their weight.

[@TehCookieNinja]

SimplyBakeCakes Thank you so much! :)

[@gilliannekatemontalbo6660]

Thanks one more question can we use salt not cream of tartar and can I also use regular sugar not caster sugar

[@SimplyBakeCakes]

Gillianne Kate Montalbo: Cream of tartar helps the egg whites to become more stiff, but you can achieve the same result without. Don't use salt. And yes, you can use regular sugar if the crystals are not too big (you don't want grainy meringue). Two ways you could try are 1) blending the regular sugar in a food processor to make it finer or 2) making a swiss meringue by mixing the egg whites and sugar over a Bain Marie until it reaches 71'C to completely disolve the sugar and then cooling it completely before whipping.

[@ЛегендаЛеон-м3о]

Надо посыпать когда мокрый крем до печки

[@milan5930]

*I wonder why the subtitle is either closed or in the language of one or two countries. When you open this subtitle in any language. Do you have an obstacle? After all, not everyone understands your language. I would like to understand what you have added there in my own language.*

[@jjcruz750]

Dude. Why did you add all the sugar at once? It’s usually supposed to go in gradually so the sugar incorporates completely so you don’t get a grainy cookie. But they look fantastic

[@SimplyBakeCakes]

Never had a problem. As long as you mix it properly...😉

[@gilliannekatemontalbo6660]

It could be at the freezer

[@SimplyBakeCakes]

Gillianne Kate Montalbo: Don't freeze meringue shells. They'll toughen up and lose that lovely texture.

[@milan5930]

*What stupid music. It damaged our brains.*