Julia Child’s Meringue Layer Cake Nearly Broke My Heart

This is Julia Child's Heart-Shaped Meringue-Nut Layer Cake recipe from The Way to Cook & Mastering the Art of French Cooking Vol 2. cookbook.
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[@DelGuy03]

Julia was really fond of this type of cake; there's an example in most of her books. I don't doubt that she loved making it and eating it. But when she says that it's much easier to make than the usual layer cake -- well, I'm tempted to quote Peg Bracken and say "Some people have great respect for the truth -- too much respect to use it just any old time."

[@lizcademy4809]

Cheers to Peg Bracken! Author of *I Hate to Cook Book", which had some very nice recipes.

[@melindam4841]

Best quote ever😂. I shall use it in my daily life.

[@Marielm1]

Anyone who quotes Peg Bracken on a Jamie & Julia recipient is a friend of mine! Same, my friend!

[@RockinTheBassGuitar]

I feel that. I've never been able to make a successful non chemical leavened cake in my life.

[@sarahwatts7152]

Anytime you have to make a caramel for a recipe...that's harder than your ordinary cake!

[@michaelbirch5270]

he warns viewers that creme anglaise "is easy to f*** up".... and then proceeds to openly ignore the droplet instructions. 😆 The pure innocent anarchy of this channel is what separates it from all other cooking channels. Keep these fantastic videos coming Jamie.

[@Shhhmile]

"Innocent Anarchy" Such a brilliant term!

[@michaelbirch5270]

@kennethsooley9938 next best name to the 'Anti-Chefs'. 😉

[@Rebecca-May-Stone]

That is Jamie in a single phrase… Innocent Anarchy! It’s too perfect

[@bethroesch2156]

Innocent anarchy is a perfect descriptor for Jamie 👍🏻🙏🏻

[@sabinekoch3448]

Very funny comment😂

[@delisebomer8654]

Forty three years ago I received as a wedding gift a copy of Julia's French Cooking. I also received a copy of The Joy of Cooking. I regifted twenty two years later to my oldest daughter. Between the two of us we have attempted zero recipes from these books. My oldest grandson however loves both of them and has made many. Thank you both for being so very brave! 😂🤪🥰

[@kondition-kode-nine]

What a lovely compliment to your grandson!

[@CactusThorn]

I’m a baby boomer and this makes perfect sense to me! They were fun to read though, but James Beard was the best reading.

[@billpalik4612]

My copy of Joy of Cooking has fallen apart from so much use over the past fifty years. Love it.

[@bubblegumplastic]

@@billpalik4612 What's your favourite recipe from the book

[@petervansan1054]

Julia: "They are done when you can gently push them..." Jamie: THEY ARE DONE WHEN I SAY THEY ARE

[@Shhhmile]

😅😅😅😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣

[@dtulip1]

LOL

[@courtneybrewer6813]

🤣🤣🤣🤣

[@italiana626sc]

Omg. The Silver Fox abjectly rejecting that early addition of butter was the funniest thing I've seen today!

[@buckeye7192]

😂😂

[@elizabethhowe2110]

I can't stop laughing. He couldn't do that if he tried.

[@AnnathePiana]

"Taking a crack" at a meringue layer cake gives me a real clue about how this is gonna turn out lol.

[@mayaceleste8523]

I’ve been a religious viewer of this series and I love seeing the progression of Jamie having panic attacks about following the book to the letter and now he’s expressing his own creative freedom. I love it! ❤

[@kondition-kode-nine]

Let's be honest, we find it hugely entertaining when Jamie struggles/fails/ doesn't read the recipe etc! We love it! And we love him when he finally comes through, eventually, with something we would absolutely love to try making..... someday! He gives all of us hope!

[@fstarf1]

If people are giving this guy crap they need to Relax. Whether he succeeds or fails it's the journey that he goes through with each recipe that I enjoy. A regular guy trying to do recipes from one of the greatest chefs. This is a thoroughly enjoyable show. And let's Face it, A great corky personality that is fun to watch

[@SharpAssKnittingNeedles]

The fact that he's gorgeous doesn't hurt the fact that he's so fun to watch doing his thing 🥰

[@bubblegumplastic]

@@SharpAssKnittingNeedles no I'm here purely for his delightful personality (that kinda sounds like a joke but I'm being serious)

[@arlogatsby7508]

I'm here for his ongoing antagonistic relationship with his refrigerator.

[@Bojambo]

"I just don't always wanna take the blame, you know?" Aww. Julia's book definitely seems like it could use updating with times that reflect our newer, more efficient appliances!

[@dmbalsam]

My version does, but it was still before many of the newer cooking tools came out.

[@dtulip1]

That and the fact that back when Julia wrote this book, based on french cooking methods most homes didn't have central heating :)

[@dmbalsam]

Are you talk US or France. Everyone I knew in the 50s had central heating.

[@markhamstra1083]

Oh, come on! Julia gave a clear doneness test that he ignored and insisted on using only the recipe’s bake time as the definition of doneness. That is how you fail at baking, no matter who wrote the recipe, when they wrote it, or what equipment you are using.

[@memeishere1]

dont mess with what dont need fixing, julia was julia and she lived in the times that were and she lived between two worlds france and US , if you know anything about cooking you will know what you can change and not , or you can google. do not subsitute if you do not have to, silicone mats were his mistake for sure

[@denisepaul7274]

The look on your face when that butter jumped out of The Silver Fox was priceless

[@bedetteb1111]

I almost p’d myself laughing. It was so unexpected….. therefore quite comical.

[@melsyoutube]

“I think we’re off to a good start. Now we have to do everything… everything.” 😭 literally my life

[@TotalTimoTime]

Jamie you got scammed again by your tools. I fell into the same trap when learning to make macarons: Dont use silicone mats for meringues. They transfer heat very badly so the bottom doesnt dry out and you will end up with an unbaked underside that is impossible to remove from the baking mat. Next time just use baking paper and your meringues would have turned out perfect :)

[@TotalTimoTime]

To further drive off moisture it can also help to let the meringues cool in the oven without opening the door once you turn off the heating element. The idea here being that warm air has a higher capacity for moisture than room temperature air. Letting thermodynamics do its thing will yield dryer meringues.

[@MiracleWinchester]

I thought it must have been the silicon mat too

[@nihlify]

@@TotalTimoTime Eh, that just means it will condense as the air cools. Just leave it to cool in the oven with the door slightly open and they'll be great.

[@ElfRightsActivist]

Can confirm.

[@fedupnow61859]

I did the same thing and just my silpat , well, it stuck. It was the chocolate roll.

[@Lily_Rowan]

This gentleman has the most winning & endearing personality. He’s motivated, hilarious, and this thing he’s made, his antichef channel, is a delight, a rare thing amidst current global news. Really appreciate the amount of work he’s done over the past 4+ years- lots of goodness to catch up on! Thx Jaimie.

[@barbedwire_lace2160]

Jamie 🥰, I'm 67 and have been cooking for about 60 years. You are brave and adventurous in the kitchen. There is no way I would try to cook my way through Julia's book. Egg white cookies/cake are somewhat like divinity, much can depend on the weather. Love your channel.

[@simonederobert1612]

You are absolutely correct! I have both volumes of Julia Child's Mastering books and have yet to try to tackle those complex recipes much less work my way through them! You are also correct about the weather/humidity having a lot to do with how or whether or not your egg white dependent recipe is going to come out looking OK and actually edible.

[@Pagandawn13]

I love how your fridge always needs to be part of the show! Be nice to it! 😆

[@jeslawzo]

His fridge is the main character of his channel now 😂😂

[@tgriffin8179]

Just to fulfill your prophecy of someone saying what they think…. Thank you for producing these videos! I think you make living on the edge of culinary disaster to find exceptional food fun. Keep’em coming!

[@Hamy3k]

I love how much Julia hypes the recipes in the description 😂

[@tarotreadingsbysteven8545]

As a home baker I have noticed that you have to adjust things from older sources because our ovens and mixers and other things tend to be more efficient than the ones they had back then.

[@tarotreadingsbysteven8545]

As far as the time on the baking that was because of the silicone mat, they don't conduct heat very well which means a more even and controlled bake but the trade off is it will take longer to bake

[@pilotcritic]

@@tarotreadingsbysteven8545 Correct, silicon rubber is literally an insulator. Jamie says he gets flak for not following the recipe but even when he says he is following it, he isn't.

[@veronicasexton8190]

@@pilotcritic Well, the recipe doesn't say not to use a silicone mat, it's everyone else saying not to use a silicone mat. which he shouldn't but that's not the point, technically he is following the recipe, at least in this video, I can't say for sure about other videos lol.

[@ValeriePallaoro]

It doesn't say 'don't use a silicone mat' because they didn't exist. But using a silicone mat ... well, he has one and doesn't know how they work. That's on him. But it's not a complaint, he just shamed Julia for no reason@@veronicasexton8190

[@drjekyllmshyde]

Omg our kitten had a big ol’ crush on you. I was watching this video just now and she curled up with me to just stare. When I paused to take a pic of her she got very upset, calmed right down and started staring again when I turned it back on 😂

[@Shhhmile]

How very adorable! 🍴📱👀😺💞 My now departed baby girl adored the police show Blue Bloods. No matter what else she was doing she'd come take her spot at the foot of the bed and be in 7th Heaven. 😺📺 👮🏻😻 The way they share our lives is a pure soulful treasure.

[@ValeriePallaoro]

Not just the kitten, of course

[@dclavijo91]

Things I learned today: how to skin an almond Things I didn’t know before today: almonds have a skin 😂

[@Hutchles]

As a culinary student that majored in Baking a question was posed to the teacher. "How long do we bake it for?" The teacher's answer? "Till it is done." So when I bake I will adjust the time as needed. Some days are cooler/hotter or even more or less humid which means adding or even at time taking time away.

[@markhamstra1083]

Absolutely! And when the recipe says something like “it is done when …”, that doneness test is far more important than any baking time that is given. Don’t ignore it to declare that whatever you are baking is done just because the timer went off.

[@moonbabymagic1917]

You taking a moment to step away and interrogate you’re refrigerator for it’s antics is what makes this my favorite cooking show on KZbin. 💛

[@maya-gur695]

It's honestly inspiring to see you tackle those very old complicated recipes.

[@dklimenok]

It's worth noting that those recipes are still used and make up the basics of French cuisine.

[@michaeltres]

I love meringue layer cakes. If you ever try one again, I suggest making it with hazelnuts.

[@tovemagnussen4423]

Walnuts works too! ❤

[@SharpAssKnittingNeedles]

Pecans would also be lovely, but I have to admit that pecans and hazelnuts tear my heart in two because I can't decide which is king 💔

[@JimH13164]

@@SharpAssKnittingNeedles Pecans “rule”, hazelnuts are too common. 😅😅😅

[@SharpAssKnittingNeedles]

@@JimH13164 here in colorado pecans and hazelnuts are both rare af

[@SharpAssKnittingNeedles]

@@JimH13164 I envy you for your common hazelnuts 🤤

[@danielsantiagourtado3430]

Don't worry Jamie! Our hearths will always be out for you because of your endearing optimism and determination!

[@NJ-Cathie]

I love you talking to “Jules” as you are cooking. It reminds me of me trying to recreate my grandmother’s recipes. I think Julia Child has become your honorary grandmother 👵🏼. 😊

[@jenniferhill5110]

As someone who doesn't even like to cook, I enjoy these videos because it's "real life" cooking, mistakes and all. 🙂

[@sergiusbachchus]

A small recommendation when cutting meringues, use a serrated bread knife and let the weight of the knife to do the cutting. Guaranteed outcome every time. I enjoy your videos so much. Congratulations and happy valentines!

[@reizak8966]

Every time you have one of those, "Stop! Stop! Jamie, stop!" moments, I just nod in understanding. I, too, suffer from 'over-fixing.'

[@laureltaylor9390]

Same! Over-thinking and over-compensating are other delightful personality traits I suffer from.

[@ChurchladyHmm]

Y'all just gave me the most important lightbulb moment a girl could ever have

[@jennastewart7473]

I love how you talk to yourself in the third person. And talk to your appliances!

[@marketads1]

My favorite Jamie personality, like Dr Doolittle talking to the animals, is Jamie conversing with his inanimate friends in his little kitchen. Sparkling, fun and adorable!

[@myjewelry4u]

Chef Jean Pierre would love your addition of butter and announcing it on screen 😂

[@andrewinnj]

Reading the comments before seeing the final result is a mistake. People make it seem like you weren't successful but, by the end, it looks great. I'd definitely take a slice (with a Lactaid back, too 😅).

[@reannehoofs]

Your longer videos are the best! Your struggles are so relatable, and you always push through until you achieve victory. Thank you for sharing your battles with us!

[@SarahRenz59]

If you ever decide to make this again, you can make the heart templates by stacking 3 sheets of parchment, folding them in half, and drawing a half heart along the crease. Cut the half heart and unfold the paper. Voilà! You have 3 uniform hearts!

[@mbc65]

It's a beautiful cake. Nice work, Jamie. I was yelling at my phone, "Put them back in the oven!" knowing myself I'd probably be way too afraid to try this cake, lol. I admire you so much and salute your dedication. Rock on. 👊

[@Auntyj_asmr]

I have become such a fan Jamie!! This is an amazing series ❤

[@thhuber]

I made this recipe in 1989. I didn't cook the meringue long enough, so it fell apart when I tried to remove it from the baking sheet. The buttercream and filling was amazing though. So, for dessert I served the buttercream with graham crackers. Broke up the meringue and mixed it with buttercream too. Was delicious if not particularly beautiful.

[@candyparent2483]

Clicked on like before I even watched!! Jamie,you have such a great sense of humor and showmanship!!! Silicone is not meringue's friend! Parchment paper will do the trick! Absolutely a fan of your channel!!!

[@ANGELB0T]

when you peeled the silicone off the last heart, I was fully anticipating it to come with and end up crumbled on the floor… has happened to the best of us (^:

[@madelinedelvalle3666]

Everytime I wanna feel better I watch one of your video's. I'm glad I'm not the only lunatic in a kitchen.

[@Nunurbusinessp]

3:14 re-checking the recipe, half the ingredients already out, “am I supposed to be doing this????” MOOD I could read a recipe five times and still have that moment

[@pixiejenkins]

God I love this … the training, the prelim’s, the run-up, the plays, the game….foodsport!

[@walkfarm1]

Many years ago at school, I was always taught to always fold in with a metal spoon with a cutting motion as a wooden spoon (or a spatula) will mean the meringue loses some volume.

[@bellablue5285]

Is that due to the thickness or the material involved? Spatulas (in my experience) tend to be thin, but the flexibility I suppose could make for a larger cut into the mix

[@ninino86]

@@bellablue5285 Yes, metal spoons are usually thinner, cutting through the mixture better, killing less of the air by going "between" the bubbles instead of crushing them. Now if that's actually proven, I dont know.

[@TheSuzberry]

I made this years ago and it was a magnificent success, i used techniques from the old America’s Test Kitchen. It was rectangular.

[@AdamTyree]

Your videos are my happy place. Please don’t stop anytime soon.

[@Shhhmile]

16:44 WHOA! 🤣🤣🤣🤣🤣 I Love This Show Edit: Try pulling your refrigerator out and vacuuming everything you can reach. Sometimes dust builds up and starts jamming moving parts.

[@terri917441]

Amazed at the bowls falling from the ceiling!! Absolutely love your show! 💕😘

[@kiwidave8930]

"that's a lot of butter, we know" congratulations, you have mastered the art of French cooking 🤣

[@Mientjie1976]

Bravo! The day that this becomes too perfected and all the experts are satisfied will be a sad day indeed! You do you beautifully and do authentically. Absolutely adore your channel. It's a happy place ☺️

[@mellie4174]

Yup!

[@dianemilligan7370]

I hope Mrs Jamie gets to share in your master pieces 🥰 And, you are the Best Julia baker, making her recipes so entertaining as well as educational! TY!

[@macsarcule]

Another fantastic recipe and showing everyone that cooking and baking are often about adjusting in the moment. That adjustment gets better all the time, it’s been so fun to watch you grow over the years to a confident and accomplished cook. You take things in stride, you make adjustments based on experience and practice. Your amazing determination serves you well to build that practice and experience over time, I’m so impressed and excited at how well you do this. You are cooking, this is what cooking is all about, and these are real and valuable lessons you share about how to find your way in the kitchen and make delicious food for yourself and the people you love! Thank you so much for the incredible catalog of work that is your journey. You’ve brought cooking back to life for an old guy who’s cooked in restaurants and at home most of my life. You reminded me how fun it is again and made me love my time in the kitchen again. Thank you so much! ✌️😌

[@bubblegumplastic]

This is such a lovely comment

[@Tippeification]

So true...so true. Best comment ever!

[@mairimmh]

The only other thing I wanted to see was the Valentine’s Day cake being presented to Mrs Jamie & Julia, it’s lovely to see Jamie’s happiness when she enjoys a recipe (& to taste & help him decide if that amount of butter is too much of a good thing or not 🍰)

[@baileythewonderdogmyk3113]

Watched another great vid with this one. You asked why the difference in baking time between Julia's recipe and your experience making your almond meringue. I would suggest the reason your meringue was undercooked would be the silicone mat you used. I use both parchment and silicone mats to bake cookies and find silicone acts like a heat sink drawing heat away from the tray. I take this into consideration each time I use the mat instead of traditional parchment paper to bake a variety of goodies. Hope this helps explain or at least a plausible explanation for time/temp discrepancies.

[@floorticket]

I loved the five-second rule examination at 16:50.

[@ToothFairyMoe]

With regards to the amount of butter, I’m pretty sure most modern American sticks of butter are 8 ounces rather than 4, so that could explain your butter issue with the filling.

[@Tylerbolical]

Meringue: the chef slayer

[@amandafeliciano542]

As long as it tasted good who cares, turned out looking pretty great too! Nicely done Jamie!

[@g-girl9867]

I’m so sad I’ve now seen every single Anti Chef video since day ONE. Such fun for weeks. Started with purchasing Julia’s Mastering … book around the holidays, from watching Julia and Julie on repeat for a few weeks. All roads have led me to Sir James, it’s a hell of tracking rhythm on my devices. Thank you Jamie for your encouragement and your ongoing ability!

[@maggiebonnett4034]

this was a good one my flower, just the right amount of madness to make it amusing, good lad. xxxx

[@constancemanteris7182]

I love watching you cook. It takes courage and you have plenty of that.

[@TheNinnyfee]

You jinxed it by saying you were "taking a crack" at the recipe. 😄❤️ Thank you for your persistence. ❤️ Make sure that the almond flour is really finely ground and regrind it if necessary. It's finicky macarons batter. And I would recommend to do this on baking paper instead of the mat, paper is easier to peel off. And use a serrated knife to carefully saw-trim the meringue, it's less likely to break then. High respect to all the chefs before us who did this by hand. ❤️❤️❤️

[@clappercl]

Silicone is an insulator so that thick Silpad doesn't transmit heat very well. That's why the bottoms stayed gummy so much longer. They weren't heating up enough.

[@michaelince7998]

The effortless comedy always has me coming back. These videos are great!

[@k1tukwfyer]

So I doubt the man himself will see this, but I had the same thought here as in the orange cake video with the fail glaze: So, when you make a buttercream starting with a creme anglaise, pastry cream, or other sweet egg-y goo, you need to beat that goo until it cools and only then start beating in the butter. Beat it until it cools to 1) keep a skin from forming and 2) keep the butter from melting. If the butter melts you'll likely lose the emulsion and it won't whip as well. You can save it with more butter, but the texture could be a little greasy. If it splits, won't thicken, or just won't come together, step 1) cool it down, step 2) keep whipping and step 3) keeping adding a little more butter. I really love that style of frosting, so hopefully I save somebody from thinking it's ruined and they wasted so much butter. Like fr, worst case scenario you can always turn it into some kind of pound cake and freeze.

[@leighnicole100]

I definitely bake my meringues at like 300F for about on hour to and hour and a quarter, then turn off the over and let it sit in the over for about another hour so that it can get nice and hard. Meringue isn't always easy! Good on you for attempting it

[@CardsbyMaaike]

well done! maybe the silpat didn't let the meringue dry out? don't know I only have baking paper ;-)the butter cream filling is what I don't like with many bonbons too rich, but then at Christmas I made cream truffels from a recipe by a dutch pastry chef (found it on youtube) and I liked that more, also lots of butter, but a sugar syrup made with cream not water and a little orange liquor is all I had, made it more velvety (the alcohol in it I mean) still one of those was plenty but nicer than shop bought. thank you for always perservering and I laughed when you talked to the fridge ;-)

[@HaddaClu]

the silpat is completely to blame, - its insulating the meringue from the baking sheet so the transfer of heat just isnt there; not to mention he didnt follow Julia's instructions that it would be done when you can gently push them, but Jamie wanted crackers essentially

[@destinyheath6583]

These look so hard to make! Good job Jamie for sticking it out and trying hard things. It takes a lot of courage to try something you never have before especially when it’s a big recipe like you do with Julia Childs recipes. Keep it up!! One day you’ll know these like the back of your hand.

[@dtulip1]

I know it shouldn't but I always love that Jamie seems on the edge of a breakdown doing Julia recipies :)

[@sabinekoch3448]

😂😂😂 - I feel the same…

[@sewgood22]

"The grand thing about cooking is you can eat your mistakes." -- Julia Child.

[@cdtimmin]

I always look forward to a new Ant-chef video. You make my day.

[@Sisterfifi]

All the European buttercreams ( French & German - custard based) ( Swiss & Italian - meringue based) have similar amounts of butter, but they have one advantage over American/English/ Australian buttercream in that you don’t have the texture of the sugar in the final result.

[@racheldiane7856]

I know I'm replying terribly late to this, but do you know of any icings that are similar to Swiss/Italian but with less of that butter flavor? I was in love with the texture of Swiss meringue, but couldn't get rid of that overwhelming butter flavor. A little is fine, but I don't want that to be the main flavor if I can help it.

[@elizabethhowe2110]

​@racheldiane7856 assuming you're still interested, there's a KZbin video under "buttercrean" by a "Baker Bette" where she demonstrates how to make six different types of buttercream. If that's not enuf, there are apparently 2 or 3 more that you can research on your own(I gather they're more involved). Good Luck.

[@tg8285]

“For those who are STILL watching….” You have such little faith in us who have watched and loved your videos. ❤ I anyways am here till the end. I think it it came out great ❤❤❤❤

[@lucialamprey2690]

I did the same thing with the meringue for the dacquoise. Done when gently pushed by Aunt Fanny.

[@lucialamprey2690]

My Aunt Fanny.

[@iamjustducky7879]

There is a Philippine dessert called sans rival. Absolutely delicious!

[@alirodina]

I thought of that too! Especially with how nice and chewy it looked. I'm now craving sansrival

[@gagamba9198]

That's is an excellent one.

[@isabellejeakins5526]

Jamie! My fridge talks to me as well. Whole conversations! Love your show! Awesome

[@xhogun8578]

Love your videos it's great to see you learn through your mistakes. As a friend tells me there are no mistakes just lessons. Also thank you to the people that provide supportive advice on how to overcome some of the issues. I learn so much from these pearls of wisdom. The people that just critique without thought, those are just pathetic and I hope your lives are not so pitiful.

[@elizabethhowe2110]

The meringue is baked, Jamie does a happy dance. We all do one, i can empathize completely. Success!!

[@maetaylor5677]

Watching you cook is really great. Another great video thumbs up!

[@thatstupidbunnysuit2648]

You’ve seriously inspired me to cook at home more. I’m not doing difficult recipes like you but still enjoying my time in the kitchen. Keeps my mind busy. Thanks man 👍

[@tovemagnussen4423]

Hi! Love this! 💕 Next time, double up your topping, and use a piping bag to do the sides, the nuts sticks better that way.

[@SharpAssKnittingNeedles]

I was also surprised that the chocolate frosting was only for the top! Maybe she wanted the almond flavor to dominate but kinda weird considering most humans want ALL OF THE CHOCOLATE!

[@janelle9707]

This is the most adorable, and appropriate Valentine bake! 👌 soooo cool I think yous both should have lots of babies. These kinds of skills transfer beautifully. And I hope it soon. I'm making basic cupcakes. But with my favorite whipped cream icing... so light and a good sweet 💝 Hope it works

[@amandaredd3057]

Every video just amazes me more and more at how far you've come, Jamie

[@brt5273]

Great job. Like you said, who knows what the ideal is supposed to be? Your description of "candy bar" is a good way of looking at it. For my own taste it would be too much of a ratio of butter. If I were going to do one like this I'd be more inclined to make a modified ermine frosting. I've done it before, splitting the difference between, while gaining the benefits of, both an egg and starch base. This provides both fluff and creaminess and the starch helps in maintaining structure. I've made meringue tortes before and I think thicker layers of meringue also help. Letting them sit in a warm oven after cooking, with the door held open just a crack, helps to get them crisper and more manageable. Then after assembling and letting them sit a while before serving, they will soften up slightly from the filling or frosting and become tender. Drying them out and letting the finished torte rest does several things. The meringue becomes tender with just a crisp edge, the fillings loose a fracction of their moisture to the meringue so they are less "squishy" but will remain fluffy, the whole thing has time for the flavors to meld and penetrate the meringue.

[@Quel907]

Oh my goodness I am so excited to have caught the video 🥰 loving the vids

[@elizabethwalter5744]

When the day comes, and it surely will, for a compilation of The Best of Anti-Chef, this episode has to be in the top 100.

[@EmmaRedvers81]

I was feeling depressed honestly and I thought, I know let me watch some Jamie cook. Thanks Jamie.

[@suzyd3795]

One of my favorite deserts and the bane of my culinary school baking existence! Humid weather affects how long the meringue needs to dry in the oven. I live in Oregon. LOTS of humidity at the wrong time! You have no idea how many mangled daquoise have been heald together by buttercream, hopes and dreams and a WHOLE LOTTA frosting! It's kinda like Bondi for cakes😂 learned from my ex, who was a French chef, that the daquise is best served the next day after it's built. Those cracker like meringues need some time to rehydrate and get to know their fillings. You did amazingly well with only a book to guide you! Man, I got to learn from people's mistakes! Kudos!!! I'd eat that in a ❤ beat! Happy Valentine's day my friend!!!👍

[@suzyd3795]

Lol. Stupid autocorrect! Not Bondi , but bondo

[@ethelryan257]

I learned how to bake and cook from my Italian and German grandmothers in Europe. One thing I learned from both of them - and it very much holds true, today, baking and cooking at well over 2000M, the times given in cooking books are approximations and to be taken with a very large shovelful of salt. Or two. Something which puzzles me greatly - people keep saying our modern appliances are so much more 'efficient'. In what direct manner, relevant to the finished product, not energy savings or longevity are they 'more efficient'? Sometimes I use my 1962 KA stand mixer or my pink GE Model 47 handmixer. When the grandkids are here, I remember to use the brand new KA stand mixer they bought me (the one which keeps breaking). Difference in results: 0. Anyone who thinks that setting their oven to 175C is going to produce exactly 175C, not 174 and not 176 over the course of baking has fallen for advertising hype. The most modern, expensive hyper double-plus good ovens swing ±25C over the course of baking. I've cooked a lot of Julia's recipes through the decades and Jamie is doing great!

[@CRneu]

Hey Jamie, for getting things to release I've figured out a pretty rad method. While the pan is still hot, find a way to put cold water/ice on the bottom of the pan. This will quickly contract the pan and it leads to a pretty fast release. I've had to use it a bunch of times and it works a lot of the time. I usually just hold the pan over the sink then use the spray setting on my retractable faucet hand wand to shoot cold water up onto the bottom of the pan. It seems weird but seriously it works a lot of the time. I figured it out when I had a pizza stick pretty badly to my pizza pan a while back. Also I wonder if Julia was using the convection setting on her oven(if she had one).

[@ilunga146]

You did better than I did the first time I made dacquoise. I was using a Jacques Pepin recipe, and my buttercream never solidified. I didn't know enough about making custard at the time, and it was a long time ago, so I don't remember exactly what I did wrong, but your dacquoise did not fail in that way. So congratulations, Jamie.

[@pastda3]

Another great video. Thanks.

[@Mike28625]

You just read out loud that they're not done if they don't come off the tray. That means that If they don't come off the tray, continue cooking until they do. they aren't done yet. Are you trolling us? I love it! You keep being you man!

[@MiracleWinchester]

I was just bingeing the 4 year old videos. And then this! ☺️❤️☺️❤️

[@meerlylemon]

your videos are always so soothing and gentle. the music, your eye for framing and design, messy without being MESSY... very beautiful.

[@laikanbarth]

Did you use the American butter 🧈 or the European butter 🧈? Maybe because European butter is so much creamier it taste better? I do know Julia loved her butter!!

[@VIP-ry6vv]

Oooo boy. Saw your short yesterday and knew this one was gonna be a doozy. Hope you're doing well.

[@dtulip1]

When my Mum taught me how to make meringues, it was pre heat the oven to whatever....put the meringue in and immediately lower the heat to almost not on! cook for as long as it says THEN turn the oven off and prop the door of the oven open and then leave however long you want :)

[@ML-sy6le]

I totally agree about silicon mats. In my experience they work best for cookies and not much else. There is something here about the date of this recipe. My English mother-in-law also used to 'ice' all the sides of her cake, i.e.: all her icings, with a frosting which was pure icing sugar and butter, heavy on the butter. She was actually using a recipe from her days in a Domestic Science College in the late 1930s. She said that after the war when butter was rationed in England, this icing was always considered to have a luxurious mouth-feel.