00:06hello there folks and a very warm welcome as usual back to what's for tea it's lovely to see you
00:12and
00:12i hope that i find you very well and today i made a beautiful batch of fresh cream meringues you'll
00:19find these in most bakery shops up and down the country they're just lovely and filled with fresh
00:25whipped cream as well so i'm just going to show you how i'm putting these together and as usual all
00:31the ingredients will be on the screen as i use them so i've got egg whites sugar and lemon juice
00:36that's all you're going to need for the actual meringues but make sure the bowl that you're
00:42making these in is spotlessly clean that's why i'm using the glass one i do have a plastic one for
00:48this stand but it's full of wee scratches and things which can harbor grease so i am using the glass
00:54bowl
00:54which i've just quickly wiped down with some lemon juice just to make sure it's extra clean so once
01:00you've got a nice clean bowl you want to add your egg whites that's about five medium eggs and then
01:06just a quarter teaspoon of lemon juice as well and then with your sugar you're just wanting to add half
01:12of the sugar at this stage and then you want to get your mixer on to the highest speed that
01:19you can
01:19and let this whip away for about five minutes until it goes lovely and glossy and forms nice soft peaks
01:28just like this and then without stopping the machine just add the rest of your sugar quite slowly until
01:35it's all combined and let that go again for about another five minutes until you get nice stiff peaks
01:42like this and it should stand up on its own you know and if you were to tip this bowl
01:48upside down
01:49it shouldn't slide out it should stay just like this and you can see from the whisk you know it
01:55does
01:55stand upright it's lovely and stiff and this is exactly what you're looking for so grab your oven tray
02:02and use a wee bit of your remaining meringue just to hold down your paper and as you can see
02:08on the
02:08reverse of my paper i've got circles i've just drawn around a small cookie cutter flip the paper
02:15around the other way just to give me a kind of guide or template and that's where i'm going to
02:20place my meringues so i used a five centimeter cutter but like i said just remember to flip your paper
02:26over
02:27i'm going to use this piping bag with a star nozzle now you don't need to be good at piping
02:32i am rubbish
02:33at piping just as long as they're a kind of rough shape like this is absolutely fine and they'll hold
02:39their shape nicely in the oven so you want to bake these for about an hour and a half as
02:44low as your
02:45gas oven will go or a hundred c like i said for about an hour and a half after that
02:51just turn your oven
02:52off and leave them in there for another half an hour until your oven has cooled down before you bring
02:59them out and they will look something like this now mines aren't perfect obviously they don't need to
03:04be perfect to be delicious so i'm also going to melt down some chocolate in the microwave this is
03:10just cooking chocolate so once it's melted i'm just going to dip my meringue halves into the chocolate
03:16this is just going to act as a barrier once it sets for my cream so that the cream doesn't
03:22dissolve
03:23the meringue and it's extra delicious as well so just dip all of your meringue halves into the chocolate
03:30or you don't need to do this but i think it's just an extra wee step that's actually quite nice
03:35i'm also
03:36going to drizzle some chocolate over the top of these and then you're going to want to let this you
03:41know
03:41set completely in the fridge whilst you're waiting you can get your cream whipped up so this is just
03:48double cream or whipping cream and you want to whip this until it's lovely and firm because we're going
03:54to pop this into the middle of your meringue so you don't want this runny you do want this nice
03:59and
04:00stiff then once your chocolate is fully set get your meringues out of the fridge you just want to grab
04:05your cupcake cases and kind of stretch them out at the side just to accommodate both halves of your
04:11meringue i'm going to put a generous scoop into the center of one of the meringues and use another one
04:17just to sandwich them together just like this and you can add things like you know you can add fruit
04:23to the top you know mandarin segments are quite popular or even wee bits of strawberry you could
04:28add some strawberry sauce you know some almonds anything like that i'm just keeping these ones plain
04:34because that's just the way we like them so just keep going until all your meringues are filled and i'm
04:40just going to pop them into these wee cases and you will get six or seven double meringues from your
04:46mixture obviously depending on how big or how small you make them but they are absolutely delicious
04:52but because they are made with fresh cream they are not going to keep very long so these are best
04:58consumed immediately mind you these don't seem to hang around very long i don't know anyone that doesn't
05:04like a fresh cream meringue and if you've never tried one you know do give them a go they're so
05:10easy to
05:11make you know much easier than you would think so do let me know down below of your planning and
05:16giving those ones a go and thank you to you all for watching if you're still here and a huge
05:22thank
05:22you to the supporters of the channel over my patreon page and to the channel members here on youtube to
05:28anyone who's watched the video giving the video a like shared or hyped the video for anyone who's bought
05:34me a coffee or left me a super thanks donation everything that you do is always appreciated but
05:40never expected but very much appreciated and i will catch up with you back here on what's for tea during
05:46the week so until i see you again mind to take care of yourselves and i'll see you soon bye
05:51now
