THE SECRET To Perfect Meringues Tutorial & How-To | 3 Way Meringue Masterclass | Cupcake Jemma

Do you wonder what the difference is between French, Swiss and Italian Meringue? Do you wonder how you even make any of those and what classic mistakes to avoid? Well, it's lucky I'm here then because I will explain all in this Masterclass video. Meringues? EASY! NB. Don't use Granulated sugar as it's too course and will take too long, meaning you will over-beat your meringue. Don't use powdered/icing sugar as there are additives in this sugar which may have an adverse effect on the meringues. You will need Electronic Scales for the perfect meringues. Please don't ask me for conversions. If you want to work it out on your own, go nuts but I would recommend this investment!! For the French Meringue... 2:1 Sugar to Eggs (ie. 100 grams of egg whites, 200 grams of caster sugar) salt + vanilla to taste Useful recipe links for French Meringue... Pretty Pavlova Letter Cake: https://youtu.be/Ts_2ZsXBGUM Mini Oreo Pavlovas: https://youtu.be/Ky9X8pcHew0 Lemon Meringue Easter Chick Cupcakes: h