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Oh you’ve never made a brown sugar, caramelly Italian meringue before? We’re gonna show you how 😏. Add this beauty to your baking arsenal – brown sugar italian meringue! It’ll add the most decadent, caramel flavour to your bakes without having to add any caramel at all!
80g Muscovado Sugar
140g Light Brown Sugar
20g Glucose
100ml Water
90g Egg White
¼ tsp Vanilla
Pinch of Salt
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31 Comments
Now I have that song in my head, thanks Dane, lol. This looks really yummy.
Looks amazing, will have to try this.
Question: I scrolled through HEAPS of videos, but where can I find the standard Italian Meringue icing video please?
Omg ! Did you just throw the shells with the yolks ?!!! Eggs are like diamonds now !! They’re very expensive ! It’s like liquid gold .
WOW!!! Looks so great!!! Wish I could use it to top a chocolate caramel cake because the caramelly flavour would complement it but sadly my kitchen's being done and no oven means no cake…
You know I might just make it and eat it straight from the bowl…
That looks *amazing*! How did you come up with this idea?! Thank you so much for sharing! 😍😍😍
this recipe looks amazing, i wonder if it can be turned into a buttercream too?
I only found this because of the shorts. How am I not having any of these videos show in my feed??
This looks next level on my delicious meter! Thanks for sharing!
I think it needs to be made into buttercream and put on brown butter cupcakes!
can you substitute corn syrup for liquid glucose ? 1 to 1 ?
Could I use it for a roulade? Thinking of like a banoffee flavour 🤔😋
Hiiiii ✌️, what substitute for muscovado sugar for peeps in the usa? Pretty please 🤤
I sorted my kitchen cupboard out the other day and found a lot of sugar. I will definitely be making this thanks Dane !!!
That sounds delicious! Once I made an Italian meringue buttercream in which the only sweetener was honey infused with lavender. I used it to frost a white cake with orange 🍊 curd between the layers. You should try it.
I have a question about when I make my buttercream. So I make it, it's fluffy and really pale, I then add some whipping cream not too much maybe like two teaspoons and then whip it till it's smooth and then I add my gel food colouring, but then like colour starts separating from my buttercream, it would look like an over whipped meringue. Like the color separates from the buttercream and when I look closely its like tiny tiny tiny circles of food colouring. My food colouring isn't expired. So I don't know what is wrong. Could you help me find out what the issue is?
Oh wow, I'm trying this today
Love the idea of the Brown sugar in the meringue! Can this be used as a base for when making Intalian meringue buttercream?
eeee this is genius!!! can't wait to try it!!!
what is the glucose used for?
Does Gemma not do this any more?
This is a FABULOUS recipe! I got super inspired after this video and invented a brown-butter-miso-banana-buttermilk cupcake and piped this on top and torched the sucker, and it was out of this world. Dane, you're an artist! 🤌
nice videos, very well explained and very pleasing to see. I got one question. Is the glucose really neccesary?
Can we use this to make baked meringue?
Thank you for this amazing idea. Question: can I bake it and if "yes" at what t-re and how long
How many can the meringue stay when applied on cake top?
Why do we use glucose?
Can you make a pavlova with this?
hes so entertaining! love him!
Wow this is my new fav 😃 I thought this was a buttercream recipe so I started making it and realized once I had measured out all my ingredients that there was no butter and that this WASN'T a buttercream recipe 😅 Once the Brown Sugar Meringue was set up, I just slowly added soft unsalted butter (about 340g) until it was buttercream consistency. Not sure if that was the right amount, but my friends thought it tasted delicious! 🤤
Also I swapped the glucose for golden syrup because that's all I had 🤷♀😉
Can I used pasteurized egg whites .. and do I beat the egg whites before adding the brown sugar mixture? Love your videos.❤
Dane can you make this into a buttercream. how much butter would you need.