Comments on: Ghost Cupcakes!

By: Evie

Evie — Sun, 30 Oct 2022 19:21:56 +0000

Hiya I am in the process of making them right now, I did the boiling of the water and sugar and I let it cool down by accident as I was looking at the wrong temperature I just reheated it but when I began to pour the mix it had crystallised at the bottom and I got some in my egg white mix. It is currently mixing now will it still work and be ok to eat?

By: Jesse

Jesse — Thu, 27 Oct 2022 19:36:15 +0000

Hi, when attempting to make these as soon as we added the sugar mixture to the egg white it turned orange/brown and was wondering how you kept it white

By: Jane's Patisserie

Jane's Patisserie — Tue, 29 Oct 2019 09:02:22 +0000

In reply to Daisy Cole.

Hey! How do you know it’s softer? This meringue if made correctly is just like any meringue and holds itself completely (such as when you hold a bowl over your head) – as long as that’s the case, then the meringue was done correctly! As you whisk the Italian meringue for quite a long time, it would be hard to over whisk it!

By: Daisy Cole

Daisy Cole — Tue, 29 Oct 2019 07:58:54 +0000

Just made these for Halloween, great recipe really easy to follow. I think I messed up my italian meringue though, not nearly as soft as yours more marshmallowy! Would this be if over whisked the egg whites at the start? Or can it be over whisked once it’s all combined? Love your recipes, have made some amazing things which I get a lot of high praise for so thank you!