Masterclass de Merengue: Torta y Pavlovas Paso a Paso.

In this meringue masterclass, you'll learn to make a perfect meringue cake with a firm, stable, and flawless texture. I'll teach you step-by-step the key techniques for mastering Swiss meringue, from proper whipping to the precise points that make all the difference in the final result. This masterclass is ideal if you're starting out in pastry making or if you want to improve your technique. 👉 Apply these methods and achieve a stable, glossy meringue with the perfect texture. INGREDIENTS Meringues Egg whites: 400 g Granulated sugar: 640 g Icing sugar: 160 g Cream Heavy cream: 500 g Granulated sugar: 50 g Vanilla extract: 6 g With the quantities shown in the video, you will get: 3 cake layers (18 cm in diameter), 5 Pavlovas, and many meringue kisses. ▶️FOLLOW ME ON INSTAGRAM: https://www.instagram.com/pauly.casis... ▶️FOLLOW ME ON FACEBOOK: https://www.facebook.com/share/185eCh... ✏️Check out our online courses: https://paulycasisapasteleria.cl/