And we're in. The only way I've ever mademeringues myself is baking them. So I know no...
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And we're in. The only way I've ever made
meringues myself is baking them. So I know no other option, so it's going to go down
to the wire, but they went in within
about 15 minutes, so hopefully, they'll be done. They're colouring,
they're colouring nicely. It's in, it is. It's in! It looks pretty. Does it? Yes. How long does it need to go
in there for? Ideally, 40 minutes. Oh! But I have 21, so I've whacked up the temperature
to 220 and that should do the trick. The pastry's really thin
so it should cook on time. Oh, my God. Yeah. That's nerve-racking.
It is, it is, it is. Dipa. Yes... How is savoury land? I don't know how it's supposed to be
but I'm just having a guess. I think, don't people say they like
duck pink? Yeah. Philip, how do you know if
duck's done? Nicely pink. Can you come round here? Three or
four minutes, do you think? I think a few minutes to get the
skin really, really crispy
meringues myself is baking them. So I know no other option, so it's going to go down
to the wire, but they went in within
about 15 minutes, so hopefully, they'll be done. They're colouring,
they're colouring nicely. It's in, it is. It's in! It looks pretty. Does it? Yes. How long does it need to go
in there for? Ideally, 40 minutes. Oh! But I have 21, so I've whacked up the temperature
to 220 and that should do the trick. The pastry's really thin
so it should cook on time. Oh, my God. Yeah. That's nerve-racking.
It is, it is, it is. Dipa. Yes... How is savoury land? I don't know how it's supposed to be
but I'm just having a guess. I think, don't people say they like
duck pink? Yeah. Philip, how do you know if
duck's done? Nicely pink. Can you come round here? Three or
four minutes, do you think? I think a few minutes to get the
skin really, really crispy
Full Transcript
00:00:01.000 --> 00:00:02.072
And we're in.
00:00:02.072 --> 00:00:05.096
The only way I've ever made
meringues myself is baking them.
00:00:05.096 --> 00:00:07.072
So I know no other option,
00:00:07.072 --> 00:00:09.052
so it's going to go down
to the wire,
00:00:09.052 --> 00:00:11.036
but they went in within
about 15 minutes,
00:00:11.036 --> 00:00:12.092
so hopefully, they'll be done.
00:00:15.028 --> 00:00:17.032
They're colouring,
they're colouring nicely.
00:00:17.032 --> 00:00:18.088
It's in, it is. It's in!
00:00:18.088 --> 00:00:20.024
It looks pretty.
00:00:20.024 --> 00:00:21.064
Does it? Yes.
00:00:21.064 --> 00:00:23.056
How long does it need to go
in there for?
00:00:23.056 --> 00:00:25.028
Ideally, 40 minutes.
00:00:25.028 --> 00:00:26.076
Oh!
00:00:26.076 --> 00:00:28.068
But I have 21,
00:00:28.068 --> 00:00:30.006
so I've whacked up the temperature
to 220
00:00:30.006 --> 00:00:32.000
and that should do the trick.
00:00:32.000 --> 00:00:34.016
The pastry's really thin
so it should cook on time.
00:00:34.016 --> 00:00:35.096
Oh, my God. Yeah.
00:00:35.096 --> 00:00:38.998
That's nerve-racking.
It is, it is, it is.
00:00:40.002 --> 00:00:41.064
Dipa. Yes...
00:00:41.064 --> 00:00:43.032
How is savoury land?
00:00:43.032 --> 00:00:46.006
I don't know how it's supposed to be
but I'm just having a guess.
00:00:46.006 --> 00:00:49.004
I think, don't people say they like
duck pink?
00:00:49.004 --> 00:00:52.012
Yeah. Philip, how do you know if
duck's done?
00:00:52.012 --> 00:00:53.072
Nicely pink.
00:00:53.072 --> 00:00:56.002
Can you come round here? Three or
four minutes, do you think?
00:00:56.002 --> 00:00:59.016
I think a few minutes to get the
skin really, really crispy.
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Movie Summary
Cookery competition hosted by Claudia Winkleman. Ten of the UK's best home cooks complete challenges set by a panel of expert judges.
