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Protein cream for meringue
The classic meringue cream is prepared in a water bath, resulting in a very fluffy and stable texture, while remaining tender inside. The cream holds its shape well on cakes, cupcakes, and Easter cakes, creating a glossy surface and clear relief from piping tips. Boiled meringue cream can be colored with gel dyes and flavored with vanilla or citrus, while maintaining the correct texture.
Ingredients
Svizhak Chicken Eggs С0 10pcs
4 pscs
Khutorok Sugar 800g
200 g
Casa Rinaldi Lemon Juice 200ml
5 ml
Dr.Oetker Vanilla Sugar 8g
8 g
Bona Salt 1kg
5 g
Preparation steps
01
Prepare the egg whites and double boiler — Separate the egg whites into a clean, dry bowl. Set up a double boiler so the bowl does not touch the water. Add the sugar, vanilla sugar, and a pinch of salt. Checkpoint: The egg whites are free of yolk, the water is gently simmering, and the sugar begins to dissolve.
02
Make the frosting — Whip the egg whites over the double boiler until the sugar dissolves completely and the mixture becomes glossy and fluffy. Remove from the heat, add the lemon juice, and continue whipping to stiff peaks. Checkpoint: The frosting is thick, glossy, and holds its shape firmly.
03
Check the consistency — Make sure the frosting has cooled completely and holds firmly on the whisk or in the bowl. Checkpoint: The frosting stays in place, has a smooth surface, and forms stable peaks.
Where to order ingredients
Select the required ingredients in one of the stores
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