Classic cream wet meringue, without the addition of gelatin, oil and other stabilizing ingredients is simple, known to all merengue.
Cream wet meringue - recipe
Ingredients:
- sugar (fine, white) - 275 g;
- water - 45 ml;
- proteins of chicken eggs - 5 pcs .;
- lemon fresh - 15 ml.
Preparation
Before you begin to prepare a wet meringue, make sure that all the dishes that you will use are degreased.
Place a small metal container on a moderate fire and mix all the sugar and water in it. Stir the mixture until the crystals dissolve, then stop the stirring and allow the caramels to boil a bit. To determine the readiness of the caramel, make a test on a "smooth ball". Golden (not brown!) Caramel dripping in a saucer with cold water. The frozen droplet should be elastic and do not stick fingers together.
While caramel is brewed, start preparing the base of the cream. Proteins of room temperature beat into a light foam, add a little lemon juice and continue whipping until firm peaks.
Without stopping the mixer, pour a caramel into the lush squirrels with a thin trickle. Completely finished cream will be very smooth and shiny.
Cream wet meringue - the original recipe for decorating capcasks
Ingredients:
- egg chicken (only proteins) - 4 pcs .;
- sugar (small, white) - 185 g;
- gel food coloring - a few drops;
- lemon juice - 25 g.
Preparation
Start the preparation of the cream by whipping the proteins with sugar. Then put a container of cream on a water bath and stir while stirring until the crystals dissolve completely. Now transfer the resulting mass to another bowl, pour in lemon juice and whisk until a firm foam without bubbles. Without stopping the process, add food coloring until the desired shade is obtained.
With the resulting cream, decorate the ready-made capkey . Also they can be sprinkled on top with small flowers or other colored powder from sugar glaze.
How to make cream wet meringue?
Ingredients:
- eggs of chicken (only proteins) - 4 pcs .;
- sugar (white, fine) - 195 g;
- water 95 ml.
Preparation
In a small saucepan pour the purified water and add sugar. Heat to a boil over medium heat, stirring. Maintain weight until "heavy" bubbles appear.
Place the egg whites in a clean, low-fat and dry container and whisk until a tight white foam. Do not stop whipping, pour in a thin trickle the previously prepared syrup. Ready cream wet meringue perfectly keeps the shape and does not spread.