Meringue for cake

Protein meringue differs from the usual whipped proteins that our grandmothers used to decorate cakes with. Its consistency is smoother, denser, and the meringue looks shiny. A cake decorated with meringue looks more aesthetically pleasing and modern. Meringue is prepared according to the meringue principle, there is nothing particularly complicated. At the moment there are several types of meringue, which are successfully used by chefs: Swiss, Italian, French. The composition of each is almost identical, only the cooking technology changes. There is a basic rule for all recipes: two parts of sugar are used for each part of protein.

1. We divide the sugar into two containers, one should contain 50 grams of sugar, the other - 100 grams.

2. And now let's make sugar syrup. Pour water into a small saucepan or saucepan, pour sugar from a larger container. At this stage, if desired, you can add a flavor, such as vanilla extract.

3. We send the container to medium heat, bring the mass to a boil. When the syrup boils, reduce the heat to a minimum and cook for 5-6 minutes.

4. You can check whether the syrup is ready in this way: we drop a drop of syrup into a bowl with ice water, then we try to take this drop with our fingers and roll it into a ball. If it turned out, the syrup is ready.

The owners of the culinary thermometer were more lucky: we cook the syrup until it reaches 110 degrees, at this stage it is ready.

5. When the syrup is ready, we proceed to the proteins. Put the proteins in a clean, dry container, beat with an electric mixer at low speed.

6. When the egg whites turn into foam, pour sugar. Increase the speed, whisk white. Here it is important to catch the moment when the proteins are already holding their shape, but still remain soft.

7. Ready-made sugar syrup cannot be digested, it is better to remove it from the heat. Without stopping whipping, pour a thin stream of hot sugar syrup into a lush protein mass. It is necessary to pour the syrup correctly: the trickle should fall on the corollas.

8. When all the syrup is introduced into the proteins, we continue to beat the mass until it cools down to room temperature.

Ready-made meringue can be immediately decorated with cakes.