Meringue Cream with Gelling Sugar
A great cream for pastries — have fun making it! This meringue-style egg-white cream is made with gelling sugar, which gives it a firm consistency that holds its shape beautifully. Best of all, cream made this way doesn't crust over or spread out.
nastja
Recipe author
Meringue Cream with Gelling Sugar
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
3 g
Fats 0 %
0 g
Carbohydrates 95 %
54 g
230 kcal
GI:
0
/
4
/
96
- In a small saucepan, combine the sugar and gelling sugar, add the water, set over the heat, and bring to a boil, stirring the whole time. 2. Whip the egg whites with a pinch of salt for 4 minutes, then add the vanilla sugar and whip for another 2 minutes. The whites should hold firm, stable peaks. 3. After the syrup has boiled for 7–8 minutes, pour it into the whipped whites in a thin stream, without stopping the mixer. 4. Once all the syrup is incorporated, keep whipping for another 7–8 minutes — you want the cream to cool down to room temperature. The cream is ready!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
- Gelling sugar - 398 kcal/100g
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