How to learn how to cook delicious wet meringues 🍰

Kitchen appliances and utensils: cooker, hand mixer, bowl, knife, bowl, pan.

Ingredients

Step cooking

1. All dishes for the preparation of this cream should be well washed, fat-free, and always dry. The cream does not like moisture. We take 4 eggs. We will need 4 protein. They should be very carefully separated from the yolks, otherwise if the yolk hits, the protein will not break. Yolks can then be used to make shortcrust pastry.
   
   So, there are several ways to separate the protein from the yolk.
   The first: gently break the egg over a small bowl and transfer the yolk from one half of the shell to the other so that the protein stack in a bowl.
   Second: break the egg over the palm so that the protein slowly flows into the bowl through the loosely clenched fingers, and the yolk remains in the palm.
   Third (very unusual, but interesting): break the egg into a bowl. Then take a plastic bottle, bring its neck to the yolk, and gently pressing it, “suck” the yolk. Then place the bottle over a free bowl and lightly press on it to “release” the yolk.
2. Beat the whites slightly with a mixer until light foam.
   
3. Then we will heat the proteins in a water bath and whisk at the same time.
   To do this, take a pan of a larger diameter than a bowl of squirrels. We pour water into the pan and put the bowl there so that it touches the water and put it on the fire. Water will boil, the bottom of the bowl will heat up. Proteins will also heat up. When the water boils, it may fall into your bowl. Then you should pour a little water and reduce the gas.
   
4. Continuing to heat the proteins and whipping them, we will gradually add 1 cup of sugar. Add a pinch of vanillin and continue whisking the proteins for 8-10 minutes, without stopping. First, the proteins will look like runny yogurt or kefir. We continue to whisk. When you get soft peaks (the consistency is similar to thick sour cream), add 0.5 teaspoon of citric acid and again continue to whisk the proteins for about 10 minutes.
   
5. Remove the bowl from the water bath and continue whisking the squirrels for another 4-5 minutes. The cream should be so thick that it does not even fall from the whisk of the mixer. The readiness of the cream can be visually determined: when it becomes very thick and wraps around the corners of the mixer.
   
6. It is better to decorate the cake with this cream immediately, while still warm. In a few hours he will change his structure. On the cake, the cream holds its shape very well. It dries a little and becomes covered with such a light crust. If you need more cream, it is best to make 2 servings separately. If the cream remains, put it through a pastry bag on paper, and in a day or two you will have a ready meringue. This cream stains well with food coloring.
   

Video recipe

This video shows the process of making wet meringue cream.