Meringue cream: ingredients, recipe with description, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Amazing crunchy airy meringue dessert fell in love with many sweet tooth. Delicate meringue cake cream is also a great way to decorate pastries, which is widely used in cooking. Using this cream, you can create a cake with a unique design that will decorate the festive table. Delicious pastries from it are popular all over the world.

Different shapes and sizes, incredible colors and fillings, meringue cream is filled with the most popular confectionery. The advantage of this dessert is that some of its varieties are easy to prepare at home, it does not require much experience and special skills. Products for meringues are always in the refrigerator, and the cooking time takes no more than half an hour.

Wet meringue cream recipe for cake decoration

The cream recipe is very simple. You will need very few ingredients for cooking:

• sugar 100g;
• 2 egg white;
• citric acid 1/3 teaspoon;
• water 250 ml.

Step 1. Separate the whites from the yolks. It is important to do this as carefully as possible, getting the yolk into the separated proteins is unacceptable. If it is mixed into the whipped mass,it will be impossible to achieve the desired consistency of meringue cream.

Step 2. Combine proteins and sugar. Pay due attention to the choice of dishes. For the cream, it is advisable to take a deep bowl or pan to avoid splashing the cream. Beat with a mixer for about a minute.

Step 3. Boil the water bath liquid. Place the container of lightly beaten egg whites with sugar in a saucepan of boiling water and beat the mixture for five minutes. Keep an eye on the state of the mass, it should thicken and begin to stick to the whisk. After this time, add citric acid and beat for another five minutes until a thick mass. Do not let the cream boil, otherwise it will be spoiled. The protein in the cream will curdle, and it will become unsuitable for further baking.

Step 4. Remove the cream from the steam bath and beat for another five minutes. When there are traces of the whisk on it, the cream is ready.

Chill the Wet Meringue Cream in the fridge before decorating the cake with it, this is very important. The hot mass will not lay down with beautiful curls and will melt the icing, if it is present on the dessert.

There is another way to prepare meringue, which is extremely simple, but not classic. Many housewives who love to please the family with delicious pastries make cream in the following way: beat six egg whites with a glass of powdered sugar. The cream is whipped until the consistency becomes dense. And that's it, the cream is ready! Im alsoyou can successfully decorate a cake or stuff a cake.

Decor

Cream for meringue gives scope for imagination, painting it in different colors, you can create whole works of art, besides, it is extremely easy to prepare and economical. To color the meringue, use only dry food coloring. Liquid mixtures will break the consistency of the cream. You need to color the cream at the last minute before it is ready, that is, it has already cooled down a bit.

From this cream you can make cakes and bake decorative decorations for the cake. To make them firm and crispy, you need to bake the cream, put it on parchment paper and bake in the oven for 90 minutes at a temperature of 100 degrees. The cream will turn into a crunchy treat familiar to us.

If desired, rum or vanilla can be added to this whipped mass to give different flavors. Many chefs also add poppy seeds or finely grated nuts. Professional pastry chefs choose meringue for decorating baked goods, because it is better than anything to create unique designs.

Varieties of cream

There are three classic meringue cream recipes: French, Italian and Swedish.

To prepare large meringue cake decorations, the most common option is usually prepared - French. Its difference is that the texture of the cream in this recipe is a little thinner than in the Swedish one. When baking meringue cream decorations according to the French recipe, it may float a little,therefore, small openwork details cannot be baked from it. Decorations from such meringue cannot be laid out on hot cakes or icing, the delicate airy crust will melt. It is this kind of cream that is called “Wet meringue”, because when baked, the dessert turns out to be hard on the outside and tender, soft, viscous inside.

Italian meringue cream recipe is a bit more complicated than above. It is difficult to cope with the recipe alone; Italian confectioners prepare such a cream in several hands, with the help of other chefs. The recipe includes hot sugar syrup, which is very important to add at the right time and stir constantly. The consistency of meringue cream according to the Italian recipe is more liquid, usually cakes are stuffed with this cream, it is practically not used in decor.

The most difficult meringue recipe is Swedish. It requires great care, even the whipping process is not as easy as it seems, this will require certain skills that are taught to pastry chefs. The Swedish recipe requires apothecary precision when heating the mass in a water bath. A few degrees above or below the temperature indicated in the recipe, and it is spoiled. The Swedish meringue cream recipe for decoration is perfect: it will not melt when in contact with hot butter, and will hold its shape perfectly when in contact with Italian liquid meringue recipe.

Cream Jewelry Making Technique

Meringues can be baked in various shapes and sizes. Most famous designs are made using a piping bag and various nozzles.

Line a baking sheet with baking paper and squeeze the cream out of the bag to make roses, rosettes, leaves, rings and any other elements you need for your idea. After baking, the meringue cream will rise and deform a little, so it takes practice to create the perfect decorative embellishments.

If there is no bag, plain baking paper is perfect for this purpose. Roll it into a bag, leaving a hole of the desired diameter at the bottom, and squeeze out the cream, squeezing the paper from above. Depending on how the tip of the paper is cut, from which the cream comes out, the design of the jewelry will depend.

Classic meringue cream cake decoration

The easiest way to decorate the cake with this cream is to make roses around the cake and on the sides. This method is very fast and easy. By painting the cream in different colors, you can depict beautiful gradient transitions on pastries.

Meringue and chocolate

White meringue pairs perfectly with chocolate chips or cocoa powder. This decoration looks stylish and delicious, and the way to create it is the easiest: just sprinkle meringue decorations on top. Adding a little syrup or buttercream can make the cake more interesting.

Meringue cakes with berries and fruits

Berries and fruits are an excellent option for decorating meringue cakes. To create such a dessert, you need to bake rings and simply fill them with berries and fruits to your taste. So that the berries do not fall out of the rings, fill them with cream, boiled condensed milk,peanut or chocolate butter.

Meringue and caramel

Another option is to top the meringue cakes with caramel. Pour liquid caramel over the baked meringue in a thin stream and sprinkle with nuts. Caramel will give the dessert a new taste.

If this delicacy seems too sugary, add a little more citric acid to the recipe when making meringue cream or use s alted caramel.