According to the method of preparation, there are French, Swiss and Italian meringues. The easiest way is to make Italian meringue. That is, pour a syrup of water and sugar into whipped egg whites. This way, there is no risk of making it too sweet. Even a novice pastry chef can handle the recipe for wet meringue for decorating desserts. Low-calorie protein cream will become your favorite for decorating desserts and cakes. It holds its shape perfectly, does not spoil without a refrigerator and does not melt in the sun.
Step 1
Make a water bath. Place a smaller pan on top of the water so that the top one touches the boiling water.
Step 2
Prepare the cream. Place all the ingredients in the top bowl. Beat them with a mixer for 15 minutes. Stop beating when the meringue becomes so dense that it follows the whisk and opens the bottom of the bowl.
Step 3
Remove the cream from the heat and let it cool.
Step 4
Transfer the meringue cream into a piping bag and use it to decorate cakes, tarts or cupcakes.
