For cakes or to decorate cakes, a meringue perfectly accompanies the completion of your preparations. This recipe is not difficult, although you have to take into account some details so that nothing goes wrong. Remember to clean the beaters and bowl very well, it must be free of any grease or it will not work.
Is Meringue it is made with syrup, but we will use it as a ball. You can place some candy in water or on a counter and touch the consistency to see if it’s easy to handle or if it’s a ball, it’s on point. If you have a thermometer, it’s about 117ºC to 120ºC. Write the details of this recipe and enjoy!
40 grams of egg whites
80 grams of sugar
Take a saucepan, put the sugar and add 30% water, let it become syrup. When it reaches its point we begin to beat the egg whites, as soon as it foams we continue the beating and add the syrup, beat permanently until it is incorporated and the temperature drops.
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