Best meringue to decorate cakes, cupcakes or pastries, easy to make, and stable.
Tips for excellent meringue are straightforward: Use a metal bowl, plastic ones catch smells, and can transfer them to the meringue. The bowl needs to be very clean; grease residues limit how much egg whites will rise. The egg whites must be at room temperature. But it is easier to separate egg whites from yolks while the eggs are cold. So I recommend separating them while cold and then leave the egg whites at room temperature.
You may use frozen and thawed egg whites, but they must be at room temperature.
This technique renders a very silky, shiny, and stable meringue. It does not dissolve or separate in the fridge. Of course one must not push it, you can make it one day ahead.
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Stable, luscious, and delicious.
- 4 egg whites at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract, optional
- In a large pot place 5cm or 2″ of water and bring to a boil for a Bain Marie. Once it starts boiling, lower the heat to the minimum.
- Put the egg whites, sugar, and vanilla (if using) in a metal bowl that fits over the pot to create a Bain Marie; the bowl CAN NOT touch the water. Using a wire beater, combine all ingredients.
- Place over Bain Marie and stir continuously until the sugar has dissolved, 3-5 minutes. To make sure that sugar has dissolved, rub some of the mixtures between your fingertips. If you can’t feel any sugar crystal, it’s ready.
- Remove from Bain Marie and start beating with the hand mixer at a high speed, until the meringue form and it is cold. About 10 minutes.
- Use a piping bag or with a spatula decorate the cake, cupcake, or traditional Chilean pastries.
Keywords: Meringue for cakes