Preparing wet meringue step by step. "wet meringue" is a great idea for decorating a cake. Recipe for creating decorative elements

It’s real and easy to prepare cream for a cake and decorate it yourself like a professional pastry chef. Don't believe me? Read the article about the simplest and most delicious protein cream “wet meringue”. At the same time, this decoration option will please those who watch their figure, but cannot refuse sweets. Because the cream has a light texture.

Classic meringue recipe

We bring to your attention the correct recipe for “wet meringue” cream for decorating cakes. Those who think that meringue is similar to our domestic “mogol-mogol” are mistaken. Since this version of protein cream differs in preparation technology.

Some confectioners suggest adding vanillin, syrup or liqueur to improve the taste of the meringue. The classic recipe does not contain any additives, but you can always experiment and choose a combination of additional ingredients to suit your taste.

How to do:

As soon as you notice that the cream has become thick, does not flow down the cup, and voids in the form of caves form in the mass, this means that the meringue is ready.

All that remains is to cool the cream and decorate the cake, cupcakes or pastries.

How to make “wet meringue” protein cream colored?

To make the confectionery decorations colorful, you can add dyes to the cream. Regular liquid or water-diluted coloring powders are not suitable for protein cream. This option of tinting will ruin the consistency of the cream. We offer two methods for tinting meringue, allowing you to preserve the properties of the cream:

1. Gel dyes. Using the gel will not affect the consistency of the meringue. You need to add it drop by drop while whipping, when a dense foam has already formed;
2. The second option is suitable for those who only have dry coloring additives. If you dilute them with water, the cream will lose density and will not hold its shape. Therefore, it is best to dilute the dye in sugar syrup, which is boiled to a gel consistency. The finished coloring mixture is added drop by drop while beating.

Subtleties of cooking

Despite the simplicity of preparing wet meringue, it is easy to spoil it. The decorations will not hold their shape and will simply spread out. In order for the decoration elements to work out, you will need to take into account some nuances in preparing the meringue.

1. The bottom of the bowl with the mixture should not touch the boiling water in the pan;
2. The mixture should be constantly whisked and the whites should not be allowed to boil;
3. The whisk intensity is low, so you need a more powerful mixer to get the desired result;
4. In order for the whites to whip into a thick foam, it is recommended to cool them thoroughly;
5. Not a drop of liquid, fat or yolk should get into the mixture. Otherwise, the meringue will be spoiled;
6. In order for the shape of the decoration to harden, you can place it in the refrigerator or hold it in the air for a few minutes;
7. “Wet meringue” is distributed unevenly and has a porous structure, so it is tightly placed in a bag or syringe;
8. To prevent the cream mixture from drying out prematurely, you can cover the container with a damp cloth.

By following the technology for preparing “wet meringue” you will get a wonderful, light, airy creamy mass that can be used both for a layer between cake layers and as a raw material for creating decoration elements for your dessert.

Options for decorating cakes and cupcakes

We offer several ideas for decorating cakes, pastries and cupcakes. To decorate baked goods with “wet meringue” cream in an original way, you will need pastry bags, syringes or paper bags with carved edges of different shapes.

• relief drops, stars, balls. These small details can be used to create drawings, figures or patterns;
• voluminous flowers of different sizes;
• waves, lines, zigzags, or stripes that can be easily created with a syringe or a bag.

Any of the options for decorating products with protein meringue will look unusual and beautiful. It could be a hedgehog, or an intricate pattern, or it could be an unusual flower or a whole bouquet. It all depends on your imagination, and the taste of such decor is guaranteed to please your sweet tooth.

Meringue is a famous French dessert whose name literally means “kiss.” Indeed, this sweetness is so airy and tender that it can be compared to a kiss. But making meringue at home is not so easy, despite the simplicity of the ingredients and recipe.

Let's tell you a little secret: the whole difficulty of baking meringues at home lies in maintaining the correct temperature in the oven and being delicate when handling each product.

But... let's follow the recipe in order!
So how do you make meringue? First, let's prepare the ingredients for the recipe.

We will need:

• eight chicken egg whites (it is advisable that the eggs be at room temperature before cooking);
• one glass of fine granulated sugar or powder;
• two teaspoons of vanilla sugar.

How to beat eggs correctly?

Step 1. Take three fresh chicken eggs (in them the white separates more easily from the yolk). Separate the whites from each egg in turn, pour it into a mug or small bowl, and only then combine all the whites in one whisking bowl. This is necessary so that a yolk accidentally getting into the whites, even from one egg, does not ruin everything!

Step 2. Pour powdered sugar into a clean, dry, grease-free bowl. For a more accurate calculation, proceed from the ratio of sixty grams of powdered sugar per white from one egg. To prepare eight-egg meringue, we use four hundred and eighty grams of sugar.

Prepare the mixer ( It is important that when you start working, the whisk is dry, without any residues of oil or any other products) and start beating the egg whites at low speed. Gradually add powdered sugar to the whites in a thin stream, no more than one tablespoon at a time. The main thing is to take your time so that the mixture is whipped evenly.

Tip: in dry air it will be much easier to prepare meringue at home: the whites are whipped with air and quickly become fluffy and voluminous.

Step 3. Once all the sugar has been added, continue beating on low speed until the whites are filled with bubbles, like a bottle of champagne. Usually about two minutes is enough if there is not too much protein. When the mixture begins to thicken and turn white, switch the mixer to medium speed.
If you want to achieve a snow-white shade of meringue, add a pinch of citric acid along with the sugar while whipping.

Step 4. Beat the meringue on medium speed for about a minute, then switch to high speed. Now you need to achieve the consistency of “clouds” - the whites should form soft, foamy tubercles. Try to lift a piece of the mass with a whisk - it should not spread and remain on the surface of the whisk as a small cloud.

How to bake meringues correctly?

Step 1. Preheat oven to one hundred and fifty degrees. Place parchment paper on a baking sheet.
Step 2. Use a spoon to place the beaten egg whites onto the paper ( They shouldn’t spread on the baking sheet either!)

Step 3. Place the meringue on a baking sheet in the oven and reduce the heat to one hundred and forty degrees. This is necessary so that the middle is baked and the outside of the meringue becomes dry and crispy.
Step 4. Leave the meringue to cook for fifteen minutes at the set temperature, then turn off the oven, but leave the meringue inside until the oven has cooled completely!

Tip: if your oven is poorly regulated, you can deviate from the traditional recipe and leave the meringue to bake for an hour and a half at a temperature of one hundred and twenty degrees without changing temperatures.

Step 5. Take the meringue out of the cooled oven, transfer it to a beautiful plate and enjoy the airy dessert!

If you succeed, next time you can experiment with the recipe by adding crumbs of almonds, peanuts, hazelnuts, pistachios, walnuts and other nuts to the whipped whites. You can also make meringue at home with butter cream, chocolate, sesame seeds, or prepare a pie according to another recipe and decorate it with meringue. Don’t be afraid to try new things – and you will definitely succeed!

Enjoy your culinary endeavors!

Meringue is loved by many people with a sweet tooth. Delicate meringue cream for a cake is also an excellent way to decorate baked goods, widely used in cooking. Using this cream you can create a cake with a unique design that will decorate your holiday table. Delicious cakes made from it are popular all over the world.

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

Recipe for “Wet meringue” cream for decorating a cake

The cream recipe is very simple. To prepare you will need very few ingredients:

• sugar 100 g;
• egg white 2 pcs.;
• 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 whites is unacceptable. If it is mixed into the whipping mass, it will be impossible to achieve the desired consistency of the meringue cream.

Step 2. Combine egg whites and sugar. Pay due attention to the choice of cookware. For cream, it is advisable to take a deep bowl or pan to avoid splashing of 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 and sugar over a pan of boiling water and beat the mixture for five minutes. Monitor the condition of the mixture; it should thicken and begin to stick to the whisk. After this time, add citric acid and beat for another five minutes until thick. Do not let the cream boil, otherwise it will be spoiled. The protein in the cream will curdle and become unsuitable for further baking.

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

Chilling the Wet Meringue Cream in the refrigerator before decorating the cake is very important. The hot mass will not form beautiful curls and will melt the glaze 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 their family with delicious baked goods make the cream in the following way: beat six egg whites with a glass of powdered sugar. Whisk the cream until the consistency becomes thick. And that’s it, the cream is ready! They can also be used to decorate a cake or fill a pastry.

Decor

Meringue cream gives you plenty of room for imagination, painting it in different colors, you can create entire works of art, moreover, it is extremely easy to prepare and economical. To color the meringues, use only dry food coloring. Liquid mixtures will disrupt the consistency of the cream. You need to color the cream at the last minute before it is completely ready, that is, it has already cooled down a little.

You can use this cream to make cakes and bake decorative cake decorations. To make them hard and crispy, the cream needs to be baked, you need to put it on parchment paper and bake in the oven for 90 minutes at 100 degrees. The cream will turn into our usual crispy treat.

If desired, you can add rum or vanilla to this whipped mass to add different flavors. Many cooks also add poppy seeds or finely grated nuts. Professional pastry chefs choose meringue to decorate baked goods, because it is better suited for creating unique designs.

Varieties of cream

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

To make large decorations for a meringue cake, the most common version is usually prepared - French. Its difference is that the texture of the cream in this recipe is slightly thinner than in the Swedish one. When baking decorations from meringue cream according to the French recipe, it may float a little, so you won’t be able to bake small delicate details from it. Decorations made from such meringue cannot be placed on hot cakes or icing; the delicate airy crust will melt. This particular type of cream is called “Wet meringue”, because when baked, the dessert turns out hard on the outside and tender, soft, viscous on the inside.

Preparing meringue cream according to the Italian recipe is a little more complicated than described above. It is difficult to cope with the recipe alone; Italian confectioners prepare such cream in several hands, enlisting 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; cakes are usually filled with this cream; it is practically not used in decoration.

The most complex meringue recipe is Swedish. It requires great care, even the whipping process is not as simple 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 specified in the recipe and it is ruined. The Swedish recipe for meringue cream for decoration is ideal: it will not melt when it comes into contact with hot butter, and will hold its shape perfectly when in contact with liquid meringue according to the Italian recipe.

Techniques for making cream jewelry

You can bake meringues in various shapes and sizes. Most of the famous designs are made using a piping bag and different tips.

Line a baking tray with baking paper and squeeze the cream out of the bag, making roses, rosettes, leaves, rings and any other elements necessary for your idea. Once baked, the meringue buttercream will rise and warp slightly, so it will take practice to get the decorative pieces perfect.

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

Classic cake decoration with meringue cream

The easiest way to decorate a 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 create beautiful gradient transitions on your baked goods.

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 simplest: just sprinkle meringue decorations on top. Adding a little syrup or buttercream can make the cake more interesting.

Meringue cakes with berries and fruits

An excellent option for decorating meringue cakes would be berries and fruits. To create such a dessert you will need to bake rings and simply fill them with berries and fruits of your choice. To prevent the berries from falling out of the rings, fill them with cream, boiled condensed milk, peanut or chocolate butter.

Meringue and caramel

Another option is to drizzle caramel over the meringue cakes. 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, when preparing the meringue cream, add a little more citric acid to the recipe or use salted caramel.

Prepare the meringue. Place the cooled egg whites in a deep bowl (it is important that the bowl is completely dry).

Beat the whites with a mixer for 4-5 minutes until soft peaks form.

Gradually add sugar to the egg whites without ceasing to beat. You will get a dense, shiny mass, similar to marshmallow. It should not fall off the mixer blades.

Using a pastry bag, pipe the whipped egg whites and sugar onto a baking tray lined with baking paper. Half of the protein mass should be in the form of flat cakes, and half in the form of towers. The flat meringues will be the base of the cakes, and the towers will be the top.

Place the baking sheet with meringue in the oven. Dry the meringue in the oven at a temperature of 75-100 degrees for 80-90 minutes. Cooking time depends largely on the oven. As soon as the meringues begin to move freely from the paper, they are ready. Remove the meringue from the oven and cool.

Prepare Charlotte cream. In a non-stick pan, combine the egg and sugar and beat lightly with a mixer.

Heat the milk to 35-40 degrees and pour the eggs and sugar into the mixture.

Place the pan over medium heat. Bring the mixture of eggs, sugar and milk until thickened, stirring constantly, and turn off. This will take 6-8 minutes. Cool to room temperature.

Beat soft butter with a mixer.

Then, adding a tablespoon of the mixture of eggs, sugar and milk to the butter, beat the cream with a mixer.

Delicate, airy Charlotte cream is ready.

Using a piping bag, pipe cream onto the bottom of the meringue cake.

Place the top of the cake on top of the cream.

A wonderful meringue cake with cream is ready. Serve for dessert with tea and coffee.

Bon appetit!

“Wet meringue” cream is reminiscent of protein custard, but unlike it, you do not need to cook the syrup separately, since the cream is whipped with a mixer in a steam bath. In this video I'll show you two easy ways to make two-color buttercream to decorate your cake or cupcakes. It is prepared simply, with a minimum of ingredients, you only need proteins, sugar and citric acid.

This cream should be used immediately after preparation so that it does not become crusty. During use, be sure to cover the cream with a damp towel or in a hermetically sealed container.

Wet meringue cream can be colored in any color. In order to better control the color intensity, add food coloring in small portions. Stir and, if necessary, add more. I color the cream with gel water-soluble dye.

After applying to baked goods, the cream is covered with a light crust, and the inside remains soft, which gave it the name “Wet meringue”. With this cream you can create any decoration - flowers, ruffles, and borders. It is very pliable and holds its shape well.

The cream from the specified amount of ingredients is enough for a cake with a diameter of 20 cm and a height of 8 cm (if decorated with a small nozzle), for a large cake you need 2.5-3 servings of cream. The main thing is to observe the ratio of ingredients - there should be 2 times more sugar than proteins.

Ingredients:

• Proteins - 150 g
• Sugar - 300 g
• Citric acid - 0.5 tsp.

Preparation of cream:

1. When separating eggs, you need to carefully ensure that the yolk does not get into the whites, otherwise the cream will not work out, the whites simply will not beat. Dishes and whisks must be dry, without traces of water and grease. Immediately add citric acid to the whites and begin beating at low speed. The temperature of the proteins does not matter.
2. When foam appears, add all the sugar at once and place the container with sugar and whites in a steam bath. The bottom of the bowl should not touch the water; the boil should be medium. Be careful not to let any water from the pan get into the whites!
3. Beat the egg whites and sugar in a steam bath at medium mixer speed until the sugar is completely dissolved, about 4-5 minutes. After all the sugar has dissolved, turn on the mixer at maximum speed and beat for about 4-5 minutes.
4. Remove the container with the whites from the steam bath and continue beating for approximately 2-3 minutes. The cream should cool slightly. The result should be a fairly thick, shiny, dense mass that holds well on the rims. You will immediately understand that the cream is ready. The readiness of the proteins can also be determined visually when the so-called “caves” appear - holes to the very bottom, the cream begins to wrap around the beaters and lag behind the walls of the dish. In total, it took me about 15 minutes to whip.