Wet meringue is the middle option between a protein cream and the usual “dry” meringue. Heat treatment gives it stability, density, while maintaining a delicate texture, moisture. Wet meringues are not suitable for sculpting complex large figures (toys, locks), it is used only for drawing on the cake.

Classic wet meringue for cake decorating

Structure:

  • eggs - 4 (only proteins);
  • citric acid - at the tip of a tsp;
  • vanilla - at the tip of a tsp;
  • sugar - 0.2 - 0.25 kg;
  • dyes (optional) - 1 sachet.

Stages of preparation:

  1. Proteins of fresh eggs are more liquid than those that have stood for several days. For airy protein creams, we take a little standing eggs with “dried” proteins.
  2. Contrary to popular belief for air meringues, room temperature proteins are suitable, not chilled ones. When warm, they are better filled with air bubbles, and the finished mass does not spread longer.
  3. Each protein is "released" first into a cup. Pure protein, without the slightest clot of yolk, is poured into a dry metal bowl to "cook" meringues. If you get even a drop of yolk (or any liquid) - the protein is unsuitable.
  4. A water bath is heated to a boiling point gradually, without bringing to active drilling. There should be medium uniform bubbles.
  5. Using a mixer (whisk), whisk the proteins slightly. Sustainable foam at this stage is not needed, only “broken” proteins with light foam.
  6. Proteins are mixed with sugar, vanilla.
  7. The next 20 minutes, the mass in a water bath should be whipped continuously.
  8. Stop beating only when the cream in large chunks remains on the whisk, does not drain.
  9. After removing from heat, the meringues are cooled at room temperature, continuing to whisk for the first five minutes. During this, citric acid is added. The cooled mass can be used immediately. It can be put in the refrigerator for later use.
  10. Dyes are introduced into the finished meringue.First, a few drops of vodka are necessarily poured into dry dyes and mixed. For yellow (coffee color), coffee dissolved in a few drops of water is poured. Juices contain a lot of water. They are not suitable for tinting - meringues will spread.
  11. Decorated cake can be kept in a warm, almost cooled oven for about 5 minutes. Meringues will dry out a bit. If wet cream meringue is required, do not dry it.

This is the basic version of wet meringue. It is sometimes made thicker by pouring 2 times more sugar. The result depends on the proper preparation of the ingredients, utensils, the correct temperature and cooking time.

For decorating Easter cakes

Structure:

  • egg whites - 3;
  • sugar - 30-50 g for each protein (keeping this proportion, you can change the amount of meringue at your discretion);
  • citric acid, vanilla.

Stages of preparation:

  1. Separate the proteins so that there is no yolk left in them.
  2. Put a steam bath: bring a third of the pan of water to a light boil.
  3. Proteins are “smashed” by a whisk to uniformity and weak foam.
  4. Sugar, vanilla grind with protein mass.
  5. Leave metal utensils with grated proteins in a water bath for 25 minutes, constantly whipping with a mixer.
  6. Only after 20 minutes check the meringue consistency. It should not fall from the corolla, be viscous.
  7. Cooling the meringues after being removed from the steam bath, they constantly beat it for 5-10 minutes. Acidified with citric acid, whisk for a couple of minutes.
  8. Meringue "seize" on the sandpiper at room temperature.

For Easter cakes, they often prepare a classic look of wet sour-sweet meringue. Wet protein cream meringue after heating does not crumble, has a delicate texture, and is well kept on Easter cakes.

Cooking in a water bath

Structure:

  • egg whites - 1 (27 - 30 g);
  • sugar - 54-60 g;
  • lemon juice - a few drops;
  • salt, vanilla, citric acid, purchased liquid dyes.

Stages of preparation:

  1. Protein, lemon juice, salt, sugar are combined.
  2. “Build” a water bath: a bowl of metal is placed in a pot of boiling water, the fire is set medium.
  3. In a bowl, the protein mass is heated, constantly whipping.
  4. Strong “standing” meringue cream is obtained after 15 - 20 minutes. whipping.
  5. Citric acid is mixed in the last minutes.
  6. Tint to your taste.
  7. At no stage should a drop of liquid fall into the mass. Pastry bag, whisk, bowls should be dried.

The most important thing when cooking in a water bath is not to stop whipping so that the cream does not burn. A steam bath “helps” control the meringue consistency.

Protein cream with sugar syrup

Structure:

  • eggs - 3;
  • water - half a faceted glass (100 - 125 ml);
  • sugar - 1 cup .;
  • salt, vanilla.

Stages of preparation:

  1. Pour sugar into a clean, dry pan (it is worth making sure that there is no greasy film), pour in water, mix.
  2. Boil the solution at low boil for an average of 45 minutes.
  3. “At hand” should be an empty plate in a container of cold water. After 20 minutes of cooking, they regularly check the readiness of the syrup. Dripping on a cold plate. If a ball can be made from cooled syrup, then it’s done.
  4. After the resulting ball, the syrup is left on a minimum heat, so as not to cool.
  5. Squirrels whisk until strong peaks appear.
  6. The syrup is removed from the stove and immediately brew the cream with it. Brewed in a thin stream, not ceasing to whisk.
  7. The process cannot be stopped for another 10 to 15 minutes (until the mass cools).
  8. In the refrigerator, the product does not lose its qualities for another 2 days after cooking.

In this recipe, it is impossible to accurately indicate the time of cooking the syrup, whipping the foam. You need to adapt to it. Important to understand that this is a complex technology, not everyone succeeds in applying it the first time. Worth trying again.

How to make wet meringue flowers

To keep the flowers and other decorations neat, hold on for a long time, you should:

  1. Check all nozzles and bag for moisture.
  2. Squeeze the meringues not on the cake, but on a separate surface (if there is no experience), then hold the figures in the freezer for 10 - 15 minutes.Use already frozen jewelry.
  3. For the flowers, the desired nozzle is selected, squeezed out in a spiral.
  4. To make the figures smooth, without bubbles, the pastry bag must be tightly filled. It’s better to let it stand upright, and to squeeze out excess air before work.
  5. Drawing with thin lines with the help of meringues does not always work: a dense texture may not come out evenly, break off. You should draw slowly.

Wet meringue is a fairly budget-friendly version of a sustainable cream. Lightly baked in the oven, the cream turns into the usual dry meringue. This is a delicious preparation for cakes, cakes, pies.

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