You will need
- 4 egg whites
- 8 tablespoons of powdered sugar
- 0.5 cups of water
- ¼ Tsp citric acid
Instruction
1
In a saucepan, pour water and stir in the powdered sugar. Add the citric acid.
2
Mix well over medium heat and cook until thick.
3
The syrup should caramelize and darken.
4
Proteins beat until thick and fluffy foam.
5
Without stopping whisking, pour the whites in a thin stream the hot sugar syrup.
6
Beat for another 1 — 2 minutes, quickly stirring the whole mass.
7
Use the cream immediately after production.
Note
If the syrup is nedawareness, the cream be blurry and not tight. If the syrup is overcooked, it will be cream with sprinkles.
It is very important to pour the syrup in a thin stream and stir continuously, otherwise it may form lumps in the cream.
It is very important to pour the syrup in a thin stream and stir continuously, otherwise it may form lumps in the cream.