Magic Italian meringue cream

Опубликовано 10 июня 2016, 7:38

Ingridients: 3 egg whites of Large size (115 gr), 250 gr of sugar, 80 gr of water , 8 gr of vanilla powder, 1/3 tea spoon of citric acid. Combine sugar and water in a small sauce pan and heat over high heat untill sugar syrup registers 123-125 C using candy thermometer. In the end of syrup cooking add citric acid and mix well. Meanwhile using stand mixer and combine egg whites with vanilla powder and mix untill hard peaks form, With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved. It takes you 7-15 minutes depending on the stand mixer power. This cream stays soft and doesnt dry.