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Desserts
Meringue for Easter Cake Decoration
A dense, glossy meringue for decorating Easter cakes, made with egg whites and powdered sugar with the addition of starch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Place the egg whites, powdered sugar, and citric acid in the bowl of a stand mixer. Start whipping on low speed, gradually increasing to maximum, and beat until you get a dense, glossy meringue with stiff peaks. At the very end, add the starch and gently fold it in on low speed.
2
Pipe nests onto parchment paper and dry in the oven at 80-85°C for about 1.5-2 hours.
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