Egg White Cream
Baking and Desserts • French
Description
Egg White Cream
Ingredients
- Egg white 6 pieces
- Sugar 15 oz
- Salt a pinch
- Citric Acid a pinch
- Water 5 fl oz
Step-by-Step Guide
Step 1
Mix sugar with water and place on low heat in a thick-walled saucepan, bringing it to a boil. Reduce heat and simmer until a soft ball stage is reached.
Step 2
Separate the yolks from the whites. Chill the egg whites before whipping, add salt and citric acid. Whip thoroughly with a mixer on high speed until stiff peaks form.
Step 3
While continuing to whip, slowly pour in the syrup in a thin stream. Keep whipping the mixture until it cools completely. For faster cooling, you can place the bowl with the cream in ice water.
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