Protein icing
Description
The dish is prepared without unnecessary complications. The icing turns out thick and rich. If you need a thinner consistency, you can dilute the icing with water. However, it's important not to overdo the water and to stir the icing gently to prevent the foam from collapsing. Since the icing is bright white, it can easily be colored in any desired shade using food coloring. The finished dessert can be served immediately.
Instructions
- 1
Step 1
The eggs should be cold. If they haven't been stored in the refrigerator, put them there for at least 20 minutes. Separate the egg whites from the yolks. We need about 90 grams of egg whites, so it's best to measure the required amount with kitchen scales.
- 2
Step 2
You can make powdered sugar by grinding granulated sugar in a coffee grinder. However, if you have store-bought powdered sugar, be sure to sift it. The quality of the powdered sugar directly affects whether our icing will whip up properly.
- 3
Step 3
Now that all the ingredients are ready, combine the egg whites and powdered sugar. Squeeze 5-7 drops of lemon juice into the same container. Start beating the future icing with a blender at low speed. After one or two minutes, switch to medium speed and beat until soft peaks form.
- 4
Step 4
The final step is to load the icing into a piping bag or syringe. These tools are convenient for decorating. However, if you need to cover a large surface with icing, it's better to use a spatula.