Protein cream
4 servings
20 minutes
Meringue is a classic of French cuisine, embodying lightness and airiness. Its history traces back to ancient pastry workshops where skilled chefs created delicate creams for dessert decoration. This cream has a smooth, silky texture and refined sweetness that gently unfolds thanks to a balancing note of lemon acidity. It is perfect for decorating cakes, filling pastries, or creating elegant airy desserts. With its stable peaks, meringue can become a true work of art in the hands of a pastry chef while remaining tender and airy even after cooling. Each spoonful of this cream is a touch of rich French gastronomic tradition.
1
Mix sugar with water and place it on low heat in a thick-walled pot, bringing it to a boil. Cook on low heat until the ball test.
- Sugar: 400 g
- Water: 150 ml
2
Separate the yolks and whites. Chill the whites before whipping, add salt and lemon juice. Whip thoroughly with a mixer on high speed until stiff peaks form.
- Egg white: 6 pieces
- Salt: pinch
- Citric acid: pinch
3
Continue to whisk while pouring in the syrup in a thin stream. Keep whisking the mixture until it cools completely. To cool it faster, you can place the bowl with the cream in ice water.
- Sugar: 400 g