Meringue for decorating Easter cake
1 serving
25 minutes
Meringue for decorating kulich is a light, airy dessert that adds elegance and exquisite flavor to festive bread. Its roots trace back to Italian culinary tradition, where sweet whipped egg whites complement many pastries. The delicate, glossy texture of meringue is achieved by carefully whipping the egg whites with hot sugar syrup, creating perfect stability and silkiness. Topped with almond flakes and lightly torched, it takes on an appetizing golden hue and subtle nutty aroma. This airy layer not only pleases the eye but also harmonizes with the rich flavor of kulich, transforming it into a culinary masterpiece. Such meringue makes Easter baking special by adding tenderness and sweetness to each bite.
1
Prepare all the ingredients.
2
Separate the whites from the yolks.
- Egg white: 3 pieces
3
Pour sugar into a saucepan and add water.
- Icing sugar: 200 g
- Water: 100 ml
4
Heat the syrup to 109 degrees.
5
In a large bowl, start whisking the egg whites. Whisk them until frothy.
- Egg white: 3 pieces
6
Continue boiling the syrup and bring it to 121 degrees.
7
Pour the hot syrup in a thin stream into the egg whites without stopping the mixer.
- Icing sugar: 200 g
- Water: 100 ml
8
The finished meringue should be glossy and hold its shape.
9
Place the meringue on the kulich. If you have a lot of meringue, you can bake the meringues.
- Egg white: 3 pieces
10
Sprinkle almond flakes on the meringue.
- Flaked almonds: 20 g
11
Torch the meringue.
12
To serve.
