Greetings and welcome to my blog. Am glad to be a part of this week’s class on making cake meringue. Thank you for another exciting class, behold my task answers.
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Have you prepared any of these meringues at home to decorate your cakes? Tell us about your experience. |
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I’ve not prepared a cake meringue before. Today was my first time of trying it out. With the help of the detailed lectures and step by step instruction on how to go about it, I was able to prepare my cake meringue and I love the experience.
It was pretty easy as every guidance I needed has been provided. I was able to accomplish the making easily.
Make one of the three types of meringues mentioned in the course (details of utensils, ingredients and step by step). |
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I made the Italian meringue which happens to be the one that’s widely made and most suitable.
Utensils and materials
 | Utensils and ingredients |
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- Whisker
- Pot for boiling the sugar syrup
- Water
- Egg white
- Vanilla flavor
- Vinegar
- Sugar
Procedure
Step 1:
I first added the sugar to the water and allowed to boil to about 115 degrees without stirring. I didn’t have a thermometer to check the temperature but I was able to determine that when I added a portion of it to cold water and it formed a ball that I crushed with my finger. I knew my syrup was ready and I set it aside.
 | Sugar in water |
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 | Syrup is ready |
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Step 2:
I put my egg white in a small bowl and started whisking until it reached stiff peak.
 | Egg white |
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 | Egg white at stiff peak |
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Step 3:
I proceeded to add the syrup in trickles and continued beating.
 | Adding syrup in trickles |
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Step 4:
I added vanilla flavour and vinegar to the mixture and beat. The vinegar helps to make it firmer and shinnier.
 | added vanilla flavor |
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 | Added vinegar |
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Step 5:
I didn’t have a pipping bag and nozzle hence I improvised by putting the meringue in a small plastic bad and cut the tip with a scissors and then used it for my decoration.
 | My meringue |
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 | Meringue in improvised plastic bag |
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Include a handwritten identification sign, along with the meringue you made for the decoration practice, containing the username and date. |
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 | My meringue |
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 | Design 1 |
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 | Design 2 |
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Did you have any difficulty making the meringue or practicing? |
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I didn’t encounter any difficulties making my meringue. The class was self explanatory and the teacher listed out the procedure well hence it was very easy to learn and practice along.
Do you have any special tips for making meringue? Share it. |
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To ensure that the meringue comes out fine, we must make sure that the utensils we use are dry and clean. And the sugar syrup must reach the right temperature which is 115-120 degrees Celsius. We must ensure that the egg yolk do not get into the egg white as this will make the egg white not to beat properly.
Ensure that the egg is whipped to stiff peaks else it may deflate easily and add the sugar syrup gradually so as to allow easy mixing and avoid the meringue weeping.
Thank you for reading through. I ask @drhira, @ruthjoe and @ninapenda to join the learning challenge.
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