SLC21W4 // Making meringue for cake decoration

_{image made from canva}

Greetings Dear Steemit,

I am back with the fourth lesson of the Steemit Learning Challenge Season 21. In today's lesson, I gained knowledge about the different types of meringues used to decorate cakes. As always, on behalf of the #pastrychefs team, I would like to thank my dear @dasudi Mam and @lirvic Mam for once again teaching meringue. Today's class was very educational for me. Now I am ready to submit my homework.

✓ Have you ever made any of these meringues at home to decorate your cakes? Tell us about your experience.

Yes, I've made meringue many times at home. The meringue that I make is Italian meringue. Making the meringue was a fun experience. I remember the first time I ever made meringue; It was never perfect. It softened after I put it on the cake. Later, I mentally practiced how to make the perfect meringue. Currently I have to make cakes of different designs for my kids. When I design a whole cake by adding different colors of meringue to the cake, I feel a lot of joy. I care a lot about what my kids like. This is why I have a special love for meringue making.

_{Few days back, I made a simple design on a cake.}

✓ Make one of the three types of meringues mentioned in the course (details of utensils, ingredients and step by step). Practice with a nozzle and piping bag. Tell us about your experience.

The ingredients I need to make the Italian Meringue are....

_ingredients

120 grams of egg whites.
240 grams of suger.
110 g water.
A tablespoon of cream of tartar.
One Tablespoon of Pure Vanilla Essence.

Now, let's take a look at the ingredients used to make meringue.....


^{Electric beaters, The mixing bowl.}	^{Piping bags with nozzles, The cake board.}

Now, let's have a look at the process of making meringue.

First, mix water and sugar in a pot and heat it on the stove. To make a thick sugar syrup, take half the amount of sugar with water. Keep moving. When the sugar syrup becomes sticky, remove from the oven and keep aside.

Now separate the egg yolk. The work has to be done carefully so that the yolk does not mix with the white.

Now take a clean and dry bowl. Make sure the bowl is free from moisture. Now take the egg white in this bowl and beat it for 10 to 12 minutes with the help of a beater.

Now add the sugar syrup to the whip solution. It should not be mixed completely; It should be mixed frequently. And it has to beat over time.

Beat the cream of tartar again with a spoon.

Now mix it with pure vanilla essence as per your choice and the Italian Meringue is ready.

Now I set up the nozzle and piping bag to design the Italian meringue.

I designed the meringue as per my choice.

✓ Did you have any difficulties in making the meringue or in practice?

I had no difficulty making or practicing the meringue. Rather I enjoyed it. For some reason, to keep the interest of the children, we make cakes of different designs. And the experience is good when you are involved in something new. So today I made meringue again as per your teachings; It was very good for me.

✓ Do you have any special tips for making meringue? Share them.

Yes, there are different techniques to effectively beat egg whites.

Use egg whites at room temperature. This is because these eggs help to create foam better than cold eggs.
Be sure to clean the mixing bowl and beater. so that no wet parts remain on them.
Add little cream of tartar or vinegar. They help stabilize egg whites and increase their volume.
When the meringue foams, after forming soft peaks, slowly add sugar, this will help to form stable peaks.

I hope you like my homework today. Thanks everyone.

The classes today are very important. So I invite my dear friends to attend this informative class for practice, @roxanamujica22, @zulay7059 @eliany, @owulama, @paholags , @mesola, @nalainzahra.

_{#steemexclusive blog written by me.}

_{Best regards @shikhurana

From #Bangladesh}