Assalam o alaikum friends welcome to my post I am @sualeha from Pakistan now we reached at week 4 in season 21.I am enjoying this season because getting golden chance of learning with out any fees and under supervision by our teachers @dasudi and @lirvic knew about parties making and baking in short making cake easy for everyone so happy baking...........
Before I starting my home task I love to share my Friends invitation to @suboohi ,@jyoti-thelight ,@roohiasif99 and @m-fodo to share her experiencese with us in your blog so guys let's started ❣️ The Contest post link share here
Well friends it's first experience for to me to making meringues,I read and understand truly from this course and when I followed the recipe of Italian meringue from lesson, really surprising for me I got brilliant results in first attempt. it was super amazing the texture and taste both are out standing so thanks once again to teachers and Steemit team for providing such a fruitful learning challenge.
For cake decorations I used whipped cream from market if un sweeten adding sugar and flavers and beaten well ,that was also good but quite experiences and availability of whipped cream not near from my area so that's cool and pocket friendly recipe for me to decorate my cakes 🎂 from this meringue topping ,it's my first experience but by the grace of almighty all were set and really perfect 👍👍.
I am selecting Italian meringue recipe for this time and completely following from course recipe and got really fantastic results so guys let's share here ingredients list , utensils I used and procedure step by step with my final meringue presentation so here we go.....
| Items |
|---|
| 120gr of egg white |
| 240gr of sugar |
| 110ml of water |
| 1 tablespoon of vinegar |
| 1 tablespoon vanilla |
| Utensils |
|---|
| * Electric beater |
| * Bowls for ingredients 🥣 |
| * Stoce |
| * Pot for syrup preparetion |
| * Pipe bag with nozzles |
| Spoons for measurements 🥄 |
In first step I marked sugar syrup first for that took a pan add water and sugar and did not use or try to sugar dissolve by spoon placed on stove and cooked on low to medium flam.When bubble came out from the the mixture off flame and let it aside .
In second step beaten eggs white for that take a bigger bowl add egg white and beaten from electric blender from low to hight speed till.stive peaks and smooth shiny texture of the white .
Added sugar syrup in stream way in blended mixture and blend that that it would be more fluffy texture as you see in images .
Then add vanilla essence few drops and one table spoon viniger in mixture.
Hey guys see my final presentation of Italian meringue I filled in pipen bag and practice with different nozzles.
I am not good in decorations, but decide to do more practice in future here I share card duely date with my user name .
Hehehe yes actually I don't have thermometer so during sugar syrup making I was little bit confused so by the idea I supposed to off the flame .The second one confusion occurred during add hot sugar syrup ...I am not actually knew the sugar syrup add in very hot or warm state any ways had fun during all preparation.
During practice my piping bag unfortunately leakage so it's difficult for me to did practice with different nozzles and face problem now I would buy new one to keep away this problem because if we need perfection and nearness in our work out tools should be in right condition,the decorations of the cakes also and art and new innovation are seen in presentation.
As I said above it's my first experience for making Italian meringue but I am quite satisfied and happy from the results I recommend you definitely try for this recipe shared in course it's really yummy and perfectly done by me easily.
Yes it's your choice which type of meringue you made from three but make sure followed recipe and never add any ingredients by idea ,correct measurements or weight 100 percent gives you professional type results.
When you made sugar syrup kept in mind never stir or trying to dissolved sugar in water it were happened on low to medium flam.
When adding hot sugar syrup never up your beater because it was in fast mode in that case will messy your kitchen counter.Never leave till you got the stive peaks in your meringue,you faced trouble in filling or making decor through piping beg due to light consistency of your meringue so bear till you never got maximum fluffy texture.
Thanks Happy backing 🍩 🥣 🎂
Regards
@sualeha