SLC21W4 // Making meringue for cake decoration
Hi welcome to my blog today and I am so glad to take part in this week pastry class it is very interesting as I have learn another new thing that I have not done before this week I so much appreciate pastry chef Team @dasudi and @lirvic
After learning about the different types of meringue and how to make them, I decided to go practice the Italian meringue let me tell you how I made it.
Have you ever made any of these meringues at home to decorate your cakes? Tell us about your experience.
I never experienced making meringue before. This is my first time of learning about how to make cake and of course my first time of learning how to make anything that is accompanied with cake making.
Therefore, I do not have any experience before now but then from the beginning of this learning challenge contest, I have experience how to make cake and any other thing that is used in decorating cake.
My first experience with this one was super amazing as I was able to successfully achieved making a meringue. I like it when I try new things and I am always very careful to learn and carry out practical exactly as it was taught so as to get it accurately.
So my experience while whisking the egg to see how it will transform subsequently was fun.
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.
I choose to do Italian meringue, so below are the ingredients and steps I took to achieve it.
Ingredients
| Item | Quantity |
|---|---|
| Egg white | 120 gram |
| Sugar | 240 gram |
| 110ml of water | 110ml |
| Vinegar | 1 tablespoon |
| Vanilla | 1 tablespoon |
 |  |
|---|
To begin I started with making my syrup, I did this by adding measured water and sugar in a pot and placed it on a medium-low heat without stirring the pot till it reaches a temperature of 115-120C, I used a thermometer to confirm it. I also confirm it by dropping the syrup in a cold water and it forms bubbles.
I measured out all my ingredients and set it aside for whisking to begin.
 |  |
|---|
I added the egg whites in a clean bowl, then begin to beat the egg, I added the syrup bit by bit while stirring consistently till it reaches a stiff peak.
 |  |
|---|
It was time to add a teaspoon of vanilla and vinegar and whisk very well. At this point more strength was needed to achieve the required peak.
 |  |
|---|
I was consistent in the stiring til the meringue becomes shiny white and creamy.
 | |
|---|
I was finally done with it and the flavour was really nice, the texture was achieved as well.
 |  |
|---|
Using my piping bag, I made different designs
 |  |
|---|
Be free to watch the video below 👇
https://youtube.com/shorts/AzRx5otcoYI?si=1jH5UVeD4uR76QoP
Did you have any difficulties in making the meringue or in practice?
Yes I have great difficulty as I feel some pains in my arms because of constantly turning the egg white so that it will give me the texture that I need.
As I was not using a machine to whisk and I need to do that consistently without stop to get the required texture, it was really hurting in my shoulder but I didn't give up till I succeeded.
Do you have any special tips for making meringue? Share them.
Ensure that your ingredients are measured accurately so as to get your desired stiffs peak.
Ensure your syrup temperature is at 115-120C before offing your gas.
Ensure that you are utensils are clean before you use them.
While separating the egg yolk from the white part be very careful to remove all the yolk if not Your mixture will not have that foamy texture. For this reason you need to use a fresh egg to achieve it.
The egg use should be at room temperature.
If you are using a hand whisker wicks accurately, be consistent while whisking.
To achieve a good result, be patient and whisk consistently till you see a good result.
Thank you so much for visiting my post, I will like to invite @dequeen @adylinah and @ninapenda to take part in this contest.
Amiga, tu merengue quedó muy bien . Realmente hacer este procedimiento con batidor manual amerita un gran esfuerzo, hiciste un excelente trabajo, además fue tu primera vez. Te felicito.
Ahora que sabes hacer tortas, el relleno y el merengue estás súper preparada para en cualquier ocasión sorprender a la familia.
Éxitos
Yes I'm so happy I can do all this things all thanks to steemit for the opportunity. Thank you for your nice commendation and. Eat wishes
Whisking is very painful when you constantly continue, but at the beginning you don't feel it at all. I am glad you didn't give up and you finally made it through. Your designed are beautiful. All the best ma'am.
Oh I'm grateful thank you Nina's kitchen
Consistency in whisking is key to having a smooth outcome. The texture is so silky. I wish you the best.
Trust me, I am already Salivating looking at this cake, wishing I can actually have a taste