SLC21-W4 // Making meringue for cake decoration.

HelloEveryone

I hope you all are good and doing well. Today I'm here to be a part of this amazing lesson task "SLC21-W4 // Making meringue for cake decoration.". This week @dasudi explain making of meringue process in excellent way and given tips for perfect making. I have learned many new things from the lesson.

Lets move to the lesson tasks.

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

No I haven't tried any of these meringues at home. I always thought its taste wouldn't be liked by my family. I started this lesson task reading, I understood there is no complications in making, but have to follow some tips you will get amazing results.

I really enjoyed this making today, i messed my kitchen like a beginner. Actually my youngest daughter always come with me when i tried any thing first time. She love to explore things. We enjoyed the making and enjoying it over cupcakes too.

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.

As I'm making it first time so i follow the recipe that teacher has given 8n lecture.

Ingredients

Utensils used

ingredients

120g egg white
240gr of sugar
110ml of water
1 tablespoon of vinegar
1 tablespoon vanilla

Making :

• Take 240g sugar in a pan and add water to it and cook it until it dissolve and if you take the syrup with fingers it becomes like thread.

• Take egg white in bowl and start beating with electric beater until stiff peaks.

• Add syrup slowly with egg white with continuous beating with electric beater. Try to add syrup in very samall portion. You will notice that texture becomes creamy.

• Add vanilla essence and vinegar to yhe mixture one by one during continuous beating.

• Beat until high peak, after adding vinegar and essence cream gets shiny look.

• Put this cream in the piping bag , and give different designs on a plate.

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

As I was making this meringue first time so i faced some time management difficulties. I make syrup, meanwhile start beating egg white. Syrup was too hot and egg white beating has done ,I don't know about which temperature i should add it with egg white. I wait to cool the syrup, and also know the beaten egg white foam may down . Procedure was not difficult but this stage was qute confusing. Alhumdulilah end product makes me relax and excitement.

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

• All utensils must be clean and dry. Wet utensils destroy your meringue.

• Quantity of all ingredients must be follow according to the recipe for good and perfect results.

• Cooking time and temperature must be considered. Use thermometer for syrup if you don't have then place some syrup in water it becomes ball, ar when you touch two fingers a tread is formed.

Thats all from my side. I have tried to compiled the task. At the end of the task I would like to invite @roohiasif99, @sualeha and @uzma4882 for the contest. Thanks for giving time to my post.

Best regards

@suboohi