SLC21W4 // Making meringue for cake decoration
Participating in this contest is one of the greatest things I choose to do today. I am delighted to join another new week of pastry chef learning which I believe will help me expand and explore my knowledge in baking world 🌎🌎.
Have you prepared any of these meringues at home to decorate your cake Tell us about your experience.
My answer is CAPITAL NO, I'v have not prepared a cake meringue before in my entire life. Today is my first time of trying it out. Following my teacher's detailed instruction, l decided to carry out the practical the based on the steps give by her. I was extremely delighted to have a great results.
Since the necessary information and guidance needed was provided, I carry out my homework with self confidence and l 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).
In this contest, I prepare the Italian meringue which happens to be the one that's widely used and mostly made. To white colour with stane make it appealing to the my eyes.
My ingredients and utensils.
• 120g of egg white
• 240gr of sugar
• 110ml of water
• 1 tablespoon of vinegar
• 1 tablespoon vanilla
• Pipe bag with nozzles
• Bowls for my ingredients
• Whisker
• A pan
Procedures
The first thing I did was arranging the ingredients and utensils to be used together. In this recipe preparation tool cleaning is very important even though this recipe is easy to make but it is vital to properly clean the utensils.
To begin my preparation, I started with making my syrup, I did this by adding my measured quantity of water and sugar in a pot and placed it on a medium-low heat without stirring the pot till it reaches a temperature of 115-120°C. Since I did not have a thermometer to check my syrup, I used my hand to check for the thread point. It a was wonderful experience.
 |  |
|---|---|
| Before | My syrup is ready |
My next step was adding the egg whites in a clean bowl and began to beat the egg, I also added the syrup bit by bit while stirring consistently till it reaches a stiff peak. Remember, I added the syrup immediately after it was ready.
 |  |  |
|---|---|---|
| Egg whites | Adding syrup | After beaten my egg whites |
I put a teaspoon of vanilla and vinegar and I whisk it properly. At this point, I tried all my efforts to achieve the required peak.
 |  |
|---|---|
| Adding vanilla | Adding vinegar |
I continue stirring till the meringue became shiny white, attractive,creamy and beautiful ❤️.
 |  |
|---|---|
| Cell 1 | Cell 2 |
Using my piping bag, I made the first design, seconded by writing my username, Steemit learning challenge and day date.
 |  |
|---|---|
| Frist design | Second design |
With my username
My selfie
Did you have any difficulties in making the meringue or in practice?
It was a smooth journey for me, so it wasn't actually difficult because I carefully listened during lectures and carry out all the rules explained by my teacher. The last two week, was unable to separate but this week I'm pro in doing it and this means learning has a positive impact in me and bringing a better result.
The little difficulty I encountered was having radiating pain from my neck to the shoulder while trying to whisk vigorously. Before the steemit learning challenge is over, I will get one electric blender. This will help make the work easy and enjoyable.
Do you have any special tips for making meringue? Share them.
The Frist I did was ensuring that all utensils are clean before using use for Preparation.
While separating the egg yolk from the white part I was very careful to remove all the yolk to have a foamy texture.
The egg used should be at room temperature for whipping and I should continue till it reache the stiff peaks.
Ensure that your ingredients are measured accurately so as to get your desired stiffs peak also ensure your syrup temperature is at 115-120C before offing your gas.
For the past three weeks, l learnt three new things in pastry chef world so I sincerely appreciate our instructor for releasing this free knowledge in loving and understandable manner.
I also appreciate steemit team for choosing this course, lt is really interesting and educating.
I would like to invite @ninpenda,@goodybest, @adylinah and wringo to participate in this contest and share their experiences in making meringue for cake decoration.
hello dear, I really admire you for daring to try to make meringue without a mixer, as you may have not reached the point of consistency but you have a lot of perseverance.
It is understandable that you have felt severe pain in your neck from the great effort made, I hope you can buy your blender.
Greetings and blessings ☺️🥰
Congratulations, your post has been upvoted by @scilwa, which is a curating account for @R2cornell's Discord Community. We can also be found on our hive community & peakd as well as on my Discord Server
Felicitaciones, su publication ha sido votado por @scilwa. También puedo ser encontrado en nuestra comunidad de colmena y Peakd así como en mi servidor de discordia
Hola amiga el merengue italiano para mí no es tan sencillo así que atreverte a hacerlo con una batidora manual es un gran reto, te cuento que una vez para terminar de decorar una torta me tocó hacerlo porque se fue la luz.
Me gusto tu iniciativa de escribir con una manga tu usuario a pesar de todo te quedo bien.
Tenemos que seguír aprendiendo amiga así estoy yo por allí puedes ver mi entrada.
Thanks so much for Commenting on my post, l appreciate.