How to make cream of eggs

How to make cream of eggs

Air proteinaceous cream - one of the most popular bases for preparation of a lung of a dessert. Besides a delightful and delicate flavor, it is the most low-calorie cream. Desserts with use of proteinaceous cream very nutritive, but, at the same time, don't leave feeling of weight. The compounding of preparation is rather simple, but demands certain skills.

It is required to you

  • 4 egg whites
    • 8 tablespoons of icing sugar
    • 5 glasses of water
    • ¼ h spoon of citric acid


1. In a pan pour water and pour icing sugar. Add citric acid.

2. Well mix and on small fire you cook until thick.

3. Syrup shouldn't karamelizirovatsya and darken.

4. Beat whites before formation of dense magnificent foam.

5. Without stopping beating, pour in proteins a thin stream in a ready hot sugar syrup.

6. Shake up 1 — 2 more min., quickly mixing all weight.

7. Cream is used at once after production.

Author: «MirrorInfo» Dream Team