This delicate protein glaze is called seven-minute because it takes so much time to whip it. Despite his airy texture, glaze supple enough to plant her on cakes and cupcakes using a pastry bag. But keep in mind that it freezes quickly, and you need to use it right away. So bake and cool the biscuits in advance to cover them with fresh with icing. It will also be an excellent lightweight cupcake filling. or Twinkies cakes.
Recipe author – Martha Stewart – famous culinary host gears
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Time: 10 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3/4 Art. granulated sugar
- 1 tbsp. l corn syrup
- 3 tbsp. l water
- Protein 3 large eggs
- 1/8 tsp salt
- 0.5 tsp vanilla extract
Recipes with similar ingredients: corn syrup, vanilla extract, eggs
Recipe preparation:
- In a metal bowl of a stationary mixer mounted above a pot of slowly boiling water (the bowl should not touch the water), mix sugar, molasses water, protein and salt. Cook in a water bath over medium heat, stirring often, 3 to 4 minutes, until sugar completely dissolve.
- Then place the bowl under the mixer with the whisk nozzles. Beat mixture at high speed until shiny, thick and uplifting peaks for about 7 minutes (although, in truth, this usually takes less time. If in doubt, compare your cream with the fact that in the picture, you should get this same). Stir in the vanilla. Use glaze immediately for coating. cake or cupcakes that are best consumed for several hours. Exit: 4 tbsp.
