Cake Decorating Community - Cakes We Bake

Vainilla cake with pineapple jam filling,covered with meringue, cupcakes are filled and covered with pineapple jam and meringue as well.

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Comment by Luz Iglesias on July 21, 2014 at 9:52pm

Try it May and let me know how it went.  i´m sure you´ll love it!!

Comment by Mai Fathalla on July 17, 2014 at 5:01am

Thanks Luz for the detailed recipe... I'm so tempted to try it.

Comment by Luz Iglesias on July 16, 2014 at 6:05pm

You are welcome Bonnie!  and I´m sure you won´t mess it Katy!  I think your meringue will have the same results.  Just put it in the fridge as soon as you finish it if you are using it as a dessert.  The same thing if you spread it on a cake, refrigerate it in a closed container it will last longer.

Comment by Katy Nott on July 16, 2014 at 1:46pm

Thanks Luz!  I thought it had to be an Italian meringue version, so the sugar cooks the whites.  I've started to the 'meringue cuite' (cooked meringue), where you whisk your egg whites over a pan of simmering water to 'cook' them, then add icing sugar.  Really yummy.

But I may try your version next time Luz, although pound to a penny I mess it up lol!

Comment by Bonnie Willey on July 16, 2014 at 12:19pm

And a great big 'Thank You' from all of us 'ladies'! lol

Comment by Luz Iglesias on July 16, 2014 at 12:12pm

Thank you ladies! No secrets!! I use regular white sugar this is my grandmothers recipe and this meringue is soft both in texture and flavor (not too sweet) and you can create stiff peaks or use any decorating tip like roses, stars the same way you do with buttercream.  It is like and Italian meriingue.

Recipe:  for a smal cake use this one, you can double it for a big cake.  I notice that when I do the simple recipe the merigue rises better, so I make it as many times my cake or cakes require.

1 cup white sugar

1 cup water

2 tbs liquid glucose (this is optional but it makes sure your meringue will hold better, if the weather is too hot). (Karo syrup)

1/4 cup honey

3 egg whites

Put the white sugar, the water, the glucose and the honey into the pan and don´t move it.  Heat it at a medium heat. I use a white pan so I can see better when the corners of the pan begin to take a brown color.

Put the egg whites into the ball of your kitchen aid and leave them there until needed.

As the mixture of sugar is heating if you see like a "foam" forming and it has a little darker color remove it with a spoon.  Sometimes the sugar has some impurites and I prefer to remove them.

As the sugar is heating you will see some bubbles popping when the bubbles begin to get smaller and in the center of your pan start beating your egg whites.  From that moment on get a spoon and a glass of water.  Take a little sample of your honey and dip it into the glass of water, touch the honey with your fingers and you will begin to feel how the honey begins to harden every time you do this.  If I use this method I have about 4 little glasses with water to do it.  When you feel that your honey breaks it is time to pour it into the egg whites (just lower the speed a little while your are pouring it.  Make sure you pour it slowly and in intervals (about 6-7) until you finish pouring it.  If you pour it all at the same time you may cook the egg whites and you will see little bumps in your meringue. 

I use a white pan to avoid the use of the glass of water. Because when I see the smaller bubbles popping in the center of the pan I begin to beat the egg whites and I just stare at the sides of the pan until I see the brown color begining to form on the sides.  This happens real fast.  Then I take it off the heat and began to pour it at intervals on the egg whites.  

Beat for about 10 min.  If your are going to cover a cake or cupcakes with your cake spatula move it to take the extra air off (this way you will get a smooth cover - not an airy one) just a little.  Or put it into another bowl if you just want it as a dessert and form stiff peaks with your spatula and put it in the fridge until you are going to use it.  I sprinkle some powder cinammon on top to make it look yummier.  Well hope this helps, if you don´t get it the first time, try another.  You´ll get it.

 

Comment by Bonnie Willey on July 14, 2014 at 8:00am

Me too.  The peaks are delightful.  Nice & airy!  The kids would go mad for this one.  Hope that isn't your grandmother´s (secret) recipe!

Comment by Mai Fathalla on July 14, 2014 at 4:58am

Looks very appetizing Luz and sounds delicious

Katy... The meringue doesn't look cooked to me... Is it cooked Luz? Tell us your secret recipe :)

Comment by Katy Nott on July 13, 2014 at 2:53pm

Luz, do you use icing sugar or caster sugar in your meringue?  Presumably you must cook it before you pipe onto the cake?  Never quite worked out how that works and would love to try it

Comment by Luz Iglesias on July 13, 2014 at 2:30pm

Thank you ladies!  I love meringue too, one of my favorite toppings for cakes, i love doing it because it´s my grandmother´s recipe, it really tastes good.

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