Glaze for Easter cakes. Meringue
Easter cake icing
Italian meringue.
A delicious, fluffy, elastic icing that doesn't crumble.
This amount is enough to cover 4 Easter cakes, so you can double it if needed.
First, combine 50 ml of water and 100 g of sugar in a saucepan. Add a pinch of citric acid and set over medium heat for about 14 minutes after boiling.
Separate two egg whites into another bowl and beat until foamy.
Return to the syrup.
Once your sugar has thickened, test by dropping a drop of our syrup into cold water. If you can roll it into a ball, the syrup is ready!
Take our syrup and slowly pour it into the whipped egg whites.
Beat for about 2 minutes. Our icing will take on a glossy appearance, start to really shine and become harder to whip, meaning it's ready. Have delicious Easter cakes, everyone! #girlinblueapron #food ##icingforEastercakes