Egg white cream for waffle rolls

Name: Egg white cream for waffle rolls
Total time: 30 min
Yield: 12
Ingredients: 3 Egg whites; 110 ml Water; 250 g Sugar; 0.5 teaspoon Lemon acid

Airy cream for crispy wafer rolls. There are many creams for wafer tubes, as well as recipes for dough for tubes. Since I needed yolks for another recipe and had some whites left over, I chose this recipe.

33

28841

Harper Wilson

Author of the recipe

Calories

87Kcal

Protein

1gram

Fat

0gram

Carbs

21gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

3

110ml

250g

0.5teaspoon

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Here is the entire simple set of necessary products for our wonderful cream. Citric acid, if absolutely necessary, can be replaced with 1 tsp. lemon juice
STEP 2
First of all, wash the eggs thoroughly and separate the yolks from the whites.
STEP 3
Beat the whites thoroughly until stiff peaks form. It took me about seven minutes. It is very important that the dishes are clean (no traces of grease) and dry. Start beating at the lowest speed, gradually increasing to maximum.
STEP 4
Pour sugar into a saucepan.
STEP 5
Fill with water and mix.
STEP 6
Cook the syrup. Once boiling, let it simmer for 5-7 minutes to thicken slightly.
STEP 7
Beat the whites again. And, without ceasing to beat, pour in the hot syrup in a thin stream.
STEP 8
Add citric acid and beat until the desired consistency is obtained. I beat for 15 minutes
STEP 9
Since we will use the cream to fill the tubes, no fixative is required. Cool the cream, and if necessary, beat the already cooled cream again. This portion was enough for me for 36 small tubes 15 cm long.