Protein glaze

10 servings
20 min

It should be said about the whipping bowl: * It should be high, since the mass will increase 3-4 times. * Do not take from aluminum, the glaze will become gray. * The bowl should be clean, dry and fat-free. Perfect bowl of glass, faience, enameled and steel. Not very desirable from plastic, but many stationary mixers have this in the kit. Then rinse it well, degrease with a slice of lemon and dry it. There are different opinions about the temperature of proteins, some advise beating only cold ones, others insist on room temperature. Due to circumstances, I checked both options, the result is always positive - they beat up in both cases. Choose enameled, ceramic or glassware for whipping (in no case aluminum, since proteins will turn gray! ).

How to make a protein glaze? Prepare the products. Take the eggs from the fridge. In a cold egg, the protein will be easier to separate from the yolk. Eggs of medium freshness are better suited for whipping - two to three days ago, such proteins will be more easily picked up.

Since eggs are used raw, they must be washed with soap and wiped dry. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria.

Separate the proteins from the yolks, do it very carefully. Even a drop of yolk is unacceptable in proteins, otherwise they will not rise. The protein container must be clean and dry. If you dropped a piece of shell, remove it with the tip of a knife, but not with your hand. Fat from the surface of the fingers will prevent the foam from whipping. & quot; Flagellum & quot; protein must also be separated.

Take the powdered sugar and finely grind and be sure to sift it through a fine sieve. This will help avoid lumps, and the powder will dissolve easier and faster.

Start whipping the squirrels at low speeds for about 1 minute until nothing needs to be added. Once the mass is whitened and the foam appears, increase the speed to medium and, without stopping to beat, start adding icing sugar. Place it on a spoon at a short interval, gradually adding up to high turnovers. Beat the squirrels to soft peaks.

At the end of the whipping, add the lemon juice, it stabilises the glaze and balances the taste. Continue to beat the icing to firm peaks, but don't overdo it. The whole process takes about 7 minutes.

When the mass becomes dense and it will be easy to keep the shape - the process is completed.

This is what this glaze looks like on the wings, it is glossy white, with a delicate taste, it freezes gradually. If necessary, it can be easily painted with food dyes, adding them to the ready-made glaze. It is better to use the glaze immediately after cooking.