Raw glaze for surface glazing

1 serving


Egg whites, water with a temperature of 35-40 ° are poured into the dishes, 1/3 of the sugar powder is added and, beating, 1/3 of the sugar powder is added according to the recipe. The mixture is heated to 40-45 °. Beat again, gradually adding the rest of the sugar powder. The glaze resembles thick sour cream in consistency. This glaze covers the surface of the articles. After solidification, a smooth, shiny, thin sugar crust forms on the surface.