Protein raw cream

Egg whites are cooled to 2 ° C and beaten in a cool room. The inventory is first washed with boiling water, then with cold water. The squirrels are first beaten slowly, then on a fast move. When the proteins increase in volume 5-6 times and the foam becomes stable without stopping whipping, sugar powder mixed with citric acid and vanilla powder are gradually added. After that, the cream is beaten no more than 2 minutes. (If you beat it longer, it will settle). It should turn out an air snow-white mass. The cream must be used immediately, as it is very unstable. To better maintain the shape of the finish, it is recommended to heat the products at a temperature of 220-240 ° C for 1-3 minutes. At the same time, a thin crust is formed on the surface of the cream jewelry to protect the cream from settling.