Chicken egg proteins are very nutritious and beneficial for the body. They contain almost all the necessary vitamins, trace elements and amino acids. Sometimes, when preparing a dish, proteins remain unclaimed. How do you apply them in cooking? Prepare a proteinaceous drawing paste, meringue, or proteinaceous cream.
Protein drawing mass
To prepare the proteinaceous drawing mass, use completely dry, clean dishes. Pour 0.75 cups of powdered sugar into it. Stir the powder with a wooden spatula and add 1 egg white to it. Whisk the egg white and powdered sugar until fluffy. To improve the plasticity of the drawing mass when whipping, add 3-4 drops of lemon juice to it. Put the finished drawing mass into a pastry syringe and decorate the cake with it. Remember that protein mass is perishable. Use it immediately after preparation.
Meringue
Whisk 7 chilled egg whites until fluffy. In this case, the movements of the mixer or whisk should be directed in one direction. As soon as you see the whites begin to whisk, gently add 3 teaspoons of fine granulated sugar. Continue whisking the protein mass until the sugar is completely dissolved.
Add 5 teaspoons of sugar to the whites. Whisk everything. In total, 63 teaspoons of granulated sugar must be added to the proteins in this way.
Line a baking sheet with baking paper. With a spoon or using a pastry syringe, place the whipped egg whites on a baking sheet in small portions at a distance of 3-4 cm from each other.
Bake the meringue at 120 degrees until slightly golden brown. Do not open the oven door in this case. Leave the finished meringues in the oven until they cool completely.
Protein cream
Whisk 6 egg whites into a firm, firm foam with 0.75 cups granulated sugar. The protein cream is ready to use. You can diversify the taste of protein cream by adding chopped roasted nuts or berry jam syrup to it. Protein cream can be used to coat the cakes when baking a cake. You can serve it with a roll or pancakes for tea or coffee.
Bon Appetit!
