![]() And two, I have reservations about the syrup fully cooking the egg yolks. I have two issues with this: one, I’m deathly scared of hot sugar syrup drizzling into a running mixer. Traditionally, French buttercream is made by slowly pouring hot sugar syrup (238F/114C) while you whip the egg yolks. Unlike American buttercream, which is made with butter and confectioner’s sugar, French buttercream is made with egg yolks so you have frosting that’s richer, smoother but not as sweet. Meringue has a tendency to absorb moisture so if it’s humid or rainy, your meringue has a bigger chance of falling apart. Don’t make meringue on a very humid day.You want the sugar to dissolve into your meringue properly. It takes a lot of restraint to only add a teaspoon of sugar at a time when you have a cup of sugar to add but this really makes all the difference. So it’s better to use glass, stainless steel, or ceramic bowls because plastic has a tendency to hide traces of oil in it. You need to make sure that your bowl and whisk are dry, clean and oil-free. It’s easier to separate the yolks from the whites when the eggs are cold though so what I do is separate the yolks and whites right when I take the eggs out of the fridge, place the whites in a bowl and leave them on the counter for about 30 minutes to bring them to room temperature. Make sure your egg whites are room temperature.Here are some of the things I’ve learned to make meringue successfully every time: Meringue is a little finicky to make but with lots of practice, you’ll be a meringue master in no time. Leave on the counter at room temperature for about 10 minutes before serving. Refrigerate for at least 2 hours to allow the cake to set. Then you can go decorate! Frost your entire cake with buttercream and slap on the rest of your cashews on the sides or tops or both.Ĥ CHILL. ![]() For your last one, make sure to put the smooth side up so your cake looks nice and even on top.ģ DECORATE. Sprinkle with toasted cashews and continue to do the same thing for the rest of your layers. You can use a food processor to make chopping easier but be careful not to chop the nuts too finely you want to feel that crunch in every bite. Just toast your cashews on a skillet until they’re a light golden brown and fragrant. Roasted cashewsįirst, prep your cashews because you need it ready before you can make your meringue. There are 3 components to making this easy sans rival recipe: the roasted cashews, the meringue and, finally, the buttercream. These are nice-to-haves, especially when you’re decorating your cake:
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