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© 2019 by SUGAR ART CREATIONS. All photographs of cakes and cake decorations shown on this site are hand made and edible, they are all original designs and unique styles from Sugar Art Creations and demonstrate the standards produced in our cake decorating classes and workshops. All Sugar Art Creations Images on this website are copyright protected.

  • Helen Dissell

ITALIAN MERINGUE

Ingredients

  • 165g white granulated sugar 

  • 60ml water 

  • 2 egg whites 


Method

  1.  Place sugar and water in a pan and bring to boil. Boil rapidly till soft ball stage is reached(120 on sugar thermometer) 

  2. In the meantime, beat the egg whites till stiff. 

  3. Turn on the electric beater and slowly add the syrup beating continuously until white and thick and glossy. 

  4. Bring to room temperature (cool) and place a 1cm diameter Wilton star nozzle into a large chefs piping bag. Pipe swirls on top of the cupcakes starting at the outer edge and piping gradually inwards so the cupcake looks like an ice cream scoop!  

  5. Decorate with diamond crystals- bling and appropriate design. Enjoy.