In this tutorial you will learn how to use meringue in 6 different ways! Using Italian meringue for making lollipops as ice cream cones and lollipops for cakes toppers, Italian Meringue Cookies, meringue transfers using Swiss meringue, fresh Italian meringue for Lemon meringue cupcakes and Italian Buttercream!
I used the following Recipes:
☑️Italian Meringue (Top Choice No Fail Italian Meringue)
Recipe Ingredients:
▪️100 grams of egg whites (or approximately the egg whites of 3 large eggs)
▪️1/2 teaspoon of cream of tartar
▪️220 grams (1 metric cup) Caster sugar (super fine granulated sugar)
▪️125 ml (1/2 metric cup) water
▪️125 grams (1 metric cup) of icing sugar (confectioners sugar/powdered sugar)
Extra equipment:
▪️Digital food thermometer
☑️Italian Buttercream
Recipe Ingredients:
▪️220 grams of egg whites (or approximately the egg whites of 6 small eggs)
▪️1 teaspoon of cream of tarter
▪️440 grams (2 metric cups) of caster sugar (superfine granulated sugar)
▪️250 ml (1 metric cup) water
▪️440 grams of unsalted butter soft but cool temperature (not melted)
▪️1 teaspoon vanilla extract (clear if possible)
Extra equipment:
▪️Digital food thermometer
☑️Swiss Meringue and Meringue Transfer from Sugar Art Canada
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