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Egg White Glaze for Easter Cake
This snow-white, thick, and completely safe egg white glaze for Easter cake is made using a cooked meringue base, similar to Swiss meringue. The egg whites, which are the main ingredient of the glaze, are not raw but sterilized. This glaze will stop being sticky after about 12 hours.
Preparation Time: 10 minutes.
Yield: 1 serving for 5-6 medium-sized Easter cakes.
Caloric Content: 264 kcal per 100 grams of the dish.
Ingredients
- egg whites from two eggs – approximately 70 g;
- white sugar (preferably fine) – 140 g;
- lemon juice – 1 teaspoon;
- fine salt – a pinch.
For quicker drying, you may need a tablespoon of powdered sugar.
Preparation
1. Gather the ingredients for making the glaze for the Easter cake. You can substitute lemon juice with a pinch of citric acid.
2. Since we will be using a water bath, choose a mixing bowl that fits snugly over a saucepan without touching the boiling water. Place the egg whites and sugar in this bowl.
3. Pour water into the saucepan and place it over heat until it boils. Set the bowl with the egg white mixture on top of the saucepan. Begin whisking continuously until the sugar dissolves.
4. This process is quite quick, taking about 1.5 to 2 minutes. Once the sugar has dissolved, remove the bowl from the water bath.
5. Immediately add a pinch of salt to the mixture.
6. For stabilizing the egg whites, add the lemon juice.
7. Without delay, while the mixture is still warm, begin whisking, gradually increasing the mixer speed to the maximum.
8. Whisk until you achieve a thick and glossy white mass.
To help the egg white icing for the Easter cake dry more quickly on the iconic tops, you can add a spoonful of powdered sugar that has been sifted. Apply the icing generously by dipping and swirling the cake directly in the bowl. A sprinkle of festive decorations and special toppings will give the snowy white peak an even more festive appearance.
