Cream on egg whites for waffle tubes

Step-by-step cooking

1. Step 1:

   

   Here is the whole simple set of necessary products for our wonderful cream. Citric acid, if absolutely necessary, can be replaced with 1 tsp lemon juice

2. Step 2:

   

   First of all, thoroughly wash the eggs and separate the yolks from the whites.

3. Step 3:

   

   Beat the proteins well until stable peaks. It took me about seven minutes. It is very important that the dishes should be clean (without traces of grease) and dry. Start whipping at the lowest speed, gradually bringing it to the maximum.

4. Step 4:

   

   Pour sugar into a saucepan.

5. Step 5:

   

   Fill with water, mix.

7. Step 6:

   

   Cook the syrup. After boiling, let it boil for 5-7 minutes to thicken slightly.

8. Step 7:

   

   Whisk the whites again. And, without ceasing to beat, pour in a thin stream of hot syrup.

9. Step 8:

   

   Add citric acid and whisk until the desired consistency is obtained. I whipped for 15 minutes

10. Step 9:

    

    Since the cream will be used to fill the tubes, a fixative is not required. Cool the cream, and if necessary, whisk the already cooled cream again. This portion was enough for me for 36 small tubes 15 cm long .