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➠ Protein glaze with icing sugar and citric acid

Protein glaze with icing sugar and citric acid

1884

Kitchen Russian

Calorie content 114 kcal

Portions 4 port.

Cooking time 15 minutes.

Proteins * 5.7 g

Fats * 0.1 g

Carbohydrates* 25.7 g

Protein glaze with icing sugar and citric acid

Content

Protein and powdered sugar glaze is always excellent. For guaranteed thickening, add lemon juice or citric acid. In this recipe, we suggest using exactly the acid - literally at the tip of a knife. If the crystals (granules) are large, first crush them into powder - this way the acid will dissolve faster.

Ingredients

Egg white 1 PC. Powdered sugar 1 tbsp. Lemon acid on the tip of a knife

Cooking process

Separate the white from the yolk by gently breaking the egg. Place the protein in a bowl. Beat it with a mixer until foamy.

Gradually introduce the entire volume of powdered sugar, citric acid and continue to beat - the mass will thicken and become denser and acquire a rich white color.

Add more powder if necessary to get a thicker texture.

We immediately cover the surface of the cakes with the finished glaze. We leave them on the table open for a while so that the glaze dries well. After drying, the coating stops sticking and becomes quite hard.

Bon Appetit!