Italian meringue. Protein custard

Итальянская меренга. Белково-заварной крем

Итальянская меренга. Белково-заварной крем

Prepare protein custard or as it is called Italian meringue. The cream gives a very stable, holds its shape, beautifully shines and is easily stained. And he’s also absolutely safe as pasteurized whites with hot syrup. This cream is the basis for pasta and oil cream.

  • Cooking time: 30 minutes


  • 1 part protein (100 grams)
  • 1 part water (100 g)
  • 3 parts sugar (300 gr)
  • a pinch of salt


  • Detailed video recipe of protein and custard or as it is called Italian meringue.
    The cream obtained is stable, very shiny and smooth. They can decorate cakes, pies, cupcakes, or fill rolls of puff pastry.
    If you have any questions, you can ask me below in the comments.
    I appreciate your reviews and photos of the finished dishes on my recipes 🙂

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